Vegan Broccoli Cheddar Soup
This easy Vegan Broccoli Cheddar Soup is so delicious and creamy, it’s sure to become a family favorite. I make it with wholesome plant-based ingredients like carrots, broccoli, and dairy-free cheddar cheese, you won’t believe it’s completely dairy-free. Plus, it’s super simple to prepare with my foolproof 30-minute recipe that might just have you making broccoli cheddar soup a lot more often.
Servings: 5
Calories: 245kcal
Equipment
Ingredients
- 1 cup chopped sweet or yellow onion
- ¾ -1 teaspoon sea salt , optional (see note)
- Drizzle of oil or broth to sauté
- 3 cups chopped broccoli
- 1 cup chopped carrots
- 2 cups dairy free milk of choice , the creamier the milk the creamier the soup will be
- 1-2 cups veggie broth , low sodium if needed (start with 1 and add more at the end to get the consistency you prefer
- 1 cup dairy free cheese sauce , homemade or store bought
- 1 cup dairy free shredded cheddar cheese , optional for extra cheesy flavor (see note)
- ¼ teaspoon pepper
To serve (optional)
Instructions
- Sauté the onions and salt (if using) with oil or broth until soft. About 3-5 minutes.
- Add the broccoli and carrots and sauté for 3-4 minutes until they begin to soften.
- Add the broth and milk, cover and simmer until the carrots and broccoli are soft. About 5-7 minutes.
- Stir in the cheese sauce. Once mixed in well, turn off heat.
- Using an immersion blender, puree soup to desired texture. You can also put into a blender, being careful not to burn yourself because it is hot.
- Stir in the shredded cheese if using.
- Serve with toppings of choice!
Notes
- My #1 Secret Tip for making this vegan broccoli cheddar soup is not to over-blend it. I used to think the smoother the better, so I’d just keep going with the immersion blender until it looked like baby food. But I quickly realized that blending it too much makes it thinner and kind of flat in flavor. Now, I stop once it’s creamy with just a little texture from the broccoli and carrots, and that’s the sweet spot. My kids love it this way, and I do too.
- Chop the veggies small: I like to dice the carrots and onions into small pieces so they soften quickly and blend up easily.
- Use full-fat plant milk: For the creamiest result, I always go with full-fat coconut milk or cashew milk. It makes the soup rich without needing dairy.
- Taste before adding salt: Depending on how salty your broth or cheese is, you might not need much extra salt. I always taste it at the end before adjusting the seasoning.
- Add extra veggies if you want: Sometimes I toss in a handful of spinach or a few cauliflower florets along with the broccoli. It’s an easy way to sneak in more greens.
- Top it off: I like to garnish each bowl with a little extra shredded cheddar and maybe some toasted breadcrumbs or crushed crackers for texture. My kids love that little crunchy surprise on top!
Nutrition
Calories: 245kcal | Carbohydrates: 34g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 681mg | Potassium: 869mg | Fiber: 8g | Sugar: 12g | Vitamin A: 5153IU | Vitamin C: 78mg | Calcium: 64mg | Iron: 6mg