We indeed love broccoli cheddar, but can we really rely on a store-bought “cheesy flavor” if it is only vegan cheddar? That felt like cheating. We decided to try and recreate the cheesy taste using whole foods as well as as many vegetables as we could. The result? This rich, creamy soup is a nutrient-packed classic with a classic flavor. Swoon!
This comforting dish is made with only ten ingredients. It might become your favorite way to enjoy broccoli. Let’s make some soup!
How to make vegan broccoli cheddar soup
The base is a sauteed mixture of onion, carrot, and garlic.
Then, we add the main ingredient of this nutrient-powerhouse club: BROCCOLI. This vibrant green vegetable boasts a powerful boost of Vitamin C and Detoxifying properties.
What are the remaining ingredients? Dijon mustard adds a kick, and potatoes give it creaminess. Salt is added for flavor, and cashews with nutritional yeast are used to mock the creamy comfort that the classic dish offers!
Blend the vegetables until they are smooth and velvety. Some people like to save a few broccoli pieces to add at the end to create a textural contrast. But that is a personal choice! You do you, friend.
This vegan broccoli cheddar soup is sure to be a hit! It’s:
Creamy
Cheesy
Comfortable
Wholesome
Simple to Make
It’s so delicious!
Ingredients
2/3 cup raw cashews*
Add more water if needed.
One small onion diced
One large carrot chopped (1 heaping cup of 140 g or one carrot)
Minced garlic cloves (4-5 cloves will yield about 2 1/2 tablespoons or 25 grams)
Five cups of broccoli cut into bite-sized florets and 1-inch stalk pieces.
Peel and dice two medium yellow potatoes (2 potatoes will yield 2 cups or 290g)
2 tsp Dijon mustard
1 1/4-1 1/2 teaspoons sea salt
3 1/2 cups of water
14-1/3 cup nutritional yeast
Instructions
Add the cashews into a heatproof dish and cover it with hot water. While you prepare the soup, let them soak.
Heat a large pot over medium heat. Once the oil is hot, add the onion, carrots and garlic. Cook about 4-5 mins, stirring frequently, until the onions become translucent.
Add the remaining 4 cups of broccoli stems and florets (306 g) and 1 cup of broccoli florets to the pot, along with the carrots and onions. Add the potatoes and Dijon mustard to the pool with carrots and onions. Sauté for 2 minutes.
Bring the water to a rolling boil in the pot. Reduce the heat, cover the pool, and simmer for 10 to 15 minutes until the potatoes become soft.
After the potatoes have been cooked through, spoon carefully the soup into the high-speed blender. Pour the drained cashews into the blender along with the smaller amount of nutritional yeast. Blend the soup until it is completely smooth.
Add the additional cup of broccoli florets back to the soup. Continue cooking for another 5-10 minutes, until the mixture is thickened and broccoli pieces are cooked. Add more nutritional yeast to increase the cheesiness or salt to enhance overall flavor.
