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Vegan Broccoli Cheddar Soup

This creamy vegan broccoli cheddar soup is made with tender broccoli, potatoes, carrots, plant milk, vegan cheddar, and nutritional yeast for a cozy dairy-free soup that's perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 medium carrots diced
  • 1 medium russet potato peeled and diced
  • 4 cups broccoli florets
  • 4 cups vegetable broth
  • 1 cup unsweetened oat milk or soy milk
  • 1 1/2 cups shredded vegan cheddar
  • 1/4 cup nutritional yeast
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika optional
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt plus more to taste

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Immersion blender or regular blender
  • Ladle
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and cook for 4 to 5 minutes until softened.
  2. Add garlic and cook for 30 seconds.
  3. Add carrots, potato, smoked paprika, salt, and black pepper. Stir for 1 to 2 minutes.
  4. Pour in the vegetable broth and bring to a gentle boil.
  5. Reduce heat and simmer for 10 to 12 minutes, until the potato and carrots begin to soften.
  6. Add broccoli and simmer for another 6 to 8 minutes, until tender.
  7. Remove from heat and blend part of the soup with an immersion blender, leaving plenty of broccoli and vegetable pieces intact.
  8. Return to low heat and stir in the plant milk.
  9. Add vegan cheddar gradually, stirring until melted.
  10. Stir in nutritional yeast and Dijon mustard.
  11. Taste and adjust salt and pepper.
  12. Serve hot with your favorite toppings or crusty bread.

Notes

  • Use unsweetened, unflavored plant milk.
  • Add the vegan cheese over low heat to prevent separation.
  • Blend only part of the soup for the best texture.
  • Store refrigerated for up to 4 days.
  • Freeze in airtight containers for up to 3 months, although the texture may change slightly after thawing