Description
This Vegan Broccoli Cheddar Soup is a creamy, cheesy plant-based delight made with simple, wholesome ingredients. It features a blend of broccoli, potatoes, carrots, and delicious vegan cheddar cheese, all cooked to perfection in a rich vegetable broth. Ready in just 30 minutes, it’s perfect for a comforting meal that’s dairy-free, nutritious, and full of flavor.
Ingredients
Scale
Vegetables & Herbs
- 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
Pantry & Nuts
- 2 tablespoons olive oil
- 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
Dairy Alternatives
- 2 cups shredded vegan cheddar cheese (optional, I used Violife)
Instructions
- Sauté onion and garlic: Heat olive oil in a large soup pot over medium heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes, stirring frequently, until the onion becomes translucent and fragrant.
- Add vegetables and spices: Add the peeled and chopped potato, carrots, raw cashews, vegetable broth, nutritional yeast, smoked paprika, and salt to the pot. Stir to combine everything well.
- Simmer until tender: Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes, or until the potato and carrots are fork-tender.
- Blend the soup: Carefully transfer the soup in batches to a blender. Blend until very smooth and creamy. Return the blended soup back to the pot.
- Adjust consistency and add broccoli: If the soup is too thick, add water in increments up to 1-2 cups until your desired consistency is reached. Stir in the chopped broccoli florets and shredded vegan cheddar cheese, if using.
- Cook broccoli and melt cheese: Bring the soup back to a boil, then reduce to a simmer. Cook for 10 minutes, allowing the broccoli to become tender and the vegan cheese to melt into the soup.
- Serve and garnish: Serve hot, topped with extra vegan cheddar shreds if desired. Enjoy your comforting vegan broccoli cheddar soup!
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for longer preservation.
Notes
- This soup achieves a creamy and cheesy flavor without any dairy, thanks to cashews, nutritional yeast, and vegan cheese.
- Using raw cashews adds richness and creaminess to the soup base when blended.
- You can adjust the thickness of the soup by adding more or less water after blending.
- Violife brand vegan cheddar cheese works well, but you can use any vegan cheese of your choice or omit it altogether for a lower-fat soup.
- Leftovers refrigerate well and also freeze nicely for convenient future meals.
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
