. First, gather all your ingredients. You will need: - 4 cups broccoli florets - 1 medium onion, chopped - 3 cloves garlic, minced - 2 medium carrots, diced - 1 potato, diced Start by washing your vegetables. Chop the onion and mince the garlic. I find that using a sharp knife makes this easier. Next, dice the carrots and potato into small pieces. This helps them cook faster. Now, rinse the broccoli florets. Set them aside for later. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté them until the onion turns translucent. This should take about 3-4 minutes. Next, add the diced carrots and potato. Cook these for about 5 minutes until they start to soften. Now, it’s time to add the broccoli florets. Pour in 4 cups of vegetable broth, along with 1 teaspoon of turmeric and 1/2 teaspoon of smoked paprika. Bring the pot to a boil. Lower the heat and let it simmer for 10-12 minutes. The vegetables should be tender when done. Once the soup is cooked, remove it from the heat. Let it cool slightly. Now, use an immersion blender to puree the soup. If you don’t have one, you can use a stand blender in batches. Blend until the soup is smooth and creamy. After blending, return the soup to the pot if you used a stand blender. Stir in 1 cup of unsweetened almond milk and 1/2 cup of nutritional yeast. Heat gently on low until warm. Taste the soup and season with salt and pepper. If it’s too thick, add more almond milk until you reach your desired texture. For the full recipe, check out the detailed instructions. To get the right creaminess, I suggest using almond milk. This milk keeps the soup rich without dairy. If your soup is too thick, just add a bit more almond milk. Blend the soup well for a smooth texture. An immersion blender works great for this. It lets you blend right in the pot. If you use a stand blender, do it in small batches. For a unique taste, add spices. A pinch of cayenne pepper gives heat. You can also try garlic powder for extra flavor. Serve the soup with crusty bread or a side salad. These pairings make the meal more filling and enjoyable. I recommend using an immersion blender for easy blending. It’s convenient and less messy. If you prefer a stand blender, ensure you cool the soup first. When cooking, use a heavy-bottomed pot. It helps distribute heat evenly, so your soup cooks well. {{image_2}} You can switch up the veggies in this soup for a new taste. Cauliflower works well and gives a creamy base too. Spinach adds a nice touch of green and a boost of nutrients. You can also mix in peas for a sweet flavor. For the milk, try oat or soy milk instead of almond milk. Each type adds a unique twist to the flavor. Coconut milk gives a rich and creamy feel, while rice milk is lighter. If you need a gluten-free soup, it is easy to make. Just check that your vegetable broth is gluten-free. Most brands are safe, but always read the label. This soup is naturally gluten-free, so you can enjoy it without worry. For a lighter option, you can cut back on the olive oil. Use just one tablespoon instead of two. You can add more broth or milk to keep it creamy without extra calories. Herbs can change the flavor of your soup. Adding thyme or basil gives it a fresh taste. You can also add a bay leaf while cooking for extra depth. If you like spice, try adding jalapeños or red pepper flakes. This will give your soup a nice kick. You can control the heat by adjusting the amount you add. These variations help you create a soup that fits your taste. Each swap or addition makes it special and fun. For more details, check out the Full Recipe. To store extra soup, let it cool first. Pour the soup into airtight containers. Glass or BPA-free plastic containers work well. Label each container with the date. This helps you keep track of freshness. For best results when freezing, use freezer-safe containers. Leave some space at the top for expansion. You can also use freezer bags, removing as much air as possible. To reheat frozen soup, first, let it thaw in the fridge overnight. Warm it slowly on the stove to keep the texture creamy. In the fridge, this soup lasts about 4 to 5 days. In the freezer, it can stay good for up to 3 months. Look for signs of spoilage, like off smells or changes in color. If it smells sour or looks strange, it's best to toss it. Vegan cheese comes from plants. It often uses nuts, soy, or coconut. Cashews are popular for a creamy texture. Some cheeses use soy milk or almond milk. Nutritional yeast adds a cheesy taste. Many brands mix flavors and herbs for variety. Vegan cheese is lactose-free and good for diets. Yes, you can make this soup ahead of time. Prepare it and let it cool. Then, store it in the fridge for up to three days. For meal prep, make a big batch and freeze it. Just thaw and heat when you’re ready to eat. This saves time on busy days. To spice up your soup, add jalapeños or red pepper flakes. You can also use cayenne pepper for a kick. Mix in black pepper for some heat. If you want a smoky flavor, add more smoked paprika. Taste as you go to get your perfect level of spice. This blog post shared the secrets to a tasty vegan broccoli cheese soup. We explored key ingredients like broccoli, nutritional yeast, and spices. I also covered preparation steps, cooking methods, and tips to enhance creaminess. You learned how to customize the soup with different veggies and flavors. Remember, it's easy to store and reheat for later meals. With this guide, you can enjoy delicious, healthy soup anytime. Try making it your own, and happy cooking!](https://recipesinsight.com/wp-content/uploads/2025/06/be89c636-df74-4d34-a774-33cea178b19f-768x768.webp)
Craving a warm, creamy bowl of soup that’s good for you? Look no further! My Vegan Broccoli Cheese Soup is a culinary delight that packs flavor without dairy. With simple ingredients like fresh broccoli and nutritional yeast, you’ll be amazed at how easy it is to whip up this comforting dish. Dive into my step-by-step guide to make a soup that warms both your heart and your belly!
Ingredients
Key Ingredients for Vegan Broccoli Cheese Soup
– 4 cups broccoli florets
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, diced
– 1 potato, diced
– 4 cups vegetable broth
– 1 cup unsweetened almond milk
– 1/2 cup nutritional yeast
Broccoli florets are the star of the show. They add a bright color and a nice crunch. The vegetable broth gives the soup depth and a savory base. Almond milk makes the soup creamy without dairy. Nutritional yeast adds a cheesy flavor that is hard to beat.
Seasonings and Oils
– 2 tablespoons olive oil
– 1 teaspoon turmeric
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
Olive oil is not just for cooking; it’s good for your heart too. Turmeric adds a warm, earthy flavor and a golden hue. Smoked paprika brings a hint of smokiness that makes the soup richer. Don’t forget to season with salt and pepper to bring all the flavors together.
Optional Garnishes
– Fresh parsley for presentation
– Additional nutritional yeast
Garnishing your soup can make it look even better. Fresh parsley adds a pop of green and freshness. You can also sprinkle more nutritional yeast on top for extra cheesiness. For a fun touch, drizzle a bit of olive oil before serving.
You can find the full recipe [here](#).
Step-by-Step Instructions
Preparation Steps
First, gather all your ingredients. You will need:
– 4 cups broccoli florets
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, diced
– 1 potato, diced
Start by washing your vegetables. Chop the onion and mince the garlic. I find that using a sharp knife makes this easier. Next, dice the carrots and potato into small pieces. This helps them cook faster. Now, rinse the broccoli florets. Set them aside for later.
Cooking Method
In a large pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté them until the onion turns translucent. This should take about 3-4 minutes. Next, add the diced carrots and potato. Cook these for about 5 minutes until they start to soften.
Now, it’s time to add the broccoli florets. Pour in 4 cups of vegetable broth, along with 1 teaspoon of turmeric and 1/2 teaspoon of smoked paprika. Bring the pot to a boil. Lower the heat and let it simmer for 10-12 minutes. The vegetables should be tender when done.
Blending the Soup
Once the soup is cooked, remove it from the heat. Let it cool slightly. Now, use an immersion blender to puree the soup. If you don’t have one, you can use a stand blender in batches. Blend until the soup is smooth and creamy.
After blending, return the soup to the pot if you used a stand blender. Stir in 1 cup of unsweetened almond milk and 1/2 cup of nutritional yeast. Heat gently on low until warm. Taste the soup and season with salt and pepper. If it’s too thick, add more almond milk until you reach your desired texture.
For the full recipe, check out the detailed instructions.
Tips & Tricks
Perfecting the Soup’s Creaminess
To get the right creaminess, I suggest using almond milk. This milk keeps the soup rich without dairy. If your soup is too thick, just add a bit more almond milk. Blend the soup well for a smooth texture. An immersion blender works great for this. It lets you blend right in the pot. If you use a stand blender, do it in small batches.
Flavor Enhancements
For a unique taste, add spices. A pinch of cayenne pepper gives heat. You can also try garlic powder for extra flavor. Serve the soup with crusty bread or a side salad. These pairings make the meal more filling and enjoyable.
Cooking Equipment Recommendations
I recommend using an immersion blender for easy blending. It’s convenient and less messy. If you prefer a stand blender, ensure you cool the soup first. When cooking, use a heavy-bottomed pot. It helps distribute heat evenly, so your soup cooks well.
Variations
Ingredient Substitutions
You can switch up the veggies in this soup for a new taste. Cauliflower works well and gives a creamy base too. Spinach adds a nice touch of green and a boost of nutrients. You can also mix in peas for a sweet flavor.
For the milk, try oat or soy milk instead of almond milk. Each type adds a unique twist to the flavor. Coconut milk gives a rich and creamy feel, while rice milk is lighter.
Dietary Adjustments
If you need a gluten-free soup, it is easy to make. Just check that your vegetable broth is gluten-free. Most brands are safe, but always read the label. This soup is naturally gluten-free, so you can enjoy it without worry.
For a lighter option, you can cut back on the olive oil. Use just one tablespoon instead of two. You can add more broth or milk to keep it creamy without extra calories.
Flavor Profile Variations
Herbs can change the flavor of your soup. Adding thyme or basil gives it a fresh taste. You can also add a bay leaf while cooking for extra depth.
If you like spice, try adding jalapeños or red pepper flakes. This will give your soup a nice kick. You can control the heat by adjusting the amount you add.
These variations help you create a soup that fits your taste. Each swap or addition makes it special and fun. For more details, check out the Full Recipe.
Storage Info
Refrigeration Guidelines
To store extra soup, let it cool first. Pour the soup into airtight containers. Glass or BPA-free plastic containers work well. Label each container with the date. This helps you keep track of freshness.
Freezing Instructions
For best results when freezing, use freezer-safe containers. Leave some space at the top for expansion. You can also use freezer bags, removing as much air as possible. To reheat frozen soup, first, let it thaw in the fridge overnight. Warm it slowly on the stove to keep the texture creamy.
Shelf Life Expectations
In the fridge, this soup lasts about 4 to 5 days. In the freezer, it can stay good for up to 3 months. Look for signs of spoilage, like off smells or changes in color. If it smells sour or looks strange, it’s best to toss it.
FAQs
What is vegan cheese made from?
Vegan cheese comes from plants. It often uses nuts, soy, or coconut. Cashews are popular for a creamy texture. Some cheeses use soy milk or almond milk. Nutritional yeast adds a cheesy taste. Many brands mix flavors and herbs for variety. Vegan cheese is lactose-free and good for diets.
Can I make this soup ahead of time?
Yes, you can make this soup ahead of time. Prepare it and let it cool. Then, store it in the fridge for up to three days. For meal prep, make a big batch and freeze it. Just thaw and heat when you’re ready to eat. This saves time on busy days.
How can I make this soup spicier?
To spice up your soup, add jalapeños or red pepper flakes. You can also use cayenne pepper for a kick. Mix in black pepper for some heat. If you want a smoky flavor, add more smoked paprika. Taste as you go to get your perfect level of spice.
This blog post shared the secrets to a tasty vegan broccoli cheese soup. We explored key ingredients like broccoli, nutritional yeast, and spices. I also covered preparation steps, cooking methods, and tips to enhance creaminess. You learned how to customize the soup with different veggies and flavors. Remember, it’s easy to store and reheat for later meals. With this guide, you can enjoy delicious, healthy soup anytime. Try making it your own, and happy cooking!
. First, gather all your ingredients. You will need: - 4 cups broccoli florets - 1 medium onion, chopped - 3 cloves garlic, minced - 2 medium carrots, diced - 1 potato, diced Start by washing your vegetables. Chop the onion and mince the garlic. I find that using a sharp knife makes this easier. Next, dice the carrots and potato into small pieces. This helps them cook faster. Now, rinse the broccoli florets. Set them aside for later. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté them until the onion turns translucent. This should take about 3-4 minutes. Next, add the diced carrots and potato. Cook these for about 5 minutes until they start to soften. Now, it’s time to add the broccoli florets. Pour in 4 cups of vegetable broth, along with 1 teaspoon of turmeric and 1/2 teaspoon of smoked paprika. Bring the pot to a boil. Lower the heat and let it simmer for 10-12 minutes. The vegetables should be tender when done. Once the soup is cooked, remove it from the heat. Let it cool slightly. Now, use an immersion blender to puree the soup. If you don’t have one, you can use a stand blender in batches. Blend until the soup is smooth and creamy. After blending, return the soup to the pot if you used a stand blender. Stir in 1 cup of unsweetened almond milk and 1/2 cup of nutritional yeast. Heat gently on low until warm. Taste the soup and season with salt and pepper. If it’s too thick, add more almond milk until you reach your desired texture. For the full recipe, check out the detailed instructions. To get the right creaminess, I suggest using almond milk. This milk keeps the soup rich without dairy. If your soup is too thick, just add a bit more almond milk. Blend the soup well for a smooth texture. An immersion blender works great for this. It lets you blend right in the pot. If you use a stand blender, do it in small batches. For a unique taste, add spices. A pinch of cayenne pepper gives heat. You can also try garlic powder for extra flavor. Serve the soup with crusty bread or a side salad. These pairings make the meal more filling and enjoyable. I recommend using an immersion blender for easy blending. It’s convenient and less messy. If you prefer a stand blender, ensure you cool the soup first. When cooking, use a heavy-bottomed pot. It helps distribute heat evenly, so your soup cooks well. {{image_2}} You can switch up the veggies in this soup for a new taste. Cauliflower works well and gives a creamy base too. Spinach adds a nice touch of green and a boost of nutrients. You can also mix in peas for a sweet flavor. For the milk, try oat or soy milk instead of almond milk. Each type adds a unique twist to the flavor. Coconut milk gives a rich and creamy feel, while rice milk is lighter. If you need a gluten-free soup, it is easy to make. Just check that your vegetable broth is gluten-free. Most brands are safe, but always read the label. This soup is naturally gluten-free, so you can enjoy it without worry. For a lighter option, you can cut back on the olive oil. Use just one tablespoon instead of two. You can add more broth or milk to keep it creamy without extra calories. Herbs can change the flavor of your soup. Adding thyme or basil gives it a fresh taste. You can also add a bay leaf while cooking for extra depth. If you like spice, try adding jalapeños or red pepper flakes. This will give your soup a nice kick. You can control the heat by adjusting the amount you add. These variations help you create a soup that fits your taste. Each swap or addition makes it special and fun. For more details, check out the Full Recipe. To store extra soup, let it cool first. Pour the soup into airtight containers. Glass or BPA-free plastic containers work well. Label each container with the date. This helps you keep track of freshness. For best results when freezing, use freezer-safe containers. Leave some space at the top for expansion. You can also use freezer bags, removing as much air as possible. To reheat frozen soup, first, let it thaw in the fridge overnight. Warm it slowly on the stove to keep the texture creamy. In the fridge, this soup lasts about 4 to 5 days. In the freezer, it can stay good for up to 3 months. Look for signs of spoilage, like off smells or changes in color. If it smells sour or looks strange, it's best to toss it. Vegan cheese comes from plants. It often uses nuts, soy, or coconut. Cashews are popular for a creamy texture. Some cheeses use soy milk or almond milk. Nutritional yeast adds a cheesy taste. Many brands mix flavors and herbs for variety. Vegan cheese is lactose-free and good for diets. Yes, you can make this soup ahead of time. Prepare it and let it cool. Then, store it in the fridge for up to three days. For meal prep, make a big batch and freeze it. Just thaw and heat when you’re ready to eat. This saves time on busy days. To spice up your soup, add jalapeños or red pepper flakes. You can also use cayenne pepper for a kick. Mix in black pepper for some heat. If you want a smoky flavor, add more smoked paprika. Taste as you go to get your perfect level of spice. This blog post shared the secrets to a tasty vegan broccoli cheese soup. We explored key ingredients like broccoli, nutritional yeast, and spices. I also covered preparation steps, cooking methods, and tips to enhance creaminess. You learned how to customize the soup with different veggies and flavors. Remember, it's easy to store and reheat for later meals. With this guide, you can enjoy delicious, healthy soup anytime. Try making it your own, and happy cooking!](https://recipesinsight.com/wp-content/uploads/2025/06/be89c636-df74-4d34-a774-33cea178b19f-250x250.webp)