How to Make Vegan Broccoli Cheddar Soup

If you are here, the first question that you must be asking yourself is, “Is cheddar vegan?” Don’t worry, it’s not, and we won’t be needing it either.

It’s been a while since I wanted to veganise Broccoli Cheddar Soup. Since we are all stuck at home doing nothing because of the novel coronavirus, I thought there couldn’t be a better time for me to experiment with this recipe and then bring it to you.

There must be at least a million ways of consuming broccoli with cheddar, there is something special about these two that just makes them everyone’s favorite, right? But, there has to be a way to substitute the cheese in this recipe for vegans like you and me, right?

And if you’re not vegan yet, and still here, do not worry, because after trying this recipe, you won’t have to think about a cheese substitute anymore to taste your favorite soup.


  • 1 cup of shredded carrots
  • 10 ounce of frozen broccoli
  • 3 stalks of celery
  • 1 medium-sized cauliflower (one and a half cup)
  • Garlic
  • 1 medium gold potato
  • 1/4th of onion
  • 3 and a half cups of low sodium vegetable broth
  • ½ cup of almond milk (unsweetened)
  • 2 tablespoons of lemon juice
  • ½ cup of nutritional yeast
  • 1 and a half tablespoons of apple cider vinegar
  • ¼ tablespoon of thyme
  • 1 tablespoon of garlic powder
  • ¼ tablespoon of ground pepper
  • ¾ tablespoon of salt

 You must be thinking this is a prank because I won’t lie, it does sound more like vegetable soup than a cheesy broccoli soup. Again, don’t worry, because when you are done combining all these delicious veggies and ingredients in the correct manner, you will end up with a creamy soup that tastes precisely like broccoli cheddar soup.

Equipment You’ll be Needing:

  • One Cutting Board
  • One Soup Pot
  • Blender (Immersion Blender if you can)

 To make this soup as creamy as possible, and to make it taste as close as possible to broccoli cheddar soup, the trick is to use an immersion blender.


  • First things first, you have to start with the medium-sized cauliflower, then carefully disperse the florets and the thick core. Then add it to the soup pot and stir it with three and a half cups of low sodium vegetable broth.
  • Take the 1/4th of the onion, medium-sized gold potato 3 stalks of celery, and chop them to precision. You’ll also need to shred about one cup of carrot. Then add them to the soup pot and stir.
  • Boil the pot and cook for about 20-25 minutes in medium heat. Don’t stop heating the pot until the vegetables are mushy.
  • The soup base must then be blended to be thick and creamy. It’s okay to leave some chunks of carrot and celery because it adds to the texture and overall flavor.
  • Once you are done blending the soup, you can start pouring the almond milk along with the seasonings to make it yummy. Add the following ingredients: thyme, garlic powder, apple cider vinegar, nutritional yeast, pepper, salt, lemon juice. Stir them thoroughly to bring out the best flavor.
  • The pot must boil gently on as little heat as possible for about 10 to 15 minutes as you add the 10 ounces of frozen broccoli florets and cover. You must ensure that the broccoli is heated minutely through.
  • And finally, when you are done cooking, serve with one of the following for best result: croutons, crusty bread, fresh parsley, and voilà.



  • If you don’t have an immersion blender, you can still make it with a standard blender. You have to ensure that you blend your ingredients little by little because you have to be aware of the pressure building up while blending the hot soup.
  • I made the recipe according to my own taste buds, so you can obviously adjust the ingredients and amounts according to your personal taste.
  • You can use olive oil or vegan butter for cooking your onion and then adding it to the soup pot.


 You might be wondering whether or why you should go through the hassle of doing so much. But, trust me when I tell you that this will change your view of how good vegan food can taste.

 This recipe is excellent for one of those weeknights with your family. Since we are all stuck at home because of COVID-19, we might as well make the best of the extra time we are getting by making this beautiful soup for our family.

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