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Vegan Broccoli Cheddar Soup

This vegan broccoli cheddar soup features roasted broccoli blended with cashews and nutritional yeast to create a silky, cheesy base. The soup is thick, velvety, and vibrant green, with smoky undertones from roasting, perfect for cozy, chilly evenings. It’s a comforting, plant-based take on a childhood classic that’s both satisfying and wholesome.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head broccoli cut into florets
  • 2 tbsp olive oil divided
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 carrots carrots chopped
  • 4 cups vegetable broth
  • 1 cup cashews soaked 30 minutes and drained
  • 1/4 cup nutritional yeast
  • 1/2 tsp smoked paprika
  • 1 tbsp lemon juice optional, for brightness
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Large pot
  • Blender or immersion blender
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Preheat your oven to 200°C (400°F). Toss the broccoli florets with 1 tablespoon of olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 20-25 minutes until slightly charred and fragrant, then set aside to cool slightly.
  2. While the broccoli roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for about 5-7 minutes until the onion turns translucent and fragrant.
  3. Add the chopped carrots to the pot and cook for another 5 minutes until they start to soften. Then, incorporate the roasted broccoli chunks and cook for 2 more minutes to meld the flavors.
  4. Pour in the vegetable broth, bringing the mixture to a gentle simmer. Cook for about 10 minutes until the carrots are tender and the flavors have combined nicely.
  5. Meanwhile, drain and rinse the soaked cashews. In a blender, combine the cashews, nutritional yeast, smoked paprika, and 1/2 cup of water. Blend until completely smooth and creamy, about 1-2 minutes.
  6. Transfer about half of the cooked vegetable mixture to a blender and blend until smooth, or use an immersion blender directly in the pot for a silky texture. Return the blended soup to the pot and stir well.
  7. Pour the cashew cream into the soup, stirring constantly, and heat gently for 5 minutes. Avoid boiling to keep the soup smooth and velvety. Taste and adjust seasoning with salt, pepper, and a splash of lemon juice for brightness if desired.
  8. Once heated through and creamy, remove from heat. Serve hot, garnished with extra nutritional yeast or fresh herbs if you like. Enjoy the cozy, cheesy flavor of this plant-based soup!

Notes

Roasting the broccoli enhances smoky depth, and soaking cashews ensures a silky texture. Adjust seasoning at the end for perfect flavor balance.