Description
This vegan broccoli cheddar soup is a creamy, comforting, and dairy-free take on the classic favorite. Made with nutrient-rich vegetables, white beans for protein and creaminess, and vegan cheddar cheese for flavor, this soup is perfect for a cozy meal. The recipe involves sautéing vegetables, simmering in vegetable broth, blending for a smooth texture, and finishing with sautéed broccoli for added bite and nutrition.
Ingredients
Soup Base
- 5-6 tbsp vegan butter, divided
- 1 1/2 cups diced yellow onion or shallot (~1 medium onion)
- 1 tbsp minced garlic
- 1 cup diced carrots
- 1 cup diced celery
- 2 cups peeled and diced yellow potatoes
- 4 cups vegetable broth
- 1 tsp fine kosher salt
- 1/2 tsp pepper
- 1 14.5 oz can white beans, drained and rinsed
- 1 1/2 tbsp lemon juice
- 1/2 cup chopped fresh parsley, divided
Broccoli and Cheese
- 4 cups finely chopped broccoli (including stems)
- 1 cup vegan shredded cheddar cheese
Instructions
- Sauté Vegetables: Heat 3 tablespoons of vegan butter in a large pot over medium heat. Add the diced onions and sauté, stirring occasionally, for about 5 minutes until translucent. Then add the minced garlic, diced potatoes, carrots, celery, salt, and pepper. Continue to cook and stir occasionally for another 5 to 7 minutes to soften the vegetables.
- Simmer Soup: Pour in the vegetable broth, lemon juice, white beans, and 1/4 cup of the chopped parsley. Reduce the heat to low and let the soup simmer gently for approximately 20 minutes, until all the vegetables are fork-tender and flavors meld.
- Sauté Broccoli: While the soup simmers, heat 1 tablespoon of vegan butter in a separate skillet over medium heat. Add the chopped broccoli and a pinch of salt and pepper. Sauté for 8 to 10 minutes until the broccoli is softened and slightly browned, enhancing its flavor and texture.
- Blend the Soup: Carefully transfer the hot soup base to a blender that is safe for hot liquids. Add the vegan shredded cheddar cheese and blend until the mixture is completely smooth and creamy. Add the sautéed broccoli to the blender and pulse blend for an additional 15 to 20 seconds. The broccoli should be mostly blended but still retain some texture for bite.
- Finish and Serve: Return the blended soup to the original pot. Stir in the remaining 1/4 cup of chopped parsley and optionally add 1 to 2 tablespoons of vegan butter for extra richness. Heat through if necessary, then serve the soup warm for a nourishing and satisfying meal.
Notes
- You can use yellow onion or shallots interchangeably based on preference or availability.
- For a thicker soup, reduce the vegetable broth slightly or increase the amount of potatoes.
- If you prefer a smoother soup, blend all the broccoli instead of partially.
- Vegan cheddar cheese brand can be chosen according to taste; some melt better than others.
- Adjust salt and pepper according to your dietary needs and taste preferences.
- Leftovers can be refrigerated up to 4 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
