Vegan Broccoli Cheddar Soup
This Vegan Broccoli Cheddar Soup tastes just like the classic, but is totally dairy-free. It’s rich, creamy, and loaded with tender broccoli and vegan cheddar. Made in one pot and loved by the whole family, this is the ultimate plant-based comfort food.
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
13
Serves: 4
Ingredients
- 0.25 cup0.25 cup0.25 cup Plant-Based Butter, or olive oil
- 111 Yellow Onion, choppped
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper
- 4 cloves4 cloves4 cloves Garlic, minced
- 0.25 cup0.25 cup0.25 cup All Purpose Flour
- 2 cups2 cups2 cups Soy Milk, or other dairy-free milk, unsweetened and unflavored
- 2 cups2 cups2 cups Vegetable Broth
- 4 cups4 cups4 cups Broccoli, finely chopped
- 0.25 cup0.25 cup0.25 cup Nutritional Yeast
- 1 tsp1 tsp1 tsp Dijon Mustard
- 0.5 tsp0.5 tsp0.5 tsp Paprika
- 1.25 cup1.25 cup1.25 cup Vegan Shredded Cheddar
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add vegan butter to a large, deep pan or pot over medium-high heat. Once melted and bubbling, add the chopped onion along with salt and pepper, stirring to coat. Cook for 5-7 minutes, stirring occasionally, until softened.
- Add minced garlic and cook for 2-3 minutes, stirring frequently, until fragrant.
- Sprinkle in flour and stir well. Cook for 1-2 minutes, until the mixture is lightly golden. This will help thicken the soup.
- Gradually pour in soy milk, whisking as you pour.
- Add vegetable broth, finely chopped broccoli, nutritional yeast, dijon mustard, and paprika, and stir to combine. Reduce the heat to medium and let the soup simmer for 15-20 minutes, stirring occasionally, until the broccoli is tender.
- Stir in dairy-free cheddar and simmer for a few more minutes, until the cheese is melted and the soup is creamy.
- Remove from heat and season with more salt and pepper to taste, then serve.
Notes
Yields: This recipe makes 4 generous servings or 6 smaller bowls.
Storage: Store leftovers in an airtight container in the fridge for up to 4-5 days or in the freezer for up to 3 months. Reheat in the microwave or in a saucepan over low heat.
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About This Recipe
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Dairy Free Egg Free Pescetarian Plant Based Shellfish Free Side Dishes Soups Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 367 |
| Fat: | 21 g |
| Carbohydrates: | 34 g |
| Protein: | 14 g |
| Cholesterol: | 0 g |
| Sodium: | 1117 mg |
| Fiber: | 8 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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