Vegan Broccoli Cheddar Soup

This is about to be one of your new favorite meals! It’s creamy, cheesy, satisfying, and foolproof!

Before I switched to a vegan diet, I was at Panera eating their broccoli cheddar soup once a month, if not more. It’s cheesy broccoli heaven in a bread bowl! This is my take on that soup, and trust me, it satisfies the same way the Panera version used to! It’s creamy, cheesy, the veggies come out perfectly tender, and it’s so easy to make. It’s also very economical, and I always have the ingredients on hand.

Ingredients:

• 1 large head of broccoli
• 4 cups vegetable broth
• 1 large russet potato
• 2 medium carrots
• 1 yellow onion
• 3 garlic cloves
• 2 tbsp vegan butter
• 3/4 cup raw, unsalted cashews
• 1/4 cup nutritional yeast
• 2 1/2 tbsp lemon juice
• 1 tbsp dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper
• optional: 1/4 cup vegan cheese sauce

Method:

• Mince the onion and garlic. Dice the potato.
• Chop the broccoli. You’ll want to save about 1 1/2 cups of florets to add at the end, so set those aside.
• Mince one carrot and slice or shred the other. The shredded carrot will be added with the broccoli florets at the end, so set that aside as well.
• In a large stockpot, heat the vegan butter. Add the onion, garlic, the diced carrot, and the broccoli (minus what you set aside). Sauté for 10 minutes on low heat.
• Add the broth, potato, and cashews. Cover and simmer for 10 minutes.

• Carefully transfer to a blender. Add nutritional yeast, dijon mustard, and lemon juice, and blend until smooth. Taste and adjust seasonings as needed (add the vegan cheese sauce now, if using).
• Transfer back into the pot, add the remaining broccoli and carrots, and let simmer for another 5-10 minutes. Season with salt & pepper. Enjoy & share!

Vegan Broccoli Cheddar Soup

This soup is creamy, cheesy, savory, and easy to make!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course, Soup

Servings 6

Calories 270 kcal

Ingredients

  

1x2x3x

• 1 large head of broccoli
• 4 cups low sodium vegetable broth
• 1 large russet potato
• 2 medium carrots
• 1 yellow onion
• 3 cloves garlic
• 2 tbsp vegan butter
• 3/4 cup cashews raw, unsalted
• 1/4 cup nutritional yeast
• 2 1/2 tbsp lemon juice
• 1 tbsp dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegan cheese sauce

Instructions

 

• Prep the veggies: Mince the onion and garlic. Peel and dice the potato. Chop the broccoli, setting about 1 1/2 cups of florets aside (will be added at the end). Dice one carrot, shred or slice the other (the shredded one will be added at the end).
• In a large stockpot, heat the vegan butter. Add the onion, garlic, the diced carrot, and the broccoli (minus what you set aside). Sauté for 10 minutes on low heat.
• Add the broth, potato, and cashews. Cover and simmer for 10 minutes.
• Carefully transfer to a blender. Add nutritional yeast, dijon mustard, and lemon juice, and blend until smooth. Taste and adjust seasonings as needed (add the vegan cheese sauce now, if using).
• Transfer back into the pot, add the remaining broccoli and carrots, and let simmer for another 5-10 minutes. Season with salt & pepper. Enjoy!

Nutrition

Calories: 270kcalCarbohydrates: 32gProtein: 11gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gSodium: 228mgPotassium: 830mgFiber: 7gSugar: 6gVitamin A: 4210IUVitamin C: 99mgCalcium: 78mgIron: 3mg

Tried this recipe?Let us know how it was!