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–+ servings
Dutch oven pan filled with vegan broccoli cheddar soup
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5 from 3 votes

Vegan broccoli cheddar soup

This vegan broccoli cheddar soup recipe is creamy, comforting and delicious. Made with carrots, broccoli, dairy free cheese and cashew cream. Better than Panera Bread.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 253kcal
Author: Maria

Equipment

Ingredients

  • 1 teaspoon oil
  • ½ large onion diced
  • 4 cloves garlic minced
  • 1 cup shredded carrot
  • 3 cups broccoli chopped
  • 3 cups vegetable broth
  • ½ cup raw cashews
  • 1 teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • 1 tablespoon nutritional yeast
  • 1-2 cups dairy free cheddar cheese
  • 1 teaspoon salt
US Customary - Metric

Instructions

  • Boil some water, then pour it over the cashews in a coffee mug. Let it soak for at least 10 minutes.
    ½ cup raw cashews
  • Chop up the broccoli into small pieces. Dice the onion, mince the garlic and shred the carrots.
  • Once, the cashews are done soaking for 10 minutes, strain, then blend them with 1 cup of water on high speed until well blended.
    ½ cup raw cashews
  • Heat a large soup pot on medium and add the oil. Add the onions and saute for 1 minute.
    1 teaspoon oil, ½ large onion
  • Add the garlic and shredded carrots and saute for 1 minute. Add the broccoli, garlic powder, smoked paprika, nutritional yeast, salt, vegetable broth and blended cashew cream and stir. Cover with a lid and bring to a simmer. Simmer for 10-15 minutes.
    4 cloves garlic, 1 cup shredded carrot, 3 cups broccoli, 3 cups vegetable broth, 1 teaspoon garlic powder, ¼ teaspoon smoked paprika, 1 tablespoon nutritional yeast, 1 teaspoon salt
  • Turn heat off and add in the dairy free cheese and stir until it's melted. Taste and add more salt or seasonings if needed
    1-2 cups dairy free cheddar cheese

Notes

  • Top with something crunchy. Make your own croutons by baking and seasoning some stale bread. Or roast and season some broccoli to put on top.
  • If you want to use up your broccoli stems, just peel them, cut off the fibrous ends and then shred them to add some more nutrients and flavor to the soup.
  • This will last for a week in the fridge in an airtight container. When warming up, it may need a splash of liquid, because it thickens up as it cools. 
  • This soup freezes well. 

Nutrition

Calories: 253kcal | Carbohydrates: 25g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 1615mg | Potassium: 506mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6209IU | Vitamin C: 65mg | Calcium: 78mg | Iron: 2mg