Vegan Broccoli Cheddar Soup Recipe

There’s a special kind of magic in a warm, creamy bowl of soup shared around the family table. Our Vegan Broccoli Cheddar Soup is a delightful twist on a classic, perfect for chilly evenings or as a comforting lunch. Bursting with flavor and rich in nutrients, this soup invites creativity and offers a vegan-friendly alternative that doesn’t compromise on taste. It’s a wholesome, hearty dish that brings families together and celebrates the beauty of plant-based cooking.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Skill Level: Easy

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups broccoli florets
• 2 large carrots, sliced
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 1/4 cup nutritional yeast
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Fresh microgreens, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for another 1 minute, until fragrant.
3. Stir in the broccoli florets and sliced carrots, then pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, until the vegetables are tender.
4. Remove from heat and let the soup cool slightly. Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return to the pot.
5. Stir in the coconut milk, nutritional yeast, and smoked paprika. Season with salt and pepper to taste and simmer for another 5 minutes, allowing the flavors to meld together.
6. Just before serving, add the lemon juice to brighten the flavors.
7. Ladle the soup into bowls, garnish with fresh microgreens, and a sprinkle of nutritional yeast.

Helpful Tips

For a thicker soup, reduce the amount of vegetable broth or add a peeled, diced potato while cooking the vegetables. If you prefer a chunkier texture, blend only half of the soup and mix with the remaining chunks.

Feel free to swap out the coconut milk for cashew cream or almond milk for a different flavor profile. Add a kick of heat with a pinch of cayenne pepper or a drizzle of hot sauce.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 5 days. To reheat, warm on the stovetop over medium heat, stirring occasionally. This soup also freezes well; freeze in individual portions for up to 3 months and thaw overnight in the fridge before reheating.

Pairings

This Vegan Broccoli Cheddar Soup pairs wonderfully with a slice of crusty bread or a simple side salad. Complement the meal with a refreshing glass of infused water, like lemon cucumber or mint berry.

We hope this Vegan Broccoli Cheddar Soup brings warmth and joy to your kitchen. Don’t forget to share your creations on Instagram using #ZynahzRecipes or tag Zynahz.
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