Cozy, warming, and packed with nutrients, this nut-free vegan broccoli cheddar soup is perfect for a chilly day. Brown rice replaces traditional white potatoes to give this soup a hearty texture and help keep you energized for hours.
Why you’ll love this recipe
- It’s satisfying: A bowl of hot soup is the ultimate comfort food. This vegan broccoli cheddar soup delivers a cheese-like flavor thanks to nutritional yeast, and a satisfying, chewy texture from brown rice.
- It’s nourishing: The ingredients list includes many superfood all-stars, including broccoli, onion, garlic, and butternut squash. And unlike dairy-based traditional broccoli cheddar soup, this version won’t leave you feeling sluggish and craving a nap. Instead, the fiber-rich veggies and brown rice will leave you feeling pleasantly full, with steady energy to fuel your day.
Ingredients
- Water: For cooking the rice.
- Uncooked brown rice: The uncooked brown rice will yield just over 2 cups of cooked rice. The rice gives the soup a thicker texture and makes it more filling thanks to its high fiber content.
- Small broccoli florets: Either fresh or frozen broccoli will work. Broccoli is high in fiber and loaded with protective antioxidants.
- Low-sodium vegetable broth: For subtle flavor.
- Yellow onion: Adds depth of flavor. Onions are high in protective antioxidants.
- Garlic cloves: Enhances the flavor. Garlic’s benefits include supporting healthy blood pressure.
- Chicken seasoning: Surprise! Chicken seasoning doesn’t actually contain chicken! While it’s designed to compliment poultry dishes, it also works well in many soups. It’s a great shortcut when you don’t feel like measuring a bunch of different spices. It typically contains a small amount of sodium, so if you’re mindful of sodium intake, look for a salt-free or low-sodium brand.
- Butternut squash: Either fresh or frozen will work. I usually use pre-diced frozen butternut squash because it’s a big timesaver (cutting up a whole butternut squash can be challenging because of its thick skin).
- Nutritional yeast: Adds a savory, cheese-like flavor and yellow color. Depending on your individual preferences, you may want to add an additional tablespoon beyond the amount called for.
- White miso paste: Miso, a fermented soybean paste, adds umami flavor. If you don’t have any on hand, or are limiting your sodium intake, feel free to omit.
- Dijon mustard: Adds tang and enhances the flavor.
- Fresh lemon juice: For brightness.
- Ground turmeric: Not only does turmeric add a lovely golden cheddar-like hue, it contributes anti-inflammatory and antioxidant benefits.
- Freshly cracked black pepper (optional): For a subtle kick.
- Fine sea salt (optional): I find that a small pinch added at the end really brightens up the overall flavor profile, but if you are reducing sodium where possible, feel free to omit.
See recipe card for quantities.
Instructions
- Step 1: In a small pot, bring the water to a boil. Add the brown rice and reduce to a simmer. Cover and cook for 45 minutes while you complete the other steps.
- Step 2: Steam the broccoli in a vegetable steamer until it is fork-tender (about 6 to 8 minutes for fresh broccoli; 10 to 12 minutes for frozen). Remove from heat, cover, and set aside.
- Step 3: Add ¼ cup of the broth and the onion to a large pot or Dutch oven over medium heat. Cook the onion until soft (approximately 6 to 8 minutes). Add the garlic and chicken seasoning and cook for 1 additional minute, stirring frequently. Add a splash of broth at any point if needed to prevent sticking.
- Step 4: Add the butternut squash and 1 cup of broth to the pot. Bring to a boil, then lower the heat to a simmer. Cover and cook until the squash is soft (approximately 8 to 10 minutes).
- Step 5: Carefully add the contents of the pot to a blender, along with the rest of the broth, nutritional yeast, miso paste, mustard, lemon juice, and turmeric. Blend until mostly smooth.
- Step 6: Pour the blended mixture back into the large pot. Add the steamed broccoli and rice and stir. Taste and add an optional additional splash of lemon juice, a pinch of fine sea salt, and/or a few cracks of black pepper, if desired. Stir well and serve hot.
Equipment
- Small lidded pot
- Heat-safe spoon
- Cutting board
- Chef’s knife
- Vegetable steamer
- Large lidded pot or Dutch oven
- Blender
- Measuring cups
- Measuring spoons
Storage
Store any leftovers in a sealed container in the fridge for 4 to 5 days. Vegan broccoli cheddar soup may also be frozen for up to 1 month (allow to cool completely before freezing).
Top Tip
Cooking the brown rice and steaming the broccoli a day before will cut down on multitasking and dishwashing on the day you plan to enjoy the soup. You’ll just need to reheat the rice and broccoli in the microwave or on the stovetop before adding them to the soup.
Related
Looking for other soup ideas? Try these:
Vegan Broccoli Cheddar Soup
Cozy, warming, and packed with nutrients, this nut-free vegan broccoli cheddar soup is perfect for a chilly day. Brown rice replaces traditional white potatoes to give this soup a hearty texture and help keep you energized for hours.
Equipment
- small lidded pot
- heat-safe spoon
- cutting board
- chef's knife
- vegetable steamer
- large lidded pot or Dutch oven
- blender
- measuring cups
- measuring spoons
Ingredients
- 1½ cups water
- ¾ cup uncooked brown rice
- 2½ cups small broccoli florets (fresh or frozen)
- 4 cups low-sodium vegetable broth
- ⅓ cup yellow onion roughly chopped (about ½ of a small onion)
- 2 cloves garlic roughly chopped
- 1½ teaspoons chicken seasoning
- 1½ cups butternut squash roughly chopped (fresh or frozen; look for pre-diced frozen squash to cut down on prep time)
- ⅓ cup plus 1 tablespoon nutritional yeast (plus an optional 1 additional tablespoon; see Note)
- 2 teaspoons white miso paste
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice plus more to taste
- ¼ teaspoon ground turmeric
- freshly cracked black pepper optional
- fine sea salt optional
Instructions
- Cook the rice: In a small pot, bring the water to a boil. Add the brown rice, reduce the heat to simmer, and cover. Cook, covered, for 45 minutes while you follow the other steps.
- Steam the broccoli: Steam the broccoli in a vegetable steamer until fork-tender (about 6 to 8 minutes for fresh broccoli; 10 to 12 minutes for frozen). Remove from heat, cover, and set aside.
- Cook the aromatics: Add ¼ cup of the broth and the onion to a large pot or Dutch oven over medium heat. Cook the onion, stirring frequently, for approximately 6 to 8 minutes, or until softened. Add the garlic and chicken seasoning, and cook for 1 additional minute, stirring frequently. Add a splash of broth at any point if necessary to prevent sticking.
- Cook the squash: Add 1 cup of broth to the pot, along with the butternut squash. Bring to a boil, then lower heat to a simmer. Cover and cook for approximately 8 to 10 minutes, or until the squash is soft.
- Blend: Carefully add the contents of the pot to a blender, along with the rest of the broth, nutritional yeast, miso paste, mustard, lemon juice, and turmeric. Blend until smooth. Taste and add an additional 1 tablespoon of nutritional yeast, if desired (see Note).
- Add the broccoli and rice: Pour the blended mixture back into the large pot (no need to rinse the pot first). Add the steamed broccoli and rice and stir. Taste and add an optional additional splash of lemon juice, a pinch of fine sea salt, and/or a few cracks of black pepper, if desired. Stir well and serve hot.
Notes
- Store any leftovers in a sealed container in the fridge for 4 to 5 days. Vegan broccoli cheddar soup may also be frozen for up to 1 month (allow to cool completely first).
- Depending on your palate, you may prefer to add an extra tablespoon of nutritional yeast for a deeper “cheesy” flavor. Taste after blending and adjust to your preferences.
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