Vegan Broccoli Cheddar Soup
Broccoli florets and carrots are simmered until tender, then blended with a base of cashews and nutritional yeast that mimics the cheesy, savory flavor of the classic dairy version. The result is a thick, warming soup well suited to weeknight dinners or packed lunches. Total cook time runs about 40 minutes.
Equipment
- Large soup pot
- Blender or immersion blender
- Cutting board
- Chef's knife
Ingredients
- 1 tbsp olive oil extra virgin preferred
- 1 medium yellow onion diced finely
- 2 cloves garlic minced
- 1 medium carrot peeled and grated
- ¼ cup all-purpose flour or gluten-free flour blend
- 4 cups vegetable broth low-sodium for better control of salt
- 3 cups broccoli florets fresh or frozen, chopped small
- 1 cup unsweetened almond milk or any plant-based milk
- ½ cup raw cashews soaked in hot water for 15 minutes
- ⅓ cup nutritional yeast for cheesy flavor
- 1 tsp salt or to taste
- ½ tsp black pepper freshly ground
Instructions
- In a large soup pot over medium heat, add olive oil and sauté the diced onion for 5–7 minutes until translucent and slightly golden for depth of flavor.
- Add minced garlic and grated carrot. Sauté for another 2 minutes, just until fragrant.
- Sprinkle in the flour and stir constantly for 1–2 minutes to form a roux. The mixture will be slightly pasty—this builds a thicker base for the soup.
- Slowly pour in the vegetable broth, whisking as you go to prevent lumps. Increase heat and bring to a low boil.
- Add chopped broccoli florets, cover, and reduce heat to simmer. Cook for 15 minutes or until broccoli is fork-tender.
- Meanwhile, blend soaked cashews, almond milk, and nutritional yeast until completely smooth—about 1 minute in a high-speed blender.
- Stir the cashew mixture into the soup, then season with salt and pepper. Simmer for another 5 minutes so the flavors meld.
- For a creamier texture, use an immersion blender to partially puree the soup. Alternatively, transfer half to a blender, puree, and return to the pot.
- Taste and adjust salt or nutritional yeast if needed. Serve hot.
Notes
- If allergic to cashews, substitute with soaked sunflower seeds or ¾ cup of canned coconut milk for creaminess.
- You can also make this recipe oil-free by water-sautéing the onions and skipping the roux. Instead, thicken the soup with blended potatoes or white beans.
- Nutritional yeast is key to the cheesy flavor—don’t skip it! Look for a quality brand like Bragg’s or Bob’s Red Mill.
Nutrition
Calories: 226kcalCarbohydrates: 25gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 1639mgPotassium: 502mgFiber: 5gSugar: 6gVitamin A: 3475IUVitamin C: 64mgCalcium: 130mgIron: 2mg
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