Go Back
To make this creamy soup, you need simple and fresh ingredients. Here’s what you will need: - 4 cups fresh broccoli florets - 1 medium onion, diced - 2 cloves garlic, minced - 1 medium potato, peeled and diced - 4 cups vegetable broth - 1 cup unsweetened almond milk (or any plant-based milk) - 1 cup nutritional yeast - 2 tablespoons lemon juice - 1 tablespoon olive oil - 1 teaspoon smoked paprika - Salt and pepper to taste These ingredients combine to create a rich and satisfying flavor. The broccoli gives it a bright color and nutrition. The nutritional yeast adds a cheesy taste, making it feel like a classic cheddar soup. You can add a few extras to make this soup your own. Here are some optional ingredients: - Croutons for crunch - Fresh parsley for garnish - A dash of hot sauce for heat - A sprinkle of vegan cheese for extra creaminess Feel free to mix and match these to suit your taste. Adding croutons gives a nice crunch, while hot sauce can spice things up. This soup is not just tasty; it's also good for you. Here’s the breakdown per serving: - Calories: Approximately 230 - Protein: 8g - Carbohydrates: 36g - Fiber: 7g - Fat: 7g This soup provides a good amount of vitamins and minerals. It’s a hearty option for a light meal or a side dish. Enjoy this creamy vegan broccoli cheddar soup for a healthy, filling option any day. You can find the Full Recipe to guide you through the cooking process step by step. First, we need to build a strong base for our soup. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté it for 3-4 minutes. Wait until it turns soft and translucent. Then, toss in 2 minced garlic cloves and cook for one more minute. You want to smell that garlic! This step adds depth to the soup and brings out the flavors. Next, add the diced potato and 4 cups of fresh broccoli florets to the pot. Pour in 4 cups of vegetable broth. Bring the mixture to a boil. Once it’s bubbling, lower the heat and let it simmer. Cook for about 15-20 minutes. Check if the broccoli and potatoes are tender. This is key for a smooth soup. Now comes the fun part! Use an immersion blender to blend the soup until it’s smooth. If you don’t have an immersion blender, carefully pour the soup into a regular blender in batches. Make sure to let it cool a bit first. Once blended, return the soup to the pot if needed. Stir in 1 cup of unsweetened almond milk, 1 cup of nutritional yeast, 2 tablespoons of lemon juice, and 1 teaspoon of smoked paprika. Season with salt and pepper to taste. Let it simmer for another 5 minutes. If you find the soup too thick, add more vegetable broth or almond milk until it reaches your preferred consistency. For a warm, comforting meal, ladle the soup into bowls. You can add croutons and chopped parsley on top for color and crunch. Enjoy this creamy goodness! For the full recipe, check out the earlier section. To make the soup really shine, use fresh broccoli. Fresh veggies bring great taste. I love adding a squeeze of lemon juice. It brightens the flavor a lot. Smoked paprika gives a nice depth too. You can add more or less based on your taste. The key to a creamy soup is blending well. I use an immersion blender for ease. It makes the soup smooth without fuss. If you want a chunkier soup, blend only half. You can also add some diced potatoes for even more creaminess. Make sure to adjust the liquid based on your desired thickness. Serving this soup in a nice bowl makes it special. Garnish with croutons for crunch. Fresh parsley adds a pop of color and flavor. You can pair it with crusty bread or a fresh salad. It makes a satisfying meal. For more ideas, check the Full Recipe for great serving tips! {{image_2}} You can make this soup even tastier with a few add-ins. Try adding a cup of chopped carrots for sweetness. You can also stir in some cooked quinoa or lentils for added protein. If you love spice, a pinch of cayenne pepper will give it a nice kick. For a smoky touch, consider adding diced smoked tofu. Each of these options boosts flavor and adds unique textures. This vegan broccoli cheddar soup is already gluten-free if you use the right ingredients. Just make sure your vegetable broth and any plant-based cheese are gluten-free. You can also use cornstarch or arrowroot powder to thicken the soup if needed. This way, you can enjoy a creamy soup without any worries about gluten. The choice of plant-based cheese can change the soup's taste. Nutritional yeast gives a cheesy flavor, but you can also try cashew cheese or almond cheese. These options add creaminess and flavor. If you prefer a sharper taste, go for a vegan cheddar that shreds well. You can mix and match these cheeses to find your perfect blend. For the full recipe, check out the details to make this delicious dish! To keep your soup fresh, store it in an airtight container. Let the soup cool down before sealing it. Place the container in the fridge. It will stay good for up to four days. When ready to eat, pour the soup into a pot. Heat it over medium heat. Stir often to prevent sticking. You can also use the microwave. Place it in a microwave-safe bowl and heat in short bursts, stirring in between. You can freeze this soup if you want to save some for later. Use a freezer-safe container or bag. Leave some space at the top, as the soup will expand when frozen. When you're ready to eat, move it to the fridge to thaw overnight. Heat it on the stove or in the microwave, stirring well before serving. For the best taste, eat it within three months. For the full recipe, check the complete guide above. Yes, you can make this soup ahead of time. I often prepare it a day before serving. Store it in an airtight container in the fridge. When you are ready to eat, just heat it up on the stove. The flavors will blend even more, making it taste great. If you don't have nutritional yeast, you can use a few options. You might try ground cashews or sunflower seeds for a similar flavor. You can also use a cheese alternative that fits your diet. Just be aware that the taste may change a bit. To change the thickness, add more liquid. If it feels too thick, pour in extra vegetable broth or almond milk. Start with small amounts and stir well. Keep adding until you reach the texture you enjoy. This way, you can customize it to your liking. Vegan cheddar cheese is not a must. It adds a nice cheese flavor, but the soup is still tasty without it. Nutritional yeast gives a cheesy taste as well. If you want a richer flavor, feel free to add it, but it's not needed for a good soup. You can still enjoy the creamy goodness with just the base ingredients. Vegan broccoli cheddar soup is easy to make with a variety of ingredients. We covered key components, cooking steps, and tips for great taste and texture. Remember, you can customize the soup with add-ins and plant-based cheese options. Store leftovers properly to enjoy later. This soup is great for meal prep, and you can adjust the thickness to your liking. With these insights, you can make a delicious, healthy dish that fits your needs. Dive in and enjoy your cooking journey!

Vegan Broccoli Cheddar Soup

Warm up with this delicious Creamy Vegan Broccoli Cheddar Soup that’s easy to make and packed with flavor! Featuring fresh broccoli, savory garlic, and a hint of smoked paprika, this soup is perfect for any occasion. Blend it to creamy perfection and enjoy it with croutons and fresh parsley for an added touch.
Print Recipe Pin Recipe

Ingredients
  

4 cups fresh broccoli florets

1 medium onion, diced

2 cloves garlic, minced

1 medium potato, peeled and diced

4 cups vegetable broth

1 cup unsweetened almond milk (or any plant-based milk)

1 cup nutritional yeast

2 tablespoons lemon juice

1 tablespoon olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Optional: Croutons and fresh parsley for garnish

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and sauté for an additional minute until fragrant.

    Add Potatoes and Broccoli: Stir in the diced potato and broccoli florets, then pour in the vegetable broth. Bring to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the broccoli and potatoes are tender.

      Blend the Soup: Using an immersion blender, blend the soup until smooth. If you're using a regular blender, let it cool slightly, then carefully blend in batches until creamy.

        Stir in Remaining Ingredients: Return the blended soup to the pot (if using a regular blender). Add the unsweetened almond milk, nutritional yeast, lemon juice, smoked paprika, salt, and pepper. Stir well and simmer for an additional 5 minutes to heat through and combine flavors.

          Adjust Consistency: If the soup is too thick for your liking, add more vegetable broth or almond milk until you reach your desired consistency.

            Serve: Taste and adjust seasoning if necessary, then ladle the soup into bowls.

              - Presentation Tips: Garnish with croutons and freshly chopped parsley to add a pop of color and texture. Serve with a slice of crusty bread on the side for a complete meal.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4