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Vegan Broccoli Cheddar Soup Recipe

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A creamy and comforting vegan broccoli cheddar soup made with plant-based ingredients, tender broccoli, and a rich dairy-free cheesy flavor.

Ingredients

  • 4 cups broccoli florets, chopped
  • 1 medium yellow onion, diced
  • 1 cup carrots, shredded or finely diced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 cup unsweetened plant-based milk (oat or almond)
  • 3/4 cup raw cashews, soaked
  • 1 cup dairy-free cheddar-style shreds
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and cook until soft and translucent, about 5 minutes.
  3. Stir in minced garlic and cook for 30 seconds until fragrant.
  4. Add chopped broccoli and shredded carrots, stirring to combine.
  5. Pour in vegetable broth and bring to a gentle boil.
  6. Reduce heat and simmer for 15–20 minutes until broccoli is tender.
  7. Blend soaked cashews with plant-based milk until completely smooth.
  8. Stir the cashew mixture into the soup.
  9. Use an immersion blender to partially blend the soup, leaving some texture.
  10. Stir in dairy-free cheddar-style shreds and nutritional yeast until melted and smooth.
  11. Season with salt, black pepper, and smoked paprika if desired.

Notes

  • Add a diced potato while cooking for a thicker texture.
  • Substitute store-bought dairy-free cream for cashews if preferred.
  • Frozen broccoli can be used without thawing.
  • Store in the refrigerator for up to 5 days or freeze for up to 2 months.
  • Add plant-based milk or broth when reheating if the soup thickens.

Nutrition

Find it online: https://recipesbyliza.com/vegan-broccoli-cheddar-soup-recipe/