Vegan Broccoli Cheese Soup with Tempeh Bacon
This vegan broccoli cheese soup is next level delicious! It is creamy, cheesy, tangy, salty and loaded with flavor! You will not believe that this soup is vegan and dairy free! It is made with 100% whole foods and topped with a mouthwatering tempeh bacon! This easy vegan broccoli soup is packed with veggies and is the perfect healthy comfort food!
How to make vegan broccoli cheese soup
This easy vegan broccoli cheese soup takes a few simple steps and is finished in about 30 minutes.
Chop up your veg! Slice up the white part of your leek into half circles, and roughly chop the carrots and celery stalks. The soup will be blended later so just a rough chop will do here!
Sauté your veg in some olive oil for 5 minutes then add in the garlic and stir continuously for 1 minute. Keep stirring so the garlic does not burn!
Add in the rest of the ingredients. On top of the sautéed veg add in the chopped potatoes, veggie broth, nutritional yeast and turmeric. Mix well until everything is combined then bring your soup to a gentle boil.
Simmer your broccoli cheese soup for about 15 minutes, until all of the veggies and cooked. You’ll know they are done when you can stab them all the way through with a fork.
Next, add your soup into a blender and blend until completely smooth. I used my Vitamix for this and was able to do it in one batch but if you have a smaller blender make sure to blend in batches!
Transfer the soup back into the pot and add in the chopped broccoli & lemon juice and season with salt and pepper.
Top with tempeh bacon & chives and enjoy!
How to make tempeh bacon
This tempeh bacon is an absolute must for this vegan cream of broccoli soup. It adds a delicious salty & smoky flavor & packs a ton of protein!
Make your marinade by combining all of the ingredients into a small container and whisk well to combine.
Slice up your tempeh into bacon strips then add them into the marinade. Shake the container to coat and marinate for a minimum of 10 minutes.
Cook your tempeh in the air fryer or on the stove top. For the air fryer pop them in for 7 minutes at 400f. If pan frying, fry over medium heat for a few minutes on each side.
Chop your tempeh into bite sized pieces and add on top of your vegan broccoli cheese soup.
What makes this soup healthier
This vegan broccoli soup recipe is a much healthier alternative to the classic soup packed with high fat dairy products! This soup is made with 100% whole foods and is loaded with veggies! The soup is packed with healthy fats from the cashews, fiber from the veggies and protein from the tempeh! The nutritional yeast is what gives us that cheesy flavor, which is also loaded with vitamin b12 and protein! And best of all it tastes rich, creamy and delicious! You’ll have no idea this soup is vegan and dairy free!
Some tips from Steph
Swap the leek for white onion. I think the leek adds a delicious peppery flavor but you can add white onion instead.
Wash the leek well! I like to chop up the leek then wash it as it tends to have a lot of dirt hidden inside!
Make it nut free! You can make this vegan broccoli soup recipe nut free by swapping the cashews for hemp seeds! This will add that creamy texture without the use of nuts!
Use veggie broth as needed to thin the soup. I found that 7 cups was perfect, but if you prefer a thicker soup start with 6 cups and add more as needed after the blending process. You can always add more, but you can’t take any away!
Toppings! I love to top this soup with tempeh bacon and fresh chives! You can also try topping with extra cashews, nutritional yeast or fresh parsley!
Mix in some vegan cheese! To make this soup extra creamy, melt in some vegan cheese!
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Vegan Broccoli Cheese Soup with Tempeh Bacon
Ingredients
Broccoli Cheese Soup
- ½ Chopped Leek (or white onion) the white part of the leek
- 2 Carrots roughly chopped
- 2 stalks Celery roughly chopped
- 5 cloves Garlic
- 3 medium Potatoes roughly chopped
- ¾ cup Raw Cashews
- 7 cups Low Sodium Veggie Broth
- ¼ tsp Turmeric
- 1 cup Nutritional Yeast
- Juice of 1 Lemon
- 5 cups Broccoli chopped into small pieces
- Salt & Pepper to taste
Tempeh Bacon
- 1 250g block Tempeh
- 2 tbsp Low Sodium Soy Sauce
- 1 tbsp Maple Syrup
- 1 tbsp Olive Oil
- 2 tbsp Liquid Smoke
- ½ tsp Sriracha
- 2 tsp Onion Powder
- 1 tsp Garlic Powder
- 2 tsp Smoked Paprika
- ½ tsp Black Pepper
Instructions
Broccoli Cheese Soup
- In a large pot sauté your chopped leek, carrot and celery in olive oil for 5 minutes until translucent. Add in the garlic and stir continuously for 1 minute.
- Next, add in your chopped potatoes, cashews, veggie broth, turmeric, and nutritional yeast. Mix and bring to a light boil and simmer for 15 minutes until the potatoes are cooked.
- Transfer your soup into a blender and blend until completely smooth. Blend in batches if needed.
- Transfer back into the pot and add in the chopped broccoli & lemon juice and season with salt and pepper to taste. Let the broccoli cook for a further 5 minutes to soften slightly.
- The amount of salt will vary based on how much sodium is in your veggie broth! Don't forget the pepper as it really makes the flavors come together!
Tempeh Bacon
- Make your marinade by mixing all of the ingredients together in a small container.
- Slice your tempeh into strips and place the strips in the marinade. Let the tempeh marinate for a minimum of 10 minutes.
- Cook your tempeh in the air fryer at 400f for 7 minutes or pan fry for a few minutes over medium heat.
- Add your tempeh bacon on top of your broccoli cheese soup along with some fresh chives and enjoy!