Description
Comforting vegan broccoli cheddar soup delivers creamy plant-based magic without dairy. Hearty ingredients blend seamlessly, promising a nourishing bowl that satisfies both vegans and traditional soup enthusiasts.
Ingredients
Scale
Vegetables and Aromatics:
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 4 cups broccoli florets, chopped
Liquid and Creamy Base:
- 4 cups (950 ml) vegetable broth
- 1 cup unsweetened almond milk or oat milk
- 1 cup raw cashews (soaked in hot water for 15 minutes and drained)
- 2 tablespoons olive oil or vegan butter
Seasonings and Flavor Enhancers:
- ⅓ cup nutritional yeast
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- ¼ teaspoon turmeric (optional, for color)
- Salt and black pepper, to taste
Optional Garnishes:
- Fresh parsley or chives
- Vegan shredded cheese
- Croutons
Instructions
- Prepare a large pot and heat olive oil over medium temperature, introducing diced onions, minced garlic, chopped carrots, and sliced celery. Gently sauté the vegetables for approximately 6 minutes until they become translucent and release a fragrant aroma.
- Transfer the softened vegetables into a blender container. Add pre-soaked cashews, vegetable broth, nutritional yeast, Dijon mustard, smoked paprika, and ground turmeric. Pulse and blend until achieving a silky, uniform consistency.
- Pour the creamy blended mixture back into the original pot. Activate medium heat and encourage a gentle simmer, incorporating fresh broccoli florets and unsweetened almond milk. Whisk thoroughly to integrate all components.
- Allow the soup to simmer for 11 minutes, ensuring broccoli maintains its vibrant green color while becoming tender. Stir periodically to prevent ingredient separation.
- Customize the soup’s texture using an immersion blender if a smoother profile is preferred. Alternatively, leave the soup slightly chunky. Season with sea salt and freshly cracked black pepper, adjusting flavors to personal preference.
- Ladle the velvety soup into serving bowls. Enhance presentation with optional garnishes like chopped parsley, sprinkled vegan cheese shreds, or crisp homemade croutons.
Notes
- Select cashews carefully, ensuring they are raw and unsalted for the smoothest, creamiest soup base possible.
- Soak cashews overnight or use a quick hot water method to soften them completely for better blending and ultra-creamy texture.
- Choose fresh, firm broccoli with vibrant green color to maintain nutritional value and prevent mushy consistency during cooking.
- Experiment with different nutritional yeast brands to find the most robust cheese-like flavor for your vegan cheddar soup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg