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Vegan Broccoli Cheddar Soup

This vegan broccoli cheddar soup is a creamy, comforting dish made with tender cooked broccoli, blended cashews, and nutritional yeast to mimic cheesy flavors. It features a velvety texture with bright green broccoli florets and a rich, cheesy aroma, perfect for cozy days. The soup is simmered until smooth and thickened, then served warm with an inviting, hearty appearance.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups vegetable broth
  • 1 head broccoli cut into small florets
  • 1 cup cashews soaked in hot water for 15 minutes and drained
  • 1/4 cup nutritional yeast toast briefly in a dry skillet before adding
  • 1 small onion roughly chopped
  • 2 cloves garlic minced
  • 1 cup plant-based milk unsweetened, like almond or oat milk
  • 1/2 teaspoon smoked paprika adjust to taste
  • to taste salt and pepper

Equipment

  • Large soup pot
  • Blender
  • Wooden spoon
  • Measuring cups and spoons
  • Immersion blender (optional)

Method
 

  1. Begin by heating your large soup pot over medium heat and adding a splash of oil. Once warm, add the chopped onion and cook until translucent and fragrant, about 5 minutes, stirring occasionally. Add the minced garlic and cook for another 30 seconds until aromatic.
  2. Add the broccoli florets to the pot, stirring to coat them with the aromatic mixture. Cook for 2-3 minutes until they begin to brighten and soften slightly.
  3. Pour in the vegetable broth, bringing it to a gentle simmer. Cover the pot and cook until the broccoli is tender and vibrant green, about 10 minutes.
  4. While the soup simmers, drain your soaked cashews and add them to a blender along with the toasted nutritional yeast, plant-based milk, smoked paprika, and a pinch of salt and pepper. Blend until smooth and creamy, about 30 seconds.
  5. Transfer the cooked broccoli and broth to a blender in batches, or use an immersion blender directly in the pot. Blend until the soup is silky and velvety, with a bright green hue and smooth texture.
  6. Return the blended soup to the pot if needed, then stir in the cashew cheese mixture. Warm over low heat, stirring constantly, until the soup thickens slightly and releases a cheesy aroma, about 5 minutes.
  7. Taste the soup and adjust seasoning with additional salt, pepper, or smoked paprika as desired. Serve hot, garnished with fresh herbs or a sprinkle of extra nutritional yeast if you like.

Notes

For an extra cheesy flavor, add a small amount of vegan cheese shreds during the final simmer. To make the soup thicker, blend in cooked potatoes or a tablespoon of tapioca starch. Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stove, stirring in a splash of plant-based milk to restore creaminess.