Vegan Broccoli Cheddar Soup

There’s something truly special about a comforting bowl of soup. This vegan broccoli cheddar soup delivers all that creamy, cheesy goodness. It uses simple, wholesome ingredients. You won’t believe it’s dairy-free!

I love making this soup on chilly evenings. It’s wonderfully satisfying. Plus, the leftovers are just as delicious the next day.

Why I Love This Recipe

This Vegan Broccoli Cheddar Soup is an absolute winner in my kitchen, and here’s why:

• Speedy Weeknight Magic: It’s surprisingly quick!
• Crowd-Pleaser Approved: Even non-vegans adore this rich soup.
• Pure Comfort in a Bowl: It’s deeply satisfying and warming.
• Versatile Goodness: Perfect for lunch or a light dinner.

It truly makes healthy eating a joy.

Vegan Broccoli Cheddar Soup Ingredients

The magic in this vegan broccoli cheddar soup happens with a handful of humble ingredients. Together, they create a beautifully creamy and satisfying dish. It’s truly a comforting hug in a bowl. This robust plant-based soup is surprisingly simple to whip up.

• Olive Oil: A little healthy fat to start our aromatics.
• Yellow Onion and Carrots: These create the soup’s savory base flavor.
• Garlic: Essential for that punchy aroma and taste.
• Vegetable Broth: The liquid foundation for our soup.
• Russet Potatoes: They provide natural creaminess and body.
• Broccoli Florets: Our star veggie, adding color and nutrients.
• Raw Cashews: These are key for that luscious, dairy-free creaminess. Soaking them matters!
• Water: Helps blend the cashews into a silky smooth sauce.
• Nutritional Yeast: This is our secret weapon for that cheesy, umami flavor.
• Dijon Mustard: Adds a little tang and depth.
• Salt and Black Pepper: To perfectly season every delicious bite.

Substitutions and Tips

Don’t have cashews? Silken tofu or a bit of white bean can work. For an even bolder cheesy flavor, add a touch more nutritional yeast. If you like your soup extra thick, a smaller amount of broth helps. For a thinner soup, simply add a bit more broth or water. Remember, the exact amounts are in the printable recipe card!

How to Make Vegan Broccoli Cheddar Soup

Whipping up this incredible dairy-free soup is easier than you think! Follow these simple steps for a creamy, dreamy bowl that’s packed with flavor. It’s a fuss-free way to enjoy a hearty, healthy meal.

Sauté the Aromatics

Start by heating your olive oil. Use a large pot or Dutch oven. Add your chopped onion and diced carrots. Sauté them for about five to seven minutes. You want them to get nice and soft. Then, stir in the minced garlic. Cook for just one more minute. Don’t let the garlic burn!

Simmer the Base

Pour in the vegetable broth. Add your cubed, peeled potatoes. Bring this mixture to a rolling boil. Now, turn the heat down. Cover the pot. Let it simmer gently for about ten minutes. This starts to soften the potatoes.

Prepare the Creamy Cashew Mixture

While the base simmers, drain your soaked cashews. They need to be soft. Put them into a high-speed blender. Add one cup of fresh water to the blender. Also add your nutritional yeast. Don’t forget the Dijon mustard. Blend this mixture on high speed. You are aiming for a super smooth and creamy consistency, like silk.

Combine and Blend

Add your broccoli florets to the simmering pot. Cover it again. Simmer for another five to seven minutes. You want both potatoes and broccoli to be perfectly tender. Reduce the heat to low. Stir your creamy cashew mixture into the soup pot. Use an immersion blender. Blend until it reaches your desired texture. You can have it totally smooth. Or, leave it a little chunky for texture!

Final Touches

Season the soup generously. Add salt and freshly ground black pepper. Taste as you go. Gently heat the soup for just a few minutes more. Be careful not to let it boil again after adding the cashews. Serve this glorious vegan broccoli cheddar soup steaming hot. It’s ready to be enjoyed!

How to Store Vegan Broccoli Cheddar Soup

This delightful vegan broccoli cheddar soup is fantastic for leftovers. Storing it properly ensures it stays wonderfully creamy and flavorful for days. It makes meal prep a breeze!

• Olive Oil, Onion, Carrots, Garlic: The aromatic base that gives the soup its depth.
• Vegetable Broth and Potatoes: These form the hearty, substantial part of the soup.
• Broccoli: Our star vegetable, adding vibrant color and nutrients.
• Cashews, Water, Nutritional Yeast, Dijon Mustard: The magic trio for that irresistible cheesy, creamy texture without dairy.
• Salt and Pepper: Essential for enhancing all the other flavors.

Substitutions and Tips

If you have extra creamy soup, store it in an airtight container. Refrigerate it for up to 4 days. For reheating, a gentle simmer on the stovetop is best. You can also use your microwave. If the soup seems a bit thick after chilling, add a splash of broth or water. This will help bring back its lovely smooth consistency. Enjoy every last comforting spoonful!

Tips for Success

• Soaking those cashews really is crucial. It equals ultimate creaminess!
• Taste and adjust seasoning often. Salt and pepper are your best friends here.
• Don’t boil after adding cashew cream. Gently heat it through to keep it smooth.
• Chop your veggies evenly. This ensures they cook at the same rate.
• A high-speed blender works wonders for the creamy sauce.

Kitchen Tools You’ll Need

• Large pot or Dutch oven: A roomy pot is essential.
• Sharp knife and cutting board: For prepping veggies.
• High-speed blender: For achieving that silky cashew cream. A regular blender works too, but may need longer blending.
• Immersion blender: Makes blending the soup super easy in the pot. A regular blender can also work with care.

Serving Suggestions

• A crusty baguette is perfect for dipping.
• Serve with a light side salad for a complete meal.
• Garnish with fresh parsley or vegan “parmesan.”
• A sprinkle of red pepper flakes adds a nice kick.

Frequently Asked Questions

Can I make this vegan broccoli cheddar soup ahead of time?

Absolutely! This plant-based soup is a fantastic make-ahead option. The flavors meld beautifully overnight. It’s perfect for busy weeknights; just reheat gently on the stove or in the microwave.

What can I use instead of cashews in this vegan broccoli cheddar soup?

If cashews aren’t your thing, don’t worry! You can achieve a similar creamy texture with soaked raw sunflower seeds. Alternatively, silken tofu or even cannellini beans blended until smooth work surprisingly well.

How can I make this soup thicker or thinner?

Achieving your desired consistency is easy. For a thicker soup, use less vegetable broth initially or add more of the blended cashew mixture. To thin it out, simply stir in more vegetable broth or a little water until it reaches your ideal pour.

Can I freeze leftover vegan broccoli cheddar soup?

Yes, you can freeze this comforting vegan broccoli cheddar soup. Let it cool completely first. Store it in airtight containers or freezer bags for up to three months. Thaw overnight in the fridge and reheat as usual.

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