If you’re searching for a comforting, creamy soup that’s entirely plant-based, you’ve found it. This vegan broccoli cheese soup is rich, flavorful, and packed with nutrients. The recipe uses wholesome ingredients like broccoli, cashews, and nutritional yeast to replicate the creamy texture and cheesy taste you’d expect from a traditional version. Let’s explore how to prepare this vegan delight step by step.
Why Choose Vegan Broccoli Cheese Soup?
This recipe caters to anyone seeking a healthier alternative to classic broccoli cheese soup. It’s dairy-free, yet offers the same creamy consistency and cheesy flavor. Plus, it’s suitable for those with dietary restrictions, such as vegans or those avoiding lactose.
Ingredients You’ll Need
To create this vegan broccoli cheese soup, gather the following ingredients:
- Broccoli (1 medium head, chopped into florets)
- Cashews (1/2 cup, soaked for at least 2 hours)
- Nutritional yeast (3 tablespoons, for cheesy flavor)
- Carrot (1 medium, peeled and chopped)
- Potato (1 medium, peeled and diced)
- Vegetable broth (4 cups)
- Onion (1 small, finely chopped)
- Garlic (2 cloves, minced)
- Coconut milk (1/2 cup, optional for extra creaminess)
- Olive oil (1 tablespoon)
- Salt and pepper (to taste)
- Smoked paprika (1/2 teaspoon, optional)
Step 1: Prepare the Cashews
Start by soaking the cashews in warm water for at least 2 hours. Soaking softens them, making it easier to blend into a creamy base. Once softened, drain and rinse the cashews before use.
Step 2: Cook the Vegetables
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing them until they become fragrant and slightly golden. Next, add the chopped carrot, potato, and broccoli florets, reserving a handful of broccoli for later. Stir to coat the vegetables evenly with the oil and aromatics.
Step 3: Simmer the Soup Base
Pour the vegetable broth into the pot, ensuring all the vegetables are covered. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes, or until the potatoes and carrots are tender.
Step 4: Blend Until Smooth
Transfer the cooked vegetables and broth to a high-speed blender. Add the soaked cashews, nutritional yeast, salt, and smoked paprika. Blend until the mixture becomes smooth and creamy. If it’s too thick, add a splash of vegetable broth to adjust the consistency.
Step 5: Add Coconut Milk and Broccoli
Return the blended soup to the pot and stir in the coconut milk, if using. Add the reserved broccoli florets and simmer the soup for an additional 5 minutes. This step gives the soup a bit of texture while infusing it with fresh flavors.
Step 6: Season and Serve
Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls, garnish with a sprinkle of nutritional yeast or smoked paprika, and serve warm. Pair it with crusty vegan bread for an even more satisfying meal.
Tips for Perfect Vegan Broccoli Cheese Soup
- Use Fresh Broccoli: Fresh broccoli ensures vibrant color and maximum nutrients. Frozen broccoli works in a pinch but may affect texture.
- Don’t Skip Nutritional Yeast: This ingredient is key to achieving the cheesy flavor in this dairy-free soup.
- Customize the Texture: For a chunkier soup, blend only half the soup and leave the rest as is.
- Add Spices: A pinch of cayenne or turmeric can enhance the soup’s flavor profile.
- Prep in Advance: Soak cashews overnight if possible to save time during preparation.
Why This Recipe Stands Out
This vegan broccoli cheese soup isn’t just delicious; it’s also packed with nutrients. Broccoli offers fiber, vitamins, and antioxidants, while cashews provide healthy fats and a creamy base. Nutritional yeast adds a cheesy flavor without the dairy, making this soup both indulgent and wholesome.
FAQs :-
1. Can I make this vegan broccoli cheese soup without cashews?
Yes, you can substitute cashews with sunflower seeds, silken tofu, or even boiled potatoes for a nut-free creamy base.
2. What can I use instead of nutritional yeast for the cheesy flavor?
If you don’t have nutritional yeast, try adding a small amount of miso paste or blending in cooked carrots for a slight umami flavor.
3. Is this soup suitable for freezing?
Absolutely! This soup freezes well. Allow it to cool completely, then store it in an airtight container for up to 3 months. Reheat gently on the stove, adding a splash of broth if needed.
4. Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this recipe. However, fresh broccoli will give the soup a brighter color and flavor.
5. How can I make this soup spicier?
To add some heat, include a pinch of cayenne pepper, red chili flakes, or a dash of hot sauce while cooking.
6. Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as it uses no wheat-based thickeners or ingredients. Just ensure your vegetable broth is labeled gluten-free.
7. What can I serve with this soup?
Pair it with crusty vegan bread, a side salad, or roasted vegetables for a hearty and complete meal.
8. How long does this soup stay fresh in the fridge?
Stored in an airtight container, this soup will stay fresh in the refrigerator for up to 4 days.
9. Can I make this soup oil-free?
Yes, simply sauté the vegetables in a bit of vegetable broth instead of oil to make the soup oil-free.
10. Can I adjust the soup’s thickness?
Of course! For a thicker soup, reduce the amount of broth. If you prefer a thinner consistency, add more broth or plant-based milk while blending.
Thank You Note
Thank you so much for taking the time to read my blog post on Vegan Broccoli Cheese Soup! Your support and interest mean the world to me. I hope this recipe inspires you to create a cozy and delicious meal that you can share with your loved ones. If you try it out, I’d love to hear your feedback or see your creations—feel free to leave a comment or tag me on social media. Happy cooking, and thank you for being part of this journey! 🌱✨