Broccoli Cheese Soup Recipe Vegan Made Easy and Delicious

Nothing beats a warm, comforting bowl of broccoli cheese soup on a chilly day. But if you’re vegan or simply looking to reduce dairy, you might think you have to miss out on this classic comfort food.

Luckily, this vegan broccoli cheese soup recipe brings all the creamy, cheesy goodness without any animal products. Packed with fresh broccoli, wholesome plant-based milk, and a rich, cheesy flavor from nutritional yeast and cashews, this soup is both nourishing and delicious.

It’s perfect as a hearty lunch or a starter for dinner, and it’s easy enough to whip up on a busy weeknight.

Whether you’re new to vegan cooking or a seasoned pro, this recipe will show you how to make a luscious, velvety soup that everyone will love. Plus, it’s gluten-free and can be made oil-free if you prefer.

So grab your blender and let’s dive into making the best vegan broccoli cheese soup you’ve ever tasted!

Why You’ll Love This Recipe

This vegan broccoli cheese soup is a game changer for anyone craving a creamy, cheesy soup without dairy. It’s:

• Rich and creamy thanks to cashews and plant-based milk.
• Full of flavor with nutritional yeast, garlic, and onion providing that cheesy, savory depth.
• Healthy and nutritious with a generous amount of broccoli, loaded with vitamins and fiber.
• Quick and easy to make with simple ingredients you likely have on hand.
• Customizable to your taste and dietary needs.

Plus, it reheats beautifully, making it great for meal prep or leftovers. This soup proves that vegan doesn’t mean compromising on taste or comfort.

Ingredients

• 4 cups fresh broccoli florets (about 1 large head)
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 large carrot, peeled and diced
• 1/2 cup raw cashews, soaked in hot water for 15 minutes
• 4 cups vegetable broth
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil (optional, can substitute with water or broth)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• Red pepper flakes (optional, for a bit of heat)

Equipment

• Large pot or Dutch oven
• Blender or immersion blender
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Small bowl (for soaking cashews)

Instructions

1. Prepare the cashews: Place the raw cashews in a small bowl and cover with hot water. Let them soak for about 15 minutes to soften. Drain and set aside.
2. Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent and fragrant. Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
3. Add the veggies: Stir in the diced carrot and broccoli florets. Cook for 2-3 minutes to slightly soften the vegetables.
4. Add liquids and simmer: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until the broccoli and carrots are tender.
5. Blend the soup: Using an immersion blender, blend the soup directly in the pot until mostly smooth but still slightly chunky. Alternatively, transfer the soup in batches to a high-speed blender.
6. Add cashews and seasonings: Add the soaked cashews, almond milk, nutritional yeast, lemon juice, Dijon mustard, smoked paprika, salt, and pepper. Blend again until the soup is creamy and smooth. If using a pot, combine blended cashew mixture back into the pot and stir well.
7. Adjust the consistency: If the soup is too thick, add more almond milk or vegetable broth until you reach your desired consistency.
8. Final seasoning: Taste and adjust salt, pepper, and add red pepper flakes if you like a bit of heat. Heat the soup gently over low heat until warm.
9. Serve: Ladle into bowls and garnish with extra broccoli florets, a sprinkle of nutritional yeast, or fresh herbs if desired. Enjoy warm!

Tips & Variations

“Soaking the cashews is key for a creamy texture without any grit.”

• Nut-free option: Substitute cashews with cooked white beans or silken tofu for creaminess.
• Make it oil-free: Skip the olive oil and sauté the onions in a splash of broth instead.
• Add more veggies: Try adding cauliflower or potatoes for extra body and nutrition.
• Spice it up: Add a pinch of nutmeg or cayenne for warm, spicy notes.
• For a thicker soup: Add a tablespoon of flour or cornstarch mixed with water during cooking.
• Garnishes: Toasted pumpkin seeds or crispy chickpeas add a wonderful crunch.

Nutrition Facts

Serving Suggestions

This soup pairs wonderfully with a crusty loaf of vegan bread or garlic toast for dipping. For a light meal, serve alongside a fresh green salad with lemon vinaigrette.

It also makes a great starter for a holiday or dinner party.

For a heartier option, add some cooked quinoa or chickpeas into the soup before serving. You can also top it with vegan sour cream or shredded vegan cheese for an extra indulgent touch.

If you love this recipe, be sure to check out other comforting dishes like our Lemon Ricotta Pasta With Arugula Recipe and the delicious Lion’S Mane Mushroom Crumble Recipes for more plant-based inspiration.

For something lighter, the Low Fodmap Appetizer Recipes are a great place to start.

Conclusion

This vegan broccoli cheese soup is a testament to how plant-based cooking can be both nourishing and indulgent. With simple ingredients and straightforward steps, you can create a velvety, flavorful soup that satisfies your comfort food cravings without any dairy or animal products.

It’s an ideal recipe for busy weeknights, meal prep, or cozy weekends at home. Plus, it’s versatile enough to tweak according to your taste buds or dietary needs.

With its rich texture and cheesy flavor, you’ll find yourself reaching for this soup again and again. Give it a try, and enjoy the comforting warmth of a classic made entirely vegan!

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