🥣 Vegan Broccoli Cheddar Soup
🍲 Serves: 4–6
⏲ Prep Time: 10 mins | Cook Time: 25–30 mins
🧄 Ingredients:
🥦 Main Soup Base:
- 1 tbsp olive oil or vegan butter
- 1 small onion, chopped
- 2–3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced (Yukon Gold or Russet work best)
- 3 cups broccoli florets, chopped small (fresh or frozen)
- 3 cups vegetable broth
- 1 1/2 cups unsweetened plant milk (oat, almond, or soy)
- Salt and pepper to taste
- Pinch of red pepper flakes (optional, for heat)
🧀 For the Vegan “Cheddar” Flavor:
- 1/2 cup raw cashews, soaked*
- 1/4 cup nutritional yeast
- 2 tbsp miso paste (white or yellow)
- 1 tbsp lemon juice or apple cider vinegar
- 1 tsp mustard (Dijon or yellow)
- Optional: 1/4 tsp turmeric (for color)
*Soak cashews in hot water for 15–20 mins if not already soaked.
🧑🍳 Instructions:
1. Sauté aromatics
- Heat olive oil or vegan butter in a large pot over medium heat.
- Add onion and sauté for 3–4 minutes until soft and translucent.
- Add garlic and cook for another 30 seconds until fragrant.
2. Cook the veggies
- Add carrots, potatoes, and broccoli. Stir well.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 15–20 minutes, or until the veggies are fork-tender.
3. Make the cheesy blend
- While the soup simmers, add soaked cashews, nutritional yeast, miso paste, lemon juice, mustard, and plant milk to a high-speed blender.
- Blend until very smooth and creamy.
4. Blend part of the soup
- Once veggies are soft, use an immersion blender to blend about half the soup directly in the pot — leave some texture!
- Alternatively, transfer half the soup to a blender, blend until smooth, then return to the pot.
5. Combine and season
- Pour the blended cashew-cheddar mix into the soup.
- Stir well to combine and heat for another 5 minutes until hot and thickened.
- Add salt, pepper, and red pepper flakes to taste.
6. Serve
- Ladle into bowls and top with:
- Extra steamed broccoli
- Vegan shredded cheese (optional)
- Croutons or toasted bread
- A drizzle of olive oil or a sprinkle of paprika
🔁 Substitutions & Tips:
- Nut-free? Use sunflower seeds or 1/2 cup cooked white beans instead of cashews.
- Extra cheesy? Add 1/2 cup vegan cheddar shreds at the end and stir until melted.
- Make it thicker? Use less broth or simmer longer uncovered.
- More protein? Add cooked lentils or chickpeas.
🧊 Storage:
- Fridge: Keeps for 4–5 days in an airtight container.
- Freezer: Freeze for up to 2 months. Thaw and reheat gently.
