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Vegan Broccoli Cheddar Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 114 reviews
  • Author: Lauren
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan, American
  • Diet: Vegan

Description

This Vegan Broccoli Cheddar Soup offers a creamy, cheesy flavor without any dairy, using wholesome plant-based ingredients like cashews, nutritional yeast, and vegan cheddar cheese. Perfect for a cozy meal, this soup is simple to prepare and ready in just 30 minutes, making it a nutritious and satisfying option for vegan and dairy-free diets.


Ingredients

Scale

Soup Base

  • 2 tablespoons olive oil
  • 1 small sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 medium russet potato, peeled and chopped
  • 3 medium carrots, peeled and chopped
  • 1/2 cup raw cashews
  • 4 cups vegetable broth
  • 1/2 cup nutritional yeast
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, or to taste
  • 1-2 cups water, as needed

Vegetables and Cheese

  • 4 cups broccoli, finely chopped
  • 2 cups shredded vegan cheddar cheese (optional, I used Violife)


Instructions

  1. Sauté Aromatics: In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes while stirring frequently until the onion is translucent and fragrant.
  2. Add Vegetables and Broth: 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 over high heat.
  3. Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer gently for about 15 minutes, or until the potatoes and carrots are fork tender.
  4. Blend the Soup: Carefully transfer the soup in batches to a blender. Blend until very smooth and creamy, adjusting the amount blended at a time to avoid overfilling the blender.
  5. Adjust Consistency and Add Broccoli and Cheese: Return the blended soup to the pot. If it is too thick, add water gradually up to 1-2 cups until your preferred consistency is reached. Stir in the chopped broccoli florets and shredded vegan cheddar cheese if using.
  6. Simmer to Cook Broccoli and Melt Cheese: Bring the soup back to a boil, then reduce heat and simmer for 10 minutes. This allows the broccoli to soften and the vegan cheese to melt seamlessly into the soup.
  7. Serve: Ladle the soup into bowls and optionally top with additional vegan cheddar cheese shreds. Serve hot and enjoy. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for longer storage.

Notes

  • This soup achieves a creamy and cheesy taste without dairy, perfect for vegans or those avoiding lactose.
  • Using raw cashews and nutritional yeast creates a rich, cheesy flavor naturally.
  • The soup can be made gluten-free by ensuring all ingredients (like vegetable broth) are gluten-free.
  • Feel free to adjust the water amount to get your preferred soup thickness.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze portions for convenience.

Nutrition

  • Serving Size: 1 cup (about 240 ml)
  • 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