Vegan Broccoli “Cheese” Soup
This velvety vegan broccoli “cheese” soup is my plant-forward homage to the classic Midwestern favorite—rich, cozy, and boldly savory without a drop of dairy. A silky cashew–miso “cheddar” base blends with tender broccoli, golden aromatics, and a touch of turmeric for sunshine color. Expect a luscious spoonful with bright green florets, a gentle smokiness, and a finish that lingers like true comfort food—perfect for weeknights, yet elegant enough for dinner guests.
Equipment
- Heavy-bottomed pot or Dutch oven (5–6 quart)
- High-speed blender (or standard blender)
- Immersion blender (optional, for in-pot blending)
- Chef’s knife and cutting board
- Measuring cups and spoons
- Ladle
- Baking sheet (optional, for croutons)
Ingredients
For the Aromatics & Base:
- 1 cup raw cashews unsalted, preferably whole; soak for ultra-smooth texture
- 3 cups boiling water for quick soaking cashews; discard after soaking
- 2 tbsp extra-virgin olive oil for sautéing; choose a fruity, medium-intensity oil
- 1 large yellow onion, diced about 1 1/2 cups; choose firm, heavy onion
- 2 ribs celery, diced about 1/2 cup; look for bright, crisp ribs
- 1 large carrot, diced about 3/4 cup; adds sweetness and color
- 2 tsp kosher salt, divided 1 tsp for sautéing, remainder to finish; adjust to taste
- 4 cloves garlic, minced freshly minced for best aroma
- 1 medium Yukon Gold potato, peeled and diced 1/2-inch about 8 oz; for natural creaminess
- ½ tsp ground turmeric for warm color and subtle earthiness
- ½ tsp smoked paprika adds gentle smokiness reminiscent of cheddar
- 28 oz broccoli (crowns and stems) about 2 large heads; separate 2 cups peeled diced stems and 6 cups small florets
- 5 cups low-sodium vegetable broth preferably a clean, neutral broth (e.g., Pacific Foods or homemade)
For the Cashew “Cheddar”:
- 1 ½ cups unsweetened oat milk or almond milk; choose a barista or cooking variety for better body
- ½ cup nutritional yeast cheesy depth; look for fresh, golden flakes (Bragg or Red Star)
- 1 ½ tbsp white miso paste for umami and a cultured, cheesy tang (Hikari or Miso Master)
- 2 tsp Dijon mustard sharpens the cheddar-like profile
- 1 ½ tbsp fresh lemon juice brightens and balances richness
To Finish & Garnish:
- 1 tsp freshly ground black pepper adjust to taste
- ½ cup vegan cheddar-style shreds (optional) for garnish; Violife or Miyoko’s melt well
- 2 tbsp fresh chives, thinly sliced bright, gentle onion note
- 1 tbsp extra-virgin olive oil (for paprika oil, optional) stir with paprika for a finishing swirl
- ¼ tsp smoked paprika (for paprika oil, optional) whisk into oil with a pinch of salt
- 2 cups sourdough bread, cut into 3/4-inch cubes (optional croutons) day-old bread toasts best
- 1 tbsp olive oil (for croutons, optional) toss with bread and a pinch of salt
Instructions
- Prep Produce (about 10 minutes): Dice the onion, celery, and carrot. Peel and dice the potato into 1/2-inch cubes. Separate broccoli stems from florets; peel tough stem exteriors and dice stems (about 2 cups), then cut florets into small, bite-size pieces (about 6 cups).
- Quick-Soak Cashews (10 minutes): Place cashews in a heatproof bowl and cover with 3 cups boiling water. Soak 10 minutes, then drain well. This yields an ultra-smooth, cream-like base without dairy.
- Optional Croutons (8–10 minutes at 425°F/220°C): Preheat oven to 425°F (220°C). Toss 2 cups bread cubes with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and bake 8–10 minutes, until golden and crisp. Cool on the pan.
- Sauté Aromatics (6–8 minutes): Heat 2 tbsp olive oil in a heavy pot over medium heat until shimmering. Add onion, celery, carrot, and 1 tsp kosher salt. Cook, stirring occasionally, until softened and lightly golden at the edges for deeper flavor (listen for a gentle sizzle; adjust heat to avoid scorching).
- Bloom Garlic and Spices (2 minutes): Add minced garlic; cook 1 minute until fragrant. Stir in diced potato, turmeric, and smoked paprika; cook 1 minute more to bloom the spices—colors will deepen and aromas will lift.
- Build the Base (12 minutes simmer): Add the diced broccoli stems and 5 cups vegetable broth. Bring to a boil, then immediately reduce to a lively simmer. Cover partially and cook about 12 minutes, until the potato is tender when pierced.
- Add Florets for Color (4 minutes): Stir in 4 cups of the broccoli florets (reserve about 2 cups for texture later). Simmer 4 minutes until the florets turn bright green and just tender.
- Blend the Cashew “Cheddar” (45–60 seconds): In a blender, combine the drained cashews, oat milk, nutritional yeast, miso, Dijon, and lemon juice. Blend on high until completely velvety and glossy, 45–60 seconds. If you don’t have a high-speed blender, blend longer or strain for extra silkiness.
- Purée the Soup Base (1–2 minutes): Using an immersion blender, blend the pot until mostly smooth with a little texture remaining. Alternatively, carefully transfer about half the soup to a blender and purée, then return it to the pot. If blending hot liquids, vent the lid and cover with a towel to safely release steam.
- Enrich and Finish Cooking (3–4 minutes on low): Stir in the cashew “cheddar” and the remaining 2 cups broccoli florets. Cook on low heat for 3–4 minutes—aim for a gentle simmer around ~180°F (82°C)—until slightly thickened and the last florets are crisp-tender.
- Season and Balance (1–2 minutes): Add black pepper and additional salt to taste (start with the remaining 1 tsp salt). Adjust thickness with a splash of broth or oat milk. The perfect bowl should be pourable yet luxuriously creamy, with a bright green hue.
- Garnish and Serve: Ladle into warm bowls. Top with chives, a swirl of paprika oil (1 tbsp olive oil + 1/4 tsp smoked paprika + pinch salt), optional vegan cheddar shreds, and croutons. Serve immediately while vibrant and steaming.
Notes
Michelle’s Tips:
- Deeper Savoriness: Add 1–2 tsp white wine vinegar instead of some lemon for a subtler acidity, or a dash of tamari for a darker umami note.
- Color and Body: A small carrot and turmeric deliver that signature “cheddar” glow—don’t skip. If you want thicker soup, add an extra 1/2 cup diced potato.
- Nut-Free Variation: Replace cashews and oat milk with 1 1/2 cups unsweetened, full-fat oat creamer or a blend of 1 cup silken tofu + 1/2 cup oat milk; add 1 tbsp olive oil for richness.
- No Immersion Blender? Work in batches in a standard blender. Fill no more than halfway, vent the lid, and cover with a towel to release steam safely.
- Faster Caramelization: Add a pinch of baking soda to the sautéing onions to speed browning (it raises pH), but use sparingly—just a pinch—to avoid off flavors.
- Broccoli Technique: Using stems in the simmer and holding back some florets for the end gives both depth and fresh green bite.
Nutrition
Calories: 402kcalCarbohydrates: 39gProtein: 15gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gSodium: 1199mgPotassium: 987mgFiber: 9gSugar: 8gVitamin A: 3189IUVitamin C: 129mgCalcium: 190mgIron: 4mg
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