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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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