Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Vegan Broccoli Cheddar Soup

This is the perfect thick and creamy vegan broccoli cheddar soup, it is dairy free, oil free, nut free and free of anything processed or bad! Warm and filling, and a perfect healthy dish for weight loss.

Broccoli cheddar soup has always been one of my favorite soups, it's such a comforting and warm soup for the colder months. Typically this dish is full of high saturated fat cheese and dairy, super processed vegan cheeses, or high calorie nuts. All of these are things I typically try to avoid(I like nuts, I just eat a lot, so I try to eat foods that are less calorie dense) so I made this dish free from all of those. This soup recipe is super easy, affordable, healthy, and delicious.

This dish can be enjoyed as a main course, as well as a side dish. It does contain a relatively high amount of protein from the nutritional yeast, and the broccoli, but if you want to increase the protein, and calories/satiatity of the meal, you could add some sort of bean or legume, I would recommend chickpeas. I also loved topping this with some crispy whole wheat bread. The different options of bread that you can enjoy this with are endless, I went with a fresh baked loaf from Earth Fare. The next time I make this I will probably try to make my own whole wheat bread, or possibly a gluten free bread.

Another reason I love soups during the winter are because they are so filling, and so comforting. A little fact about me is that I am always cold, like always. Therefore I love eating hot food to help warm me up. Soup is perfect, because it takes time to eat, so it really creates a lasting warmth. Also since it takes so long to eat, it's great if you typically eat a lot, and want to work on portion control, and not overeating, but don't want to become restrictive. This way you can enjoy your food until you are satisfied and full.


Serves: 4 Large Bowls

Time: 45 Minutes


- 1 Head of cauliflower

- 3 Crowns of broccoli

- 2 Large carrots

- 3 Large cloves garlic (or 5 regular sized)

- 1 Container vegetable broth( 4 cups)

- 1 Cup nutritional yeast

- 1 Teaspoon miso paste

- 1 Teaspoon Onion Powder - 1/2 Teaspoon Paprika

- 1/4 Cup tapioca flour

-2/3 Cup plant milk

- Pepper to taste


  1. Start by breaking your cauliflower into pieces and placing it in your steamer. This needs to be done first, because it takes the longest. Once you have the cauliflower steaming, begin the next steps.

  2. Pour your vegetable broth into a large pot, add onion powder and paprika, and turn on medium high heat.

  3. Start by mincing your garlic and adding it to the vegetable broth. Next you will chop your broccoli up. For this soup I love adding different cuts of broccoli. I cut some in big chunks, and then went all the way to riced cuts. Next you'll shred your carrots. Add all vegetables to the broth, and let cook until all broccoli is soft, about 20 minutes.

  4. At this point the cauliflower should be done(make sure it is completely soft). Take the cauliflower and add it with the nutritional yeast, tapioca flour, miso paste, and plant milk to a high speed blender and blend until it becomes a smooth mixture. Add the cauliflower mixture to the broth slowly, stirring as you add.

  5. Cook on low for 10 more minutes and then serve and enjoy!