Vegan Broccoli Cheddar Soup is a creamy, hearty, and dairy-free twist on the classic comfort dish. Packed with wholesome ingredients and bursting with cheesy flavor, this soup is perfect for chilly days or anytime you crave a nourishing bowl of warmth.
Why You’ll Love This Recipe
- Dairy-free and vegan: Perfect for plant-based diets or those with dairy sensitivities.
- Comfort food made healthy: Full of veggies and nutrients, without sacrificing flavor.
- Rich and creamy: A luscious texture that rivals traditional broccoli cheddar soup.
- Easy to prepare: Comes together quickly with simple ingredients.
- Kid-friendly: Even picky eaters will love the cheesy, savory taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Broccoli florets
- Carrots
- Yellow onion
- Garlic
- Potatoes
- Unsweetened almond milk (or any plant-based milk)
- Vegetable broth
- Nutritional yeast
- Cashews (soaked)
- Dijon mustard
- Lemon juice
- Salt and pepper
- Olive oil (or vegan butter)
Directions
- Prepare the vegetables: Chop the broccoli into small florets, dice the carrots, onion, and potatoes, and mince the garlic.
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant.
- Add the vegetables: Stir in the carrots, potatoes, and broccoli, reserving a handful of broccoli florets for later.
- Simmer: Pour in the vegetable broth and almond milk. Bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 15 minutes.
- Blend the base: Transfer the soup base to a blender. Add the soaked cashews, nutritional yeast, Dijon mustard, and lemon juice. Blend until smooth and creamy.
- Return to the pot: Pour the blended mixture back into the pot. Stir in the reserved broccoli florets and cook for an additional 5-7 minutes until the florets are tender but still vibrant.
- Season and serve: Adjust salt and pepper to taste, then serve hot with crusty bread or crackers.
Servings and Timing
- Servings: 4-6 bowls
- Prep time: 15 minutes
- Cook time: 30 minutes
Variations
- Spicy kick: Add a pinch of cayenne pepper or red pepper flakes for a spicy version.
- Cheesier flavor: Incorporate a small amount of vegan shredded cheese or extra nutritional yeast.
- Low-carb: Substitute the potatoes with cauliflower for a lower-carb option.
- Herbed version: Add fresh thyme or parsley for an herbaceous twist.
- Gluten-free croutons: Top the soup with gluten-free croutons for added texture.
Storage/Reheating
- Refrigerator: Store in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze the soup for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat on the stovetop over low heat, stirring occasionally. Add a splash of plant-based milk if the soup has thickened.
FAQs
1. Can I make this soup nut-free?
Yes, replace cashews with sunflower seeds or silken tofu for a nut-free option.
2. Is nutritional yeast necessary?
Nutritional yeast provides the cheesy flavor, but you can substitute with a store-bought vegan cheese.
3. Can I use frozen broccoli?
Yes, frozen broccoli works well and reduces prep time.
4. How do I make the soup thicker?
Add more potatoes or reduce the liquid slightly for a thicker consistency.
5. Can I use coconut milk instead of almond milk?
Yes, coconut milk adds creaminess but may slightly alter the flavor.
6. What can I serve with this soup?
Pair it with crusty bread, a side salad, or vegan garlic bread.
7. Can I make this in an Instant Pot?
Yes, sauté the aromatics, add the vegetables and broth, and cook on high pressure for 5 minutes before blending.
8. How do I soak cashews quickly?
Soak cashews in boiling water for 15 minutes if you’re short on time.
9. Is this soup gluten-free?
Yes, as long as your vegetable broth is gluten-free.
10. How can I add protein to this soup?
Add cooked lentils or chickpeas for extra protein.
Conclusion
Vegan Broccoli Cheddar Soup is a satisfying and flavorful dish that proves comfort food can be both healthy and indulgent. Whether you’re following a plant-based lifestyle or just looking for a lighter version of a classic soup, this recipe is sure to impress. Try it today for a bowl of wholesome deliciousness!
PrintVegan Broccoli Cheddar Soup
This Vegan Broccoli Cheddar Soup delivers all the creamy, cheesy goodness of the classic dish without any dairy. Packed with fresh broccoli, cashews, and nutritional yeast, it’s a hearty and comforting meal perfect for any day of the week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Vegan, Comfort Food
Ingredients
- For the Soup Base:
- 2 tablespoons olive oil or vegan butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 4 cups (950 ml) vegetable broth
- 1 cup raw cashews (soaked in hot water for 15 minutes and drained)
- 1/3 cup nutritional yeast
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/4 teaspoon turmeric (optional, for color)
- Salt and black pepper, to taste
- For the Broccoli:
- 4 cups broccoli florets, chopped
- 1 cup unsweetened almond milk or oat milk
- Optional Garnishes:
- Fresh parsley or chives
- Vegan shredded cheese
- Croutons
Instructions
- Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Blend the Base:
- Transfer the sautéed vegetables to a blender. Add the soaked cashews, vegetable broth, nutritional yeast, Dijon mustard, smoked paprika, and turmeric. Blend until smooth and creamy.
- Simmer the Soup:
- Return the blended mixture to the pot. Bring it to a gentle simmer over medium heat. Add the chopped broccoli florets and almond milk. Stir well to combine.
- Cook the Broccoli:
- Simmer the soup for 10-12 minutes, or until the broccoli is tender but still vibrant green.
- Adjust Texture and Seasoning:
- For a chunkier soup, leave it as is. For a smoother texture, use an immersion blender to blend some or all of the soup to your desired consistency. Season with salt and black pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley, vegan shredded cheese, or croutons, if desired.
Notes
- Add a pinch of cayenne pepper for a slight kick.
- For a thicker soup, reduce the almond milk slightly or simmer longer.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.