When the chill in the air calls for something warm and comforting, few dishes answer the call quite like a rich, velvety bowl of broccoli cheddar soup. But what if you’re craving that classic creamy goodness without the dairy? Enter the creamy vegan broccoli cheddar soup-a plant-based twist that captures all the heartiness and flavor of the traditional favorite, minus the milk and cheese. this dairy-free delight blends wholesome ingredients and clever techniques to create a luscious, savory soup that satisfies both vegans and comfort food lovers alike. Join us as we explore how to transform humble broccoli into a silky,cheesy sensation that’s kind to your palate and the planet.
Creamy Vegan Broccoli Cheddar Soup bursts with comforting warmth and vibrant flavors, creating a luscious, dairy-free delight. Achieving that signature silky smooth texture hinges on carefully crafting your base, unlocking the boldness of plant-based cheddar alternatives, and thoughtfully balancing fresh ingredients and seasonings. Together, these elements transform humble broccoli and spices into an irresistible bowl of velvety goodness.
prep and Cook Time
- Planning: 15 minutes
- Cooking: 30 minutes
- Total Time: 45 minutes
Yield
- Serves 6 generously
Difficulty Level
- Easy to Medium - perfect for weeknight dinners or cozy weekend feasts
Ingredients
- 1 large head of broccoli,chopped into small florets
- 1 medium yellow onion,diced
- 3 cloves garlic,minced
- 1 large carrot,peeled and grated
- 3 cups unsweetened plant-based milk (such as oat or soy)
- 1 cup vegetable broth
- 1/2 cup nutritional yeast,for depth and cheesiness
- 1/3 cup refined coconut oil or light olive oil
- 3 tbsp all-purpose flour (use gluten-free if preferred)
- 1/2 cup plant-based cheddar-style shreds (e.g., Violife or Miyoko’s)
- 1 tbsp lemon juice, to brighten flavors
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp salt (adjust to taste)
- 1/4 tsp ground black pepper
- Fresh thyme or chives, finely chopped, for garnish
Instructions
- Sauté the aromatics: In a large pot over medium heat, warm the coconut oil until shimmering. Add the diced onion and grated carrot. Sauté until soft and slightly caramelized,about 7 minutes,stirring frequently enough to prevent sticking.
- Add garlic and seasonings: Stir in the minced garlic, smoked paprika, onion powder, salt, and pepper. Cook for 1-2 minutes until fragrant,careful not to let garlic burn.
- Create the roux base: Sprinkle the all-purpose flour evenly over the vegetables. Stir continuously for 2-3 minutes to cook the flour while blending everything into a smooth paste - this forms the creamy foundation.
- incorporate liquids: Gradually whisk in the plant-based milk and vegetable broth, ensuring no lumps remain.Bring the mixture to a gentle simmer, stirring occasionally until the soup thickens, about 8 minutes.
- Add broccoli and cheddar: Toss in the chopped broccoli florets and the plant-based cheddar shreds. Simmer uncovered for another 10 minutes until broccoli is tender yet retains a slight bite, and the shreds melt perfectly into the base.
- Blend for silkiness: Using an immersion blender, gently purée half the soup until creamy but still slightly chunky, creating that inviting texture contrast. Alternatively, transfer half the soup to a blender in batches.
- Brighten and finish: Stir in the nutritional yeast and lemon juice to enhance richness and add subtle tang. Adjust salt and pepper if needed. Heat through for another 2 minutes before serving.
Tips for Success
- Choose your plant-based cheddar wisely: Look for high-quality, meltable varieties like Violife for that authentic cheddar flavor without dairy or nuts.
- For ultimate creaminess without nuts or dairy, rely on refined coconut oil and nutritional yeast – they add body and umami without overpowering the soup.
- Don’t skip the roux: Cooking the flour with oil and veggies ensures a smooth, thick consistency that mimics traditional cream-based soups.
- Fresh herbs elevate flavor: Garnish just before serving with thyme or chives for a pop of color and subtle aromatic lift.
- Make-ahead kind: Soup thickens in the fridge; simply reheat gently with a splash of plant milk to revive velvety texture.
Serving Suggestions
Pour this decadent soup into rustic bowls and crown with a sprinkle of crispy toasted breadcrumbs or roasted pumpkin seeds for crunch.Serve alongside toasted sourdough or a crisp green salad for a well-rounded meal.A drizzle of smoky chipotle oil or a few drops of truffle oil can also add an indulgent twist perfect for entertaining.
| Nutrient | Per serving |
|---|---|
| Calories | 190 kcal |
| Protein | 7 g |
| Carbohydrates | 22 g |
| Fat | 8 g |
For a deeper dive into vegan cheese options, visit The Spruce Eats’ guide to vegan cheese alternatives. Don’t forget to check out our collection of plant-based soups for more nourishing meal ideas.
Q&A
Q&A: Creamy Vegan Broccoli Cheddar Soup – A Dairy-Free Delight
Q1: What makes this vegan broccoli cheddar soup different from the traditional version?
A1: Traditional broccoli cheddar soup relies heavily on dairy products like milk, butter, and cheddar cheese to achieve its creamy texture and cheesy flavor.Our vegan version swaps these out for plant-based ingredients-think cashews, nutritional yeast, and rich plant milks-that mimic the creaminess and umami of cheese without any animal products. The result? A soup that’s just as comforting and cheesy, but 100% dairy-free and cruelty-free.
Q2: How do you achieve that signature “cheddar” taste without cheese?
A2: The magic lies in nutritional yeast, a powerhouse ingredient adored by vegans for its naturally cheesy, nutty flavor. When combined with sautéed garlic, onion, a touch of smoked paprika, and creamy cashews or potatoes, it perfectly replicates that sharp cheddar tang. Plus, a hint of lemon juice brightens the overall flavor, making the soup irresistibly savory and satisfying.
Q3: Is this soup suitable for people with nut allergies?
A3: While many creamy vegan soups use cashews as a base, this recipe can be adapted. You can use cauliflower or potato to provide creaminess, and substitute almond or soy milk as needed. For those with strict nut allergies, blending steamed potatoes with a dollop of plant-based yogurt can also create a luscious texture. Just be sure to adjust seasonings accordingly to keep the depth of flavor.
Q4: What’s the easiest way to make this soup creamy without dairy?
A4: The easiest trick is to blend a portion of the cooked soup ingredients until smooth. Incorporating soaked cashews or silken tofu into the blender adds silkiness. Alternatively, using full-fat coconut milk or oat milk can enhance creaminess while keeping the soup dairy-free. the key is balancing texture and flavor - creamy but not heavy.
Q5: Can this soup be made ahead or frozen?
A5: Absolutely! This vegan broccoli cheddar soup is a fantastic make-ahead meal.After cooking, let it cool fully and store it in airtight containers in the fridge for up to 4 days. For longer storage, freeze portions for up to 3 months. When reheating, stir gently and add a splash of plant milk if it thickens too much-your cozy, cheesy comfort will be ready whenever you need it.
Q6: What are some creative toppings or add-ins to elevate the soup?
A6: great question! Crisp roasted chickpeas, toasted pumpkin seeds, or dairy-free crispy bacon bits add delightful texture. A drizzle of truffle oil or a sprinkle of smoked paprika amps up the flavor profile. For a fresh twist, top with chopped scallions, fresh thyme, or a swirl of basil pesto (vegan, of course). Each addition brings a new layer of delight to this comforting bowl.
Q7: How nutritious is this vegan broccoli cheddar soup?
A7: This soup is a green powerhouse wrapped in creamy goodness. Broccoli supplies vitamins C and K, fiber, and antioxidants, while cashews contribute healthy fats and protein. Nutritional yeast is packed with B vitamins. Altogether, it’s a nourishing, wholesome meal that warms the soul and fuels the body.
Q8: Is this recipe kid-friendly?
A8: Definitely! Its mild,cheesy flavor and smooth texture usually win over even the pickiest eaters. plus, it’s a sneaky way to get some extra veggies into little tummies. Feel free to adjust the seasoning to be a bit milder or blend the soup extra smooth for younger kids.
Dive into a bowl of this creamy vegan broccoli cheddar soup and discover how delicious dairy-free comfort food can truly be!
Final Thoughts
As you savor the velvety richness of this creamy vegan broccoli cheddar soup, you’ll discover that ditching dairy doesn’t mean sacrificing comfort or flavor. This dairy-free delight masterfully blends wholesome ingredients into a bowl of warmth and satisfaction, proving that plant-based cooking can be both nourishing and indulgent. whether you’re a devoted vegan,lactose-intolerant,or simply exploring new culinary horizons,this soup invites you to enjoy the cozy embrace of cheddar-inspired goodness-without any compromise.So next time the chill sets in, let this vibrant, creamy creation be your go-to comfort food, reminding you that delicious plant-based options are always within reach.
