Vegan Broccoli Cheddar Soup

In my opinion, broccoli and cheddar make a magical duo. I remember first trying the combination when I was about 5 years old. I was at a friends house and my friend’s mom had melted cheddar cheese over steamed broccoli…my mind was blown! Then, in my teenage years came my obsession with Panera’s Broccoli Cheddar Soup (in a bread bowl, of course) and here we are today, when I rarely eat things that are loaded with cheese and cream, but missing my broccoli-cheddar flavor combo dearly. So, without further ado, present to you my Vegan Broccoli Cheddar Soup! I hope you enjoy it as much as I do. It is so thick, rich & creamy, but loaded with veggies and nutrients. What’s not to love?!

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Vegan Broccoli Cheddar Soup

(Serves 3-4)

Ingredients

• 2 large heads of broccoli (about 6 cups worth), roughly chopped
• 1 large yellow onion, chopped
• 2 large carrots, chopped
• 4 garlic cloves, minced
• 2 cups vegetable broth
• 2 cups unsweetened, plant-based milk
• 2 large yukon gold potatoes, diced
• ½ cup raw cashews
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 2 tablespoons nutritional yeast
• 2 teaspoons white wine vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon dried thyme
• ½ teaspoon dried dill

For serving:

• Your favorite, crusty bread
• Plant-based parmesan
• Squeeze of fresh lemon
• Fresh parsley

 

Order of Operations

1. Chop the onion, carrots, potatoes, and broccoli. Mince the garlic. Set aside.
2. In a large pot, heat ½ tablespoon of avocado oil over medium heat. Once hot, add the onions and carrots, sprinkle them with salt, and sauté until onions begin to soften, about 3-4 minutes.   
3. Add the garlic and continue to sauté for another minute, until fragrant.
4. Add 2 cups broth, 2 cups plant milk, and 1 teaspoon salt and bring the mixture to a boil. 
5. Once boiling, stir in the potatoes, broccoli, and ½ cup raw cashews, reduce heat to medium-low and let simmer until the veggies are very soft, about 7-9 minutes. Remove from heat. 
6. Use a slotted spoon to remove 3 cups of cooked broccoli florets, transfer to a cutting board and chop into small pieces.
7. Transfer the remaining soup mixture to a blender along with the following ingredients and blend until smooth. If the mixture is too thick, add more milk, a splash at a time. 
   • 2 tablespoons nutritional yeast
   • 2 teaspoons white wine vinegar
   • 1 teaspoon dijon mustard
   • 1 teaspoon thyme
   • ½ teaspoon dill
8. Return to the pot and stir in the chopped broccoli. Adjust seasoning to taste and heat thoroughly before serving with a slice of your favorite bread, and a sprinkle of plant-based parmesan, freshly ground black pepper, and/or fresh parsley.
9. ENJOY!

 

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Grocery Shopping Checklist for Vegan Broccoli Cheddar Soup

• • Broccoli, 2 large heads
  • Onion, 1 medium yellow
  • Carrots, 2 large
  • Garlic, 4 large cloves
  • Potatoes, 4 large yukon gold
  • Vegetable broth, 2 cups
  • Plant-based milk, 2 cups unsweetened
  • Cashews, ½ cup raw
  • Dijon mustard, 1 teaspoon
  • White wine vinegar, 2 teaspoons
  • Nutritional yeast, 1 tablespoon
  • Crusty bread, optional – for serving
  • Lemon, optional – for serving

 

Dried Herbs and Spices

• • Thyme
  • Dill
  • Salt
  • Pepper