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Vegan Broccoli Cheddar Soup

This creamy vegan broccoli cheddar soup is made by blending soaked cashews and nutritional yeast to mimic cheesy richness, combined with tender cooked broccoli and potatoes for a velvety texture. The soup is simmered to meld flavors before being pureed into a smooth, vibrant green bowl of comfort. It offers a luscious, thick consistency with a bright, cheesy aroma, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cashews soaked in hot water for 15 minutes
  • 3 tablespoons nutritional yeast
  • 4 cups vegetable broth preferably homemade for richer flavor
  • 2 cups broccoli florets fresh or frozen
  • 2 medium potatoes peeled and cubed, or sweet potatoes for added sweetness
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika optional, for smoky flavor
  • 1 tablespoon olive oil or water for oil-free
  • to taste salt and pepper

Equipment

  • Large Heavy-Bottomed Pot
  • Immersion blender or regular blender
  • Sharp Knife
  • Measuring cup

Method
 

  1. Start by finely dicing the onion and mincing the garlic. Set aside.
  2. Heat a large heavy-bottomed pot over medium heat and add the olive oil. Once warm, sauté the onion and garlic for about 3-4 minutes until fragrant and translucent, filling your kitchen with a warm aroma.
  3. Add the cubed potatoes to the pot along with the vegetable broth. Bring to a gentle simmer and cook for 10 minutes, or until the potatoes are tender and easily pierced with a fork.
  4. Meanwhile, drain your soaked cashews and add them to a blender along with the nutritional yeast, smoked paprika (if using), and a cup of warm broth from the pot. Blend until completely smooth and creamy, about 1-2 minutes.
  5. Add the broccoli florets and the remaining broth to the pot. Continue simmering for another 7-8 minutes until the broccoli is bright green and tender.
  6. Carefully transfer the cooked vegetables and broth to a blender or use an immersion blender directly in the pot. Blend until the mixture is smooth and velvety, about 1-2 minutes. Be cautious when blending hot liquids!
  7. Pour the blended cashew cream back into the pot, stirring well to combine. Warm the soup over low heat, tasting and seasoning with salt and pepper as desired. Let it simmer gently for a few minutes to meld all flavors.
  8. Adjust the consistency if needed by adding a splash of broth or water. The soup should be thick, smooth, and vibrant green, with a cheesy aroma filling your kitchen.
  9. Serve hot in bowls, garnished with a sprinkle of nutritional yeast or freshly cracked pepper if you like. Enjoy this comforting, velvety vegan broccoli cheddar soup!

Notes

Feel free to customize by adding extra spices or vegetables. For a richer flavor, roast the broccoli beforehand or add a splash of vegan cheese at the end.