Vegan Broccoli Cheddar Soup
Creamy, cheesy, and dairy-free! Learn how to make the best vegan broccoli cheddar soup with simple ingredients in just 30 minutes.
Ingredients
Main Ingredients:
- 2 cups broccoli florets fresh or frozen
- 1 large carrot diced
- 1 medium potato peeled and diced
- 1 small onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk almond, oat, or coconut milk
For the Cheesy Flavor:
- ½ cup raw cashews soaked in hot water for 10 minutes
- ¼ cup nutritional yeast
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- ½ tsp turmeric for color
- ½ tsp smoked paprika
- Salt & black pepper to taste
Optional Add-ins:
- ½ cup shredded vegan cheddar cheese
- 1 tbsp vegan butter for richness
- Red pepper flakes for a spicy kick
Instructions
- Heat olive oil or vegan butter in a large pot over medium heat.
- Stir in the onion and garlic, and cook for about 3 minutes until they smell delicious.
- Add carrots, potatoes, and vegetable broth to the pot.
- Let it simmer for 15 minutes, or until the vegetables are soft and tender.
- Stir in broccoli florets and cook for another 5 minutes.
- In a blender, combine soaked cashews, nutritional yeast, Dijon mustard, lemon juice, turmeric, smoked paprika, and plant milk.
- Blend until completely smooth and creamy.
- Pour the blended mixture into the pot and stir well.
- Use an immersion blender for a creamy texture, or leave some chunks for a hearty soup.
- Stir in vegan cheddar cheese (if using) and let it melt.
- Season to taste with salt, black pepper, and a pinch of red pepper flakes.
- Serve warm with crusty bread or croutons.
Notes
- For a nut-free version: Use coconut cream or silken tofu instead of cashews.
- For a thicker soup: Blend more potatoes or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Store leftovers in an airtight container in the fridge for up to 5 days, or freeze them for up to 3 months.
- To reheat, warm it up on the stove over medium heat, stirring now and then.