Creamy Vegan Broccoli Cheddar Potato Soup
Discover a hearty and creamy vegan broccoli cheddar potato soup that's perfect for any meal.
Equipment
- 1 Large pot for cooking the soup
- 1 immersion blender or countertop blender
- 1 Cutting board for chopping vegetables
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 4 cups broccoli florets and stems chopped
- 3 medium potatoes peeled and diced
- 4 cups vegetable broth
Cheesy Flavor
- 1/2 cup nutritional yeast
- 1 cup plant-based cheddar cheese shredded
Seasonings
- Salt and pepper to taste
- 1/2 teaspoon smoked paprika
- 1 tablespoon lemon juice optional
Instructions
Preparation
- Wash and chop the broccoli into florets, dice the onion, and mince the garlic. Peel and dice the potatoes into small chunks.
- Heat olive oil in a large pot over medium heat. Add diced onions and minced garlic, sautéing until fragrant and translucent, about 5 minutes.
- Stir in the chopped broccoli and diced potatoes. Cook for an additional 5 minutes, allowing the vegetables to soften slightly.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook until potatoes are tender, about 25 minutes.
- Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
- Stir in nutritional yeast and plant-based cheddar cheese. Blend until the cheese melts and the soup reaches a creamy consistency.
Serving
- Season with salt, pepper, smoked paprika, and lemon juice. Ladle into bowls and serve hot, garnished with fresh herbs or additional cheese.
Storage
- Store leftovers in an airtight container in the refrigerator for up to four days. Reheat on the stove over low heat, stirring occasionally.
Notes
Pro Tips: Use an immersion blender for easy pureeing directly in the pot. Adjust the thickness of the soup by adding more or less broth as needed.
Ingredient Substitutions: Swap potatoes for sweet potatoes for a different flavor. Use coconut milk for extra creaminess.
How to Serve: Serve hot with a side of crusty bread or fresh salad.
Storage & Freshness: Soup can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
Make-Ahead Tips: Prepare the soup base ahead of time and reheat, then add cheese just before serving.
Ingredient Substitutions: Swap potatoes for sweet potatoes for a different flavor. Use coconut milk for extra creaminess.
How to Serve: Serve hot with a side of crusty bread or fresh salad.
Storage & Freshness: Soup can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
Make-Ahead Tips: Prepare the soup base ahead of time and reheat, then add cheese just before serving.