Vegan Broccoli Cheese Soup Recipe
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Who said that vegans can't have fun? This Broccoli Cheese soup is a healthier version of its counterpart and will leave you wanting for more.
  • 1 medium-large size white onion
  • 2-3 large cloves of garlic
  • ½ cup water to saute veggies
  • 3 medium potatoes
  • 1 tbsp all-purpose organic seasoning (I use Kirkland Organic sold at Costco)
  • 1-1.5 lbs broccoli (fresh or frozen)
  • 2 medium size carrots
  • 4 cups almond milk
  • sea or Himalayan salt to taste or ¾ tbsp
  • 14-16 oz Daiya vegan Cheddar Cheese
  • 1 tbsp Dijon mustard
  • 1 tsp honey or maple syrup (optional)
  • 1 tbsp ground turmeric
  • ¼ tsp ground nutmeg (optional)
  1. Peel and chop onion into small cubes
  2. Peel and dice garlic
  3. Preheat a medium size pot on high heat and throw in onion and garlic, reduce heat to medium andsaute with water for 2-3 minutes, by adding little splashes at a time, as needed
  4. Peel and chop potatoes into small cubes; add to the pot, adding remaining water
  5. Add seasoning, and stir occasionally
  6. Peel and slice carrots into thin slices (I used a Mandoline slicer)
  7. Chop broccoli into 2 inch pieces; if you are going to use the stem, peel the hard outer skin off first
  8. Add carrots and broccoli to the pot and stir, adding salt
  9. Add almond milk, turn stove to high and bring to boil
  10. Reduce heat to medium or medium low/low, depending on your cookware, and simmer for 15-20 minutes, or until potatoes are done
  11. Add remaining ingredients, except for cheese, stir in and transfer mixture into a blender or a food processor
  12. Give the mixture a whirl–you can either puree it or leave soup a bit chunky by giving it just a few whirls in a blender (I use VitaMix 5200 for this task alternating speed a few times)
  13. Transfer soup back into the pot, turning heat to medium or medium low
  14. Add cheese, cover and let the pot sit so the cheese melts; occasionally stirring
  15. Garnish with cheese and vegan whole grain croutons (I make my own, by slicing homemade, whole wheat bread and toasting in the oven at 400 F until golden and crisp)
Recipe by Vegalicious at