Vegan Broccoli Cheddar Soup
This vegan broccoli cheddar soup is a big bowl of comfort food for the rainiest of days. Made with a few simple ingredients like carrots, potato, broccoli, nutritional yeast, and coconut milk. Serve it up with some crunchy croutons and a sprinkle of paprika.
The last few rainy and cold days here in Chicago had me craving soup! What’s your favorite soup on a rainy day? It has been ages since I had a good bowl of broccoli cheddar soup so I thought I would recreate a vegan recipe I could share here. (That broccoli cheese soup in a bread bowl from Panera was my fave before going vegan!)
The secret to the creaminess in this version is canned coconut milk and pureed potato and carrot (no cashews!). You won’t even miss the cheese! It’s got all the cozy vibes you want from a creamy soup. If I’m not making this broccoli soup, some of my other go-to soups from the blog are this butternut squash and red pepper soup or my creamy carrot soup.
Why You’ll Love this Soup Recipe
Tastes rich and creamy just like a traditional broccoli cheese soup but without the dairy.
Great for packing for work and also freezes well if you want to save leftovers for future meals.
This recipe is vegan, dairy free, gluten free, and nut free.
Ingredients You’ll Need
Broccoli: Chop your broccoli into smaller pieces than you would if roasting it in a pan because it makes the soup easier to eat. (It’s hard to pick up big pieces of broccoli with a spoon!)
Potato & Carrots: Adds extra creaminess as well as color to this soup.
Coconut Milk: I usually use full fat canned coconut milk for extra richness, but you could also use lite canned coconut milk or unsweetened, plain soy milk.
Nutritional Yeast: Adds the “cheesiness” flavor to this soup without dairy cheese.
Vegetable Broth: Use a low sodium vegetable broth if you need to monitor your salt intake.
Soy Sauce & Smoked Paprika: Add umami and a little saltiness to this soup.
Vegan Cheese: Use your favorite brand of vegan cheddar cheese – mine is VioLife.
See recipe card below for a full list of ingredients and measurements.
Step by Step
Step One: Steam the potato and carrot until fork tender in a steamer basket on the stovetop.
Step Two: Add the steamed potato/carrot to a blender with some broth, soy sauce, nutritional yeast, smoked paprika, and red wine vinegar and puree until smooth.
Step Three: Meanwhile, cook the onion and broccoli together and then add the broth and coconut milk.
Step Four: Once that is simmering, you’ll stir in the carrot/potato puree and bring to a simmer again.
Step Five: Transfer 1/2 of the soup to the blender and puree or use an immersion blender to puree some of the soup. (Can puree fully if you like a smooth soup.)
Step Six: Add that back to the pot with the rest of the soup and stir. Stir in some shredded vegan cheddar cheese if desired.
Don’t over blend: When blending together the steamed carrots and potato, limit your blending time to 30 seconds or less. (Just enough to make it smooth.) Potatoes can get gluey in the blender if they are blended too long.
Don’t toss your broccoli stems: Peel the stems so that you are left with the tender core and chop up with the rest of your broccoli. You won’t even be able to tell they are there in the finished soup!
Chunky vs smooth soup: I like to puree only half of my soup so that there are still whole pieces of broccoli. If you prefer a smooth soup, just blend all of the soup.
I like using canned coconut milk in this recipe to really punch up the richness. A traditional broccoli cheddar soup has heavy cream or half and half so the coconut milk adds that same richness. You can’t taste the coconut in the finished soup (at least I can’t!), but if you are a coconut-hater, you can sub plain, unsweetened soy milk and it is just as tasty. I haven’t tried it with all the plant-based milk varieties but soy and coconut are the richest of the bunch and likely the best options for this soup. Not vegan? Go ahead and use dairy milk if you aren’t a fan of coconut milk.
Sorry, the nutritional yeast is a vital ingredient in this recipe since it gives it that cheesy flavor minus the cheese! It is relatively inexpensive (a bag from Bob’s Red Mill is $4 and lasts a long time). You can usually find it in the bulk bins at stores like Whole Foods or Fresh Thyme if you don’t want to buy a lot.
I like to puree the carrots and potato in my Vitamix, but you don’t have to have a high powered blender for that step. Since there are no cashews and your carrots and potatoes should be falling apart after steaming, any blender or food processor should be able to handle it.
Yes! Just use tamari instead of soy sauce to make a gluten free version of this soup.
How to Serve this Vegan Broccoli Cheddar Soup
Topping Suggestions: croutons, vegan cheese shreds, crumbled saltine crackers, oyster crackers, coconut bacon, chopped green onion, drizzle of olive oil, or red pepper flakes.
To Serve on the Side: One recipe makes enough for 5 large filling bowls of soup and the leftovers keep well in the refrigerator for up to 3 days. I love pairing my soup with a sandwich or wrap like this buffalo tempeh wrap. Soup and salad is also a classic combo. This soup would be delicious paired with this easy kale apple walnut salad or this blood orange moroccan salad.
Did you love this recipe? Make sure to leave a rating and tag #dietitiandebbie on instagram!
Vegan Broccoli Cheddar Soup
2 large carrots, peeled and sliced peeled and sliced (6.5 oz)
1 large russet potato, peeled and cubed
1 tablespoon olive oil
1 cup chopped yellow onion (about 1/2 onion)
8 cups chopped broccoli (about 1 lbs broccoli)
3 cups vegetable broth
1 (15 oz) can full fat coconut milk (can sub 2 cups plain, unsweetened soy milk)
1/2 cup nutritional yeast
1/2 teaspoon smoked paprika
1 tablespoon reduced sodium soy sauce (use tamari if gluten-free)
1 teaspoon red wine vinegar
1/2 teaspoon Sea salt
1/4 teaspoon Ground black pepper
1/2 cup Vegan cheddar cheese shreds
To store: Once cooled, transfer to airtight containers and store in the fridge for up to 3-4 days. Store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
Smooth soup: Feel free to blend all of the soup smooth in the blender if you like a creamy and smooth soup. (I prefer it with some broccoli pieces intact.)
The post Vegan Broccoli Cheddar Soup appeared first on Dietitian Debbie Dishes.