Vegan Broccoli Cheddar Soup

Creamy and cheesy Vegan Broccoli Cheddar Soup is made with few simple ingredients and is a favorite go to comfort meal. It’s so rich, thick and flavorful that you won’t miss dairy in this luscious soup.

Course Soup

Cuisine American

Keyword best vegan broccoli cheddar soup, how to make vegan broccoli cheddar soup, vegan broccoli cheddar soup recipe, vegan broccoli cheese soup

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 183kcal

Author Gunjan

Ingredients

2 tsp olive oil
4 cups fresh broccoli florets
3 cups vegetable broth
4 garlic cloves
1 cup roughly chopped onions
1/4 cup baby carrots or roughly chopped regular carrots
1/2 cup nutritional yeast
1/4 cup raw cashew nuts
1/2 cup unsweetened coconut milk
salt as per taste
freshly ground black pepper
1 cup vegan cheddar cheese (shredded style)

Instructions

In a nonstick pan heat oil and sauté broccoli florets for 2 minutes. (Do not over cook and should not be mushy). Turn off the flame and keep it aside.
In a saucepan bring vegetable broth to a boil and add garlic, onions, carrots, nutritional yeast, cashew nuts to it. Stir and cook at high flame for 3 minutes or until carrots and cashew nuts are bit soft. Turn off the flame.
Pour the cooked broth along with the vegetables and seasonings in a blender and blend it smooth. (Depending on your blender you may let it cool down a bit before blending).
Pour the blended broth again to the same saucepan. Turn it on at medium flame and stir in coconut milk, salt and pepper. Fold in sauteed broccoli florets and cook at high flame for 3-4 minutes. Stir at intervals to avoid sticking at the bottom. Turn off the flame.
Pour the soup (including broccoli florets) in the blender again and pulse once or twice to crush broccoli florets. (Do not blend too much because we only want broccoli florets to crush slightly so as to get extremely finely chopped texture of them scattered in the soup).
Pour the pulsed soup back in the same saucepan and turn it on at high flame. Fold in vegan cheddar cheese. Stir and cook for 1 minute. Turn it off and ladle it in your bowls and enjoy!

Notes

This recipe tastes best when served immediately. The leftovers can be refrigerated in a glass container for 4-5 days. Warm it up very well before serving.
Add a little extra black pepper for a nice spark in its taste.
If you have a hand blender then you may crush broccoli in the soup saucepan directly. But make sure to only crush broccoli because we want bites of broccoli in this soup.

Nutrition