Indulge in the rich, comforting embrace of this creamy vegan cheesy broccoli soup. Crafted with wholesome almond milk and the magical touch of nutritional yeast, this recipe is incredibly easy to prepare in a single pot and finished with a quick blend. It’s the perfect answer for a cozy meal that’s both deliciously satisfying and remarkably healthy, proving that plant-based comfort food can be truly exquisite.
The Secret to Vegan Cheesy Goodness: Nutritional Yeast Explained
For many, the memory of classic cheddar broccoli soup brings a wave of nostalgia. However, embracing a dairy-free lifestyle doesn’t mean sacrificing that beloved creamy, cheesy flavor. The culinary hero in our vegan kitchen, especially for achieving that distinct savory depth, is nutritional yeast. Often affectionately called “nooch” by its fans, this deactivated yeast is a game-changer, imparting a distinct, umami-rich, and surprisingly cheesy flavor profile that perfectly mimics its dairy counterpart.
Nutritional yeast is not just about flavor; it’s a nutritional powerhouse. It’s an excellent source of B vitamins, including B12, which is particularly important for those following a plant-based diet. This makes it an indispensable ingredient, not only for its taste-enhancing qualities but also for its significant health benefits. I always keep a generous supply on hand, ready to sprinkle into everything from sauces and scrambles to, of course, this incredible broccoli soup. If you’re new to this ingredient and want to learn more about its versatile uses and benefits, feel free to explore my dedicated post on what is nutritional yeast.
Why This Vegan Cheesy Broccoli Soup Is Your Next Favorite Meal
This soup isn’t just a recipe; it’s a lifestyle enhancer. Its simplicity and speed make it an absolute lifesaver on busy weeknights, requiring less than 30 minutes from start to finish. Imagine coming home after a long day and having a warm, satisfying, and deeply flavorful meal ready in such a short time. Beyond its quick preparation, this soup is a champion for meal prep. Its flavors actually deepen and improve overnight, making it an ideal candidate for batch cooking and enjoying throughout the week. Store it in the fridge for a few days, and you’ll have wholesome, delicious lunches or dinners ready to go.
At its heart, this soup celebrates broccoli, a vegetable widely recognized as a nutritional powerhouse. Packed with vitamins C and K, fiber, antioxidants, and anti-inflammatory compounds, broccoli contributes significantly to overall health and well-being. When combined with the creamy texture and cheesy flavor, it transforms into a dish that’s both decadently comforting and incredibly low in calories, yet brimming with essential nutrients. It’s a testament to how truly healthy food can taste utterly indulgent.
The beauty of this vegan cheesy broccoli soup lies in its ability to evoke pure comfort. Whether it’s a chilly evening, a rainy Sunday afternoon, or simply a moment when you crave something nourishing and soul-warming, this soup delivers. Serve it alongside a thick, crusty slice of toasted sourdough bread, perfect for dipping and soaking up every last drop of the rich, velvety broth. This pairing elevates the experience, making each spoonful a moment of culinary bliss.
Crafting Your Perfect Bowl: Tips, Variations, and Storage
One of the many joys of cooking is the ability to customize a dish to your exact preferences, and this vegan cheesy broccoli soup is no exception. While the base recipe is fantastic as is, there are several ways to make it uniquely yours.
Customizing Consistency and Flavor:
- Chunky or Smooth: The recipe provides guidance for achieving your desired texture. For a rustic, hearty soup, blend only half of the mixture, leaving plenty of tender broccoli florets intact. For an ultra-smooth, velvety cream of broccoli soup, blend the entire batch until silken. An immersion blender is your best friend here, allowing you to blend directly in the pot with minimal mess.
- Added Creaminess: While the current recipe uses vegetable broth for its liquid base, you can reintroduce a touch of unsweetened plant milk (almond, soy, or oat milk work beautifully) at the end for an extra layer of richness and creaminess. Start with a quarter cup and add more until you reach your preferred consistency.
- Spice It Up: A pinch of cayenne pepper or a dash of hot sauce can add a wonderful kick for those who enjoy a bit of heat.
- Herbaceous Notes: Fresh dill, chives, or parsley stirred in at the end can brighten the flavors and add a beautiful aroma.
- Boost of Umami: A tablespoon of white miso paste dissolved in a little warm broth before adding can deepen the savory notes even further.
Creative Variations:
- Broccoli and Potato Fusion: For an even heartier meal, consider adding diced potatoes along with the broccoli. They will cook down and contribute to an even thicker, creamier soup. You can find inspiration in my Cheesy Vegan Broccoli Potato Soup recipe.
- Additional Veggies: Don’t hesitate to toss in other quick-cooking vegetables like diced carrots, celery, or spinach during the last few minutes of simmering to boost nutrition and flavor.
- Protein Power: Stir in a can of drained and rinsed cannellini beans or chickpeas after blending for added protein and fiber, transforming it into an even more substantial meal.
Serving Suggestions:
- Beyond sourdough, this soup is fantastic with homemade croutons, a sprinkle of vegan parmesan, toasted pumpkin seeds, or a swirl of plant-based sour cream or crème fraîche.
- Pair it with a light side salad for a complete and balanced meal.
Storage and Reheating:
- Refrigeration: This soup stores exceptionally well in an airtight container in the refrigerator for up to 4-5 days. As mentioned, the flavors often meld and improve, making it an excellent candidate for meal prepping.
- Freezing: For longer storage, allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much during storage, add a splash of vegetable broth or unsweetened almond milk to achieve the desired consistency. Season to taste before serving.
Vegan Cheesy Broccoli Soup
Deryn Macey
This creamy, flavorful soup is so easy to make, making it a perfect quick, cozy weeknight dinner. It keeps well and the flavors improve the next day, making it great for meal prep too. Paired with a piece of fresh crusty bread, it’s the ultimate vegan comfort food.
10 mins
20 mins
30 mins
6 servings
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Ingredients
- 2 tbsp olive oil
- 1 medium white onion, diced (approx. 2 cups, 300 g)
- 3 cloves garlic, minced
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp dijon mustard
- 4 cups of vegetable broth
- 6 cups broccoli, chopped in bite-sized pieces (420 g)
- 1 cup nutritional yeast
- 1 tbsp lemon juice
Instructions
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In a large soup pot, cook the onions in the olive oil over medium heat for about 5 minutes, stirring often. To make it oil-free, you can cook the onions in 2 tbsp of water or broth. Add more as needed if the pan starts to dry out.
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Add the garlic, salt, pepper and dijon and cook for a few more minutes.
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Add the vegetable broth and chopped broccoli.
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Bring to a simmer over medium heat and cook for about 15 minutes, or until broccoli is tender.
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Turn off heat and stir in nutritional yeast and lemon juice.
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Either scoop all the soup into a blender and blend to your desired consistency or for chunky broccoli soup, remove about 1/2 of the soup and puree, leaving the rest behind. You can also use an immersion blender right in the pot if you like.
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Pour the blended soup back into the pot. If it’s too thick for your liking, stir in some extra broth or unsweetened almond milk to adjust the consistency. Season with salt and pepper, to taste.
Notes
I updated this recipe in February of 2019. The original recipe called for half unsweetened almond milk and half broth for the liquid but I decided to change it to all broth. You can try it with half and half if you like, both ways are good. You can also just stir in a little plant milk at the end for some extra creaminess.
Nutrition
Serving: 1/6th of recipe, Calories: 127 kcal, Carbohydrates: 13g, Protein: 8.5g, Fat: 5g, Sodium: 435mg, Fiber: 5g, Sugar: 3g
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Explore More Wholesome Vegan Soup Delights
If you’re loving the creamy goodness and plant-based nutrition of this cheesy broccoli soup, then you’re in for a treat! There’s a vast world of delicious and comforting vegan soups waiting to be discovered. Expand your culinary repertoire with these other fantastic recipes, each offering a unique flavor and satisfying experience:
- Creamy Vegan Broccoli Soup: A classic, rich and smooth broccoli soup without the “cheesy” element, perfect for when you crave pure vegetable goodness.
- Hearty Cheesy Vegan Broccoli Potato Soup: For an even more substantial and comforting meal, this recipe combines the best of broccoli and potatoes with a cheesy vegan twist.
- Flavorful Curried Lentil Soup: A warm and aromatic soup packed with plant-based protein and exotic spices.
- Easy Vegan Minestrone Soup: A vibrant and hearty Italian classic, loaded with vegetables, pasta, and beans.
- Healthy Kale and Cauliflower Soup: A nutritious and light option, blending two powerful superfoods into a delightful meal.
- Zesty Spicy Vegan Black Bean Soup: A bold and flavorful soup with a kick, perfect for those who enjoy a bit of spice.
- Sweet Potato Corn Chowder: A naturally sweet and creamy chowder, bursting with the flavors of corn and sweet potatoes.
- Wholesome Vegan Chickpea Vegetable Chowder: A robust and satisfying chowder, featuring chickpeas and a medley of garden vegetables.
Embrace the warmth, flavor, and incredible health benefits that plant-based soups bring to your table. This creamy vegan cheesy broccoli soup is just the beginning of a delicious journey into wholesome eating. Don’t wait – try this recipe today and savor the taste of healthy comfort!