This vegan broccoli cheddar soup is a big bowl of comfort food for the rainiest of days. Made with a few simple ingredients like carrots, potato, broccoli, nutritional yeast, and coconut milk. Serve it up with some crunchy croutons and a sprinkle of paprika.
The last few rainy and cold days here in Chicago had me craving soup! What’s your favorite soup on a rainy day? It has been ages since I had a good bowl of broccoli cheddar soup so I thought I would recreate a vegan recipe I could share here. (That broccoli cheese soup in a bread bowl from Panera was my fave before going vegan!)
The secret to the creaminess in this version is canned coconut milk and pureed potato and carrot (no cashews!). You won’t even miss the cheese! It’s got all the cozy vibes you want from a creamy soup. If I’m not making this broccoli soup, some of my other go-to soups from the blog are this butternut squash and red pepper soup or my creamy carrot soup.
See recipe card below for a full list of ingredients and measurements.
Step One: Steam the potato and carrot until fork tender in a steamer basket on the stovetop.
Step Two: Add the steamed potato/carrot to a blender with some broth, soy sauce, nutritional yeast, smoked paprika, and red wine vinegar and puree until smooth.
Step Three: Meanwhile, cook the onion and broccoli together and then add the broth and coconut milk.
Step Four: Once that is simmering, you’ll stir in the carrot/potato puree and bring to a simmer again.
Step Five: Transfer 1/2 of the soup to the blender and puree or use an immersion blender to puree some of the soup. (Can puree fully if you like a smooth soup.)
Step Six: Add that back to the pot with the rest of the soup and stir. Stir in some shredded vegan cheddar cheese if desired.
I like using canned coconut milk in this recipe to really punch up the richness. A traditional broccoli cheddar soup has heavy cream or half and half so the coconut milk adds that same richness. You can’t taste the coconut in the finished soup (at least I can’t!), but if you are a coconut-hater, you can sub plain, unsweetened soy milk and it is just as tasty. I haven’t tried it with all the plant-based milk varieties but soy and coconut are the richest of the bunch and likely the best options for this soup. Not vegan? Go ahead and use dairy milk if you aren’t a fan of coconut milk.
Sorry, the nutritional yeast is a vital ingredient in this recipe since it gives it that cheesy flavor minus the cheese! It is relatively inexpensive (a bag from Bob’s Red Mill is $4 and lasts a long time). You can usually find it in the bulk bins at stores like Whole Foods or Fresh Thyme if you don’t want to buy a lot.
I like to puree the carrots and potato in my Vitamix, but you don’t have to have a high powered blender for that step. Since there are no cashews and your carrots and potatoes should be falling apart after steaming, any blender or food processor should be able to handle it.
Yes! Just use tamari instead of soy sauce to make a gluten free version of this soup.
Did you love this recipe? Make sure to leave a ⭐️ rating and tag #dietitiandebbie on instagram!
This vegan broccoli cheddar soup is a big bowl of comfort food for the rainiest of days. Serve it up with some crunchy croutons and a sprinkle of paprika.
Prevent your screen from going dark
Fill a saucepan with 1″ water and add steamer basket. Bring to a boil and add the carrots and potato to the steamer basket. Cover and cook until fork tender, about 10-15 minutes. Transfer to a food processor or blender and allow to cool off for a few minutes.
Meanwhile, add the olive oil and onion to a large pot. Saute for 3-5 minutes or until onion is translucent and tender. Stir in the broccoli, 2 cups of the broth, and coconut milk. Bring to a simmer.
Add the reserved 1 cup of vegetable broth, yeast, paprika, and soy sauce to the food processor/blender with the steamed carrots and potato. Puree until smooth and then stir into the pot with the broccoli. Cook for 7-10 minutes or until mixture is starting to simmer.
Stir in the red wine vinegar and season with salt and pepper.
Pour about 1/2 of the soup into the same food processor/blender and blend until smooth OR use an immersion blender to puree some of the soup. (I still like to leave some broccoli pieces whole). Transfer back into the pot with the rest of the soup. Stir in vegan cheddar cheese if using.
To serve, divide into bowls and top with croutons, paprika, vegan cheese, coconut bacon, or whatever other toppings you have on hand.
Serving: 1serving | Calories: 360kcal | Carbohydrates: 32g | Protein: 10g | Fat: 24g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 871mg | Potassium: 1054mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5383IU | Vitamin C: 137mg | Calcium: 114mg | Iron: 5mg