Description
This Vegan Broccoli Cheddar Soup is a creamy, cheesy, and comforting plant-based soup made with simple ingredients like broccoli, cashews, nutritional yeast, and vegan cheddar cheese. Ready in just 30 minutes, it’s a delicious and healthy option for a cozy meal that’s dairy-free and packed with flavor.
Ingredients
Scale
Vegetables
- 1 small sweet onion, chopped
- 3 cloves garlic, minced
- 1 medium russet potato, peeled and chopped
- 3 medium carrots, peeled and chopped
- 4 cups broccoli, finely chopped
Liquids and Fats
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1-2 cups water, as needed
Nuts and Cheese
- 1/2 cup raw cashews
- 2 cups shredded vegan cheddar cheese (optional, e.g. Violife)
Seasonings
- 1/2 cup nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
Instructions
- Sauté onion and garlic: In a large soup pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes while stirring frequently until fragrant and translucent.
- Add vegetables and simmer: To the pot, add the peeled and chopped potato, carrots, raw cashews, vegetable broth, nutritional yeast, smoked paprika, and salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the vegetables are fork-tender.
- Blend the soup: Carefully transfer the soup in batches to a blender and blend until very smooth. Be cautious with the hot liquid to avoid spills and burns.
- Adjust consistency and add broccoli: Return the blended soup to the pot. If the soup is too thick, add water gradually until your desired consistency is achieved (about 1 cup as used). Stir in the finely chopped broccoli and shredded vegan cheddar cheese, if using.
- Simmer with broccoli and cheese: Bring the soup back to a boil, then reduce the heat to low and simmer for 10 minutes, until the broccoli softens and the vegan cheese melts and integrates into the soup.
- Serve and garnish: Ladle the soup into bowls and optionally top with extra vegan cheddar cheese shreds. Serve hot and enjoy. Leftovers can be refrigerated for 3-4 days or frozen for longer storage.
Notes
- This soup is naturally creamy and cheesy without any dairy ingredients, making it perfect for vegans.
- Use raw cashews to achieve a rich and smooth texture when blended.
- Adjust the salt and smoked paprika to your taste preference for extra flavor depth.
- Leftovers keep well in the fridge for up to 4 days in an airtight container or can be frozen for months.
- For a thicker soup, use less water; for a thinner consistency, add more water as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 324 kcal
- Sugar: 7 g
- Sodium: 1439 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
