Vegan Broccoli Cheese Soup Recipe
This Vegan Broccoli Cheese Soup is a creamy, comforting dish packed with nutritious vegetables and a rich, cheesy flavor, all made without dairy. It’s perfect for cozy nights or as a hearty meal that everyone will enjoy, even without the traditional cheese.
Equipment
- Soup pot
- Measuring cups
- Blender
- Wooden spoon
Ingredients
- 3 cloves garlic, minced
- 2 cups shredded vegan cheddar cheese
- 1 tsp salt, or to taste
- ½ cup nutritional yeast
- 1 medium russet potato, peeled and chopped
- 4 cups vegetable broth
- 3 medium carrots, peeled and chopped
- 2 tbsp olive oil
- ½ cup raw cashews
- 4 cups broccoli, finely chopped
- 2 cups water, as needed
- 1 tsp smoked paprika
- 1 small sweet onion, chopped
Instructions
- In a large soup pot, heat olive oil and sauté the onion and garlic for 2-3 minutes over medium heat, stirring occasionally.
- Add the potatoes, carrots, cashews, vegetable broth, nutritional yeast, smoked paprika, and salt.
- Bring to a boil, then reduce heat and simmer for about 15 minutes until the vegetables are fork-tender.
- Blend the soup in batches until smooth, then return it to the pot.
- If the soup is too thick, add water to reach your desired consistency, about 1 cup.
- Stir in the broccoli florets and cheese, if using, and simmer for 10 minutes until the broccoli is soft and the cheese has melted.
- Serve with extra vegan cheddar cheese on top if desired.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen.
Notes
- For a smoother soup, ensure the vegetables are well-cooked before blending.
- You can use any type of plant-based cheese for a richer flavor.