VEGAN BROCCOLI CHEDDAR SOUP
This Vegan Broccoli Cheddar Soup is creamy, hearty, and packed with nutritious broccoli and plant-based cheddar flavor. It’s a comforting, dairy-free option perfect for warming up on chilly days or serving as a healthy lunch.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups broccoli florets
- 2 medium carrots chopped
- 4 cups vegetable broth
- 1 cup unsweetened almond milk or other plant milk
- ½ cup raw cashews soaked in hot water for 15 minutes
- ¼ cup nutritional yeast
- 1 teaspoon Dijon mustard
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika optional
Instructions
Sauté Vegetables:
- In a large pot, heat olive oil over medium heat. Add onion and garlic; sauté until soft and fragrant, about 5 minutes.
Add Broccoli and Carrots:
- Add broccoli florets and chopped carrots; cook for 2–3 minutes.
Add Broth:
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes until vegetables are tender.
Blend Soup:
- Drain soaked cashews and add to the pot along with almond milk, nutritional yeast, Dijon mustard, salt, pepper, and smoked paprika.
Puree:
- Use an immersion blender to blend the soup until smooth and creamy. Alternatively, blend in batches in a regular blender.
Adjust Seasoning:
- Taste and adjust salt and pepper as needed.
Serve:
- Ladle into bowls and serve warm.
Notes
- Make Ahead: Soup keeps well refrigerated for up to 4 days or freezes for up to 3 months.
- Nut-Free Option: Substitute soaked cashews with sunflower seed butter and additional almond milk for creaminess.
- Add Protein: Stir in cooked lentils or tofu cubes for extra protein.
- Serving Suggestion: Serve with crusty bread or vegan grilled cheese.
- Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for heat.