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Vegan Broccoli Cheddar Soup Recipe

Vegan Broccoli Cheddar Soup Recipe
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★★★★★

5 from 21 reviews

This Vegan Broccoli Cheddar Soup is a creamy, comforting plant-based twist on the classic favorite. Made with vegan cheddar cheese, nutritional yeast, and creamy vegan half-and-half, this soup delivers rich cheesy flavor without any dairy. Tender broccoli and sweet carrots complement the velvety broth, making it a perfect hearty meal for any day.

Ingredients

Scale

Base Ingredients

  • 1/4 cup vegan butter
  • 1/2 onion, chopped
  • 1/4 cup all-purpose flour
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon nutmeg

Vegetables

  • 1/2 lb broccoli (about 3 cups), chopped into bite size pieces
  • 1 cup matchstick carrots

Liquids

  • 2 cups vegan chicken stock (or vegetable stock)
  • 2 cups vegan half-and-half (or vegan heavy cream)

Cheese and Seasoning

  • 2 cups vegan cheddar cheese shreds, plus more for topping
  • Salt & Pepper, to taste

Instructions

  1. Sauté Aromatics: Set a large pot to medium-high heat and add the vegan butter. Once melted, sauté the chopped onion for a few minutes until soft and translucent, releasing its sweet aroma.
  2. Add Flavor and Vegetables: Stir in the all-purpose flour, nutritional yeast, and nutmeg to create a flavorful base. Then add the chopped broccoli and matchstick carrots, mixing everything thoroughly.
  3. Simmer the Soup: Pour in the vegan chicken stock (or vegetable stock) and vegan half-and-half (or vegan heavy cream). Reduce the heat to low and let the soup simmer gently for 20-25 minutes, until the broccoli is tender and the soup has thickened slightly.
  4. Melt Cheese: Stir in the vegan cheddar cheese shreds. Allow the soup to sit for a couple of minutes on low heat so the cheese fully melts and blends into the soup for a creamy texture.
  5. Season and Serve: Taste the soup and season with salt and pepper as needed. Ladle the soup into bowls and top with extra vegan cheddar cheese if desired. Serve warm and enjoy!

Notes

  • You can substitute vegan chicken stock with vegetable stock if preferred.
  • For a smoother texture, use an immersion blender before adding the cheese.
  • Adjust thickness by adding more or less vegan half-and-half.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stove to avoid separation.

Nutrition

Keywords: vegan broccoli cheddar soup, vegan soup recipe, healthy vegan recipes, plant-based cheddar soup, dairy-free broccoli soup

Find it online: https://platedbyemma.com/vegan-broccoli-cheddar-soup-recipe/