Vegan Broccoli and Cheese Soup
A longtime favorite in our family of broccoli enthusiasts, this soup gets a thick, creamy vegan Broccoli and Cheese Soup from pureed white beans or tofu. The addition of green peas at the end of cooking time brightens the color and heightens the flavor of the soup. One 15- to 16-ounce can great northern beans or cannellini, drained and rinsed, or one 12.
Heat the oil, broth, or water in a soup pot and add the onion. Sauté over medium heat until translucent, then add the garlic if desired. Continue to sauté until the onion is golden. Bring to a simmer, then cover and simmer gently until the broccoli is tender but not overcooked, about 8 to 10 minutes.
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Add the beans or tofu and half the green peas. Continue to cook just until everything is nicely heated through. The easiest way to puree this soup is to simply insert an immersion blender into the pot and puree until it’s as smooth as you’d like it to be. You can also leave it a bit chunky. Add enough nondairy milk to give the soup a medium-thick consistency. To finish the soup, add the remaining green peas, the finely chopped broccoli florets, the chopped herbs, and the lemon juice. Stir together, then season with salt and pepper.
Cook over very low heat for 5 minutes longer, or until the finely chopped broccoli florets are tender-crisp, then serve. Here for more broccoli and cauliflower recipes. Explore other delicious vegan soup recipes here at Soulful Soups. I’ve been looking for a vegan cream of broccoli soup! Newsletter Sign-Up Sign-up to have our weekly newsletter delivered right to your inbox. Broccoli Cheese Soup has always been one of my favorites.
The best part about it is that I can enjoy this delicious recipe, while not going over board on carbs! I just had to keep my eye out for a 0-1 carb vegetable stock and heavy cream. Once I had those in my grocery cart, it was game on. A decent amount of broccoli cheese soups call for chicken stock and whole milk so by substituting both for their vegetarian and healthier options, I was able to make this dish both veggie friendly and low carb. And the best part is that this recipe takes no longer than 30 minutes to make! Serve it up as an appetizer or a main course.
Broccoli Cheese Soup – so creamy, and it’s actually healthy! Once it comes to a low boil, cover and let simmer for 10 minutes. Stir in the heavy cream and continue to coke for 3-5 minutes. Season with salt and pepper, to taste.
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The reader takes full responsibility for counting nutritional information such as carbs, while trying any and all recipes. As I suspected the broccoli cheese soup is delicious. Just because it looked so easy and I like to cook, I sautéed the onions and garlic in butter until glassy and then added the broccoli and broth. Not sure if it made a difference but it smelled yummy! I followed the rest of the recipe exactly as is and it came out awesome!
My own wish is for the portions to be bigger with less carbs! Hahaha the portion part is always the kicker! I’d say portion control was my biggest hurtle. Do you use fresh broccoli or frozen broccoli?
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I’d like to add I didn’t eat it immediately, though I did taste it but I made it for my lunch to bring to work. I put it in the fridge after it cooled and ate it a couple days later and it heats up nicely. About how many cups or ounces is one serving? I made the soup today and I was trying to cut some of the fat by using low fat cheddar and whole milk instead of heavy cream. Well it didn’t turn out well. Was it because it was low fat and preshredded? Low fat cheese often reacts differently than typical cheese and so can milk compared to heavy cream, but I can’t be certain which could have caused the issue.
The cheese being preshredded shouldn’t have made a difference. Adding the cheese slowly while stirring at a bit lower temperature could help. But I believe the best solution is using heavy cream and non reduced fat cheese. Actually pre-shredded cheese can make a big difference, that white powder covering it can inhibit proper melting, couple that with the low fat cheese and that probably explains the issue. I just made this today and it turned out really good! 2 cups of cheese instead of 3 because I have a really high quality white cheddar so I didn’t need as much. It didn’t turn out as thick as I would’ve liked it to have been, but that’s probably because I didn’t use all the cheese that was required.
Yes, the amount of cheese probably affected the thickness. Thanks for the comfy, delicious and easy recipe! This will stay in my recipe file! Glad you enjoyed the recipe, Kim! How many cups is one serving.
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I am trying to prepare for a large group and would like measurements. Not entirely sure because I didn’t measure it out. If I had to guess, I’d say about 1 cup. I can’t believe how good this is! A new fave with the whole family! So good and simple and easy ingredients.
20 dollars or more on unusual ingredients. This will definitely be a keeper and will make again. Thank you for a simple savory and satisfying soup. I just had the gastric sleeve surgery and im 5 days post op. This soup was seriously easy to make and sooo good! Making it for the second time today.
We’re so glad to hear that your family loved the soup, Diana. Notify me of follow-up comments by email. Notify me of new posts by email. Sorry, your blog cannot share posts by email. Creamy, rich, and decadent, this cremini mushroom-filled savory pie is all you need this holiday. Let us warm our bellies with this delicious Ginger Peanut Soup.
Savory, scrumptious, and creamy coconut-based curry served right in the pumpkin! Only 6 ingredients, this elegant Acorn Squash and Coconut Rice is as simple as letting everything simmer in a crockpot. Comfort in a piping hot bowl of chowder with basil, sweet potatoes, and a mix of white and yellow corn. Classic Italian Tiramisu without any of the eggs or dairy.
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Hearty, sweet, and delicious Coconut Lime Pie with a Whole-Wheat Oat Crust! Adorable and tasty, we’re serving these Pumpkin Bars at our next party. Hello Everyone, My name is Travis. I am very new to this. I was wondering if anybody on here takes supplements. If so, What kind do you take? I hate it when people assume I’m not serious about being a vegetarian because of my age.
Why are vegans using margarine in recipes? The Ultimate Vegan Mac and Cheese. Your favorite comfort food made low fat and oil free. Great way to sneak in extra veggies!
You won’t believe this recipe is low-fat AND oil-free. You also won’t believe that bright and creamy cheese sauce you see is practically all made out of vegetables. It’s The Ultimate Vegan Mac and Cheese. This one really is a low-fat winner, my friends. I thought about adding cashews just to see how it would taste. Both my mom and dad loved this!
80 degrees still here in the Chi. I always think of Mac and Cheese for that. It’s the ultimate comfort food and is often seen as a decadent, rich and fattening meal. This one is all of those things without the fattening part. It’s also a great way to sneak in extra veggies! So what’s this magical cheese sauce made out of, you ask?
First, start by boiling your peeled sweet potato, baby carrots, peeled zucchini peeled and chopped onion until soft. Boil the water for the pasta. In a blender, blend all ingredients with the saved water for a luxuriously healthy and creamy cheese sauce. Pour that melty, cheesy goodness over your favorite cooked pasta. Transfer to bowls and sprinkle with paprika. In a small pot, bring 2 cups of water to a boil. Add in the sweet potato and boil for about 5 minutes.
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Add in the carrots, zucchini and onion. Boil for another 5-8 minutes, or until everything is soft and can be pierced with a fork. In a separate pot, start boiling the water for the pasta. Drain and transfer pasta back to pot. Spoon out the boiled vegetables and transfer them to a blender. Add in the remaining boiled water from that pot. Add in rest of the ingredients for the cheese sauce.
Blend it up and be sure to let heat out or else it can explode. I usually remove the small center piece from the blender top and just hold it over the top to prevent splatters while also letting out the heat. Pour the cheese sauce over the pasta. Refrigerates well for up to 3 days.
I’m so glad I finally made this tonight. As someone who has tried many different vegan mac and cheese recipes, this is up there in my favorites because of the smooth texture of the sauce and it has tons of hidden veggies! I love how simple this recipe is and with no oil or cashews. My boyfriend loved it too which surprised me because he is not a fan of sweet potatoes or carrots! I’ve made this recipe a few times before, and it never fails to impress, I crave it once in a while too! Thank you so much, I highly recommend! I followed the recipe to a T so I’m not sure if something went wrong or if this just isn’t my thing, but this was so awful I had to throw it out.
I’m an experienced cook and one of the least picky eaters I know. Used a true medium sweet potato, omitted the zucchini, and threw in a few extra baby carrots. Went heavy on the nutritional yeast and thought it was AMAZING! Now trying to figure out what else I can put it on, although I’m not above eating it with a spoon. I loved this, but more as a soup!
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Maybe it tastes like cheese if your not from Wisconsin? I think it’s too sweet, I probably should have made it with regular potatoes like most other recipes. I am not a vegan but I stumbled across this recipe and love it! I make a large batch and freeze smaller portions to eat as I go. I love that I don’t have to add too much cheese which helps cut down on calories! 1 container hummus, 1 lbs tofu, butternut squash, sweet potato, carrot, and nutrition yeast. I do like to add other veggies if I have them on hand such as broccoli, spinach, and cauliflower plus the ones in the recipe.
It has sparked great tweaks and my friends LOVE the sauce! Sorry not at all like Mac cheese. It tasted like sweet potato soup with pasta in. Will not be making it again. Okay so I was really hopeful when I was making this. Probably won’t make it again to be honest.
Still on a hunt to find a good vegan Mac and cheese. I took some elements from the recipe above, but also added a few of my own tweaks. I hope you enjoy this one and that it can be your go to for vegan mac n cheese. Add in cumin, oregano, salt, pepper, and a bit of turmeric. If it’s not blending well, you can add in a little bit of hot water, that should do the trick! Finally pour cheese sauce over noodles.
Add in steamed broccoli or other veggies if desired. Better not to try a mimic something as classic as this. Better to admit these type of dishes are forever gone. Can you make this without the onion? I just made a small bowl of this for lunch. I made it exactly as directed except I made 2 changes. The other change was that instead of plain water, i boiled the vegetables in vegetable broth.
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As well as using that during the blending. Hi,I love the variety of projects that you share on your blog. It is so neat that you were able to jump in and start your own stamp company. I’m not a vegan, but I made this because I was curious. The sauce’s texture has the mouth feel of a vegmel. The flavor isn’t exactly cheese, but it is lusciously savory.
I plan on making this again. I was very skeptical before making this but I wanted to try it since it’s so healthy and no oil is used. Cannot believe how delicious this is! I’ll definitely be making it again.
I love it, thanks for posting the recipe. Looks absolutely delicious and so healthy too! I’m going to make this this weekend. Really looking forward to trying this recipe out. My vegetarian mom went gaga over it too and she still eats dairy mac and cheese! This is my first time making homemade vegan Mac and cheese and wow!
Even my carnivore boyfriend liked it! I’ve tried to make the boxed vegan mac and cheese but it was just gross. Will be saving this recipe for sure! Slightly sweeter than what you may be used to thinking of as mac and cheese. I added some extra garlic and turmeric and used brown rice pasta. Delicious, nourishing, and didn’t leave me with the usual post dairy bloat!
Would it be okay if I made it one day, like on a Saturday, but we didn’t end up eating it until like Monday or Tuesday? Can this be used as a baked potato cheese sauce? I think maybe my sweet potato was too large. I added two regular potatos, lots of garlic and some vegan butter and it helped!
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I fooled my crazy little cheddar cheese eater! I can’t seem to find nutritonal yeast where I live. I use Bragg and LOVE it. I’m can’t eat carrots very much, what could I sub? Would parsnips change the taste too much?
I will definitely make it again. This mac and cheese looks so amazing! I love that the sauce is veggie-based. Oooooh can’t wait to try this! I went vegan I hoped I could find some really good substitutes.
Luckily I’ve been super happy with all the vegan alternatives, and I can’t wait to add this one to the list! Looks delicious, I need to try this recipe. Do you think it would freeze well? Get Your Free Vegan Dessert Ebook we don’t spam, we do plants. I hope that in this year to come, you make mistakes. Because if you are making mistakes, then you are making new things, trying new things, learning, living, pushing yourself, changing yourself, changing your world.
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