Vegan Broccoli Cheddar Soup

5 from 5 votes

Thick and creamy with chunks of veggies, this filling vegan broccoli cheddar soup is healthier than the traditional but full of the same cheesy flavor!

Prep Time15

Cook Time20

Total Time35

Course: mains, Soups

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Calories: 205kcal

Author: Alison Corey

Ingredients

3 ¼ cups vegetable stock divided
1 small yellow onion diced
2 cloves garlic minced
6 cups broccoli florets cut into small pieces
15 oz full-fat coconut milk canned
¼ cup nutritional yeast
1 teaspoon ground mustard
1 teaspoon ground turmeric
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoon cornstarch
¼ cup unsweetened almond milk

Instructions

In a large stockpot, heat ¼ cup of the vegetable broth over medium heat. Add the diced onions and minced garlic. Sauté for 3-5 minutes or until the onions are translucent.
Add the chopped broccoli florets, vegetable broth, and coconut milk. Stir to combine. Bring to a boil, reduce heat to a simmer and cook until broccoli is tender for about 8 minutes.
Reduce heat to low. Stir in the nutritional yeast, ground mustard, turmeric, salt, and pepper. Stir to combine.
In a small bowl whisk together the cornstarch and almond milk.
Pour the flour mixture into the pot, stirring to incorporate. Increase the heat to medium, and continue to simmer until desired thickness is reached. Take off of the heat, and serve.

Notes

Tips for Making Vegan Broccoli Cheddar Soup

Be sure to combine the cornstarch and almond milk together before adding it to the soup. Cornstarch has a tendency to clump. Be sure to stir or whisk the soup as you slowly add the cornstarch and almond milk.
Simmer the soup low and slow, don't bring it to a boil. Boiling the soup could result in it curdling!
If you like a smooth and creamy soup, use an immersion blender.
A fresh squeeze of lemon juice on top adds a touch of acidity!
Store in the refrigerator for up to 4 days.
Store in the freezer for up to 3 months.

Nutrition