Let me tell you, this vegan broccoli cheddar soup is a game changer! It’s rich, creamy, and bursting with flavor—perfect for those days when you just want something cozy and comforting. I remember the first time I made it; I was a bit skeptical about how a plant-based version could satisfy my cravings for that classic cheesy goodness. But wow, I was blown away! The cashew blend gives it that velvety texture, while the nutritional yeast adds a deliciously cheesy flavor without any dairy. It’s like a warm hug in a bowl! I love making this soup when the weather turns chilly or when I’m just in the mood for a comforting meal. Trust me, once you try it, you’ll be hooked!
Ingredients for Vegan Broccoli Cheddar Soup
Gathering the right ingredients is key to making this luscious vegan broccoli cheddar soup. Here’s what you’ll need:
- 2 cups broccoli florets: Fresh or frozen, just make sure they’re nicely chopped so they cook evenly.
- 1 cup carrots, diced: These add a touch of sweetness; I prefer using fresh carrots for the best flavor.
- 1 cup onion, chopped: Yellow or white onions work well, adding depth to the soup.
- 3 cloves garlic, minced: Fresh garlic is a must for that aromatic kick!
- 4 cups vegetable broth: Use a low-sodium variety if you can, so you can control the saltiness.
- 1 cup cashews, soaked: Soaking makes them blend smoother, creating that creamy texture.
- 1/4 cup nutritional yeast: This is the secret to achieving that cheesy taste without dairy.
- 1 tablespoon lemon juice: Adds brightness to balance the flavors.
- 1 teaspoon turmeric: For a lovely color and a subtle earthy flavor.
- Salt and pepper to taste: Adjust according to your preference for seasoning.
How to Prepare Vegan Broccoli Cheddar Soup
Now, let’s get to the fun part—making this delicious vegan broccoli cheddar soup! It’s a straightforward process that’ll have your kitchen smelling amazing in no time. Follow these easy steps, and you’ll be enjoying a warm bowl of comfort in just about half an hour!
Step 1: Sauté the Base
Start by heating a bit of oil in a large pot over medium heat. Toss in the chopped onions and minced garlic, sautéing them until they’re translucent and fragrant, which takes about 3-4 minutes. This step is crucial for building that foundational flavor!
Step 2: Cook the Vegetables
Next up, add the diced carrots and broccoli florets to the pot. Stir them around and let them cook for about 5 minutes. You want them to soften just a little without losing that lovely crunch—trust me, it makes all the difference!
Step 3: Simmer the Soup
Pour in your vegetable broth and bring the mixture to a boil. Once it’s bubbling, reduce the heat and let it simmer for 15 minutes. This allows the veggies to fully soften and all those beautiful flavors to meld together.
Step 4: Blend Cashew Mixture
While the soup is simmering, grab your soaked cashews and toss them into a blender along with the nutritional yeast and lemon juice. Blend everything until it’s smooth and creamy—this is the magic that gives the soup that luscious texture!
Step 5: Combine and Season
Now, stir that velvety cashew mixture into the soup, mixing it well. Add your teaspoon of turmeric, and season with salt and pepper to taste. This is where you can adjust the flavors to your liking!
Step 6: Final Cooking
Let the soup cook for an additional 5 minutes, allowing everything to come together beautifully. Give it one last taste and adjust any seasonings if needed. And voila, your creamy vegan broccoli cheddar soup is ready to be devoured!
Nutritional Information
Let’s talk numbers! This vegan broccoli cheddar soup is not only delicious but also packed with nutrients. Each serving (about 1 cup) roughly contains:
- Calories: 250
- Fat: 15g (of which saturated fat is 2g)
- Protein: 8g
- Carbohydrates: 25g
- Fiber: 5g
- Sugar: 2g
- Sodium: 400mg
Keep in mind, these values are estimates and can vary based on specific ingredients and portion sizes. But rest assured, you’re indulging in a wholesome, guilt-free bowl of comfort!
Tips for Success with Vegan Broccoli Cheddar Soup
To ensure your vegan broccoli cheddar soup turns out perfectly every time, here are some handy tips! If you find the soup too thick, just stir in a little more vegetable broth until you reach your desired consistency—easy peasy! For the best flavor, use fresh vegetables; they really make a difference. If you have leftovers, store them in an airtight container in the fridge for up to 3 days, but be warned—this soup is so good, you might not have any left! And if you want to reheat it, just warm it gently on the stove to keep that creamy texture intact.
Variations for Vegan Broccoli Cheddar Soup
Feeling adventurous? There are so many fun ways to switch up this vegan broccoli cheddar soup! You can toss in some chopped cauliflower or spinach for added nutrition and flavor. If you want a spicy kick, sprinkle in some red pepper flakes or a dash of cayenne pepper. Craving a more herby taste? Try adding fresh thyme or rosemary while it simmers. For a smoky twist, a little smoked paprika can do wonders! And if you’re a fan of different cheeses, experiment with various types of nutritional yeast or even sprinkle some vegan cheese on top before serving. The possibilities are endless, and it’s all about what you love!
Serving Suggestions
When it comes to enjoying your vegan broccoli cheddar soup, the right accompaniments can take it to the next level! I absolutely love serving it with a slice of crusty, warm bread—there’s just something magical about dipping that bread into the creamy soup. A simple side salad with fresh greens and a light vinaigrette also pairs beautifully, adding a refreshing crunch to each bite. If you’re feeling indulgent, why not add some roasted garlic bread or even a sprinkle of croutons on top for extra texture? Trust me, these pairings will elevate your soup experience to pure bliss!
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This vegan broccoli cheddar soup stores well in the fridge for up to 3 days, making it perfect for meal prepping. Just reheat gently on the stove when you’re ready to enjoy it again.
Is this soup gluten-free?
Yes, it is! All the ingredients used in this recipe are naturally gluten-free, so you can savor every spoonful without worry.
Can I freeze the soup?
Yes! You can freeze it for up to 2 months. Just be sure to let it cool completely before transferring to an airtight container. Thaw it in the fridge overnight before reheating.
What can I substitute for cashews?
If you’re allergic to nuts or just don’t have any on hand, you can use silken tofu or sunflower seeds for a similar creamy effect. Just blend until smooth!
How can I make it spicier?
If you love a bit of heat, add red pepper flakes or a splash of hot sauce when you’re seasoning the soup. It’ll give it a nice kick without overpowering the cheesy flavor!
Creamy Garlic Parmesan Pasta is a great side dish to pair with this soup for a complete meal.
Print
Vegan Broccoli Cheddar Soup: 6 Steps to Cozy Comfort
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A creamy and flavorful vegan broccoli cheddar soup.
Ingredients
- 2 cups broccoli florets
- 1 cup carrots, diced
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup cashews, soaked
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon turmeric
- Salt and pepper to taste
Instructions
- In a pot, sauté onions and garlic until translucent.
- Add carrots and broccoli, cook for 5 minutes.
- Pour in vegetable broth, bring to a boil, then simmer for 15 minutes.
- Blend soaked cashews with nutritional yeast and lemon juice until smooth.
- Stir cashew mixture into the soup.
- Add turmeric and season with salt and pepper.
- Cook for an additional 5 minutes.
Notes
- Adjust thickness with more broth if needed.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan broccoli cheddar soup, plant-based soup, healthy soup
