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Vegan Broccoli Cheese Soup Recipe

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4.1 from 45 reviews

This Vegan Broccoli Cheese Soup offers a creamy, comforting twist on a classic favorite using green split peas and vegetable broth to create a rich, cheesy base without any dairy. It’s packed with wholesome vegetables like potatoes, carrots, celery, and aromatics such as thyme and garlic, delivering a hearty, flavorful soup that’s perfect for a cozy meal.

Ingredients

Main Ingredients

  • 16 oz Green Split Peas
  • 1 medium Onion – diced
  • 2 cloves Garlic – minced
  • 2 medium Yellow or Yukon Potatoes – peeled and cubed
  • 3 ribs Celery – diced
  • 2 small Carrots – diced
  • 2 tsp Fresh Thyme – chopped
  • 2 Bay Leaves
  • 6 cups Vegetable Broth – or Vegan Chicken Broth
  • 2 cups Water – as needed to thin
  • 3 dashes Liquid Smoke – or more, to taste
  • 1 pinch Salt & Pepper – or more, to taste

Oil

  • 2 Tbsp Neutral Oil – like Avocado oil

Instructions

  1. Prepare the Vegetables: Dice the onion, mince the garlic, peel and cube the potatoes, dice the celery, and dice the carrots. Chop the fresh thyme. This preparation ensures that all ingredients are ready to cook evenly.
  2. Sauté Aromatics: Heat 2 tablespoons of neutral oil like avocado oil in a large pot over medium heat. Add the diced onion, minced garlic, celery, and carrots. Cook until the vegetables soften and the onions become translucent, about 5-7 minutes, stirring occasionally to prevent burning.
  3. Add Seasonings and Broth: Stir in the chopped thyme and bay leaves. Add the green split peas, cubed potatoes, vegetable (or vegan chicken) broth, and a pinch of salt and pepper. Bring the mixture to a boil over medium-high heat.
  4. Simmer the Soup: Reduce the heat to low and cover the pot. Let the soup simmer gently for about 45-60 minutes, or until the split peas and potatoes are very tender and beginning to break down, stirring occasionally to prevent sticking.
  5. Blend the Soup: Remove the bay leaves. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer portions of the soup to a blender and puree until smooth. Return the soup to the pot.
  6. Adjust Consistency and Flavor: Add water as needed to reach your desired thickness. Stir in 3 dashes (or more to taste) of liquid smoke to impart a smoky cheese-like flavor. Taste and adjust salt and pepper accordingly.
  7. Serve Warm: Ladle the soup into bowls and serve immediately while warm. Garnish with additional fresh thyme if desired.

Notes

  • If you prefer a chunkier texture, blend only half the soup and mix with the rest.
  • Liquid smoke adds a smoky, cheesy flavor; start with small amounts and adjust to taste.
  • You can substitute the yellow potatoes with sweet potatoes for a slightly different flavor profile.
  • For added protein, consider topping with toasted nuts or seeds.
  • This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Find it online: https://familydinnercooking.com/vegan-broccoli-cheese-soup-recipe/