Broccoli cheddar soup is one of the most loved soup recipes. However, it is not suitable to vegans. Here is a recipe of vegan broccoli cheddar soup minus the cheddar. Instead, we use nutritional yeast here to get that classic cheesy flavor. Learn to make this easy vegan broccoli potato soup here.
There are many uses for nutritional yeast. You can add it to chili or make crackers with it. Add it to nachos ,pasta or kale chips. Sprinkle it on salads or add it to soups as you like. Other vegan soup recipes include Carrot tomato soup , lentil soup, pumpkin soup, white bean soup , wonton soup , Asparagus soup , adzuki bean soup ,manchow soup ,corn soup , minestrone soup , spinach soup.
Whole food plant based recipes can be creamy too. You will be surprised how filling this is! This is a take on gluten free potato leek soup with more veggies added to it.
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What's the difference between yeast and nutritional yeast?
Dry yeast is used to make breads after activating it by storing in a bowl of warm water and sugar. Nutritional yeast is deactivated yeast which is used to thicken sauces & mimic cheese flavor. You may add it to bread flour to get cheesy flavor.
Benefits of nutritional yeast
- It is packed with Vitamin B12.
- Improves gut health.
- It is a probiotic.
- It is anti-inflammatory.
Ingredients
- broccoli
- onion
- garlic cloves
- carrots
- medium potato boiled
- vegan soup stock powder
- nutritional yeast flakes
- water
- lemon juice
See recipe card for quantities.
Instructions
- Heat oil in a pan and chopped onions, garlic to it along with salt. Let it cook for few minutes.
- Add broccoli stems and let it cook for few minutes.
- Add chopped potato to this and stir.( You may use boiled or raw)
- Add some of the broccoli florets and mix well.
- Add water, soup stock powder /bullion powder and let it come to a boil.
- Blend with a immersion blender. Once you blend, add nutritional yeast to soup. This gives you that yummy cheesy flavor.
- The soup base is now ready, allow it to come to boil.
- Add remaining broccoli florets and grated carrots to your soup and get it to a boil.
- Add lemon juice and let it simmer for few minutes over medium heat. Serve hot with toasted sourdough bread.
Creamy broccoli potato soup recipe yet totally dairy free!
Substitutions
If you are not vegan, you can make broccoli cheddar soup. Best vegan broccoli soup does give it a good competition though! You can make an instant pot broccoli soup while you get ready for office. This ensures your meal is ready when you are home. You can use frozen broccoli florets for this recipe.
Variations
- You can also make a vegan soup with sweet potato and yam if you like. If you do not like broccoli, make a cauliflower soup instead. You can also add coconut milk or vegetable broth to this recipe if you have it handy.
Equipment
- Deep saucepan or cast iron pan
- Hand blender
- Wooden spatula
Storage
You can store this potato soup recipe until 2-3 days in refrigerator, although its best to have it fresh.
Top tip
If you want to use more nutritional yeast in your diet, you can sprinkle it over air fried kale chips or add it to salads and pasta. Some people love to add a dollop of vegan sour cream on top when they serve.
Food safety
- Always reheat your left overs.
Related links
Vegan broccoli cheese soup recipe | Vegan broccoli cheddar soup recipe
Equipment
- saucepan
- Masher / blender
Ingredients
- 1 tbsp. olive oil
- 1 medium onion
- 3 garlic cloves chopped
- 1 medium broccoli Do not throw the broccoli stem,1 medium broccoli yields 3 cups florets.
- 1 medium potato boiled
- 1 tbsp. vegan soup stock powder or bullion powder
- 2 cup water
- 2 tbsp. nutritional yeast flakes
- ½ cup carrots
- salt as per taste
- ½ teaspoon lemon juice
Instructions
- Heat oil in a pan and add chopped onions and garlic to it along with salt. Let it cook for few minutes.
- Add broccoli stems and let it cook for few minutes.
- Add chopped potato to this and stir.( You may use boiled or raw)
- Add some of the broccoli florets and mix well.
- Add water, soup stock powder and let it come to a boil. Once the vegetables are soft, turn off the heat.
- Blend with a hand blender. Once you blend, add nutritional yeast flakes to it. This gives you that yummy cheesy flavor like cheddar.
- The soup base is now ready, allow it to come to boil
- Add remaining broccoli florets and grated carrots to your soup and get it to a boil.
- Add lemon juice and let it simmer for few minutes. Serve hot with toasted sourdough bread.
Notes
FAQs
It is alkaline.
No it can be stored in cool and dark dry place.
It lasts 3-5 days.
Yes it lasts 1-2 months in freezer, if you cannot finish everything at once.
Yes Yukon gold potatoes provide a great base to the soup as they have good moisture.
Adrienne says
How many servings does this recipe make?
Really want to make this soup - but it looks like just 2 cups of stock.
bhavana bhatia says
hi Adrienne
Thanks for asking. This soup makes approx 4 servings (1 serving is 1 cup)
Thanks
Cho says
Hi Bhavana,
Excellent recipe! Made it yesterday and we totally loved it. I added half cup chopped carrots with the broccoli stems and didn't have stock cubes so simply added hot water. Although I had to add a little more water (probably due to the carrots) than mentioned in the recipe. End result was super yummy. Thanks so much for sharing it! Looking forward to try your other recipes.
bhavana bhatia says
So glad you liked it!
Thank you so much for your wonderful feedback !
Warm Regards
Bhavana
Premsa says
Made this tonight and my family have just demolished it.
I made it exactly as the recipe and it was thick, creamy and utterly delicious.
We all rate it 10 out of 10.
Thank you so much x
bhavana bhatia says
Thanks for your feedback, reaffirms our faith in the recipe.
Lindsey says
I had to add about a cup more of liquid to get this to a soup consistency. I added a splash of almond milk too.
bhavana bhatia says
Thank you for your feedback, yes this recipe is very versatile