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A bowl of creamy vegetable soup on a white marble countertop, garnished with a sprinkle of fresh herbs. A spoon rests beside the bowl, ready for serving. The soup is rich, velvety, and filled with vibrant colors.

Vegan Broccoli Cheddar Soup Recipe

This Creamy Broccoli Potato Soup is a comforting, dairy-free soup packed with rich flavors from sautéed veggies, savory spices, and a smooth, creamy texture. The addition of steamed broccoli and a touch of lemon juice brightens the soup, making it the perfect cozy meal for any day. Perfect for warming up when you need something satisfying and nourishing!
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Calories: 210
Ingredients Equipment Method

Ingredients
  

  • 1 large onion diced about 2 heaping cups
  • 4 cloves garlic minced
  • 2 ribs celery diced
  • 3 cups diced Yukon Gold potatoes
  • 3 carrots diced
  • 4 cups low sodium vegetable broth
  • ½ cup nutritional yeast
  • 1 cup soy milk
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 4 cups chopped broccoli steamed
  • 2 tablespoons lemon juice

Equipment

  • Large pot (for cooking the soup)
  • Wooden spoon (for stirring)
  • Immersion blender (or regular blender for blending the soup)
  • Ladle (for serving)

Method
 

  1. Sauté Veggies: In a large pot, sauté the diced onion and celery until the onion softens. Add a little water or broth to prevent sticking.
    A black saucepan on a white marble cooktop with diced onion and celery sautéing until softened. The vegetables are sizzling in the pot, with a bit of vegetable broth added to prevent sticking.
  2. Add Garlic & Simmer: Stir in garlic and cook for another minute. Then add diced potatoes, carrots, and vegetable broth. Bring to a boil, reduce heat, and simmer for about 15 minutes until vegetables are tender.
    A black saucepan on a white marble cooktop with minced garlic being stirred into softened onion and celery. Diced potatoes and carrots are added, and vegetable broth is poured in as the soup starts to bubble and simmer.
  3. Blend the Soup: Add soy milk, nutritional yeast, paprika, garlic powder, onion powder, salt, and pepper. Blend using an immersion blender (or regular blender in batches) until smooth.
    n immersion blender blending the soup in a black saucepan on a white marble cooktop. The soup turns smooth and creamy, with vibrant vegetables swirling into a velvety texture.
  4. Add Broccoli & Lemon: Stir in steamed broccoli and lemon juice. Simmer for a few more minutes until heated through.
    A black saucepan on a white marble cooktop with steamed broccoli and a squeeze of lemon juice being added to the creamy soup. The bright green broccoli contrasts with the smooth, creamy texture.
  5. Serve & Enjoy: Ladle into bowls and enjoy the creamy comfort of this delicious soup!
    A bowl of creamy vegetable soup on a white marble countertop, garnished with a sprinkle of fresh herbs. A spoon rests beside the bowl, ready for serving. The soup is rich, velvety, and filled with vibrant colors.