A Cozy Discovery
My Favorite is Vegan Broccoli Cheddar Soup and One chilly evening, I found myself craving something warm and comforting, but I wanted it to be light and plant-based. That’s when I stumbled upon the recipe for Vegan Broccoli Cheddar Soup. As soon as I read through the ingredients, I was excited to try it. The thought of creamy vegan cheddar melting into a bowl of tender broccoli seemed like the perfect remedy for the cold weather. I couldn’t wait to see if it lived up to the hype!
Quick and Easy Delight
The best part about making this soup was how quickly it came together. Within 30 minutes, I had a steaming pot of soup ready to be served. The Instant Pot made everything so easy—I simply sautéed the onions and garlic, added the veggies and broth, and let it work its magic. The aroma that filled the kitchen was incredible. It felt like a warm hug in a bowl, and I loved how little effort it took to create something so satisfying.
Flavorful and Versatile
As I took my first spoonful, I was delighted by how rich and cheesy the soup tasted, despite being completely vegan. I found it exciting to experiment with the recipe, sometimes adding a bit of cayenne for a kick or swapping in different veggies like cauliflower. Each variation brought something new to the table, keeping the recipe fresh and exciting. It’s amazing how a simple recipe can be so adaptable and still turn out delicious every time.
Perfect for Sharing
This soup quickly became a favorite among friends and family. Whenever I have guests over, it’s my go-to dish because everyone loves it. It’s perfect for cozy gatherings, served with some crusty bread or a crisp salad on the side. Watching everyone enjoy a bowl of this hearty soup makes me happy. It’s a simple pleasure, but sharing it with others makes it even more special.
Table of Contents
Chef’s Notes-Vegan Broccoli Cheddar Soup
- For a creamier texture, use an immersion blender to puree some or all of the vegetables after pressure cooking. This will give the soup a velvety, smooth consistency.
- If you like a more intense flavor, consider adding a splash of white wine or a teaspoon of nutritional yeast for extra depth.
- Feel free to experiment with other vegetables like cauliflower or potatoes. They add variety and enhance the nutritional profile.
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. When reheating, stir occasionally to recombine any separated ingredients.
- This soup pairs wonderfully with crusty bread or a fresh side salad. For added texture and flavor, top with a sprinkle of extra vegan cheddar or a dash of cayenne pepper.
Vegan Broccoli Cheddar Soup
Dive into a bowl of creamy, decadent Vegan Broccoli Cheddar Soup that’s ready in just 30 minutes! This one-pot wonder is packed with veggies and bursting with flavor. Perfect for a quick weeknight dinner or a cozy lunch, this soup is sure to become a family favorite. It’s easy, healthy, and oh-so-delicious. You won’t believe it’s vegan!
4
servings10
minutes20
minutes257
kcal30
minutesKeep the screen of your device on
Ingredients
- Base Ingredients
2 tablespoons plant-based butter or olive oil
1 medium sweet onion, finely chopped
4 cloves garlic cloves, minced
- Vegetables
4 cups fresh or frozen broccoli florets
2 medium carrots, thinly sliced into rounds
- Broth and Seasonings
2 cups vegetable broth or water with 2 vegetable bouillon cubes
3/4 teaspoon sea salt
3/4 teaspoon ground black pepper
3/4 teaspoon smoked paprika
3/4 teaspoon ground mustard powder
- Cheese and Milk
7 ounces shredded vegan cheddar cheese
2 cups unsweetened plant-based milk
- Thickening Agent
2 tablespoons cornstarch mixed with 2 tablespoons water
Directions
- Use the sauté function on your Instant Pot to melt the plant-based butter or heat the olive oil. Add the finely chopped onion and minced garlic along with a pinch of salt. Cook while stirring until the onion turns translucent (about 3-4 minutes).
- Press the cancel button on the Instant Pot. Add the broccoli florets and carrot slices to the pot. Pour in the vegetable broth (or water with bouillon cubes), then add the sea salt, ground black pepper, smoked paprika, and ground mustard powder.
- Serve the soup hot. Optionally garnish with additional smoked paprika or a sprinkle of cayenne pepper for extra heat.
Equipment
- instant pot
- chef’s knife
- cutting board
- measuring cups and spoons
- mixing bowls
Nutrition Facts
- Calories: 257kcal
- Carbohydrates: 29g
- Protein: 6g
- Fat: 13g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 1086mg
- Potassium: 447mg
- Fiber: 4g
- Sugar: 7g
- Vitamin A: 4513IU
- Vitamin C: 64mg
- Calcium: 187mg
- Iron: 2mg
FAQ-Vegan Broccoli Cheddar Soup
Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time. Store it in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months. Reheat gently on the stovetop or in the microwave.
What can I use if I don’t have an Instant Pot?
If you don’t have an Instant Pot, you can make this soup on the stovetop. Sauté the onions and garlic, then add the vegetables, broth, and seasonings. Simmer until the vegetables are tender, then add the plant-based milk and vegan cheddar. Thicken with cornstarch as directed.
Can I use a different type of plant-based milk?
Yes, you can substitute almond milk, soy milk, or any other plant-based milk you prefer. Ensure it’s unsweetened to keep the soup from becoming too sweet.
How can I make this soup spicier?
For a spicier kick, add a pinch of cayenne pepper or red pepper flakes along with the seasonings. You can also top the soup with a sprinkle of hot sauce before serving.
What can I use instead of vegan cheddar cheese?
If you don’t have vegan cheddar cheese, you can use nutritional yeast for a cheesy flavor. Add about ¼ cup of nutritional yeast to the soup after cooking and stir well.
