Vegan Broccoli Cheddar Soup
This soup is creamy, cheesy, savory, and easy to make!
Ingredients
- 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
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