Vegan Broccoli and Cheese Soup

Indulge in the comforting warmth of Vegan Broccoli and Cheese Soup, a plant-based twist on a classic favorite that’s as creamy as it is satisfying. Packed with nutrients from fresh broccoli, carrots, and celery, this wholesome soup gets its rich, cheesy flavor from a luscious cashew-based sauce blended with nutritional yeast, turmeric, and smoky paprika. Perfectly balanced with the addition of almond milk and a hint of lemon juice, this velvety soup is both hearty and dairy-free. Ready in just 45 minutes, it’s an easy and healthy dinner option that’s perfect for cozy family meals or weekday meal prep. Serve it piping hot with a sprinkle of nutritional yeast or crusty bread on the side for the ultimate plant-powered comfort food experience.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 cups broccoli florets
• 1 large carrot
• 1 celery stalk
• 1 medium yellow onion
• 3 large garlic cloves
• 4 cups vegetable broth
• 2 cups unsweetened almond milk
• 0.5 cup nutritional yeast
• 0.5 cup raw cashews
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

In a small bowl, soak the cashews in hot water for at least 15 minutes to soften them.

Step 2

Meanwhile, prepare the vegetables: chop the broccoli into small florets, dice the carrot, celery, and onion, and mince the garlic.

Step 3

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, cooking until they begin to soften, about 5 minutes.

Step 4

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Pour in the vegetable broth, bringing it to a gentle simmer. Add the broccoli florets and cover the pot, allowing them to cook until tender, about 10 minutes.

Step 6

While the broccoli is cooking, drain and rinse the soaked cashews. In a blender, combine the cashews with almond milk, nutritional yeast, lemon juice, turmeric, smoked paprika, salt, and black pepper. Blend until completely smooth, creating a creamy cashew cheese sauce.

Step 7

Once the broccoli is tender, add the cashew cheese sauce to the pot. Stir thoroughly to combine everything evenly.

Step 8

Using an immersion blender, blend the soup directly in the pot until smooth and creamy. If a traditional blender is preferred, allow the soup to cool slightly before transferring in batches to avoid overheating.

Step 9

Taste and adjust seasoning as needed, adding more salt or pepper to preference.

Step 10

Simmer the soup on low heat for an additional 5 minutes to meld the flavors. Serve hot, garnished with extra broccoli florets or a sprinkle of nutritional yeast if desired.

Nutrition Facts

Serving size	(2159.7g)

Amount per serving	% Daily Value*
Calories	1238.4

Total Fat 67.5g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 5092.5mg	0%
Total Carbohydrate 126.9g	0%
Dietary Fiber 30.2g	0%
Total Sugars 30.2g
Protein 51.4g	0%

Vitamin D 175.7IU	0%
Calcium 1269.2mg	0%
Iron 16.0mg	0%
Potassium 2996.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.0%

Protein: 15.6%

Carbs: 38.4%