Creamy Vegan Broccoli Cheddar Soup Recipe
The easiest way to make the most enjoyable vegan broccoli cheddar soup in less than an hour. I put this recipe together so you can easily follow through.
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
Calories: 220kcal
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