Delicious Vegan Broccoli Soup

A delicious cheesy broccoli soup recipe: Meal prep-friendly & plant-based comfort food

Looking for a nutritious, delicious Vegan Broccoli Soup that’s perfect for meal prep and spur-of-the-moment cravings?

You’re in the right place. 

My family loves spending time at Panera, a space with warm soup bowls and a cozy ambiance perfect for a good book beside the fireplace. Their favorite? The broccoli and cheddar soup, of course. But because I eat a more plant-based diet, the soup doesn’t align with my goals. So, I usually eat a customized salad — which never disappoints.

But I do have my own homemade version of broccoli and cheese soup that’s incredibly delicious.

This Vegan Broccoli Soup is creamy, satisfying, and packed with plant-based goodness — making it the ideal healthy comfort food.

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Health Benefits

• Broccoli: An excellent source of Vitamin C, which strengthens your immune system and promotes skin health.

• Garlic: Garlic helps lower blood pressure and regulate cholesterol levels.

• Cayenne Pepper: Cayenne boosts metabolism and aids in digestion.

• Homemade Vegan Cheese Sauce: Skip the additives found in store-bought versions and enjoy a nutrient-rich sauce. 

Delicious Vegan Broccoli Soup 

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Delicious Vegan Broccoli Soup

Yield: 8

Author: Julie Gaeta

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Rich, creamy, and packed with nutrients, this Vegan Broccoli and Cheese Soup is a bowl of comfort and nourishment. Perfect for busy weeknight dinners or leisurely weekend meals. 🥦🧡

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Ingredients

• 1 tbsp oil or water plus more water as needed (see notes)
• 1 large carrot, (optionally peeled), then dice into small pieces, about 1/4 inch
• 1 diced onion, peel, then chop into small pieces, matching the size of the carrots
• 5 cloves of garlic, diced
• 2 yellow potatoes: scrub clean (peel optional), then cut into small, 1/4-inch pieces
• 1 head of broccoli: Crowns cut into florets, stems peeled and diced to match other veggies (about 6 cups total). (see notes)
• 1 tsp each of onion powder, garlic powder, and thyme
• 1/2 tsp paprika
• 1/8 tsp turmeric
• 20 turns of fresh black pepper
• 5 cups liquid total, using either: 4 cups water + 1 cup low sodium vegetable stock OR 5 cups water if using a vegan bouillon cube (see note)
• Homemade Vegan Cheese Sauce (doubled for 7 cups)
• 1 tsp salt (adjust to taste, especially considering the sodium content of your broth. (See Note on adjusting salt.)

Add-ins at the end to adjust flavor if desired

• Nutritional yeast: up to 3 Tbsp
• Dijon mustard: 1-2 tsp
• Additional cayenne:1/8 tsp
• Squeeze of lemon
• Chopped parsley
• Sprinkle or two of paprika

Instructions

Vegan Cheese Sauce Preparation

1. Instant Pot Method: Begin by preparing a doubled amount of Vegan Cheese Sauce using the Instant Pot. It typically takes 5–10 minutes for the Instant Pot to reach pressure, 6 minutes to cook, and 10 minutes for a natural pressure release, totaling about 25–30 minutes.
2. Stovetop Method: If you prefer or need to use the stovetop, start the Vegan Cheese Sauce in a saucepan over medium heat. Follow the recipe instructions for the stovetop version, which usually takes around the same total time once ingredients are combined and heated until smooth.
3. During Cheese Sauce Cooking: Use the time while the cheese sauce is cooking (either method) to chop your vegetables. This includes separating the diced broccoli stems from the florets.
4. Note: Whether using the Instant Pot or stovetop, the goal is to have the Vegan Cheese Sauce ready and vegetables prepped by the time the sauce is done. This efficient use of time helps streamline the cooking process.

Soup Instructions

1. Prepare the Vegan Cheese Sauce first (see link for methods). If using the Instant Pot, start the soup while the sauce cooks. If making it on the stovetop, begin the soup once the sauce is simmering and doesn't require your full attention.
2. Start your soup. In a Dutch oven or large soup pot, heat 1 tbsp of oil over medium heat. Add the diced onions, carrots, garlic, and broccoli stems (reserve the florets for later). Sauté for about 10 minutes or until the vegetables start to soften.
3. Pour in 4 cups of water along with the bouillon cube (or 5 cups of liquid if using vegetable stock). Increase the heat to bring the mixture to a boil.
4. Once boiling, reduce the heat to maintain a rolling simmer.
5. (Optional) If you're adding croutons or pumpkin seeds, start preheating your oven now. Prepare them (See detailed instructions below). Roast in the preheated oven for 10–15 minutes, or until golden and crispy, while the soup continues to simmer.
6. Carefully mix in the blended Vegan Cheese Sauce into the soup. Continue simmering for an additional 15–20 minutes, stirring often to prevent sticking and to allow the flavors to meld.
7. About 10 minutes into the simmering process, add the broccoli florets to the soup.
8. Continue to simmer for an additional 10-15 minutes, or until the florets are tender to your liking.
9. Turn off heat.
10. If a smoother soup is desired, use an immersion blender to carefully blend the soup to your preferred consistency (after cooking but before final seasoning).
11. After blending (if done), taste the soup and adjust the seasoning as needed, considering the flavors from the cheese sauce and the initial bouillon or stock used. Stir in 1 tsp of salt, or adjust to taste.
12. Give the soup one last taste, adding optional add-in ingredients or adjusting the seasoning if necessary.
13. Ladle the soup into bowls and top with croutons or pumpkin seeds if using.

Vegan Garlic Croutons (Optional)

1. Preheat oven to 350°F.
2. Cut 4 cups of cubed bread (of your choice).
3. Place the bread cubes in a mixing bowl. Drizzle 2 tablespoons of olive oil over the bread cubes. Add a teaspoon of salt, garlic powder, and any other seasoning (basil, oregano, sage, rosemary, etc.) you prefer. Mix well to ensure all cubes are evenly coated.
4. Spread the seasoned bread cubes on a baking sheet and bake for 10 minutes or until golden and crispy.

Toasted Pumpkin Seeds (Optional)

1. 1 cup pumpkin seeds
2. 1 tbsp olive oil
3. Salt to taste
4. Set your oven to 350°F.
5. In a bowl, mix pumpkin seeds with olive oil and salt.
6. Spread seeds on a baking sheet in a single layer. Bake for 10–12 minutes, stirring halfway through, until golden and crispy.

Notes

• Adjust the salt added later in the recipe to taste, especially if not using a low-sodium stock or bouillon.
• Start with less salt, especially if your vegetable stock or bouillon is not low-sodium. Taste the soup before adding salt and adjust as needed after all ingredients have simmered together.
• You can use oil or water to sauté the veggies. Try not to let the vegetables dry out during the 5-10 minute sautéing process. I usually end up stirring in an additional 1/4 cup of water, 1 tablespoon at a time.
• The broccoli stems are packed with nutrients and work perfectly in this soup. When cutting the stems, make sure to peel off the thick outer layer of the stem and then dice them the size of your other veggies. 
• Dice the veggies uniform in size; I prefer to dice everything small to ensure they’re thoroughly softened within the cooking time.

Recommended Products

STAUB Cast Iron Dutch Oven

Instant Pot Duo 7-in-1 Electric Pressure Cooker

3 In 1 Stainless Steel Immersion Blender

Edward & Sons Not Chicken Bouillon Cubes

Anthony's Premium Nutritional Yeast Flakes

https://becomingyouwithjulie.com/recipes/delicious-vegan-broccoli-and-cheese-soupnbsprecipe

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Soups, Dinners, Lunch

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Quick Meal Prep Guide

• Quick Meal Prep Guide:

  1. Vegan Cheese Sauce: Make a double (or triple for extra leftovers) batch of Vegan Cheese Sauce in the Instant Pot. Store it in airtight container(s) in the refrigerator. This sauce is versatile for mac and cheese, baked potatoes, or as a creamy soup base.

  2. Croutons/Pumpkin Seeds: Bake croutons or roast pumpkin seeds, if desired, and store them in an airtight container to maintain crispness.

  3. Vegetable Prep: Chop all vegetables (broccoli florets and stems, onion, garlic, carrots), keeping broccoli stems and florets separate. Sauté onions, carrots, garlic, and broccoli stems until softened. Store the sautéed mix and uncooked broccoli florets in separate airtight containers in the refrigerator.

To Prepare Meal Prep

1. In a Dutch oven, combine the sautéed vegetable mix with 7 cups of Vegan Cheese Sauce, 5 cups of water, 2 diced potatoes, a bouillon cube, and seasonings (leave salt for later adjustment).

2. Bring to a boil, then reduce to a simmer.

3. After 10 minutes of simmering, add the pre-chopped broccoli florets. Continue to simmer for another 15 - 20 minutes.

4. For a smoother texture, partially blend the soup with an immersion blender to your desired consistency.

5. Turn off the heat. Stir in salt to taste, along with any other optional toppings or seasonings.

6. Allow the soup to cool before portioning into airtight containers for storage.

To Serve:

• Reheat soup and top with croutons or pumpkin seeds.

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Pro Tips for the Best Vegan Broccoli Soup

• Fresh broccoli tends to offer a brighter flavor, but frozen works in a pinch.

• For an extra creamy texture, use an immersion blender to blend half the soup before adding the Vegan Cheese Sauce. 

• Want to hide veggies from picky eaters? Blend some more to make the vegetables nearly disappear! 

• Add a cup or two of chickpeas or lentils for added protein.

• A dash or two of smoked paprika adds a smoky depth to the soup.

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FAQ

• Can I make this soup in advance?

  It stores well in the fridge for up to 5 days and freezes for up to 3 months.

• Can I make this soup nut-free?

  Absolutely, here are some options. 

  Steamed cauliflower — equal amount, offers a creamy texture.

  Cooked and drained white beans — an equal amount, blends well with seasoning.

  Sunflower seeds — Equal amount for a nutty flavor without the nuts.

  Each provides a creamy texture and should blend with the other ingredients. The flavor profile may vary depending on the substitute you choose.

• Can I use other vegetables?

  Yes, you could easily use cauliflower or potatoes to replace the broccoli for a different texture and flavor. 

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A Bowl of Comfort

This Vegan Broccoli Soup isn’t just a plant-based substitute; it’s a hearty, nutritious, and incredibly delicious meal on its own.

As a mom, I understand the importance of having meals on hand that are nourishing and satisfying — especially when you’re juggling all the responsibilities in the week.

Whether you’re deep into meal prep for a busy week or craving a bowl of healthy comfort food right now, this plant-based Vegan Broccoli Soup delivers on all fronts. 

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