Vegan Broccoli Cheese Soup
This Vegan Broccoli Cheddar Soup is creamy, cheesy, and downright addictive, all without a drop of dairy. It’s loaded with veggies and blended to silky perfection; it’s pure comfort food in a bowl.
Ingredients
For the Soup
- 1 drizzle olive oil
- ½ medium onion
- 3 cloves garlic
- 1 large russet potato 250 g
- 1 large sweet potato 400 g
- ½ cup raw cashews 70 g
- ½ cup nutritional yeast I used a nutritional yeast based cheesy vegan "parmesan" from the brand The Farmer Foodie
- 4 ½ cups vegetable broth
- 4-5 heaping cups broccoli florets
- 2 large carrots grated
- Juice of 1 lemon
- Salt to taste I added 1 tsp
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon turmeric
Crispy Chickpeas
- 1 can of chickpeas drained
- Olive oil
- Paprika
- Salt and pepper
Instructions
- To a pot over medium heat, drizzle olive oil. Then add the onion, garlic, chopped russet, and sweet potatoes. Cover and cook for 4-5 minutes.
- Add the vegetable broth, cashews, and nutritional yeast. Stir, cover with the lid, and cook for 15-20 minutes, until the potatoes are fork tender.
- Use a blender or immersion blender to blend everything until you get a very smooth and creamy soup. Add your broccoli florets and grated carrots. Stir them in and cook for another 10-15 minutes, until the broccoli is also fork tender. Add the lemon juice and spices and stir them in.
- While the soup is finishing up, drain the chickpeas from the water. Add them to a baking sheet, and drizzle olive oil, paprika, salt, and pepper. Air fry at 400°F for 20 minutes, taking them out halfway and flipping them so they are crispy on both sides. You can also bake in the oven, but you will need to cook them for a little longer until they are crispy.Note: the crispy chickpeas are totally optional, but they add a perfect crunch to the recipe and some added protein!
- Serve the soup, add the crispy chickpeas on top, and enjoy with some crispy bread!
Notes
- Soak cashews if needed: If you don’t have a high-speed blender, soak the cashews in hot water for 10–15 minutes first. It’ll help the soup blend up ultra-smooth and creamy.
- Customize your cheesy flavor: Nutritional yeast gives this soup its “cheddar” flavor. I like to add a Parmesan nutritional yeast, but you can use your favorite brand and flavor.
- Adjust the texture: If you like it thinner, stir in extra broth after blending. Want more chunks? Blend only half and leave the rest hearty.
Nutrition
Calories: 390kcalCarbohydrates: 65gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 1414mgPotassium: 1214mgFiber: 12gSugar: 10gVitamin A: 18682IUVitamin C: 20mgCalcium: 104mgIron: 4mg
Tried this recipe?Let us know how it was!