Broccoli Cheddar Soup

Broccoli cheddar soup has long been a staple in comfort food cuisine, but this vegan version brings the same creamy, cheesy goodness without the dairy. It’s a hearty, satisfying soup made with wholesome ingredients like fresh broccoli, plant-based milk, and vegan cheddar cheese. Perfect for a cozy dinner or a quick lunch, this soup is not only nutritious but also bursting with flavor. Whether you’re a dedicated vegan, lactose-intolerant, or simply seeking a healthier twist on a classic dish, this recipe will exceed your expectations.

Ingredients for Vegan Broccoli Cheddar Soup

Main Ingredients

• 1 tablespoon olive oil (or vegan butter): Adds richness and serves as the base for sautéing the aromatics.
• 1 small onion, diced: Provides a sweet and savory foundation for the soup.
• 2 cloves garlic, minced: Infuses the soup with a subtle, aromatic flavor.
• 4 cups fresh broccoli florets: The star ingredient, loaded with vitamins and minerals.
• 3 cups vegetable broth: Forms the flavorful liquid base of the soup.

Creamy Base

• 1 cup unsweetened plant-based milk: Almond, oat, or soy milk works well to create a creamy texture.
• ¼ cup all-purpose flour (or gluten-free flour blend): Acts as a thickening agent for the soup.

Cheesy Goodness

• 1 cup shredded vegan cheddar cheese: Delivers the cheesy flavor essential to this dish.

Seasonings

• Salt and pepper, to taste: Balances and enhances the flavors.
• Pinch of nutmeg (optional): Adds a warm, subtle spice that complements the creaminess.

Garnish

• Chopped fresh chives or green onions (optional): Adds a fresh, vibrant finish.

Instructions

Step 1: Sauté the Aromatics

1. Heat olive oil or vegan butter in a large pot over medium heat.
2. Add the diced onion and minced garlic, stirring frequently for 3-4 minutes until the onion becomes soft and translucent. This step builds the flavor base for the soup.

Step 2: Add and Cook the Broccoli

1. Toss in the broccoli florets, stirring them with the onions and garlic to coat them in the aromatic mixture.
2. Sauté for 2-3 minutes, allowing the broccoli to absorb the flavors.
3. Pour in the vegetable broth, increasing the heat to bring the soup to a gentle simmer.
4. Cover the pot and let the broccoli cook for 8-10 minutes, or until tender.

Step 3: Make the Roux

1. While the broccoli cooks, whisk together the plant-based milk and flour in a small bowl until smooth. This mixture, known as a roux, is key to thickening the soup.
2. Slowly pour the roux into the simmering soup, whisking constantly to avoid lumps.

Step 4: Thicken the Soup

1. Allow the soup to simmer for another 5-7 minutes, stirring frequently as it thickens to a creamy consistency.

Step 5: Add the Vegan Cheddar

1. Lower the heat and stir in the shredded vegan cheddar cheese.
2. Continue stirring until the cheese is fully melted and incorporated, giving the soup a rich, cheesy flavor.
3. Season the soup with salt, pepper, and a pinch of nutmeg, if using, to enhance the depth of flavors.

Step 6: Blend the Soup (Optional)

1. For a smoother texture, use an immersion blender directly in the pot to blend the soup.
2. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot. Blending part of the soup creates a balance between creaminess and chunks of broccoli.

Step 7: Serve and Garnish

1. Ladle the soup into bowls and garnish with chopped chives or green onions for a burst of color and freshness.
2. Pair the soup with crusty bread or a side salad for a complete meal.

Tips for Perfect Vegan Broccoli Cheddar Soup

1. Selecting the Broccoli: Use fresh, vibrant green broccoli for the best flavor and texture. If fresh broccoli isn’t available, frozen broccoli can be substituted.
2. Choosing Vegan Cheese: Opt for a high-quality vegan cheddar cheese that melts well. Brands like Violife, Daiya, or Follow Your Heart work wonderfully.
3. Nutritional Yeast: If you don’t have vegan cheddar cheese, add 2-3 tablespoons of nutritional yeast for a cheesy, nutty flavor.
4. Creaminess Boost: For extra richness, stir in a dollop of cashew cream or coconut cream.
5. Storage and Reheating: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to maintain the creamy consistency.

Substitutions and Variations

1. Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend or arrowroot powder for thickening.
2. Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes for a hint of heat.
3. Additional Vegetables: Enhance the soup with carrots, cauliflower, or leeks for added nutrition and flavor.
4. Low-Carb Version: Skip the roux and blend the soup fully for a naturally creamy, low-carb alternative.

Frequently Asked Questions

Can I freeze vegan broccoli cheddar soup?

Yes, you can freeze this soup, but the texture may change slightly upon thawing due to the plant-based milk. To minimize this, let the soup cool completely before freezing in an airtight container. Reheat on the stove and whisk well to restore its consistency.

What’s the best plant-based milk for this recipe?

Unsweetened almond, oat, or soy milk are excellent choices. Ensure the milk is unflavored to avoid altering the taste of the soup.

Can I make this soup oil-free?

Absolutely! Use a splash of vegetable broth to sauté the onions and garlic instead of olive oil or vegan butter.

Conclusion

Vegan broccoli cheddar soup is a perfect blend of comfort and nourishment, combining fresh broccoli, creamy plant-based milk, and cheesy vegan cheddar into a delightful dish. This recipe is versatile, allowing for substitutions and customizations to suit various dietary preferences. Whether you enjoy it chunky or velvety smooth, this soup delivers a warm, satisfying experience with every spoonful. Try this recipe and indulge in a dairy-free twist on a beloved classic that’s as wholesome as it is delicious.