Vegan Broccoli Cheddar Soup
This Vegan Broccoli Cheddar Soup is creamy and cheesy, even without the dairy! It’s made with simple ingredients and ready in only 30 minutes.
Prep: 5minutes mins
Cook: 25minutes mins
Total: 30minutes mins
Servings: 6 servings
▢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 (see instructions)
▢4 cups broccoli, finely chopped
▢2 cups shredded vegan cheddar cheese I used Violife, optional
In a large soup pot, saute the onion and garlic in the olive oil for 2-3 minutes over medium heat, stirring frequently.
To the pot, add the potato, carrots, cashews, vegetable broth, nutritional yeast, smoked paprika and salt. Bring to a boil, then lower the heat and simmer for about 15 minutes, until fork tender.
Working in batches if needed, transfer the soup carefully to a blender and blend until very smooth.
Return the mixture back to the pot. If your soup is too thick, add water until a desired consistency is reached (I used 1 cup of water). Add in the bite sized broccoli florets and cheese, if using, and stir into the soup.
Bring the soup to a boil, then lower the heat to simmer for 10 minutes, until the broccoli is soft and cooked. The cheese should also be melted into the soup.
Serve, topping with more vegan cheddar cheese shreds, if desired. Enjoy! Leftovers will keep for 3-4 days in an airtight container in the refrigerator. It can also be frozen.
Broccoli – I prefer the chop the broccoli mostly super small for the soup. You can even use a food processor to chop it super small, but I usually do this by hand with a knife.
Nut free – If you have a nut allergy, you may make this without the cashews, it just won’t be quite as creamy and rich. Stir in a little coconut cream at the end if desired for creaminess.
Blend it – If desired, you may use an immersion blender once the broccoli is cooked to create a creamier broccoli cheese soup without chunks of broccoli florets.
Serving: 1serving | Calories: 324kcal | Carbohydrates: 34g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1439mg | Potassium: 661mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5972IU | Vitamin C: 61mg | Calcium: 90mg | Iron: 3mg