Description
Make this creamy vegan broccoli cheddar soup using plant-based ingredients. Rich, dairy-free comfort food ready in 40 minutes. Only 220 calories per serving!
Ingredients
Scale
- 2 lbs fresh broccoli florets, chopped
- 1 medium onion, diced
- 2 carrots, finely diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup raw cashews, soaked overnight
- 2 cups unsweetened plant milk (preferably oat or soy)
- 1/4 cup nutritional yeast
- 1 cup vegan cheddar shreds
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric (for color)
- Salt and pepper to taste
- Optional garnishes: extra vegan cheese shreds, croutons, fresh herbs
Instructions
Preparing the Cashew Base
- Drain soaked cashews and blend with 1 cup plant milk until completely smooth
- Set aside cashew cream mixture
Creating the Soup Base
- Heat olive oil in a large pot over medium heat
- Add diced onions and carrots, sauté for 5-7 minutes
- Add minced garlic, cook for 1 minute until fragrant
- Sprinkle flour over vegetables, stir constantly for 1-2 minutes
Building the Soup
- Gradually add broth and remaining plant milk while stirring
- Add nutritional yeast, paprika, and turmeric
- Stir in cashew cream mixture
- Bring to a gentle simmer
Completing the Soup
- Add chopped broccoli florets
- Simmer for 10-12 minutes until broccoli is tender
- Add vegan cheddar shreds, stir until melted
- Blend partially if desired, leaving some texture
- Season with salt and pepper
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Cuisine: American/Vegan
Nutrition
- Serving Size: 1
- Calories: 220
- Protein: 12
Keywords: Vegan Soup, Dairy-Free ,Plant-Based, Comfort Food, Meal Prep, Winter Warmer, Quick Dinner