We love broccoli cheddar soup, but relying solely on store-bought vegan cheddar for “cheesy” flavor? It felt like cheating. Instead, we decided to recreate the flavor of cheese with whole food ingredients and as many vegetables as possible. The result? Luxuriously creamy, nutrient-rich soup with a classic, indulgent flavor. Swoon!
Just 10 ingredients required for this comforting dish that might just become your new favorite way to eat broccoli. Let’s make some soup!
How to Make Vegan Broccoli Cheddar Soup
It all starts with a sweet and savory base sautéed onion, carrot and garlic.
Next, we add the most important ingredient and main member of the nutrient club: BROCCOLI! This bright green vegetable has an impressive dose of vitamin C more detoxifying abilities.
The remaining ingredients? The potatoes add creaminess and comfort, the Dijon mustard gives it a little kick (it sounds weird, but trust it!), the salt is there for flavor, and a combo of cashews + nutritional yeast mocks creamy, rich and cheesy comfort food classic dish!
Simmer until the vegetables are tender, then stir to create a smooth and velvety texture. We like to reserve a few pieces of broccoli to add at the end for a textural contrast, but it’s a matter of personal preference! It’s true my friend.
We hope you LOVE this Vegan Broccoli Cheddar Soup! It is:
Easy to do
& So delicious!
More Creamy Vegan Soups
If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo @minimalist baker on Instagram. Well done friends!
Servings 4 (servings)
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- 2/3 cup raw cashews*
- 2 tablespoon olive oil (if without oil, underwater and add more if needed)
- 1 little onion, diced
- 1 big carrot, cut (1 carrot makes ~1 full cup or 140 g)
- 4-5 cloves minced garlic (4-5 cloves yield ~2 ½ tbsp or 25 g)
- 5 cups broccoli, florets cut into small pieces and stems cut into 1 inch pieces
- 2 AVERAGE yellow potatoes, peeled and diced (2 potatoes make ~2 cups or 290 g)
- 2 teaspoon Dijon Mustard
- 1 ¼-1 ½ teaspoon sea salt
- 3 ½ cups water
- 1/4-1/3 cup nutritional yeast
Add the cashews to a heatproof bowl and cover with hot water by at least 1 to 2 inches. Let them soak while you start the soup.
Heat a large saucepan over medium heat. Once hot, add the olive oil, onion, carrots and garlic. Cook for about 4 to 5 minutes, stirring occasionally, until the onions are translucent.
Set aside 1 cup (69 g) broccoli florets (adjust quantity if changing batch size) and add remaining 4 cups (306 g) broccoli florets and stems (adjust quantity if changing batch size). batch size) in the pan with the onions and carrots. Add the potatoes, Dijon mustard and a small amount of sea salt and sauté for 2-3 minutes, stirring occasionally.
Add the water to the pan and bring to a boil. Reduce the heat to a simmer, cover and cook for 10 to 15 minutes until the potatoes are tender.
Once the potatoes are completely cooked, carefully pour the soup into a high speed mixer (it’s safe for hot foods). Drain the cashews and place them in the blender with the least amount of nutritional yeast. Blend the soup on high until completely smooth.
Return the soup to your pot and add the additional cup of broccoli florets to the soup. Cook for another 5 to 10 minutes until the mixture thickens and the broccoli pieces are just cooked through. Taste and adjust if necessary, adding more nutritional yeast for cheese or salt for overall flavor.
*Cashew Sub: Canned light coconut milk might work. To substitute, use 1 can (13.5 oz/400 ml) light coconut milk, omit the 2/3 cup (92 g) cashews, and use only 1 ¾ cups water. The soup will have a slight coconut flavor.
*Nutrition information is a rough estimate calculated without optional ingredients.
Portion: 1 portion Calories: 312 Carbohydrates: 31.3 g Protein: 12.7 g Fat: 17.3 g Saturated fat: 2.8 g Polyunsaturated fats: 2.6 g Monounsaturated fat: 10.2 g Trans fat: 0 g Cholesterol: 0 mg Sodium: 851 mg Potassium: 1006 mg Fiber: 7.1 g Sugar: 5.3 g Vitamin A: 600 UI Vitamin C: 87 mg Calcium: 80 mg Iron: 3.2 mg