Name: Vegan Broccoli Cheese Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2-4
Cuisine: American
Ingredients: 4 tbsp vegan butter or ½ stick; ½ medium-sized yellow onion, chopped; 2-3 cloves garlic, minced; 2 tbsp all-purpose flour (for gluten-free use chickpea flour); 2 cups vegetable stock or 1 veggie bouillon cube diluted in 2 cups of water; 1 tbsp lemon juice; Salt & black pepper, to taste; ¼ tsp paprika; Optional seasonings: rosemary and parsley; 3 cups broccoli florets or 1 large head, cut into small pieces; 1 large carrot, grated; ½ cup cashew cream (approximately), check notes for instructions; ½ tsp turmeric; ¼ cup nutritional yeast

This Vegan Broccoli Cheese Soup is a comforting dish and a great option to enjoy at any time. It’s easy to make and it’s ready in 30 minutes.

Vegan | Gluten-free | Soy-free

Here it is! An updated version of my famous “Vegan Broccoli Cheese Soup”, let’s call it Vegan Broccoli Cheese Soup 2.0, shall we? More on that later…

There are flavors that you never get tired of, and most of those flavors take us back to our childhood. This broccoli soup is that flavor for me; I never get tired of it and it takes me back to simpler times.

In Puerto Rico, broccoli soup is known mainly for being part of the menu of chain restaurants such as Chili’s, Subway, and Ponderosa. I know that may not be the case for every single one of their locations, but a great United States comparison is the broccoli soup from Panera. They get extra points for putting that soup in a bowl of bread.

However, we’re keeping it simple today. This Vegan Broccoli Cheese Soup can be prepared in less than 30 minutes. What do you think, would you make it?

The making of: Vegan Broccoli Cheese Soup 2.0

I know what you’re thinking, yes there’s already another “Vegan Broccoli Cheese Soup” on VeggieJeva. However, I’ve come to the realization that that recipe is not necessarily the most authentic. There’s something about the flavor or the process that doesn’t yield the result that I want, which is “chain restaurant” vibes.

This brand new version is rich and delicious in flavor, made with ingredients that you probably already have. I love knowing that I can make a recipe from scratch using classic and fresh ingredients. Certainly, a better version with minimal processed ingredients.

So how do we make this super thick & creamy soup with an abundance of broccoli? First, you sautee onions and garlic with vegan butter. Then you proceed to add all-purpose flour to create a roux; this is where most of the consistency comes in. Afterward, add veggie broth, lemon juice, broccoli, and grated carrots. Finally, add cashew cream (find instructions in notes), turmeric, and heaps of nutritional yeast.

Once the Vegan Broccoli Cheese Soup is done, serve immediately with bread on the side for dipping! The result will be a perfectly creamy soup, great for any time of the year and any celebration… or you know a solo Tuesday night. Whichever it is for you!

Try it and let me know what you think, I’m are sure it’ll become a staple for you.

Notes:

To make this recipe gluten-free, substitute all-purpose flour for chickpea flour.
To elevate this recipe, do 1 ½ cups of veggie stock and ½ of a pilsner beer, instead of the 2 cups of veggie stock.
Make cashew cream by blending ¼ cup of cashews and ¼ cup of water (equal parts). Blend until completely smooth, not grainy!
Storage: Store in the fridge for 4 to 5 days, and freezes 100% perfectly for about 3 months).

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Vegan Broccoli Cheese Soup

Rating: 3.2/5
( 5 voted )

Serves: 2-4 Prep Time: 10 Minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

4 tbsp vegan butter or ½ stick

½ medium-sized yellow onion, chopped

2-3 cloves garlic, minced

2 tbsp all-purpose flour (for gluten-free use chickpea flour)

2 cups vegetable stock or 1 veggie bouillon cube diluted in 2 cups of water

1 tbsp lemon juice

Salt & black pepper, to taste

¼ tsp paprika

Optional seasonings: rosemary and parsley

3 cups broccoli florets or 1 large head, cut into small pieces

1 large carrot, grated

½ cup cashew cream (approximately), check notes for instructions

½ tsp turmeric

¼ cup nutritional yeast

Procedure

Melt the vegan butter in a large saucepan over medium-high heat. Add chopped onion and cook 3-4 minutes or until softened and light gold. Then add the garlic and saute for another minute.

Add flour to form a roux and whisk until the flour begins to form a thick and creamy consistency.

Pour in the veggie stock, lemon juice, broccoli, carrots, and seasonings. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.

Stir in cashew cream, turmeric, and nutritional yeast. Simmer for another minute. Taste and adjust seasoning if needed.

Serve with toasted crusty bread or in a bread bowl if desired.

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