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Broccoli Cheddar Soup with a Touch of Garlic and Nutmeg Recipe

Vegan Broccoli Cheddar Soup combines tender broccoli, creamy plant-based cheese, subtle garlic, and a whisper of nutmeg for indulgent comfort.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 4 cups broccoli florets
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 3 cups vegetable broth
  • 1 cup unsweetened plant-based milk
  • 1 ½ cups vegan cheddar shredded
  • ¼ tsp nutmeg
  • Salt and pepper to taste
  • Optional: crusty bread for serving

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté onion for 5–6 minutes until translucent.
  3. Add garlic and cook 1–2 minutes until fragrant.
  4. Stir in broccoli, vegetable broth, and salt; bring to a simmer for 10–12 minutes.
  5. Reduce heat slightly; add plant-based milk and nutmeg.
  6. Blend soup with immersion blender until smooth and creamy.
  7. Stir in vegan cheddar until melted.
  8. Taste and adjust seasoning; serve hot with optional bread.

Notes

Nutritional Values (per serving)

  • Calories: 180
  • Total Fat: 9g
  • Saturated Fat: 2g
  • Carbohydrates: 18g
  • Fiber: 5g
  • Protein: 8g

Vitamins & Minerals (per serving)

  • Vitamin A: 20%
  • Vitamin C: 70%
  • Calcium: 25%
  • Iron: 10%
  • Vitamin K: 35%

Notes & Tips

  • For deeper flavor, roast broccoli before adding to the soup.
  • Nutmeg adds subtle warmth—don’t skip, even if impatient.
  • Vegan cheddar melts best when added off the heat.
  • Adjust thickness with extra plant milk if needed.