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–+ servings
vegan recipe

Cheesy Broccoli Soup

The soup is made with broccoli, carrots, and onion, and it is flavored with almond milk and vegan cheddar cheese. It is hearty and filling, and it is also nutritious and high in fiber.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Main Course
Cuisine American
Servings 2 Servings
Calories 387 kcal

Ingredients
  

Gather them now!

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups broccoli florets
  • 3 cups carrots or potatoes
  • 4 cups vegetable broth
  • 1 cup almond milk
  • 1/2 cup cheddar cheese vegan, grated
  • kosher salt to taste
  • black pepper to taste
  • sage leaves fresh, for garnish (optional)

Instructions
 

Time to cozy up!

  • In an instant pot, add the olive oil and saute the onion and garlic until translucent.
  • Add the broccoli florets, carrots, and vegetable broth. Cook for 10 minutes with a cover or until the carrots are tender.
  • Then add the almond milk and grated vegan cheddar cheese. Stir well until combined.
  • Season with kosher salt and black pepper. Cook for another 5 minutes.
  • Serve garnished with fresh sage leaves, if desired.

Notes

Vegan Globetrotter Tips and Suggestions

Serving Suggestion
  • This cheesy broccoli soup can be enjoyed as is, or topped with croutons, chopped green onions, or a dollop of vegan sour cream.
Recipe Notes
  • For a creamier soup, you may want to puree some or all of the broccoli before adding it to the pot. Simply place the cooked broccoli in a blender and blend until desired consistency is achieved.
  • To make this soup gluten-free, simply use gluten-free flour in the roux and gluten-free croutons for topping.
Storing Tips
  • Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Reheat individual servings in the microwave or on the stovetop until warmed through. This soup can also be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
Variations
  • Heartier soup: add 1-2 cups of cooked diced potatoes along with the broccoli.
  • Spicier soup: add 1/4 teaspoon of cayenne pepper or red pepper flakes to the cheese sauce.
  • Swap out the broccoli for another sturdy green veggie like kale or chard. Just be sure to adjust the cooking time accordingly.
 

Nutrition

Calories: 387kcalCarbohydrates: 44gProtein: 15gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 28mgSodium: 2423mgPotassium: 1310mgFiber: 12gSugar: 19gVitamin A: 34495IUVitamin C: 179mgCalcium: 519mgIron: 2mg
Keyword broccoli soup, dairy-free, plant-based, quick and easy recipe, vegan, vegan soup
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