Name: Creamy Vegan Broccoli Cheese Soup — So Comforting!
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/4 cup olive oil; 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; 2-3 cups vegetable broth; 2 cups almond milk (unsweetened); 1/4 cup nutritional yeast – optional, see notes

Vegan broccoli soup offers a surprisingly rich and satisfying experience, often surpassing its dairy-laden counterparts in flavor and texture. The secret lies in a blend of wholesome vegetables and clever plant-based ingredients that create an incredibly creamy base without any heavy cream or cheese. This recipe is designed to deliver a hearty, flavorful soup that’s both nourishing and deeply comforting, perfect for any day of the week. I remember the first time I tried to make a creamy vegan soup; it was a thin, watery disaster. Through trial and error, I learned that building a robust vegetable base and using the right milk alternative, like almond milk, is crucial for that luxurious mouthfeel this vegan broccoli soup achieves.

⏱ Time: 30 min

👥 Servings: 4-6

📊 Level: Easy

🥗 10 ingredients

Creamy Vegan Broccoli Cheese Soup — So Comforting!

Vegan Broccoli Soup: Master this rich and creamy plant-based soup. Packed with vibrant veggies and a cheesy flavor, it’s perfect for a comforting meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 6

Calories 250 kcal

Ingredients

1/4 cup olive oil
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
2-3 cups vegetable broth
2 cups almond milk (unsweetened)
1/4 cup nutritional yeast – optional, see notes

Instructions

Heat the olive oil over medium-high heat. Add the onion, garlic, celery, carrots, and potato. Sauté until softened, about 10 minutes.
Add broccoli, vegetable broth, and almond milk. Simmer until bubbly and broccoli is bright green, about 5 minutes.
Using tongs, pull out most of the broccoli pieces and set aside.
Blend the soup (sans broccoli) to a super creamy consistency. This will likely need to be done in batches.
Return the blended soup to the pot; stir in the reserved broccoli and nutritional yeast (if using) and salt.
Taste and adjust seasoning, then serve warm.

Notes

– For extra creaminess, try adding 1/4 cup of raw cashews (soaked in hot water for 15 minutes and drained) to the blender with the soup base.
– If you prefer a smoother texture, blend all the broccoli directly into the soup. For more texture, reserve half and add it back in at the end.
– Storage: Leftover vegan broccoli soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2 months; thaw overnight in the fridge and reheat gently on the stovetop.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For extra creaminess, try adding 1/4 cup of raw cashews (soaked in hot water for 15 minutes and drained) to the blender with the soup base.
If you prefer a smoother texture, blend all the broccoli directly into the soup. For more texture, reserve half and add it back in at the end.
Storage: Leftover vegan broccoli soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2 months; thaw overnight in the fridge and reheat gently on the stovetop.

This creamy vegan broccoli soup is a delightful way to enjoy a hearty and healthy meal. Experiment with different spices or a swirl of vegan pesto for a personalized touch. Enjoy!