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Vegan Cheesy Broccoli Soup Recipe

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★★★★★

4.5 from 145 reviews

This Vegan Cheesy Broccoli Soup is a creamy, comforting, and nutrient-packed dish perfect for any season. Made with fresh broccoli, carrots, and a rich blend of cashews and nutritional yeast, it delivers a cheesy flavor without any dairy. The soup is seasoned with smoked paprika, mustard powder, and a touch of cayenne for a subtle kick, making it both flavorful and hearty. Ideal for a wholesome lunch or dinner, it’s easy to prepare and suitable for vegans as well as those seeking a dairy-free alternative.

Ingredients

Scale

Soup Base

  • 2 tablespoons olive oil (or ghee, if not vegan)
  • 1 small onion, diced
  • 1–2 cloves garlic, minced
  • 2 cups vegetable stock (or chicken stock if not vegan or Whole30)
  • 4 cups broccoli florets
  • 1 ½ cups shredded carrot (about 2 medium carrots)

Cheesy Blend

  • 1 cup raw cashews (soaked for 4 hours if you don’t have a high-speed blender)
  • 1 cup water
  • ½ teaspoon mustard powder
  • ½ teaspoon smoked paprika
  • ½ cup nutritional yeast
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • ¼ cup almond milk
  • 1 dash cayenne pepper

Seasoning and Garnish

  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
  • Fresh parsley, chopped (optional)
  • Shredded vegan cheese (optional)

Instructions

  1. Sauté onion and garlic: In a medium saucepan over medium heat, warm the olive oil. Add the diced onion and cook, stirring frequently, until translucent, about 5 minutes. Add the minced garlic and cook, stirring constantly, for about 30 seconds until fragrant.
  2. Simmer vegetables: Pour in the vegetable stock, then add the broccoli florets and shredded carrots. Cover the saucepan with a lid and let it simmer gently until the broccoli becomes tender, approximately 10 to 15 minutes.
  3. Prepare the cheesy cashew blend: While the vegetables simmer, combine soaked cashews, water, mustard powder, smoked paprika, nutritional yeast, lemon juice, almond milk, and a dash of cayenne pepper in a high-speed blender. Blend on high until completely smooth and creamy.
  4. Combine and season: Pour the blended cashew mixture into the pot with the cooked vegetables. Stir thoroughly until the soup is smooth and well combined. Season generously with sea salt and freshly cracked black pepper to taste.
  5. Serve and garnish: Ladle the soup into bowls and optionally top with fresh chopped parsley and shredded vegan cheese for added flavor and presentation. Serve hot and enjoy this comforting vegan cheesy broccoli soup.

Notes

  • Soaking cashews softens them to ensure a creamy blend; if using a less powerful blender, be sure to soak for at least 4 hours or overnight.
  • Use vegetable stock to keep it vegan, or chicken stock if not concerned with vegan or Whole30 restrictions.
  • Adjust cayenne pepper according to desired spice level or omit for mild flavor.
  • Shredded vegan cheese topping is optional but adds a nice cheesy accent.
  • This soup reheats well and can be stored in the refrigerator for up to 3 days.
  • For a thinner soup, add additional almond milk or water to reach desired consistency.

Keywords: vegan broccoli soup, cheesy vegan soup, dairy-free soup, cashew cheese soup, healthy soup, plant-based soup, creamy broccoli soup

Find it online: https://miarosetti.com/vegan-cheesy-broccoli-soup-recipe/