ObiDelicious Vegan Broccoli Cheddar Soup Recipe
Even though there’s a bold mention of ‘cheddar’ cheese in this soup recipe, every single ingredient used is 100% vegan including the ‘cheddar’ cheese. The use of cheddar cheese was what initially dissuaded me from making this awesome vegan soup, until I actually tried it, making the best vegan broccoli cheddar soup ever with the use of vegan (cheddar) cheese, and I don’t regret it at all. From taste, flavor to texture plus the nutritional benefit. I can’t get enough of it.
if you’re like me and have always wanted to make this awesome vegan soup for your family, then this recipe is a prayer answered for you as I’ve put together all the steps and I can guarantee you it’s both easy and takes less than an hour. You start by cooking onions, garlic, and carrots in a bit of olive oil until everything smells amazing. Then you bring in the chopped broccoli and a small potato, which helps thicken the soup naturally. It all simmers together in vegetable broth until the veggies are nice and tender.
From this, you can clearly tell it’s about to be something truly enjoyable and satisfying.
Let’s get to the actual steps to make the vegan broccoli cheddar soup.
Creamy Vegan Broccoli Cheddar Soup Recipe
Equipment
- Large pot or Dutch oven
- Blender high-speed preferred
- Ladle
- Chef’s knife & cutting board
- Measuring cups and spoons
Ingredients
For the soup base:
- 2 tablespoons olive oil or vegan butter
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 medium carrots peeled and diced
- 1 medium potato peeled and cubed (for creaminess)
- 4 cups broccoli florets about 1 large head
- 3 cups vegetable broth low sodium preferred
- 1 cup unsweetened almond milk or oat milk
- 1 teaspoon Dijon mustard
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika this is optional
For the vegan cheddar flavor:
- ¾ cup raw cashews soaked 4+ hours or boiled 10 minutes
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- ½ teaspoon turmeric for color, optional
Instructions
Saute the aromatics:
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrots. Sauté for 4–5 minutes, until onions are translucent and fragrant.
Add vegetables:
- Stir in the potato and broccoli florets. Cook for another 2 minutes.
Simmer:
- Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until vegetables are tender.
Prepare the cheese sauce:
- In a blender, combine soaked cashews, nutritional yeast, lemon juice, apple cider vinegar, turmeric, and almond milk. Blend until completely smooth and creamy.
Blend the soup:
- Carefully ladle half of the cooked soup into the blender with the cheese sauce. Blend until smooth, then return it to the pot with the remaining chunky soup. Stir well.
Season and serve:
- Add Dijon mustard, salt, pepper, and smoked paprika. Heat on low for 3–5 minutes, stirring until thick and creamy. Adjust seasoning to taste.
Nutrition
Obi
Jessica