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
Units
Scale
- 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.