Vegan Broccoli Cheddar Soup
This vegan broccoli cheddar soup is packed full of flavors, perfect for the fall and winter! As an added bonus, this soup is incredibly affordable and easy to make.
Soup is a perfect dish to help you transition from warm sunny days to cold, rainy autumn weather. This creamy vegan broccoli cheddar soup is one of my favorite recipes to make in the fall. It will warm you right up, inside and out!
Table of Contents
Why You’ll Love This Recipe
- When it’s cold outside, soup is a superior choice. And this vegan cheddar soup will absolutely blow your mind!
- It’s SO EASY to make! Even if you’re not very confident in the kitchen, making this soup will feel like a breeze.
- Talk about value for money! Using common veggies and a few spices, you can make enough lunch to feed you all week.
- If you struggle to eat your veggies, this vegan broccoli cheddar soup will convert you! This soup features four different veggies, along with sunflower seeds and spices, which means it has everything you need for a satisfying meal, and it tastes amazing!
- The use of miso paste adds some depth of flavor, as well as stimulating digestion. It also features turmeric, which is known for its beneficial effect on the gut.
Hack It!
- You can always add more greens to this vegan broccoli cheddar soup. If you have some spinach, kale, or basil in the back of the fridge, it’s time to get scrappy!
- You can use store-bought vegetable broth, or try this recipe with this amazing vegan chicken broth.
Other Recipes You’ll Love
- Vegan Tortellini Soup
- Roasted Garlic Tomato Soup
- Vegan Butternut Squash Soup
- Hidden White Bean Tomato Soup
- Dill Pickle Chip Soup
If you love soups, you should know that there is an entire chapter dedicated to soups and stews in the PlantYou Cookbook. The book features 140+ delicious vegan recipes, all aimed at making your life easier and more vibrant!
The Recipe: Vegan Broccoli Cheddar Soup
A comforting soup recipe, perfect for the winter and fall.
Ingredients
- 3 tbsp vegetable broth, use water or oil if preferred
- 1 red onion, diced
- 1 carrot, roughly chopped
- 2 Yukon gold potatoes, medium, roughly chopped
- 3 cloves garlic, minced
- 1 tsp salt
- 2 tsp paprika
- 4 ½ cups vegetable broth
- ½ cup raw cashews
- 1 head broccoli, broken into small florets
- ¼ cup nutritional yeast, optional
Instructions
- Combine the onion and garlic with 1 to 2 tablespoons of water or oil and saute over medium heat until softened, 3 to 5 minuets.
- Next add the carrot, potatoes, cashews, paprika and vegetable broth to the pot. Bring to a boil, then simmer covered, over low heat for 20 to 25 minutes, or until the potatoes are cooked though.
- Allow to cool until safe to handle. Use an immersion blender or transfer to a countertop blender, like a Vitamix, and puree until smooth.
- Pour back into the pot and add the broccoli florets to the soup. Add the nutritional yeast at this time if using. Allow to simmer for an additional 8 to 2 minutes, or until the broccoli is cooked through. You can choose to reblend some of the soup to infuse the broccoli, or leave chunky!
Calories: 286.5kcal, Carbohydrates: 41.7g, Protein: 15.3g, Fat: 10.2g, Saturated Fat: 1.1g, Polyunsaturated Fat: 4.3g, Monounsaturated Fat: 3.2g, Sodium: 1503.2mg, Potassium: 1342.8mg, Fiber: 12g, Sugar: 12.9g, Vitamin A: 7418.9IU, Vitamin C: 278.7mg, Calcium: 189.3mg, Iron: 4mg