Vegan MoFo: Broccoli Cheddar Soup

Creamy and cheesy soups often top the list of the most unhealthy foods you can order at a restaurant. A few florets of broccoli won’t undo the damage caused by a bowl full of butter, cream, cheese, and salt. Fortunately, it’s really easy to recreate the texture and taste of restaurant-style broccoli cheddar soup without the cruelty and cholesterol (you still need to watch the salt!)

This recipe comes together easily in 15 minutes.

Vegan Broccoli Cheddar Soup Recipe:

2 tbsp Earth Balance
1 small onion, diced
4 cups vegetable broth
1 cup mori-nu extra firm silken tofu
1/4 cup nutritional yeast
1 bunch baby broccoli, chopped
salt, to taste
pepper, to taste
cayenne, to taste
nutmeg, to taste
2 cups cheddar style Daiya

Melt Earth Balance in a medium saucepan over medium-high heat. Add onions, cook until brown.

Combine cooked onions, broth, nutritional yeast, and tofu in a blender. Process until smooth.

Transfer liquid to saucepan, add broccoli and seasonings. Simmer over medium heat until broccoli is tender. Add Daiya, stirring until melted.

The soup will seem too thin at first, but will thicken up after a few minutes of cooling.


13 thoughts on “Vegan MoFo: Broccoli Cheddar Soup

  1. Thanks Mo! I was expecting a complete disaster when I started throwing this together last night, but the result was surprisingly tasty.

  2. Pingback: VeganMoFo Roundup: Check Out the Greenery | Vegan MoFo Headquarters International

  3. This makes me wish I could still eat nutritional yeast! I wonder if there’s an easy substitute. . . wah! But the soup looks great. 🙂 And can I just say how much I love the name of your blog?? 😉

  4. @Ricki I think the soup would still work well if you omit the nutritional yeast, maybe just add a little more daiya. I’m glad you like the name 🙂

  5. I made this soup at a friend’s house for dinner last night and we could hardly believe that it wasn’t the dairy version. It was awesome! Thank you for sharing this.

  6. I had bookmarked this during MoFo and just made it tonight–it was delicious! I added a cup of plain soy creamer and substituted mashed potatoes for the tofu and it worked out nicely 🙂 Thanks

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