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Vegan Broccoli Cheddar Soup

This creamy vegan broccoli cheddar soup uses blended cashews and nutritional yeast to mimic the richness of traditional cheese, resulting in a velvety, comforting dish. Tender, slightly caramelized broccoli adds natural sweetness and vibrant color, with a smooth, cheesy texture that makes it ideal for cozy days. The soup is finished with fresh herbs and optional heat, making it both indulgent and wholesome.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large onion roughly chopped
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 cup raw cashews soaked in hot water for 15 minutes, drained
  • 4 cups vegetable broth preferably homemade or low sodium
  • 3 cups broccoli florets fresh or frozen, drained well
  • 1/4 cup nutritional yeast optional, for cheesy flavor
  • 1/2 teaspoon smoked paprika optional, for warmth
  • 1 tablespoon arrowroot starch dissolved in 2 tbsp cold water
  • Fresh herbs (parsley or chives) for garnish
  • to taste Salt and pepper adjust before serving

Equipment

  • Large heavy-bottomed pot
  • Blender
  • Whisk
  • sharp knife

Method
 

  1. Heat the olive oil in a large pot over medium heat until shimmering. Add the chopped onion and minced garlic, sautéing for about 5-7 minutes until the onion becomes translucent and fragrant, filling your kitchen with a sweet aroma.
  2. Add the drained cashews and pour in the vegetable broth. Bring the mixture to a gentle simmer, then stir in the broccoli florets. Cook for 10-12 minutes until the broccoli is tender and vibrant green, and the broth is slightly reduced.
  3. While the broccoli cooks, transfer the soaked cashews to a blender. Add the nutritional yeast and smoked paprika. Pour in about 1 cup of hot broth from the pot and blend until completely smooth, about 1 minute, creating a rich, cheesy sauce.
  4. Pour the cashew sauce back into the pot with the broccoli. Stir well and cook over low heat for 5 minutes, allowing the flavors to meld and the soup to warm through. If the soup thickens, add a splash of hot broth to loosen it.
  5. Stir in the arrowroot slurry to thicken and give the soup a glossy, velvety finish. Cook for another 2 minutes until the soup thickens slightly and looks smooth and inviting.
  6. Taste and adjust seasoning with salt and pepper. If desired, squeeze in a little lemon juice to brighten the flavors. Remove from heat and let sit for a couple of minutes.
  7. Ladle the soup into bowls, garnishing with chopped fresh herbs for a pop of color and freshness. Serve hot, enjoying the rich, cheesy aroma and silky texture in every spoonful.

Notes

For an extra smoky flavor, sprinkle smoked paprika generously or add a dash of liquid smoke. To make it more filling, serve with crusty bread or a side salad.