This Vegan Broccoli Cheddar Cheese soup is nutritious, and cheesy! It’s makes a cozy and healthy choice that tastes so good! Perfect for lunches, or a light dinner.
Serve as a casual meal with sandwiches or veggie burgers, or add as a course in a menu. It’s a satisfying and incredibly tasty soup that will leave everyone wanting more.
Often during Fall and Winter, there is a strong craving for creamy and cheesy comfort food. Vegan food hits those cravings but doesn’t add the guilt that often comes with those indulgences. This soup is the perfect example of that. It’s cheesy and rich tasting but is completely healthy!
About the Ingredients:
- Broccoli Florets: Broccoli is a cruciferous vegetable known for its health benefits. It’s rich in vitamins, minerals, and dietary fiber. In this soup, broccoli provides the vibrant green color and a fresh, earthy flavor.
- Carrots: Carrots are packed with beta-carotene, a powerful antioxidant. It gives them their orange color. They add natural sweetness and nutrition to the soup.
- Potatoes: Potatoes help create a creamy texture in the soup without the need for dairy. They’re also a good source of complex carbohydrates.
- Onion and Garlic: Onion and garlic contribute to the savory and aromatic base of the soup. They provide depth of flavor and are often used in vegan and vegetarian cooking.
- Vegetable Broth: Vegetable broth serves as the liquid base of the soup, adding depth and flavor. It’s typically made by simmering various vegetables and seasonings.
- Plant-Based Milk: Unsweetened plant-based milk (such as almond or soy milk) adds creaminess to the soup without dairy. It’s a key component in achieving a rich and smooth texture.
- Nutritional Yeast: Nutritional yeast is used to impart a cheesy flavor to the soup. It’s a common ingredient in vegan cooking and is rich in vitamins, especially B-complex vitamins.
- Raw Cashews: Soaked cashews provide creaminess to the soup and help achieve a velvety texture. They are often used in vegan recipes to create dairy-free creaminess.
- Olive Oil: Olive oil is used for sautéing the onions and garlic, adding a touch of richness to the soup.
- Lemon Juice and Paprika: These seasonings add depth and a hint of tanginess and smokiness to the flavor profile of the soup.
- Salt and Pepper: These seasonings are used to enhance the overall taste and can be adjusted to your preference.
These thoughtfully chosen ingredients come together to create a nutritious, dairy-free, and delicious vegan broccoli cheese soup that is both satisfying and comforting.
More Delicious Soups
- Vegan Creamy Tomato Soup
- Vegan Cream of Asparagus Soup
- Tuscan Navy Bean Soup
- Cream of Celery Soup
- Vegan Lentil Vegetable Soup
Vegan Broccoli Cheddar Cheese Soup
This vegan broccoli cheddar cheese soup is nutritious, and cheesy! It's makes a cozy and healthy choice that tastes so good! Perfect for lunches, or a light dinner. Serve as a casual meal with sandwiches or veggie burgers, or add as a course in a menu. It's a satisfying and incredibly tasty soup that will leave everyone wanting more.
Ingredients
- 4 cups chopped broccoli florets (or chopped broccoli stalks and florets)
- 2 large carrots, peeled and chopped
- 3 potatoes, peeled and diced
- 1/2 cup raw cashews, (soaked for at least 2 hours for creaminess)
- 5 cups vegetable broth
- 1/2 cup nutritional yeast (for cheesey flavor)
- 1/2 cup onion chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté for about 4 -5 minutes until they become translucent. Then add garlic and stir for one minute.
- Add the vegetable broth, chopped carrots, cashews, and, potatoes to the pot and bring to a boil. Then reduce heat to simmer for 15 minutes, or until carrots and potatoes are tender. *(Note: Optional – If you want some whole broccoli florets in your soup then reserve 1/2 of the broccoli for this)
- Add lemon juice, tumeric, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and use an immersion blender to puree until smooth.
- Add broccoli and bring back to a boil, then simmer for 7 – 10 minutes.
- Leave broccoli chunky in soup or use immersion blender again to blend to preference.
- Season the soup with salt and pepper to taste. Serve with favorite toppings.
Hello, this recipe looks delicious. Will the soaked cashews blend with an immersion blender?
Hello Janice! I’ve used my immersion blender with cashews in other recipes, though I haven’t tried it specifically for this soup. I found that it doesn’t blend as smoothly as my regular blender, but it still does the job. If you try it, I recommend letting the soup cool a bit before blending and giving the immersion blender short breaks between blendings. Enjoy!