Vegan Broccoli Cheese Soup Recipe

Whipping up this vegan broccoli cheese soup was a delightful adventure in culinary creativity, blending creamy cashews and vibrant veggies into an astonishingly rich and comforting dish. Navigating through layers of flavor with hints of smoked paprika and nutritional yeast, I found a cozy bowl of this soup to be an irresistible embrace on a chilly evening.

I enjoy making tasty and healthful dishes, such as my Vegan Broccoli Cheese Soup. It’s truly mind-blowing how simple this recipe is and how delicious it turns out—it’s kind of like magic!

And it’s not just magic, friends—it’s definitely science—and we can get into the nitty-gritty of just why this all works in a moment. But first, enjoy a little eye candy with the next few corresponding images.

(And if you’re looking for a recipe to create some seriously nutritious and tasty dishes, like this one, then keep reading!)

Vegan Broccoli Cheese Soup Recipe Ingredients

• Broccoli Florets: Packed with fiber, vitamin C, and antioxidants; boosts immune health.
• Carrots: Rich in beta-carotene, which converts to vitamin A for eye health.
• Raw Cashews: Provide creamy texture; high in healthy fats and protein.
• Nutritional Yeast: Adds cheesy flavor; excellent source of vitamin B12 for energy.
• Lemon Juice: Enhances flavors; high in vitamin C, supports digestion.
• Turmeric: Adds color; contains curcumin, known for anti-inflammatory properties.

Vegan Broccoli Cheese Soup Recipe Ingredient Quantities

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups broccoli florets
• 1 cup carrots, peeled and sliced
• 3 cups vegetable broth
• 1 cup unsweetened almond milk
• 1/2 cup raw cashews, soaked for 2-4 hours and drained
• 3 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon turmeric (for color)

How to Make this Vegan Broccoli Cheese Soup Recipe

1. In a big pot, warm the olive oil over medium heat. Toss in the chopped onion and cook until the onion is see-through, roughly 5 minutes.

2. Add the chopped garlic and sauté for one more minute, until it becomes aromatic.

3. Combine the broccoli florets and sliced carrots in the pot. Cook them for 5 minutes to tenderize a bit.

4. Add the vegetable broth and bring everything to a boil. Reduce the heat and let it simmer for 10-15 minutes, or until the vegetables are tender.

5. At the same time that the soup is simmering, in a high-speed blender, blend the soaked and drained cashews with almond milk, nutritional yeast, lemon juice, and the following seasonings:
• Salt
• Black pepper
• Smoked paprika
• Onion powder
• Turmeric
Blend until smooth and creamy.

6. When the vegetables have become tender, put the cashew cream into the pot and mix thoroughly to incorporate.

7. Use an immersion blender to puree the soup until smooth. Alternatively, if you need to, you can carefully transfer the soup to a blender in batches and blend until smooth.

8. If you are using a blender, return the soup to the pot and gently reheat it over low heat, stirring often. If not using a blender, keep the soup in the pot and gently reheat it as directed.

9. Modify seasoning with extra salt and pepper to taste, as necessary.

10. Serve hot, garnished with extra nutritional yeast or smoked paprika if desired. Enjoy your warm, creamy vegan broccoli cheese soup!

Vegan Broccoli Cheese Soup Recipe Equipment Needed

1. Large pot
2. Stirring spoon
3. Cutting board
4. Chef’s knife
5. High-speed blender
6. Immersion blender (optional)
7. Measuring spoons
8. Measuring cups
9. Ladle (for serving)

FAQ

• Q: Can I use a different type of milk?A: Yes. You can replace unsweetened almond milk with any other plant-based milk, like soy, oat, or cashew milk, and achieve a similar creamy consistency.
• Q: How can I make this soup nut-free?A: For a nut-free alternative that still delivers creaminess, use coconut milk or silken tofu. Blend an equal amount to the recipe in place of the soaked cashews.
• Q: Can I make this soup ahead of time?A: You got it! The flavors blend beautifully after a day or two in the fridge. Reheat slowly on the stove, and add some broth if you think it needs it.
• Q: What can I use instead of nutritional yeast?Nutritional yeast gives the soup its cheesy flavor, but if you don’t have it, you can try adding a little bit of soy sauce or miso paste for depth.
• Q: How do I thicken the soup?Cashews lend a delightful creaminess to this soup, but if you want it even creamier, you can blend in a bit of cooked potato or (my favorite) stir in some cornstarch mixed with cold water.
• Q: Is there an alternative to broccoli?A: Yes, it is possible to use cauliflower in place of broccoli in order to create a different yet delectable version of the soup.

Vegan Broccoli Cheese Soup Recipe Substitutions and Variations

1 tablespoon avocado oil instead of olive oil
1 small leek, cleaned and diced, in place of medium onion
Cauliflower florets, 2 cups, instead of broccoli florets
1 cup peeled and diced sweet potato, not carrots.
1 cup coconut milk instead of unsweetened almond milk.

Pro Tips

1. Cashew Soak Time: Ensure the cashews are soaked in advance for 2-4 hours or overnight if possible. This will make them easier to blend and result in a creamier soup.