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Vegan Broccoli Cheddar Soup

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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.

Ingredients

Scale
  • 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.

Find it online: https://ukfinda.com/vegan-broccoli-cheddar-soup/