December 1, 2022
Vegan Broccoli Cheese Soup
A delicious and cozy recipe for Vegan Broccoli Cheese Soup that’s ready in about 30 minutes! Luscious, filling, and packed with roasted broccoli, this is the perfect recipe for fall and winter! Serve in a toasted bread bowl or with baked pretzels for the ultimate comfort food!
vegan broccoli cheese soup
Not to toot my own horn or anything, but this is seriously the best vegan broccoli and cheese soup! It’s creamy and luscious and cozy … and the roasted broccoli really adds another layer of flavor that is just out of this world! Not to mention, it’s so easy to prepare and ready in just about 30 minutes! Pair it with your favorite baked pretzels (the Super Pretzel brand is accidentally vegan and so easy to find!), or serve it in a toasted bread bowl for the ultimate comfort food!
Grab a drink and let’s get to making the BEST vegan broccoli cheese soup!
what goes in vegan broccoli cheese soup
Broccoli, vegan cheese, and a few other staples! Here’s what you need:
- Broccoli: personally, I think what really makes this dish amazing is the roasted broccoli, so you’ll need FRESH broccoli for this!
- Aromatics: onion and tons of fresh garlic!
- Seasonings: the usual suspects like salt and pepper, but also smoked paprika for a little smokiness and of course, nutritional yeast for extra cheesiness and a kick of umami!
- All-purpose flour
- Vegetable broth: I like to use a good quality vegetable broth! Preferably homemade or a concentrated bouillon paste, such as Better Than Bouillon.
- Non-dairy milk: for this recipe, I find that an extra creamy non-dairy milk such as Chobani Extra Creamy Oat Milk or Silk Extra Creamy Oat Milk work exceptionally well for this recipe. If you’re unable to find extra creamy, use whatever non-dairy milk you prefer, as long as it’s unsweetened and unflavored!
- Carrots
- Vegan cheddar shreds: I have been making this recipe for years, and I am constantly switching up the brand of cheese I use. Honestly, It does’t make a difference, but if I’m picking my absolute favorites, I always aim for Daiya Cutting Board Shreds, Violife, 365 by Whole Foods, GOOD PLANeT, or Follow Your Heart new finely shredded line! You could also go with your favorite vegan cheddar slices – just chop them up finely – or a block of your favorite vegan cheddar cheese – and shred it yourself!
how to make vegan broccoli cheese soup
This is a super easy recipe that requires just about 30 minutes! Here’s how to make the best vegan broccoli cheese soup:
1. roast the broccoli
Preheat oven to 400°. Place the broccoli crowns onto a prepared baking dish, drizzle with the olive oil and season with 1 teaspoon of the salt and pepper. Roast for 10 minutes. Once cool enough to touch, finely chop the roasted broccoli, and set aside.
2. start on the soup
Meanwhile, heat the butter in a large pot or Dutch oven over medium heat. Once the butter is melted, add the onion and garlic, and sauté until the onion is translucent and the grail is fragrant. Season with the paprika, salt and pepper, and nutritional yeast, stirring to combine. Whisk in the flour and continue to cook. Slowly whisk in the broth and milk, stirring to ensure there are no clumps.
3. roasted broccoli, carrots, and cheese join the party!
Add the carrots, roasted broccoli, and vegan cheese shreds, gently stirring. Bring the soup to a simmer, then cover and cook until the carrots and broccoli are just slightly tender. Remove the lid, and taste and adjust seasonings if necessary.
4. serve and enjoy!
Serve immediately in a toasted bread bowl or with baked pretzels. Garnish with additional vegan cheese shreds, and enjoy!
tools you need:
more easy soups to make!
- French Onion Soup
- Mushroom Wild Rice Soup
- Butternut Squash & Soy Chorizo Soup
- Arroz Caldo
- Loaded Baked Potato
creamy, luscious, vegan broccoli cheese soup FTW!
I hope you love this vegan broccoli cheese soup as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
xo!
- • 2 pounds broccoli crowns, roughly torn
- • 1 tablespoons olive oil
- • 1 ½ teaspoons kosher salt, divided, plus more to taste
- • 1 ½ teaspoons fresh cracked black pepper, divided, plus more to taste
- • 1 tablespoon vegan butter
- • 1 cup white onion, diced
- • 8 cloves fresh minced garlic
- • 1 teaspoon smoked paprika
- • ⅓ cup all-purpose flour
- • ¼ cup nutritional yeast
- • 4 cups vegetable broth
- • 2 cups extra-creamy non-dairy milk, unflavored and unsweetened
- • 2 cups shredded carrots
- • 2 cups vegan cheddar shreds, plus more for garnish
- Preheat oven to 400°F
- Place the broccoli crowns onto a prepared baking dish, drizzle with the olive oil and season with 1 teaspoon of the salt and pepper. Roast for 10 minutes. Once cool enough to touch, finely chop the roasted broccoli, and set aside.
- Meanwhile, heat the butter in a large pot or Dutch oven over medium heat. Once the butter is melted, add the onion and garlic, and sauté until the onion is translucent and the grail is fragrant, 3 to 4 minutes. Season with the paprika, remaining half teaspoon of salt and pepper, and nutritional yeast, stirring to combine. Whisk in the flour and continue to cook 1 to 2 more minutes.
- Slowly whisk in the broth and milk, stirring to ensure there are no clumps. Add the carrots, roasted broccoli, and vegan cheese shreds, gently stirring. Bring the soup to a simmer, then cover and cook until the carrots and broccoli are just slightly tender, 15 to 18 minutes. Remove the lid, and taste and adjust seasonings if necessary.
- Serve immediately in a toasted bread bowl or with baked pretzels. Garnish with additional vegan cheese shreds, and enjoy!
