Creamy Vegan Cheddar Broccoli Soup with Kale (Plant-Milk, Dairy-Free, Nut Free, High-Protein)
When you want comfort in a bowl — creamy, cozy, nutrient-dense — nothing beats a warm vegan cheddar broccoli soup. This plant-milk version gives you all the richness of classic cheddar broccoli soup without dairy, coconut milk, or processed ingredients. Just oat milk, vegan cheddar, broccoli, kale, onion, garlic, and nourishing seasonings that turn into a silky, savory, melt-in-your-mouth soup.
Ingredients
Produce
- 4 cups broccoli florets
- 1 small onion diced
- 3 –4 cloves garlic minced
- 2 cups chopped kale
- Liquids & Bases
- 3 cups oat milk unsweetened
- 1 tablespoon vegan oyster mushroom sauce
- 1 tablespoon lemon juice
Cheesy + Creamy Components
- 1 cup shredded BetterFoods vegan cheddar
- 3 tablespoons nutritional yeast
- 1 tablespoon white or yellow miso paste
- 2 tablespoons vegan butter
- 1 tablespoon flour
Seasonings
- 1 teaspoon salt more to taste
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- Optional: pinch of turmeric for color
Instructions
Sauté the aromatics.
- In a large pot, melt the vegan butter. Add diced onion and garlic, cooking until soft and fragrant.
Add broccoli + seasonings.
- Stir in broccoli florets, thyme, paprika, salt, pepper, flour, and nutritional yeast. Toss to coat everything in flavor.
Pour in oat milk + simmer.
- Add oat milk, miso paste, and vegan oyster mushroom sauce. Bring to a gentle simmer and cook until the broccoli becomes tender.
Blend to your favorite consistency.
- Use an immersion blender to lightly or fully blend the soup, depending on how creamy or chunky you prefer it.
Add cheddar + kale.
- Stir in vegan cheddar until melted. Add chopped kale and simmer for 2–3 minutes until wilted. Finish with lemon juice and adjust seasoning.
Notes
Add flour when adding seasonings to thicken