Creamy Dreamy Vegan Broccoli Cheddar Soup

Recipe Introduction: Your New Favorite Comfort Food

Fancy a bowl of something warm and comforting? Have you ever wished for a soup that tastes like your childhood but is actually good for you? Well, get ready for the Best Vegan Broccoli Cheddar Soup you'll ever try.

It's creamy, cheesy, and packed with good stuff.

A Cheesy Dream Come True (Without the Cheese!)

This soup isn't just a recipe; it's a hug in a bowl. It delivers that classic cheeses broccoli soup flavour.

It all started when I was trying to recreate my grandma's famous broccoli cheddar soup. I wanted to make a version that was kinder to my tummy and the planet.

Honestly, I think I've nailed it.

From Humble Beginnings to a Vegan Delight

Okay, so, broccoli and cheddar soup is an all-American classic, right? But this dairy-free broccoli cheddar soup is a game changer.

We are talking about 50 minutes from start to finish. This recipe makes around 6 servings. It's perfect for a family meal or meal prepping for the week.

Why This Soup is a Winner

This soup is a nutritional powerhouse. The vegan broccoli soup recipe uses broccoli. Broccoli is loaded with vitamins and antioxidants.

It is also packed with protein, especially when you add cashews. This is a fantastic option for a No Meat Potato Soup alternative.

The cashew-based cheese sauce makes it extra special. Nutritional yeast soup adds that cheesy flavour we all crave! This "loaded potato broccoli soup" flavor is ideal for a chilly evening or a comforting lunch.

I especially love serving it when I'm feeling under the weather or need a bit of cheering up. Plus, it’s one of those easy vegan soup recipes that even a complete novice can master.

No rocket science here, folks!

Creamy Dreamy Vegan Broccoli Cheddar Soup Recipe Card

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Preparation time:20 Mins

Cooking time:30 Mins

Servings:6 servings

Ingredients:

• 2 tablespoons olive oil (30 ml)
• 1 medium yellow onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 4 cups vegetable broth (1 liter)
• 1 cup raw cashews, soaked in hot water for at least 30 minutes, then drained (140g)
• 1/2 cup nutritional yeast (30g)
• 2 tablespoons lemon juice (30 ml)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 4 cups broccoli florets, chopped (about 1 large head) (400g)
• 1/4 cup grated vegan cheddar cheese, optional for garnish

Instructions:

• Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
• Add vegetable broth, soaked and drained cashews, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper to the pot.
• Bring the mixture to a simmer and cook for 10 minutes to soften the cashews. Carefully transfer the soup to a high-speed blender (or use an immersion blender) and blend until completely smooth and creamy.
• Return the blended soup to the pot. Add the chopped broccoli florets.
• Simmer for 15-20 minutes, or until the broccoli is tender but still slightly firm.
• Taste the soup and adjust seasonings as needed. Add more salt, pepper, or nutritional yeast to enhance the cheesy flavor.
• Ladle into bowls and garnish with grated vegan cheddar cheese (if using).

Nutrition Facts

Calories:250 calories

Fat:15g

Fiber:5g

Recipe Info

Category:Soup

Cuisine:Vegan

Ingredients & Equipment: Let's Get This Show on the Road!

Alright, so you wanna make the Best Vegan Broccoli Cheddar Soup ? Ace! Don't you worry, I will walk you through everything you need.

I'll break it down nice and easy, so even if you're a bit of a newbie in the kitchen, you'll nail this recipe.

No soggy bottoms here, promise!

Main Players: The Ingredient Line-Up

Here's what you'll need to make about 6 generous bowls of this liquid gold. I mean it: this ain't no watery excuse for soup. It's proper comfort food.

• Olive Oil: 2 tablespoons (that's 30 ml for you metric folks). Any decent olive oil will do, don't need anything fancy.
• Yellow Onion: 1 medium , chopped. About 1 cup . If you only have a red onion, that’ll do in a pinch.
• Garlic: 2 cloves , minced. I love my garlic, so sometimes I chuck in another one for good luck.
• Vegetable Broth: 4 cups ( 1 liter ). Go for low sodium if you're watching the salt intake.
• Raw Cashews: 1 cup ( 140g ), soaked in hot water for at least 30 minutes and drained. This is KEY for that creamy texture. Honestly, don't skip this!
• Nutritional Yeast: 1/2 cup ( 30g ). This is what gives it that cheesy vibe.
• Lemon Juice: 2 tablespoons ( 30 ml ). Fresh is best, but bottled is fine too.
• Dijon Mustard: 1 teaspoon . Adds a little tang.
• Garlic Powder: 1/2 teaspoon .
• Onion Powder: 1/4 teaspoon .
• Smoked Paprika: 1/4 teaspoon . This is what gives it a bit of depth and smokiness. If you want a Smoked Gouda Vibe , use more!
• Salt & Pepper: To taste, obviously!
• Broccoli Florets: 4 cups ( 400g ), chopped. About 1 big head of broccoli.
• Vegan Cheddar Cheese: 1/4 cup , grated (optional, for garnish). Loads of brands available these days, find one you like!

If you want a hearty Loaded Potato Broccoli Soup or Meatless Potato Soup , peel and dice 1-2 medium potatoes, and add them along with the broccoli.

Seasoning Notes: Spice Up Your Life!

This Potato Soup Without Cheese relies on a few key things: Nutritional yeast is your friend for a cheesy taste.

It’s the cornerstone for the Cashew-based cheese sauce and the foundation of most Dairy-free broccoli cheddar soup recipes.

Smoked paprika adds a touch of smokiness. If you are looking for some Easy vegan soup recipes , just adjust the recipe.

Equipment Needed: Keep It Simple, Stupid!

No need for fancy gadgets! Here’s what you'll actually need:

• Large Soup Pot or Dutch Oven: Get a good pot.
• High-Speed Blender: An immersion blender will also work, just be careful, yeah?
• Measuring Cups & Spoons: Obvious, really.
• Cutting Board & Knife: You can’t do much without these.

Honestly, that's it! Nothing too scary, right? Now you're ready to cook this delicious Vegan broccoli soup recipe ! Let's get going!

Cooking Method: Creamy Dreamy Vegan Broccoli Cheddar Soup

Honestly, who doesn't love a good bowl of soup? Especially when it's chilly outside and you're craving something warm and comforting.

But what if you're vegan, or just trying to cut back on dairy? That's where this Best Vegan Broccoli Cheddar Soup comes in.

It’s absolutely banging. Forget the dairy, this is all about flavour, texture, and pure veggie goodness. It is very similar to a Loaded Potato Broccoli Soup .

Prep Steps: Ace Your Mise en Place

First things first, let's get organized. This is the mise en place , my friends. Chop your onion and garlic.

Measure out your nutritional yeast. Get your broccoli florets ready. Soak those cashews! Seriously, don't skip the soaking. I like to throw mine in some hot water for at least 30 minutes .

This helps them blend up super smooth. And, of course, a gentle reminder: watch those fingers when chopping! Safety first, always! You can even consider adding some potatoes, just like a Meatless Potato Soup .

Step-by-Step Process: Soup Wizardry

1. Heat 2 tablespoons of olive oil in your soup pot over medium heat. Sauté the chopped onion for around 5 minutes . You want it softened, not burnt.
2. Add the minced garlic and cook for another minute until it smells amazing. That's when you know it's ready!
3. Pour in 4 cups of vegetable broth, then add your soaked and drained cashews, 1/2 cup of nutritional yeast, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, 1/2 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and 1/4 teaspoon of smoked paprika. Season generously with salt and pepper.
4. Bring the mixture to a simmer and cook for 10 minutes . This allows the cashews to soften even more.
5. Carefully transfer the soup to a blender and blend until perfectly smooth. Be cautious, hot liquids can be dangerous! Vent the blender lid if needed. Alternatively, use an immersion blender right in the pot.
6. Return the blended soup to the pot and add 4 cups of chopped broccoli florets.
7. Simmer for 15- 20 minutes , until the broccoli is tender but still has a bit of bite.
8. Taste, taste, taste! Adjust the seasonings to your liking. Maybe a bit more salt? More nutritional yeast for extra "cheesiness"?

Pro Tips: Level Up Your Soup Game

Want to take your Dairy-free broccoli cheddar soup to the next level? Here are a few tricks. First, don't overcook the broccoli! Mushy broccoli is a soup disaster.

If you want something similar to Potato Soup Without Cheese , just skip the nutritional yeast and add more potatoes.

Also, feel free to spice things up with a pinch of red pepper flakes or some hot sauce. It is going to be a superb Vegan broccoli soup recipe .

And if you’re feeling fancy, garnish with some grated vegan cheddar cheese. I did this when the recipe was Cashew-based cheese sauce and it looked amazing.

Honestly, there is nothing like adding some Cheeses Broccoli Soup to it to enhance its flavor.

There you have it, a Creamy Dreamy Vegan Broccoli Cheddar Soup that's both delicious and good for you. It’s great when you are looking for Easy vegan soup recipes ! Enjoy!

Recipe Notes for Your Creamy Dreamy Best Vegan Broccoli Cheddar Soup

Listen up, buttercups! Before you dive into this Vegan broccoli soup recipe , let's chat about a few things that'll make your soup-making journey a breeze.

Honestly, these are just a few pointers I’ve picked up over the years.

Serving Suggestions That'll Make You Say "Oh My Gosh!"

Right, so you've got this gorgeous Dairy-free broccoli cheddar soup . What next? A little presentation goes a long way.

Think about plating it up. Ladle the soup into bowls. A swirl of vegan cream on top? Yes, please! A sprinkle of extra nutritional yeast soup ? Absolutely banging.

On the side, some proper crusty bread for dunking is a must. Maybe a side salad to cut through the richness, and you could even try a Loaded Potato Broccoli Soup as a side dish or appetizer.

A frosty pint of cider complements this soup beautifully, if you're partial to a tipple.

Storage Tips: Keeping It Fresh as a Daisy

Pop any leftovers into an airtight container. This Cheeses Broccoli Soup will keep in the fridge for about 3-4 days.

Now, if you are thinking ahead, freezing is an option, but just be aware that the texture might change a bit.

I recommend freezing it before you add vegan cheese for best results.

To reheat, just gently warm it on the hob, stirring occasionally. Or, zap it in the microwave. Make sure it's piping hot, yeah?

Variations: Mix It Up, Buttercup

Want to switch things up? Sorted. For a gluten-free version, just make sure your vegetable broth is gluten-free. Easy peasy.

Fancy something a bit different seasonally? Swap the broccoli for cauliflower in the autumn. Or add some roasted butternut squash for a warming twist.

You can even consider it Meatless Potato Soup by adding diced potatoes!

If you fancy a Potato Soup Without Cheese there are variations online that still taste amazing

Nutrition Basics: Goodness in Every Bowl

Alright, let's talk about the good stuff. This Cashew-based cheese sauce adds healthy fats. The nutritional yeast brings in B vitamins.

And broccoli, well, it's just packed with all sorts of vitamins and fibre.

This is a wholesome and hearty meal, full of veggie goodness.

So there you have it. A few extra bits to make this Best Vegan Broccoli Cheddar Soup even better. Have fun, experiment, and don't be afraid to make it your own.

Now go on, get cooking! I've made this recipe as Easy vegan soup recipes as possible for you!