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vegan broccoli cheddar soup in bowl garnished with croutons.
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4.67 from 3 votes

Broccoli Soup (Vegan)

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Entree, Soup
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 5
Calories: 360kcal

Ingredients

  • 2 large carrots, peeled and sliced peeled and sliced (6.5 oz)
  • 1 large russet potato, peeled and cubed
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion (about 1/2 onion)
  • 8 cups chopped broccoli (about 1 lbs broccoli)
  • 3 cups vegetable broth
  • 1 (15 oz) can full fat coconut milk (can sub 2 cups plain, unsweetened soy milk)
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon reduced sodium soy sauce (use tamari if gluten-free)
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon Sea salt
  • 1/4 teaspoon Ground black pepper
  • 1/2 cup Vegan cheddar cheese shreds

Instructions

  • 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.

Video

Notes

  • Recipe makes about 7 cups of soup.
  • To store: Once cooled, transfer to airtight containers and store in the fridge for up to 3-4 days. Store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating. 
  • Smooth soup: Feel free to blend all of the soup smooth in the blender if you like a creamy and smooth soup. (I prefer it with some broccoli pieces intact.)
  • I love topping this soup with my vegan coconut bacon!

Nutrition

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