Let me tell you, there’s just something magical about a warm bowl of soup on a chilly day, and my vegan broccoli cheese soup is pure comfort in a bowl! I remember the first time I made this recipe; I was trying to impress some friends who were visiting, and honestly, it turned out to be a crowd favorite! The creamy texture paired with the cheesy flavor (thanks to nutritional yeast) makes it feel indulgent, even though it’s completely plant-based. Plus, it’s loaded with wholesome broccoli, which means you can feel good about every spoonful. Trust me, this soup is not just a meal; it’s a hug in a bowl that will warm your heart and soul!

Ingredients List

4 cups broccoli florets (fresh or frozen, chopped into bite-sized pieces)
1 medium onion, diced (this adds a lovely sweetness)
2 cloves garlic, minced (for that aromatic kick!)
1 medium carrot, diced (it adds a nice color and flavor)
4 cups vegetable broth (homemade or store-bought for ease)
1 cup cashews, soaked (to create that creamy base, soak for at least 2 hours)
1/4 cup nutritional yeast (this is the secret ingredient for that cheesy flavor!)
1 teaspoon turmeric (for a warm golden hue and earthy flavor)
Salt to taste (always adjust to your preference)
Pepper to taste (a little kick goes a long way)

How to Prepare Vegan Broccoli Cheese Soup

Start by heating a large pot over medium heat. Add a splash of water or a drizzle of olive oil (if you’re not oil-free) and toss in the diced onion and minced garlic. Sauté for about 3–4 minutes until they’re translucent and fragrant. Wow, you’ll love that aroma!
Next, add the diced carrot and broccoli florets to the pot. Stir everything together and cook for an additional 3–5 minutes. This helps to bring out the flavors of the veggies.
Now, pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 10–15 minutes until the broccoli is tender. You want it just right—soft but not mushy!
While the soup is simmering, grab your soaked cashews, nutritional yeast, and turmeric. Blend them together in a high-speed blender until super smooth. This will give you that creamy, cheesy goodness that makes this soup so special.
Once the broccoli is tender, carefully add the cashew mixture to the pot. Stir well to combine everything, and let it heat through for another 2–3 minutes. Season with salt and pepper to taste, adjusting as needed.
And voilà! Your creamy vegan broccoli cheese soup is ready to be devoured. Serve it hot with some crusty bread or a sprinkle of extra nutritional yeast on top for that cheesy touch!

Nutritional Information

Now, let’s talk about the numbers! This vegan broccoli cheese soup is not only delicious but also surprisingly nutritious. Here’s the estimated nutritional breakdown per serving (about 1 cup):

Calories: 250
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Sugar: 2g
Fiber: 6g
Protein: 8g
Sodium: 450mg
Cholesterol: 0mg

Keep in mind, these values are estimates and can vary based on the specific brands and ingredients you use. But overall, this soup is a hearty, wholesome choice that won’t weigh you down!

Why You’ll Love This Recipe

Quick and easy to make—perfect for busy weeknights!
Rich and creamy texture that satisfies like traditional cheese soup.
Loaded with healthy veggies, making it a nutritious choice.
Totally plant-based, so it’s suitable for everyone, including vegans!
Highly customizable—add your favorite herbs or spices for a twist.
Leftovers taste even better the next day, so you can enjoy it again!
Comforting and warm, it’s like a hug in a bowl on a chilly day.

Tips for Success

If you want to take your vegan broccoli cheese soup to the next level, here are a few pro tips! First, make sure to soak your cashews long enough—at least 2 hours helps create that velvety texture. If you like a chunkier soup, reserve some broccoli florets before blending and stir them back in afterward. For an even richer flavor, try roasting the broccoli and carrots before adding them to the pot. And don’t forget to taste as you season—everyone’s taste buds are different, so adjust the salt and pepper to your liking! Enjoy the process!

Variations

If you’re feeling adventurous, there are so many fun ways to mix up your vegan broccoli cheese soup! For a little zing, try adding a splash of lemon juice or some zest to brighten the flavors. You can also throw in some sautéed mushrooms or spinach for an extra punch of nutrition. If you love spices, a pinch of cayenne or smoked paprika can add a delightful kick! Feeling cheesy? Add more nutritional yeast or even a sprinkle of vegan cheese on top before serving. And for a heartier version, toss in some cooked quinoa or lentils. The possibilities are endless!

Storage & Reheating Instructions

Got leftovers? No problem! Simply let your vegan broccoli cheese soup cool completely before transferring it to an airtight container. It’ll keep well in the fridge for up to 4 days, so you can savor it later. If you want to store it for longer, you can freeze it for up to 2 months! Just make sure to leave a little space in the container, as it may expand when frozen.

When you’re ready to enjoy it again, simply thaw it in the fridge overnight and reheat gently on the stovetop over low heat. Stir occasionally, and feel free to add a splash of vegetable broth to loosen it up if it’s too thick. Enjoy your comforting bowl of soup!

FAQ Section

Can I make this vegan broccoli cheese soup ahead of time?
Absolutely! This soup is perfect for meal prep. Just make it a day or two in advance, let it cool, and store it in the fridge. The flavors will meld beautifully, making it even more delicious!

Can I use frozen broccoli for this recipe?
Yes, frozen broccoli works great! Just add it directly to the pot without thawing. It may cook a little faster, so keep an eye on it while simmering.

Is there a nut-free option for the creaminess?
Definitely! If you’re looking for a nut-free alternative, try using silken tofu blended with the nutritional yeast and turmeric. It’ll give you that creamy texture without the nuts.

How can I thicken the soup if it’s too thin?
If your vegan broccoli cheese soup ends up thinner than you’d like, you can blend in more of the cooked broccoli or add a little cornstarch mixed with water. Just stir it in and let it simmer until thickened.

Can I add other vegetables to the soup?
Totally! Feel free to throw in other veggies like cauliflower, zucchini, or even some peas for added color and nutrition. Just adjust the cooking time as needed, so they’re tender and delicious!

Vegan Broccoli Cheese Soup: 5 Reasons to Love It

Author: Lisa
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegan

Print Recipe

Description

A creamy and comforting vegan broccoli cheese soup.

Instructions

In a pot, sauté onion and garlic until translucent.
Add carrot and broccoli, cook for a few minutes.
Pour in vegetable broth and bring to a boil.
Reduce heat and simmer until broccoli is tender.
Blend soaked cashews with nutritional yeast and turmeric until smooth.
Add the cashew mixture to the pot and stir well.
Season with salt and pepper, and heat through.

Notes

For a thicker soup, blend more of the broccoli.
Adjust seasoning based on your taste.
Serve hot with bread or crackers.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 2g
Sodium: 450mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg

Keywords: vegan broccoli cheese soup

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