Chilly autumn days call for this vegan broccoli cheddar soup with herby sourdough croutons.
It’s creamy, cheesy, cosy and ready in just 30 minutes! All you need is broccoli and a few other ingredients.
As we enter autumn I’m always ready for all the comforting soups that are packed with flavour, healthy and filling. And this broccoli cheddar soup is my new favourite!
What you’ll need for this vegan broccoli cheddar soup:
- Onion
- Garlic
- Flour
- Butter
- Vegan milk (almond, soya, oat etc)
- Vegetable Stock
- Vegan cheddar style cheese
- Paprika
- Broccoli
- Salt and pepper
That’s just 9 ingredients for this soup – most of which you probably have in your pantry or fridge already!
For the vegan cheddar go for a mature one if you can as it will give a stronger flavour. My favourite is the Violife mature cheddar style which you can get in most big supermarkets!
You can use any vegan milk you like, I use unsweetened almond milk, but use your favourite or what you have on hand. The milk adds more richness and creaminess to the soup, without using cream.
Use a nice large head of broccoli, or two small ones. It should make around 4 cups of chopped broccoli, but a little less or more is fine.
The croutons are optional but for me nothing beats crunchy herby croutons dunked in soup.
What you’ll need for sourdough croutons:
- Sourdough bread
- Fresh herbs
- Olive oil
- Salt and pepper
Cut the sourdough slices into inch squares and place on a baking sheet. Toss generously in olive oil, salt and pepper.
Place them in the oven for 8-10 minutes or until crispy then toss in finely chopped herbs. You can use any you like – I used tarragon, rosemary and sage.
Transfer to a bowl and leave to cool whilst you make the broccoli soup.
How to make broccoli cheddar soup:
In a large saucepan sautee finely chopped onion until translucent, then add the minced garlic.
To thicken the soup we are going to make a quick roux and add flour and vegan butter.
Add butter and stir until melted, then add the flour and mix until thick.
Now add the milk and vegetable stock and whisk until there are no lumps.
Cut the broccoli into small florets add to the pan and let simmer for a few minutes until the broccoli is tender.
Add the cheese, stir and let melt. Use a handheld blender to blend until chunky (or smooth if you like it smooth).
Season with some paprika, salt and pepper and serve with the sourdough croutons and some extra grated cheese! So good!
For more soup recipes you may enjoy these:
Sweet potato and coconut curry soup
Roasted garlic and parsnip soup
As always if you make this vegan broccoli cheddar soup be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there!
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Vegan Broccoli Cheddar Soup
Comforting, cosy and delicious vegan broccoli cheddar soup! Served with homemade herby sourdough croutons. Perfect for chilly autumn days.
Ingredients
Soup
- 1 red onion
- 3 garlic cloves
- 1 heaped tbsp vegan butter
- 2 tbsp plain flour
- 2 cups (480ml) vegetable stock
- 2 cups (480ml) unsweetneed almond milk (or other plant milk)
- 1 large head broccoli
- 1 cup (125g) vegan mature cheddar cheese
- 1/2 tsp paprika
- Salt and pepper
Sourdough Croutons
- 2 slices sourdough bread
- Olive oil
- Salt and pepper
- 1 tbsp finely chopped herbs
Instructions
- Make the croutons. Heat oven to 200C/400F. Cut sourdough into 1 inch squares and place on a baking sheet with a generous drizzle of olive oil, salt and pepper. Place in the oven for 8-10 minutes or until crispy. Toss in finely chopped herbs (I used tarragon, sage and rosemary) and leave to cool whilst you make the soup.
- Heat some oil in a saucepan on medium heat. Add finely chopped onion and once translucent add minced garlic. Stir and let cook for a couple of minutes.
- Add vegan butter and stir until melted. Then add the flour and stir until it forms a thick paste.
- Add the vegetable stock and almond milk and whisk/stir until there are no lumps. Bring to a gentle simmer.
- Cut broccoli until small florets and add to the pan. Leave to cook for a couple of minutes until tender.
- Use a hand held blender to blend until chunky, or smooth if you like it smooth. Add paprika, taste and season with salt and pepper.
- Serve with the sourdough croutons and enjoy!
Notes
I use Violife mature cheddar style cheese.
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Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 396Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 823mgCarbohydrates: 49gFiber: 5gSugar: 12gProtein: 15g
Nutrition information is a rough estimate