Craving the creamy, comforting flavor of broccoli cheddar soup without the dairy? This healthy, vegan version delivers all the richness you love in a low-calorie meal. It gets its velvety texture from blended cauliflower and potatoes—no nuts or cashews needed! It’s a simple, delicious way to enjoy a classic comfort food.
For more plant-based favorites, explore our Heart Healthy Soup Recipes.
This soup is designed to be both delicious and nutritious. It achieves a rich, creamy texture without any dairy by using blended cauliflower and potatoes, making it a great low-calorie and zero-cholesterol meal. Packed with nutrient-dense vegetables like broccoli, cauliflower, and carrots, it's a perfect choice for a light yet satisfying lunch or dinner.
Yes! For a Crock-Pot, cook all vegetables with the broth on low for 6-8 hours or high for 3-4 hours before blending. For an Instant Pot, cook on high pressure for 10 minutes, then follow the blending and finishing steps.
Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through.
This recipe is naturally gluten-free. Just ensure your vegetable broth is certified gluten-free if you have a high sensitivity or celiac disease.
Recipe yields 8 servings
In a large saucepan, combine the cauliflower, broccoli, carrots, potato, celery, onion, garlic and vegetable broth and bring to a boil over medium-high heat.
Cook, partially covered, until vegetables are soft, about 30 minutes. Using an immersion blender or carefully transferring the soup to a blender, blend the soup until smooth.
Stir in the almond milk, nutritional yeast, vinegar, nutmeg, salt and black pepper. Simmer on low heat for 5 minutes. Add the chopped thyme and stir.
Serve topped with chopped parsley, if desired.
Unsweetened soy milk or cashew milk are great alternatives that will maintain the soup's creaminess.
You can use an equal amount of cauliflower or a can of drained white beans to help thicken the soup.
Substitute with 1-2 tablespoons of white miso paste for a different savory, umami-rich taste.