This creamy and delicious vegan Broccoli Cheddar soup is surprisingly delicious without using any dairy. My family was so surprised. Leftovers taste amazing, so don’t forget to make a large batch.
I have used a lot of nutritional yeast for the cheesy flavour and for thickness. This is an easy dairy-free, plant-based recipe that is just perfect for this weather.
You will also love: vegan butternut squash and carrot soup, pumpkin soup, Zucchini soup recipe, Broccoli soup, Hot and Sour soup recipe, Tomato, beetroot and carrot soup, Delicious leek and potato soup, vegan Thai red curry soup and vegan tom kha soup.
Ingredients
Broccoli: I used one head broccoli. Both florets and stalk were used.
Carrots: Used 2 carrots in this recipe
Potatoes: Used 4 medium potatoes for thickening the soup
Cashews: Used ¾ cup cashews for making the soup creamy.
Nutritional yeast: I used ½ cup to add a nice cheesy taste and consistency to the vegan soup.
Vegetable Broth: Used 6 cups vegetable broth .
Garnish: I used finely sliced greens of green onion or scallion.
Pepper, Italian seasoning and chilli flakes: They were used to season the soup.
Onion and garlic: They were used as a base for the soup.
Olive oil: Olive oil was used to saute the veggies. You can use vegan butter too.
Instructions
The soup is really easy to make. Peel and chop potatoes and carrots into similar sized pieces. Cut broccoli into florets and finely chop stalk (if using). Finely dice an onion and mince 4 cloves garlic. Keep aside.
Heat 1 tbsp. vegan butter or olive oil in a Dutch oven or deep pan. Add chopped onion and minced garlic and saute for a couple of minutes.
Add half the carrots, cashews and potatoes. Saute them for a couple of minutes.
Add in vegetable stock, about 5 cups. Let it come to a boil and then cover and simmer till veggies are soft. Takes about 10 minutes.
Now take out most of the veggies and cashews in a blender or you may use immersion blender. Blend to a smooth puree.
Meanwhile in the remaining stock, add broccoli florets and chopped stalk (if using) along with remaining carrot. Also add 1 cup of almond or soy milk. You may add more stock or water as needed.
Also add half cup nutritional yeast and ½ cup shredded vegan cheese if using along with garlic powder, chilli flakes and Italian seasoning. Cover and cook till the veggies are tender but not mushy. Takes about 8-10 minutes.
Add in the thick blended veggies and cashew puree. Mix well for a thick soup. You can add more plant-based milk or stock for thinning the soup down slightly. Cook for a couple of minutes.
Your delicious and creamy vegan broccoli cheddar soup is ready to serve. If you have vegan cheddar curls you can add those. I didn’t have any. I just topped with some more nutritional yeast, pepper and finely sliced scallion greens or green onion greens.
This soup is so hearty and filling. It is creamy without using any dairy and tastes fabulous. You can have it as a meal by pairing with protein of choice and some toasted bread. You can also top the soup with some croutons. It can easily be stored in the refrigerator for upto 3 days in an airtight container.
Expert Tips
1. Yukon gold potatoes add creaminess to the soup after they are blended. Use those.
2. You may add a couple of pinches of turmeric for a more golden color like cheddar if you so wish.
3. You may blend some of the broccoli as well if you like, but I like to leave it whole. You can also use frozen broccoli in this recipe. Thaw it before using.
4. Adding cashews to the soup adds a lovely rich texture and flavour to the soup.
5. Nutritional yeast is an absolute must here for its cheesy taste and mouthfeel.
6. If you soup feels too thick, you can thin it with plant-based milk or stock. If it feels thinner, then cook it a bit more.
Storage Tips: Store leftover soup in an airtight container in the fridge for up to 4 days. When you’re ready to reheat, just warm it in a pot over low heat, adding a splash of plant milk if it’s thickened too much. This soup also freezes well for up to 2 months
📖 Recipe Card
Vegan Broccoli Cheddar Soup
Equipment
Ingredients
- 1 head broccoli
- 2 carrots chopped
- 4 medium potatoes
- ¾ cup raw cashews
- 6 cups Vegetable broth
- ½ cup Nutritional Yeast
- 1 tsp. pepper
- 1 tsp. chili flakes
- 1 tsp. Italian seasoning
- 1 onion chopped
- 4 cloves garlic minced
- 1.5 tbsp. olive oil or vegan butter
- ½ cup shredded vegan cheese optional
Garnish
- 1 tbsp. Scallion greens
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Instructions
- The soup is really easy to make. Peel and chop potatoes and carrots into similar sized pieces. Cut broccoli into florets and finely chop stalk (if using). Finely dice an onion and mince 4 cloves garlic. Keep aside.
- Heat 1 tbsp. vegan butter or olive oil in a Dutch oven or deep pan. Add chopped onion and minced garlic and saute for a couple of minutes. Add half the carrots, cashews and potatoes. Saute them for a couple of minutes.
- Add in vegetable stock, about 5 cups. Let it come to a boil and then cover and simmer till veggies are soft. Takes about 10 minutes. Now take out most of the veggies and cashews in a blender or you may use immersion blender.
- Blend to a smooth puree. Meanwhile in the remaining stock, add broccoli florets and chopped stalk (if using) along with remaining carrot. Also add 1 cup of almond or soy milk. You may add more stock or water if needed.Also add half cup nutritional yeast and ½ cup shredded vegan cheese if using along with garlic powder, chilli flakes and Italian seasoning. Cover and cook till the veggies are tender but not mushy. Takes about 8-10 minutes.
- Add in the thick blended veggies and cashew puree. Mix well for a thick soup. You can add more plant-based milk or stock for thinning the soup down slightly. Cook for a couple of minutes.
- Your delicious and creamy vegan broccoli cheddar soup is ready to serve. If you have vegan cheddar you can add those. I didn’t have any. I just topped with some more nutritional yeast, pepper and finely sliced scallion greens or green onion greens.
- This soup is so hearty and filling. It is creamy without using any dairy and tastes fabulous. You can have it as a meal by pairing with protein of choice and some toasted bread. You can also top the soup with some croutons. It can easily be stored in the refrigerator for upto 3 days in an airtight container.
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