Vegan Broccoli and Cheese Soup

Name: Vegan Broccoli and Cheese Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Canadian
Ingredients: 1 1/4 cups (190 g) diced peeled yellow or red potatoes*; Heaping 1/3 cup (55 g) diced peeled carrots*; 2 tablespoons (6 g) nutritional yeast; 2 tablespoons (30 mL) refined coconut or grapeseed oil**; 2 1/2 tablespoons (37.5 mL) water; 1 1/2 teaspoons (7.5 mL) fresh lemon juice; 1/2 teaspoon fine sea salt; 1 medium (4 g) garlic clove; 1/2 teaspoon (2.5 mL) white wine vinegar; 1 tablespoon (15 mL) extra-virgin olive oil; 1 medium (350 g) onion, diced (2 heaping cups); 3 medium (13 g) garlic cloves, minced; 1 cup (120 g) chopped celery; 5 to 6 cups (350 g) chopped broccoli florets; 1 1/2 cups (225 g) chopped Yukon Gold potatoes (about 2 medium); 3 cups (750 mL) low-sodium vegetable broth; 1/4 teaspoon cayenne pepper, or to taste; 1 1/2 teaspoons (7.5 mL) fresh lemon juice, or to taste; Fine sea salt, to taste (I use 1/2 teaspoon); Freshly ground black pepper, to taste; 1 1/2 teaspoons to 3 teaspoons (7.5 to 15 mL) chickpea miso, to taste***; Pan-Fried Garlic Croutons (use gluten-free bread if necessary)****; Smoked or sweet paprika; Fresh minced parsley

Instructions

Prep:30minCook:30min

Like a big, cozy sweater, this soothing soup will help you get through the long winter. It combines my love for broccoli and cheese sauce, while doing without the dairy-based cream or cheese. This is a bit of a fussy soup (think weekend, not weeknight) as it involves a few homemade components (cheese sauce, soup, and homemade croutons), so you’ll need an hour start to finish. If you can make the cheese sauce the day before, that’ll help streamline things! This soup is adapted from my 2011 version. The cheese sauce is lightly adapted from my cheese sauce in Oh She Glows Every Day.

Updated at: Wed, 26 Mar 2025 11:44:43 GMT