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Creamy Vegan Broccoli Cheddar Soup Recipe (GF)

Nourish your body and cozy up with a bowl of this ridiculously creamy vegan broccoli cheddar soup. No cashews, gluten, or dairy - just plant-based goodness in each spoonful.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Servings: 6

Equipment

  • cutting board + knife
  • steamer
  • large stock pot
  • high-speed blender or immersion blender

Ingredients

  • 4 cups broccoli florets
  • 2 heaping cups cauliflower florets
  • 2 tablespoons avocado oil
  • 1 ⅓ cup carrots, thinly diced or julienned about 3 carrots
  • 1 cup yellow onion, diced about 1 medium onion
  • 5 cloves garlic, minced
  • ¼ teaspoon EACH of iodized salt & black pepper
  • 3 tablespoons chickpea/garbanzo bean flour
  • 1 ¼ cup cannellini beans, drained and rinsed no salt added
  • 3 ¾ cups low sodium vegetable broth
  • ¼ cup nutritional yeast
  • 1 tablespoon liquid aminos
  • ½ teaspoon EACH of Dijon mustard, paprika, and red pepper flakes*
  • ¼ teaspoon + an extra pinch of pink Himalayan salt (sub additional iodized or other salt of choice)

Instructions

  • Prep (10 min): I used frozen cauliflower and broccoli florets. If you are using fresh, cut heads into bite-sized florets. Then, mince garlic, dice onion, peel +slice carrots, and drain cannellini beans.
  • Steam broccoli: add a bit of water to a steam pot, over high heat. Place broccoli in the steam basket. Cover and let steam for 8-10 minutes, or until tender. Fresh broccoli will need less time so be sure to check it every few minutes to prevent mushy broccoli. Remove from heat and set aside once done.
    Sauteé veggies: While the broccoli is steaming, warm a large stock pot over medium heat. Once warm, add avocado oil, cauliflower florets, carrots, onion + ¼ teaspoon of salt and pepper. Stir and cover for about 6-8 minutes to help the carrots and cauliflower become tender, stirring occasionally. Remove the cover and add minced garlic. Continue to cook for another 2 minutes. Add chickpea flour and stir to coat.
    total time 10 min
  • Combine all ingredients(8 min): add the rest of the ingredients (cannellini beans, veggie broth, nutritional yeast, liquid aminos, dijon mustard, paprika, red pepper flakes, and salt). Increase heat to medium-high. Stir and bring to a low boil (mine took about 8 minutes to start to boil on the sides slowly and then I shut it off). Add in steamed broccoli and stir to combine.
  • Blend (3 min): carefully ladle the soup into a high-speed blender. I did mine in two batches. For the first batch, I blended for just a few seconds (so still some bits of veggies remain). For the second batch, I blended for a bit longer for a smoother texture. I prefer this texture combo but feel free to do whatever works best for you! Alternatively, use an immersion blender and blend directly in the pot until the desired texture is achieved.
  • Serve: Taste and add additional salt or pepper if needed. Let cool for 5 minutes. Serve with warm, crusty bread & enjoy!

Notes

*Red pepper flakes add a little kick of heat to the soup, omit or decrease to ¼ teaspoon if sensitive to heat. 
Nutritional yeast can be found in the spice/baking aisle at Whole Foods. It can also be purchased on Amazon.