Vegan Broccoli Cheddar Soup (No Cashews)
This delicious vegan broccoli cheddar soup has vegan cheese and nutritional yeast for the best texture and flavor.
Servings: 5 servings
Calories: 618kcal
Cost: 9
Ingredients
- 57 grams vegan butter or 4 tablespoon olive oil
- 2 medium yellow onions, red onions or shallots can be used instead
- 4 garlic cloves
- 4 tablespoon AP flour, use gluten-free flour if needed
- 4 cups vegetable stock use water and a bouillon cube if you don't have stock
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper (adjust to taste)
- 4 cups broccoli florets
- 1 large or 2 small carrots
- 480 grams vegan milk or cream
- 200 grams vegan cheddar cheese, optional
- 4 tablespoon nutritional yeast for the cheesy flavor
Instructions
- First, you need to julienne or shred the carrots to save time later on. If you don't have a special peeler to julienne the carrots quickly, take the other route and shred them with a fine or medium-sized shredder instead. Set aside until called for.1 large or 2 small carrots
- Then chop the broccoli into small florets and cut off the stem. Broccoli stems can be used in other recipes!Make the florets bite-size and measure about 4 full heaping cups.4 cups broccoli florets
- Preheat a Dutch oven or another heavy-bottomed on the stove over medium heat. Add vegan butter or olive oil and melt it stirring occasionally to prevent burning.57 grams vegan butter
- Chop the onion finely and add to the pot. Saute over medium heat for about 4-5 minutes stirring occasionally.Mince the garlic and add it to the onions. Cook for another 1-2 minutes.2 medium yellow onions,, 4 garlic cloves
- Finally, add the flour and whisk or stir it in to incorporate evenly.4 tablespoon AP flour,
- Once the onions and garlic are evenly coated in flour, add the vegetable stock, broccoli florets, and carrots.Stir the veggies and bring them to a boil. Turn the heat down and let the soup simmer for 10 minutes with the lid on. Stir every 3 minutes to prevent sticking and burning. Add about 1 teaspoon of salt and ½ teaspoon of pepper (adjust to taste).4 cups vegetable stock, 1 teaspoon salt (adjust to taste), ½ teaspoon black pepper (adjust to taste)
- Then, add the plant-based milk or cream and stir to incorporate.480 grams vegan milk or cream
- Stir in vegan cheese a handful at a time. Add nutritional yeast and mix it in.Simmer the soup for another minute and take it off the heat. Serve with croutons or homemade crusty bread for dunking! Enjoy!200 grams vegan cheddar cheese,, 4 tablespoon nutritional yeast
Notes
Top tip:
Older broccolis can have a bitter flavor. To get rid of bitterness, simply blanch the florets in boiling water for 60 seconds and rinse, then proceed with the recipe!
Why use a Dutch oven?
You have less risk of burning the food if using a Dutch oven or another heavy-bottomed pot (1cm/0.4in).
Another tip:
Keep adding salt throughout the cooking instead of adding it all at once at the end. This will allow the salt to incorporate better and create a richer savory flavor.
How to blend the soup:
If you want your soup to be creamier, use an immersion blender to slightly blend the soup (don't go all the way).
You can also take part of the soup out and blend the rest in a traditional blender, then add them together again.
To make the cream of broccoli cheddar soup simply blend the whole soup until very smooth and no chunks are left!
You can store this broccoli soup in the refrigerator in an air-tight container for up to 3 days. It might thicken in the fridge, so add some extra stock or water to thin it out again when you reheat.
To freeze:
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- Ladle the soup into the freezer bags or air-tight freeze-friendly containers about ⅔ of the way;
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- Label the bags/containers with the date and lay flat on the freezer shelf.
Nutrition
Serving: 3cups | Calories: 618kcal | Carbohydrates: 37g | Protein: 11g | Fat: 50g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Sodium: 1731mg | Potassium: 794mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3697IU | Vitamin C: 72mg | Calcium: 95mg | Iron: 4mg
