Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead view of vegan broccoli cheddar soup in a bowl with breadcrumb topping.

Vegan Broccoli Cheddar Soup


  • Author: Lexi
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan

Description

All of the comfort, none of the dairy! This delicious vegan broccoli cheddar soup is perfectly creamy, cheesy and packed with healthy ingredients like potatoes and white beans. 


Ingredients

Scale
  • 5-6 tbsp vegan butter, divided
  •  1 1/2 cups diced yellow onion or shallot (~1 onion)
  • 1 tbsp minced garlic
  • 1 cup diced carrots
  • 1 cup diced celery 
  • 2 cups peeled and diced yellow potatoes
  • 4 cups vegetable broth
  • 1 tsp fine kosher salt
  • 1/2 tsp pepper 
  • 1 1/2 tbsp lemon juice
  • 1 14.5oz can white beans, drained and rinsed
  • 1/2 cup chopped parsley, divided
  • 4 cups finely chopped broccoli (can include stems)
  • 1 cup vegan shredded cheddar cheese*

Instructions

  1. Heat 3 tbsp butter in a large pot over medium heat. Add onions and sauté, stirring occasionally, for 5 minutes. Add garlic, potatoes, carrot, celery, salt and pepper and continue cooking for 5-7 minutes. 
  2. Add in the vegetable broth, lemon juice, white beans and 1/4 cup of the fresh parsley. Reduce heat to low and simmer for about 20 minutes, until the vegetables are fork tender. 
  3. Meanwhile, in a separate skillet, heat 1 tbsp butter. Add in broccoli, season with a pinch of salt and pepper and sauté for 8-10 minutes, until softened and slightly browned. 
  4. Carefully transfer the soup to a heat-safe blender, add in cheese and blend until completely smooth. Add in the broccoli and blend for another 15-20 seconds, until mostly blended (it should still have some texture). 
  5. Return the blended soup to the pot and stir in remaining 1/4 cup of parsley and remaining 1-2 tbsp butter (optional) for extra richness. Serve warm. 

Notes

Buttery breadcrumb topping: heat 1 tbsp vegan butter in a skillet over medium heat. Add 1/3 seasoned panko breadcrumbs and 1-2 tbsp fresh chopped parsley. Stir well and toast until browned and crispy, about 6-8 minutes. 

Don't over-blend the soup: if you blend the soup for too long, the potatoes will start to have a gummy, thick texture. Blend it just long enough for everything to be smooth. 

Don't want to use vegan cheese? Sub with 3-4 tbsp nutritional yeast, which has a cheesy, savory flavor. Add it in when you blend the soup.

Potatoes: yellow potatoes (like yukon golds) work best in this soup. They make for a creamy, rich soup without the grainy, waxy texture you can sometimes get from red potatoes. 

White beans: we used cannellini beans, which are nice and soft and blend up perfectly in this soup. You can also use navy or Great Northern beans. 

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 Bowl
  • Calories: 331
  • Sugar: 7.2 g
  • Sodium: 956.6 mg
  • Fat: 14.3 g
  • Carbohydrates: 39.7 g
  • Fiber: 9.8 g
  • Protein: 14.9 g

Keywords: vegan broccoli cheddar soup