Description
This vegan broccoli cheese soup offers a creamy, comforting bowl full of vibrant vegetables and rich flavors, using almond milk and nutritional yeast to create the perfect cheesy texture without any dairy. It’s hearty, healthy, and easy to make, perfect for a nourishing lunch or dinner.
Ingredients
Scale
Vegetables
- 2 cloves garlic, minced
- 1/2 an onion, chopped
- 1–2 stalks celery, chopped
- 4–5 large carrots, chopped
- 1 large potato, peeled and chopped
- 2–3 cups broccoli florets, in large pieces for easy removal
Liquids and Fats
- 1/4 cup olive oil
- 2–3 cups vegetable broth
- 2 cups almond milk (unsweetened)
Seasonings and Additions
- 1/4 cup nutritional yeast (optional, see notes)
- 1 1/2 – 2 teaspoons sea salt
- Croutons (optional, see notes)
Instructions
- Make Soup Base: Heat the olive oil over medium-high heat in a large pot. Add the minced garlic, chopped onion, celery, carrots, and diced potato (this mixture is also known as a mirepoix). Sauté until the vegetables have softened and become fragrant, approximately 10 minutes.
- Add Broccoli: Incorporate the broccoli florets, vegetable broth, and almond milk into the pot. Bring the mixture to a simmer and cook until the soup is bubbly and the broccoli brightens in color, about 5 minutes.
- Blend Soup: Using tongs, carefully remove most of the broccoli florets from the soup and set them aside. Blend the remaining soup in batches until it reaches a very creamy and cheesy-looking consistency.
- Combine and Season: Return the blended soup to the pot. Add the reserved broccoli pieces back into the soup and pulse a few times with a hand blender or stir well to mix without fully blending. Stir in the nutritional yeast and sea salt. Taste and adjust seasoning if needed.
- Serve: Ladle the soup into bowls and top with croutons if using. Serve hot for the best flavor and comfort.
Notes
- Nutritional yeast adds a cheesy flavor and is optional; omit if you prefer a milder taste.
- Croutons add a delightful crunch but can be skipped for a gluten-free or lighter version.
- You can substitute almond milk with any other unsweetened plant milk of your choice.
- For a thicker soup, reduce the quantity of vegetable broth slightly.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing, Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan broccoli cheese soup, plant-based soup, dairy-free soup, creamy broccoli soup, healthy winter soup