Vegan Blender Broccoli Cheddar Soup

Total time40 min

Prep time15 min

Cook time25 min

Golden, deeply savory broccoli takes the lead here, simmered with tender Yukon Gold potato, garlic, and a warming hit of smoked paprika and dry mustard until every piece is soft enough to blend into a silky, velvety base. That blender step is what makes the texture so luxurious — no chunks, just a thick, spoonable soup with real body. A bright splash of lemon juice at the end cuts through the richness and wakes up all those toasty, savory notes. It's comfort-food soup in the best sense: cozy, warming, and satisfying enough for a full meal alongside crusty bread. This one is a genuinely great fit for a vegan kitchen, easy enough for a weeknight and impressive enough for guests. Make a double batch — it reheats beautifully for lunch the next day.

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Ingredients

4 servings

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, roughly chopped
3 cloves garlic, smashed
½ tsp kosher salt, plus more to taste
¼ tsp black pepper, plus more to taste
¼ tsp dry mustard powder
¼ tsp smoked paprika
1 lb broccoli florets (about 5 cups), cut into roughly equal pieces
1 medium yukon gold potato (about 6 oz), peeled and roughly diced
3 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
6 oz sharp cheddar cheese, shredded (about 1½ cups)
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.
1 tsp fresh lemon juice
2 tbsp sour cream (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Melt the butter in a large saucepan over medium heat until foamy. Add the onion and ½ tsp salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic, mustard powder, smoked paprika, and black pepper, and cook until fragrant, about 1 minute.
2
Add the broccoli florets, diced potato, and chicken broth. Raise the heat to medium-high and bring to a boil, then reduce to a steady simmer. Cook uncovered until the broccoli is completely tender and the potato is soft enough to crush easily with a spoon, 12–15 minutes.

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