Description
A creamy, comforting vegan broccoli cheddar soup made with tender broccoli and a rich, dairy-free “cheesy” base healthy, cozy, and completely plant-based.
Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 1 1/2 cups unsweetened almond milk or oat milk
- 3 cups broccoli florets, chopped
- 1 large carrot, grated
- 1/2 cup raw cashews, soaked and drained
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add onion and cook until softened, then stir in garlic until fragrant.
- 3. Sprinkle flour over the mixture and cook for 1 minute, stirring constantly.
- 4. Gradually whisk in vegetable broth and plant milk until smooth.
- 5. Add broccoli and grated carrot and bring to a gentle simmer.
- 6. Cook for 15–20 minutes until vegetables are tender.
- 7. Blend cashews, nutritional yeast, lemon juice, turmeric, salt, and pepper with 1 cup of hot soup broth until smooth.
- 8. Stir blended mixture back into the pot.
- 9. Simmer for 5 minutes until thick and creamy.
- 10. Taste and adjust seasoning, then serve warm.
Notes
- Soaking cashews in hot water for 15 minutes helps them blend smoothly.
- For extra thickness, blend part of the soup directly with an immersion blender.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan broccoli cheddar soup, dairy free broccoli soup, plant based soup