Vegan Broccoli Cheddar Soup

Peel the potato and carrot, chop, and steam them until fork tender. 

Add steamed carrot and potato in a blender with some of the broth, nutritional yeast, and paprika.

Puree until smooth. Do not overland as the potato can make the soup taste gummy. 

Meanwhile, sauté the onion in olive oil until tender. 

Stir in the broccoli, coconut milk, and carrot/potato puree. Bring to a simmer for a few minutes. 

Simmer until the broccoli is tender and soup has started to thicken.

Puree half of the soup with a blender or immersion blender. 

Add the pureed soup back into the pot. Taste and add salt if needed. Stir in vegan cheddar shreds to melt.

Serve with croutons and more vegan cheese shreds. Soup freezes well if you want to make ahead. 

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