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Creamy Plant-Based Broccoli Cheddar Soup

On chilly days, nothing beats a warming soup, especially a classic combo like broccoli-cheddar. Making a creamy plant-based version is way simpler than you might think thanks to protein-rich cannellini beans, high-fibre cauliflower, and some non-dairy milk. As for that cheesy taste? It’s all ‘nooch (nutritional yeast). Make yourself or the family a bowl with some dip-able grilled cheese to win any lazy Sunday.

Speed up the prep for this recipe by using frozen broccoli and cauliflower. This will save you a trip to the grocery store as all of the remaining ingredients are pantry staples—making this a super easy recipe to win weeknights with your family as well.

  • 1 tablespoon olive oil
  • 2 cups cauliflower, roughly chopped
  • 1 small carrot, peeled and thinly sliced
  • 1 stalks celery, thinly sliced
  • 1/4 medium onion, roughly chopped
  • 1 can cannellini beans, rinsed and drained
  • 3 cups vegetable broth
  • 1 cup non-dairy milk
  • 1 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons apple cider vinegar
  • 1 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1 small head broccoli, cut into small florets
  1. In a large saucepan, sauté cauliflower, carrots, celery, and onion in olive oil for 5 minutes. Add beans and broth and bring to a boil. Turn heat down to a simmer and cook until the vegetables are just tender.
  2. Purée the mixture in a blender (or use an immersion blender). Blend with the lid off and the top covered with a clean dishcloth, so that steam can escape.
  3. Return the mixture to the saucepan. Add remaining ingredients, except broccoli and whisk to combine.
  4. Adjust seasonings to taste. Add broccoli and continue cooking, over low heat, until just tender.
  5. Serve with a delicious vegan grilled cheese on our Organic Sprouted Power™ Multigrain bread.

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