This Vegan Broccoli Cheese Soup requires 10 ingredients and just 30 minutes to make. Creamy, cheesy, and completely delicious without oil.
We're getting some colder weather now and I am definitely in the mood for warm, comforting dishes like this Vegan Broccoli Cheese Soup. My all time favorite soup prior to going vegan was broccoli cheese soup so it seemed fitting to come up with a vegan version that is just as creamy, flavorful, and delicious.
And if you love soup be sure to try my Creamy Roasted Tomato Soup. Both soups go perfectly with a good crusty bread or with these crackers.
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Ingredients
The creamy, cheesy base for this soup starts with the humble potato. Such a simple ingredient, but so useful and delicious in so many ways. Add some carrots, non dairy milk, plenty of nutritional yeast and spices and you’ve got the perfect base for soupy goodness.
Substitutions & Variations
- Vegetables - add matchstick carrots and/or chopped celery for even more veggie goodness, if desired.
- Non dairy cheese - add a ½ -1 cup non dairy cheddar after blending, if desired.
- Deluxe - serve with crusty bread, crackers or croutons.
How to Make Vegan Broccoli Cheese Soup
This soup couldn’t be easier to make too. Just cook veggies until soft, blend, and your done. Just 10 ingredients and about 30 minutes and you can have a warm, delicious bowl ready to eat. Maybe not a fast as opening a can, but certainly more nutritious and much tasty.
Equipment
For the creamiest results, you will need a high speed blender as well as typical kitchen tools such as pots and measuring tools.
Storage
Store leftovers in an air tight container in the refrigerator. Leftovers can be heated on the stove or in the microwave. Additional milk may be added during reheating to reach desired consistency.
If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
Recipe
Vegan Broccoli Cheese Soup
Equipment
- high speed blender
Ingredients
- 4 cups, heaping broccoli florets fresh or frozen works
- 4 small yukon gold potatoes, peeled and cubed. About 3 cups.
- 2 carrots, sliced. About ½ cups.
- 31/2 cup plain unsweetened almond milk
- 2-3 garlic cloves, peeled
- ½ -¾ cup nutritional yeast
- 1-2 tablespoon dijon mustard
- 1 teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon pepper
Instructions
- In a saucepan combine the potatoes, carrots, whole garlic cloves, and almond milk. Bring to a boil and gently boil until potatoes are soft and easily break apart with fork. About 20 minutes.
- In a separate pan steam broccoli florets until slightly tender.
- Transfer potato mixture to a blender and add nutritional yeast and remaining seasonings. Blend until very smooth. Taste and adjust seasonings to your liking and add half of the steamed broccoli. Blend for a few seconds longer.
- Return cheese soup to stovetop and add remaining broccoli. Heat until warmed through and serve immediately.
donna fleury says
Why isn't there a quantity for the carrots? I don't really like to guess. Very anxious to try. Thanks
Melissa says
Sorry about that! It's fixed now. You'll need 2 carrots sliced, about 1/2 cup. Hope you like it!