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Spoon taking vegan broccoli cheddar soup from a bowl.
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5 from 1 vote

Vegan Broccoli Cheddar Soup

Enjoy this easy vegan broccoli cheddar soup, ready in just 30 minutes! Made in one pot with simple ingredients for a creamy, rich, and cheesy comfort meal that’s perfect for any day of the week, all without the dairy.
Prep Time5 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 338kcal
Author: Iosune Robles

Ingredients

  • 2 tablespoons olive oil or vegan butter
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 2 cups potatoes I used Yukon Gold potatoes, peeled and chopped
  • 1 cup carrots peeled and chopped
  • ½ cup raw cashews
  • 5 cups vegetable broth
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup nutritional yeast
  • 4 cups broccoli florets chopped
  • 2 cups vegan shredded cheddar cheese I used Violife, optional
US Customary - Metric

Instructions

  • Sauté onion and garlic: Heat the olive oil or vegan butter in a large pot over medium heat. Add the onion and garlic, and cook until soft, about 3-5 minutes.
    Sautéed garlic and onion in a large pot.
  • Cook the vegetables: Add the potatoes, carrots, cashews, broth, salt, and pepper. Bring to a boil, then reduce the heat and simmer until fork-tender, about 15-20 minutes.
    Cooked soup before blending and adding the broccoli and vegan cheese.
  • Blend the mixture: Transfer the mixture to a blender along with the nutritional yeast and blend until very smooth.
    Blended soup in a blender jar before adding the broccoli and vegan cheese.
  • Return to pot: Pour the blended mixture back into the pot. Stir in the broccoli florets and vegan cheddar cheese, if using, and mix well.
    Blended soup in a large pot with broccoli and vegan cheese before cooking.
  • Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer for 7-10 minutes or until the broccoli is tender and fully cooked. The cheese should be completely melted into the soup as well.
    Vegan broccoli cheddar soup in a large pot fully cooked.
  • Serve: Serve the soup into bowls and top with additional vegan cheddar cheese shreds, if desired.
    Vegan broccoli cheddar soup in a bowl garnished with bread and vegan cheddar cheese.

Notes

  • Store leftovers in an airtight container in the fridge for 3-4 days.
  • In case you want to freeze it, cool completely and transfer to a freezer-safe container. It can be frozen for up to 2-3 months.
  • Reheat the soup from the fridge by warming it on the stovetop over low heat, adding water or non-dairy milk to adjust consistency. You can also microwave, stirring every 30 seconds.
  • To reheat from the freezer, thaw the soup in the fridge overnight, then reheat on the stovetop or microwave. If you need to reheat directly from frozen, it will take longer.

Nutrition

Serving: 1serving | Calories: 338kcal | Carbohydrates: 37g | Protein: 9g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1586mg | Potassium: 735mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4361IU | Vitamin C: 71mg | Calcium: 83mg | Iron: 3mg