Healthy Broccoli Cheddar Soup
Cozy Up with Creamy Vegan Broccoli Cheddar Soup!
Is there anything more comforting than a warm bowl of soup on a chilly day? This Creamy Vegan Broccoli Cheddar Soup is the ultimate comfort food, and it’s surprisingly easy to make! Packed with flavor and goodness, it’s a family-friendly meal that everyone will love. We’ve taken the classic broccoli cheddar soup and given it a delicious vegan makeover without sacrificing any of the creamy, cheesy goodness you crave.
This recipe is perfect for a quick weeknight dinner, a cozy weekend lunch, or even a potluck. It’s also a great way to sneak in extra veggies! The best part? It’s completely plant-based, making it a healthy and satisfying option for vegans, vegetarians, and anyone looking to incorporate more plant-based meals into their diet.
What makes this soup so special?
- Creamy Texture: We achieve a luxuriously creamy texture without any dairy! The combination of plant-based milk and a touch of dairy-free half and half creates a velvety smooth soup.
- Bold Flavor: A blend of aromatic garlic, onion, and warming spices like nutmeg elevates the flavor profile, making this soup incredibly satisfying.
- Easy to Customize: Feel free to adjust the seasonings to your liking. Add a pinch of red pepper flakes for a little heat, or a squeeze of lemon juice for brightness.
- Quick & Convenient: Ready in just 30 minutes, this soup is perfect for busy weeknights.
Tips for the Best Soup:
- Don’t skip the nutmeg! It adds a subtle warmth that complements the broccoli and cheddar beautifully.
- Use an immersion blender (or high-power blender) for a smoother texture. Blending part of the soup creates a lovely creamy consistency without making it completely pureed.
- Adjust the thickness to your liking. If you prefer a thicker soup, simply blend more of it. For a thinner soup, add a little more vegetable broth.
Frequently Asked Questions:
- Can I use different vegetables? Absolutely! Feel free to add other vegetables like cauliflower, potatoes, or spinach.
- Is this soup gluten-free? Yes, if you use gluten-free flour and ensure your vegetable broth is gluten-free.
- Can I make this soup ahead of time? Yes! It tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
- What kind of plant-based milk works best? Oat milk, soy milk, and cashew milk all work well. Choose an unsweetened variety.
- Can I freeze this soup? Yes, but the texture may change slightly. It’s best to freeze it in individual portions.
We hope you enjoy this delicious and comforting Creamy Vegan Broccoli Cheddar Soup! Let us know in the comments what you think!
Creamy Vegan Broccoli Cheddar Soup
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1/2 medium onion diced
- 3 tablespoons butter plant-based or regular
- 3 tablespoons flour gluten-free, all-purpose, or whole wheat white
- 2 cups vegetable broth
- 1 cup non-dairy milk oat, soy, cashew, etc.
- 3 cups broccoli about 1 large head, or 2 small heads
- 2 medium carrots diced (about 1 cup)
- 1 stalk celery thinly sliced
- 3/4 teaspoon kosher salt to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- 1/2 cup dairy-free half and half
- 8 ounces sharp cheddar cheese shredded
Instructions
- In a large dutch oven over medium heat, add olive oil, minced garlic and onion; cook for about 4 minutes, stirring frequently, until fragrant.
- Add butter and flour, whisking constantly, about 3 minutes. While whisking, slowly pour in vegetable broth, then whisk in milk.
- Add broccoli, carrots, celery, salt, black pepper, onion powder, garlic powder, and nutmeg. Bring mixture to a boil, then reduce heat to simmer for about 15-20 minutes, stirring occasionally, until broccoli and vegetables are soft.
- Add in half and half and shredded cheese, stirring until melted.
- Optionally, blend part of soup (about 2 cups worth) using an immersion blender or high-power blender. Stir back into the pot and enjoy!
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