Delicious Vegan Broccoli Soup
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.
Ingredients
- 1 tablespoon oil or water + more water as needed (see notes)
- 1 large carrot (optionally peeled), then dice into small pieces, about ¼ inch
- 1 diced onion peel, then chop into small pieces, matching the size of the carrots
- 5 cloves garlic diced
- 2 yellow potatoes scrub clean, peel optional, then cut into small, ¼-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 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- ½ teaspoon paprika
- ⅛ teaspoon turmeric
- 20 turns 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
- Homemade Vegan Croutons
- 1 teaspoon salt adjust to taste
Add-ins at the end to adjust flavor if desired
- Nutritional yeast up to 3 tablespoons
- 1-2 teaspoons dijon mustard
- ⅛ teaspoon additional cayenne
- Squeeze of lemon
- Chopped parsley
- Sprinkle or two of paprika
Instructions
Vegan Cheese Sauce Preparation
- 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.
- 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.
- 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.
- 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.
Soup Instructions
- Prepare the Vegan Cheese Sauce first. 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.
- Start your soup. In a Dutch oven or large soup pot, heat 1 tablespoon 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.
- 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.
- Once boiling, reduce the heat to maintain a rolling simmer.
- (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.
- 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.
- About 10 minutes into the simmering process, add the broccoli florets to the soup.
- Continue to simmer for an additional 10-15 minutes, or until the florets are tender to your liking.
- Turn off heat.
- 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).
- 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 teaspoon of salt, or adjust to taste.
- Give the soup one last taste, adding optional add-in ingredients or adjusting the seasoning if necessary.
- Ladle the soup into bowls and top with croutons or pumpkin seeds if using.
Toasted Pumpkin Seeds (Optional)
- 1 cup pumpkin seeds
- 1 tablespoon olive oil
- Salt to taste
- Set your oven to 350°F.
- In a bowl, mix pumpkin seeds with olive oil and salt.
- Spread seeds on a baking sheet in a single layer. Bake for 10–12 minutes, stirring halfway through, until golden and crispy.
Nutrition
Calories: 427kcal | Carbohydrates: 70g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 1546mg | Potassium: 1742mg | Fiber: 13g | Sugar: 9g | Vitamin A: 6234IU | Vitamin C: 141mg | Calcium: 227mg | Iron: 6mg
