Vegan Broccoli Cheddar Soup

5 from 23 votes

With tender broccoli florets, a rich and creamy texture, and zippy cheesy flavor, you'll never miss the dairy in this luscious vegan broccoli cheddar soup!

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Servings:

Calories: 377kcal

Author: Alissa Saenz

Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
4 cups vegetable broth
1 medium russet potato (about 12 ounces), peeled and cut into 1-inch pieces
1 medium carrot, chopped
½ cup raw cashews
1 cup unflavored and unsweetened non-dairy milk
¼ cup nutritional yeast flakes
2 tablespoons vinegar based hot sauce (such as Cholula)*, or to taste
3 tablespoons white miso paste
4 cups fresh broccoli florets (about 1 large crown)
Salt and pepper to taste
Fresh chives, for topping (optional)

US Customary - Metric

Instructions

Coat the bottom of a large pot with olive oil and place it over medium heat.
When the oil is hot, add the onion. Sweat the onion until soft and translucent, about 5 minutes, stirring frequently.
Add the garlic and cook it with the onion for about 1 minute, until very fragrant.
Add the vegetable broth and stir in the potato, carrot, and cashews. Raise the heat and bring the mixture to a boil. Lower the heat and allow the mixture to simmer, uncovered, until the carrot and potato are tender, about 20 minutes.
Working in batches if needed, carefully transfer the mixture to a food processor or blender and blend until smooth.
Return the mixture to the pot and stir in the milk, nutritional yeast, hot sauce, and miso paste, followed by the the broccoli.
Place the pot over medium-high heat and bring everything to a boil. Lower the heat and allow the soup to simmer until the broccoli is tender and the soup thickens up a bit, about 7 minutes.
Remove the pot from heat and season the soup with salt and pepper to taste.
Ladle into bowls and serve.

Notes

*Add a splash of vinegar instead for a heat-free version of this soup.

Nutrition