Vegan Broccoli Cheddar Soup is a creamy, hearty, and dairy-free twist on the classic comfort dish. Packed with wholesome ingredients and bursting with cheesy flavor, this soup is perfect for chilly days or anytime you crave a nourishing bowl of warmth.
Why You’ll Love This Recipe
- Dairy-free and vegan: Perfect for plant-based diets or those with dairy sensitivities.
- Comfort food made healthy: Full of veggies and nutrients, without sacrificing flavor.
- Rich and creamy: A luscious texture that rivals traditional broccoli cheddar soup.
- Easy to prepare: Comes together quickly with simple ingredients.
- Kid-friendly: Even picky eaters will love the cheesy, savory taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Broccoli florets
- Carrots
- Yellow onion
- Garlic
- Potatoes
- Unsweetened almond milk (or any plant-based milk)
- Vegetable broth
- Nutritional yeast
- Cashews (soaked)
- Dijon mustard
- Lemon juice
- Salt and pepper
- Olive oil (or vegan butter)
Directions
- Prepare the vegetables: Chop the broccoli into small florets, dice the carrots, onion, and potatoes, and mince the garlic.
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant.
- Add the vegetables: Stir in the carrots, potatoes, and broccoli, reserving a handful of broccoli florets for later.
- Simmer: Pour in the vegetable broth and almond milk. Bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 15 minutes.
- Blend the base: Transfer the soup base to a blender. Add the soaked cashews, nutritional yeast, Dijon mustard, and lemon juice. Blend until smooth and creamy.
- Return to the pot: Pour the blended mixture back into the pot. Stir in the reserved broccoli florets and cook for an additional 5-7 minutes until the florets are tender but still vibrant.
- Season and serve: Adjust salt and pepper to taste, then serve hot with crusty bread or crackers.
Servings and Timing
- Servings: 4-6 bowls
- Prep time: 15 minutes
- Cook time: 30 minutes
Variations
- Spicy kick: Add a pinch of cayenne pepper or red pepper flakes for a spicy version.
- Cheesier flavor: Incorporate a small amount of vegan shredded cheese or extra nutritional yeast.
- Low-carb: Substitute the potatoes with cauliflower for a lower-carb option.
- Herbed version: Add fresh thyme or parsley for an herbaceous twist.
- Gluten-free croutons: Top the soup with gluten-free croutons for added texture.
Storage/Reheating
- Refrigerator: Store in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze the soup for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat on the stovetop over low heat, stirring occasionally. Add a splash of plant-based milk if the soup has thickened.
FAQs
1. Can I make this soup nut-free?
Yes, replace cashews with sunflower seeds or silken tofu for a nut-free option.
2. Is nutritional yeast necessary?
Nutritional yeast provides the cheesy flavor, but you can substitute with a store-bought vegan cheese.
3. Can I use frozen broccoli?
Yes, frozen broccoli works well and reduces prep time.
4. How do I make the soup thicker?
Add more potatoes or reduce the liquid slightly for a thicker consistency.
5. Can I use coconut milk instead of almond milk?
Yes, coconut milk adds creaminess but may slightly alter the flavor.
6. What can I serve with this soup?
Pair it with crusty bread, a side salad, or vegan garlic bread.
7. Can I make this in an Instant Pot?
Yes, sauté the aromatics, add the vegetables and broth, and cook on high pressure for 5 minutes before blending.
8. How do I soak cashews quickly?
Soak cashews in boiling water for 15 minutes if you’re short on time.
9. Is this soup gluten-free?
Yes, as long as your vegetable broth is gluten-free.
10. How can I add protein to this soup?
Add cooked lentils or chickpeas for extra protein.
Conclusion
Vegan Broccoli Cheddar Soup is a satisfying and flavorful dish that proves comfort food can be both healthy and indulgent. Whether you’re following a plant-based lifestyle or just looking for a lighter version of a classic soup, this recipe is sure to impress. Try it today for a bowl of wholesome deliciousness!
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Vegan Broccoli Cheddar Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Comfort Food
Description
This Vegan Broccoli Cheddar Soup delivers all the creamy, cheesy goodness of the classic dish without any dairy. Packed with fresh broccoli, cashews, and nutritional yeast, it’s a hearty and comforting meal perfect for any day of the week.
Ingredients
- For the Soup Base:
- 2 tablespoons olive oil or vegan butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 4 cups (950 ml) vegetable broth
- 1 cup raw cashews (soaked in hot water for 15 minutes and drained)
- 1/3 cup nutritional yeast
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/4 teaspoon turmeric (optional, for color)
- Salt and black pepper, to taste
- For the Broccoli:
- 4 cups broccoli florets, chopped
- 1 cup unsweetened almond milk or oat milk
- Optional Garnishes:
- Fresh parsley or chives
- Vegan shredded cheese
- Croutons
Instructions
- Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Blend the Base:
- Transfer the sautéed vegetables to a blender. Add the soaked cashews, vegetable broth, nutritional yeast, Dijon mustard, smoked paprika, and turmeric. Blend until smooth and creamy.
- Simmer the Soup:
- Return the blended mixture to the pot. Bring it to a gentle simmer over medium heat. Add the chopped broccoli florets and almond milk. Stir well to combine.
- Cook the Broccoli:
- Simmer the soup for 10-12 minutes, or until the broccoli is tender but still vibrant green.
- Adjust Texture and Seasoning:
- For a chunkier soup, leave it as is. For a smoother texture, use an immersion blender to blend some or all of the soup to your desired consistency. Season with salt and black pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley, vegan shredded cheese, or croutons, if desired.
Notes
- Add a pinch of cayenne pepper for a slight kick.
- For a thicker soup, reduce the almond milk slightly or simmer longer.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.