Uploaded October 2025 | Updated September 2026, 1 week ago
BROCCOLI CHEDDAR SOUP 🧀🥦 100% plant based and certified delishhhhhh!
Ingredients:
2 tbsp olive oil
1/2 white onion, diced
2 cloves garlic, minced
3 large carrots, peeled and diced
1 large russet potato, peeled and diced
2 cups broccoli florets, chopped
2 cups vegetablebroth
1 cup unsweetened dairy-free milk like almond or soy
2 tbsp nutritional yeast
1 cup vegan cheddar cheese shreds
salt and pepper to taste
Optional: 1 tbsp lemon juice
Optional: 1 tbsp fresh dill & parsley, minced
Directions:
In a large pot on medium heat, add the onion and garlic and cook 3-4 minutes, until softened.
Add the carrots, potato, broccoli, broth and milk. Bring to a simmer, then cook about 5 minutes, until broccoli is bright green and fork-tender.
Using a slotted spoon or pair of tongs, remove large broccoli florets from soup and set aside.
Continue simmering soup about 10-15 minutes, until potato and carrot is fork-tender.
Transfer to a blender or use an immersion blender to blend until smooth.
Transfer soup back to pot. Add nutritional yeast, vegan cheese, reserved broccoli and lemon juice. Season with a pinch of salt and pepper. Taste and add more if necessary.
Stir until cheese is melted. Serve with fresh herbs, if desired.
Follow @itslivb for more recipes like this one!
BROCCOLI CHEDDAR SOUP 🧀🥦 100% plant based and certified delishhhhhh!
Ingredients:
2 tbsp olive oil
1/2 white onion, diced
2 cloves garlic, minced
3 large carrots, peeled and diced
1 large russet potato, peeled and diced
2 cups broccoli florets, chopped
2 cups vegetablebroth
1 cup unsweetened dairy-free milk like almond or soy
2 tbsp nutritional yeast
1 cup vegan cheddar cheese shreds
salt and pepper to taste
Optional: 1 tbsp lemon juice
Optional: 1 tbsp fresh dill & parsley, minced
Directions:
In a large pot on medium heat, add the onion and garlic and cook 3-4 minutes, until softened.
Add the carrots, potato, broccoli, broth and milk. Bring to a simmer, then cook about 5 minutes, until broccoli is bright green and fork-tender.
Using a slotted spoon or pair of tongs, remove large broccoli florets from soup and set aside.
Continue simmering soup about 10-15 minutes, until potato and carrot is fork-tender.
Transfer to a blender or use an immersion blender to blend until smooth.
Transfer soup back to pot. Add nutritional yeast, vegan cheese, reserved broccoli and lemon juice. Season with a pinch of salt and pepper. Taste and add more if necessary.
Stir until cheese is melted. Serve with fresh herbs, if desired.
Follow @itslivb for more recipes like this one!
