Creamy Vegan Broccoli Cheddar Soup Recipe

/ Vegan Recipes / By

Craving a warm, comforting bowl of soup that’s entirely plant-based? This Vegan Broccoli Cheddar Soup is a delightful twist on a classic favorite. You won’t believe how creamy and satisfying it is without any dairy. Trust me, this vegan recipe is perfect for those chilly nights when you want something hearty yet healthy.

This soup is not just a meal; it’s an experience. With its vibrant green broccoli and rich, cheesy flavor, you can easily impress your friends or family with this simple dish. Plus, it’s packed with nutrients, making it a guilt-free indulgence.

Whether you’re a long-time vegan or just looking to try out some plant-based meals, this Vegan Broccoli Cheddar Soup will quickly become a staple in your kitchen.

The Best Vegan Broccoli Cheddar Soup Recipe

A bowl of vegan broccoli cheddar soup garnished with chives, alongside crusty bread, in a rustic kitchen setting.

This vegan broccoli cheddar soup is a creamy, rich blend of fresh broccoli and cashews, creating a deliciously cheesy flavor that will satisfy your cravings. It’s thick and comforting, perfect for any day of the week.

Ingredients

  • 4 cups fresh broccoli florets
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup raw cashews, soaked in water for 2 hours
  • 4 cups vegetable broth
  • 1 tablespoon nutritional yeast
  • 1 teaspoon turmeric
  • 1 teaspoon salt, adjust to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Chopped chives or parsley for garnish (optional)

Instructions

  1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant, about 3-5 minutes.
  2. Cook Broccoli: Add the broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 10-15 minutes, or until the broccoli is tender.
  3. Blend the Soup: Remove the pot from heat. In a blender, combine the soaked cashews, nutritional yeast, turmeric, salt, and pepper. Add a cup of the broth from the pot and blend until smooth and creamy.
  4. Combine: Pour the cashew mixture back into the pot with the broccoli. Stir to combine and heat gently over low heat. Add lemon juice and adjust seasoning if needed.
  5. Serve: Ladle the soup into bowls and garnish with chopped chives or parsley, if desired. Serve hot with crusty bread or a side salad.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Nutrition Information

  • Servings: 4 bowls
  • Calories: 250kcal
  • Fat: 14g
  • Protein: 7g
  • Carbohydrates: 30g