Cheesy Broccoli Soup Vegan
Indulge in the comforting, velvety goodness of this Cheesy Broccoli Soup – a completely vegan twist on the classic favorite! This plant-based powerhouse combines wholesome broccoli, creamy cashews, and savory nutritional yeast to create a dairy-free "cheese" sauce that's rich, hearty, and satisfying. The addition of smoked paprika and a splash of lemon juice elevates the flavors, while fresh garlic and carrots add depth to every luscious spoonful. Perfect for a cozy family dinner or a light lunch, this soup is ready in just 40 minutes and pairs wonderfully with crusty bread or a crisp side salad. Whether you're vegan or simply looking for a healthier alternative, this recipe will quickly become a staple in your meal rotation.
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 1 medium Yellow onion
- 1 medium Carrot
- 3 Garlic cloves
- 1 cup Raw cashews
- 4 cups Vegetable broth
- 1 cup Unsweetened plant-based milk (e.g., almond or oat milk)
- 0.3333 cup Nutritional yeast
- 1 tablespoon Lemon juice
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
- 2 cups Water (for soaking cashews)
Instructions
Place the raw cashews in a bowl and cover with 2 cups of warm water. Let them soak for at least 20 minutes or until softened. This helps create a creamy texture for the cheese sauce.
While the cashews are soaking, chop the broccoli florets into bite-sized pieces, dice the onion, and slice the carrot into thin rounds. Mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrot, and minced garlic. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add the broccoli florets and the vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 10–15 minutes, or until the broccoli is tender.
While the broccoli is cooking, drain and rinse the soaked cashews. Place the cashews in a blender along with the unsweetened plant-based milk, nutritional yeast, lemon juice, smoked paprika, salt, and ground black pepper. Blend on high speed until the mixture is completely smooth and creamy. This will be your vegan 'cheese' sauce.
Once the broccoli is tender, carefully transfer about half of the soup (including both liquid and vegetables) to the blender with the cheese sauce. Blend until smooth.
Pour the blended mixture back into the pot with the rest of the soup. Stir well to combine and adjust the seasoning to taste, adding more salt or pepper if needed.
Let the soup simmer for an additional 5 minutes over low heat to allow the flavors to meld together.
Serve the soup hot, garnished with a sprinkle of nutritional yeast or smoked paprika, if desired. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1130 mg | 49% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 8.5 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 194 mg | 15% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 917 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
