Vegan Cheesy Broccoli Soup

This creamy vegan cheesy broccoli soup is a go-to for when you want something cozy and nourishing but do not want to spend all night in the kitchen. The satisfying flavor comes from nutritional yeast and a pop of Dijon which turn humble broccoli into a major comfort food. It is perfect for prepping in advance and seems to get even better as it sits. I like to serve it with crusty bread and sometimes even sneak in extra veggies or beans if I am feeling creative.

I first tried this on a chilly Wednesday after work when I only had broccoli lying around and no energy. Now it is a regular weeknight favorite and I always look forward to leftovers for lunch the next day.

Ingredients

• Olive oil: brings richness and helps develop flavor when you sauté the onion Look for a fresh bottle with a fruity scent
• White onion: gives a slightly sweet base Choose firm onions with papery skins and no sprouting
• Fresh garlic: deepens the savory notes Always use plump unblemished cloves for best taste
• Sea salt and black pepper: highlight and balance the other flavors Freshly cracked pepper makes a difference
• Dijon mustard: adds a subtle tang and punch Look for one with no added sugar
• Vegetable broth: is the liquid base Choose a good quality low sodium broth for cleaner flavor
• Broccoli: is the star you want crisp bright green florets Check for no yellowing or limp stalks
• Nutritional yeast: creates cheesy flavor and boosts protein Find flakes not powder for best blending
• Lemon juice: brightens the soup and brings everything together Fresh squeezed is best for a clean finish

Step by Step Instructions

Sauté the Onions:

Cook chopped onions in olive oil over medium heat for a solid five minutes Stir often and let them get soft and golden to build the flavor

Layer in the Garlic and Seasonings:

Add in minced garlic salt pepper and Dijon mustard Keep them moving in the pan for about two more minutes until the mix gets fragrant The mustard sizzle smells amazing at this point

Simmer the Broccoli:

Pour in the vegetable broth and drop in the chopped broccoli Bring up to a gentle simmer Cook for about fifteen minutes until the broccoli is very tender but still green

Final Flavor Boost:

Turn off the heat and stir in the nutritional yeast and lemon juice Make sure these are fully combined for the cheesy tangy effect

Blend to Texture:

For smooth soup you can carefully transfer everything to a blender and whiz it up If you prefer a chunky style just puree part of the soup and return it to the pot An immersion blender makes this job easier and keeps cleanup to a minimum

Adjust Consistency and Serve:

If the soup seems too thick gently stir in more broth or a splash of unsweetened almond milk Taste and adjust seasoning with a pinch more salt and pepper if needed

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Nutritional yeast is easily my favorite ingredient in this recipe It gives such a deep rich savoriness that tastes almost cheesy even to nonvegans The first time my partner tasted it they could not believe it was plant based and now it is a funny running joke in our kitchen every time we make it together

Storage Tips

This soup keeps well in the refrigerator for up to four days Let it cool before sealing in a glass or airtight container For longer storage freeze the soup in individual portions so you can reheat just what you need Thaw in the fridge overnight and warm up gently on the stovetop stirring to recombine the texture

Ingredient Substitutions

If you are out of broccoli you can swap in cauliflower or even chopped kale for a twist For a nutty flavor try blending in a handful of soaked cashews with the soup Though unsweetened almond milk or soy milk is optional at the end it does add extra creaminess if you want

Serving Suggestions

For a full meal add a big piece of toasted sourdough or whole grain bread A sprinkle of extra nutritional yeast or even vegan parmesan on top gives it an extra cheesy vibe Some chili flakes or smoked paprika can bring new warmth and flavor

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Cultural and Historical Context

Broccoli soup as a concept goes back ages but this vegan adaptation is all about capturing the homey feel of traditional cheesy broccoli soups without the dairy It has become a staple in modern plant based cooking because it is hearty and approachable perfect for beginners but still delivers tons of comfort

Commonly Asked Questions

→ What makes this soup 'cheesy' without dairy?

Nutritional yeast is blended in, giving a rich, savory flavor that resembles cheese without any animal products.

→ Can I adjust the creaminess?

Yes, use an immersion blender for a smoother texture, or leave part chunky for more bite. Stir in plant milk for extra creaminess.

→ How do I store leftovers?

Keep soup in an airtight container in the fridge for up to 3 days. The flavors deepen over time, making leftovers even tastier.

→ What are good topping ideas?

Try chopped green onions, fresh herbs, or a sprinkle of extra nutritional yeast. Serve with crusty bread for added comfort.

→ Is this gluten-free?

Yes, all listed ingredients are gluten-free. Pair with gluten-free bread for a completely gluten-free dish.

→ Can I freeze this soup?

Absolutely. Let it cool, portion into containers, and freeze for up to a month. Thaw and reheat gently before serving.