Tag Archives: meatless

The BEST Vegan Broccoli Cheese Soup

I have to give credit where it is due and this recipe is inspired by Oh She Glows Vegan Broccoli and Cheese Soup. I made hers a million times and it’s always been amazing! Just within those million times, I have changed and adjusted things and now when people ask for the recipe when I make it for them, I am sending hers, but with a ton of extra messages with all my adjustments. To save the confusion, I knew it was time to post The BEST Vegan Broccoli Cheddar Soup recipe! So, here you go! I promise you won’t be disappointed!

Cheese Sauce

To begin, you want to peel and rinse the potatoes. I am someone who will leave the skin on (extra nutrients, am I right?) the potatoes any chance I get, but this recipe uses the potatoes to make the soup extra creamy, so the skins have to go! Then, chop the carrots and boil half of the potatoes and carrots in a small pot for 10 minutes, or until the potatoes and carrots are soft.

While the potatoes and carrots are boiling, go ahead and add in 3 tbsp of olive oil, 2 tsp of lemon juice,1 tsp rice vinegar, 1/2 tsp salt, 1 tsp garlic powder, 3 tbsp nutritional yeast, and 1/4 cup of water in a blender. Once the potatoes and carrots are done, strain the water, then add them to the blender and blend until smooth and creamy. Set aside. This is your “cheese” sauce. Go ahead and taste it! I think you’ll be shocked that it was made from potatoes and carrots!
*There’s also no real need to clean out the blender. You’ll be using it again soon and you’ll be mixing in the cheese, so save yourself a little work!

Next, you want to chop and cook the broccoli. You can steam, or even roast it, if you want, but I like to just boil it in water with a lid for about 15 minutes over medium high heat for this recipe.

Soup Base

In a medium/large pot, heat 1 1/2 tbsp olive oil over medium heat, then add in the chopped onion and celery. Sautee for 8 minutes. Add in the rest of the garlic powder and lemon juice and sautee for another 2 minutes. Turn the heat up to medium high and add in the rest of the ingredients (potatoes, water, Vegetable Better than Bullion, nutritional yeast, salt and pepper) and bring to a boil. Let boil for 10-15 minutes.

Pour the contents of the pot into the blender (you may need to do this in 2 sets if you have a smaller blender) and blend until well blended and creamy. Return to the pot. Mix in the cheese sauce until well combined. Add the cooked broccoli. Stir, serve, and ENJOY!

The BEST Vegan Broccoli Cheese Soup

Servings : 6
Prep time : 10 minutes
Cook time : 35 minutes

  • Cheese Sauce
    • 2 potatoes (~2 cups chopped) – peeled
    • 2 medium carrots (~ 1 cup sliced)
    • 3 tbsp olive oil
    • 2 tsp lemon juice
    • 1 tsp rice vinegar
    • 1/2 tsp salt
    • 1 tsp garlic powder
    • 3 tbsp nutritional yeast
    • 1/4 c water
  • Soup Base
    • 1 1/2 tbsp olive oil
    • 1 medium onion – chopped
    • 1 heaping cup celery – chopped
    • 1/2 tbsp garlic powder
    • 1/2 tbsp lemon juice
    • 2 potatoes (~ 2 cups chopped) – peeled
    • 5 cups water
    • 1 tbsp Vegetable Better Than Bullion paste
    • 1/4 c nutritional yeast
    • 1/2 tsp salt
    • 1/2 tsp black pepper
  • 3 heads of broccoli (~8 cups cut)
  1. Prepare the cheese sauce by peeling and chopping the potatoes and slicing the carrots.
  2. In a small pot, boil the potatoes and carrots for 10 minutes
  3. While the potatoes and carrots are boiling, add the rest of the cheese sauce ingredients into a blender.
  4. Drain the water from the cooked potatoes and carrots and add to the blender. Blend until creamy. Pour into a medium bowl and set aside.
  5. Cut the broccoli into smaller pieces (size is up to you!) and boil, covered, in a pot with water for about 10-15 minutes, or until soft.
  6. In a medium/large pot, begin the soup base by heating the oil over medium heat.
  7. Once the oil is hot, sautee the onion and celery for 8 minutes.
  8. Add the garlic powder and lemon juice and sautee for an additional 2 minutes.
  9. Turn the heat up to medium high and add the rest of the soup base ingredients into the pot and bring to a boil
  10. Let boil for 10-15 minutes, then transfer to the blender and blend until well blended (no chunks!)
  11. Return the soup base to the large pot, mix in the prepared cheese sauce, then stir in the cooked broccoli.
  12. Serve and relish in it’s creamy goodness!!


Flavorful Vegan “Clam” Chowder

Fun fact : I’ve never actually had clam chowder, so when Will requested for me to make an Flavorful Vegan “Clam” Chowder one day, I wasn’t sure how I’d pull it off, but I was determined. Of course I’m not going to go eat clam chowder in the name of science, so I looked at some recipes for clam chowder and read reviews, then made a few different batches for the family to get an idea on how it needed to taste. You’re going to have to trust them that it taste like it should, but I can at the very least attest that it is DELICIOUS!

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Mini Tofu Pot Pies – Vegan

I will start off with an honest and embarrassing story. I made these Mini Tofu Pot Pies with pre-made pie crust several times before I noticed the lard in it! I had quickly checked the ingredients, no eggs or dairy, and got it. Never did I ever even think they would have lard in pie crust (obviously)!
I only mention it, partly, so you don’t make the same mistake, but mostly to let you know that even after 3 years as a vegan, I still make mistakes sometimes (like the other time when i bought frozen french fries with cows milk as the last ingredient *major eye roll*). You can’t let mistakes hold you back from your passion and purpose is my life lesson for you today 🙂

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Vegan Stuffed Bell Peppers – Traditional

There are SO many different ways to make Vegan Stuffed Bell Peppers, but today we’re just going the traditional route with Gardein Beefless Ground as the meat replacement. Bell peppers, beefless ground, rice, tomato sauce, and seasonings is all you need to whip up this dish of deliciousness yourself!

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Navy Bean Verde Soup


This Navy Bean Verde Soup is so filling and delightful, with just enough kick (you can always add extra verde/seasonings if you’d like a harder kick!) to satisfy those Mexican food cravings! This is the perfect soup if you’ve got a cold, but still yearning for some Mexican flavor! The spice will aid in opening up those nasal passages, while the warm, thick soup will feel like heaven on a sore throat.

Not only is this soup extremely delicious, its also SO EASY! Continue reading

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