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Best Vegan Broccoli Cheese Soup
Rich and velvety smooth, this broccoli cheese soup tastes better and comes together in less time than the original. Although it's plant-based, no one will guess thanks to the clever use of creamy raw cashews and umami-packed nutritional yeast. Top it off with fragrant garlic and seed oil for a crisp, flavorful topping that's a nutritious alternative to croutons.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 servings
Calories: 430 kcal
Course:
Soup
Cuisine:
American
Ingredients
for soup
- 1 tablespoon olive oil
- 170 grams onion (1 small onion, finely minced)
- 400 grams broccoli (1 head)
- 3 cups vegetable stock
- 70 grams raw cashews (½ cup)
- 2 tablespoons nutritional yeast
- ¾ teaspoon salt
for garlic seed oil
- ¼ cup olive oil
- 7 grams garlic (1 large clove, finely minced)
- 30 grams walnuts (¼ cup)
- 30 grams pumpkin seeds (¼ cup)
- 1 tablespoon chia seeds
- 1 teaspoon nigella seeds
- pinch salt
Instructions
- Separate the florets of broccoli and finely chop them. Trim away any stringy skin from the stalk and finely chop. Alternatively, you can separate the florets, trim and slice the stalk and pulse the broccoli in a food processor until chopped.
- Heat 1 tablespoon of olive oil in a pot over medium-heat and then saute the onions until they are very fragrant and just starting to turn brown. Don't caramelize them all the way or your soup will turn brown.
- Add the broccoli and saute until bright green, about 2 minutes.
- Add the vegetable stock, raw cashew nuts, nutritional yeast, and salt and bring the soup to a boil over high heat. Cook for 3 minutes.
- Transfer the soup to a blender and puree until smooth.
- To make the garlic seed oil, add the olive oil and garlic to a small frying pan and fry until the garlic is light brown.
- Add the walnuts, pumpkin seeds, chia seeds, and nigella seeds and season with a pinch of salt.
- Toast the nuts and seeds until fragrant and just starting to brown (about 1-2 minutes). Be careful not to burn the smaller seeds.
- To serve the broccoli cheese soup, reheat it and ladle it into bowls. Top with a smattering of nuts, seeds, and oil.
Cup of Yum
Nutrition Information
Calories
430kcal
(22%)
Carbohydrates
23g
(8%)
Protein
12g
(24%)
Fat
34g
(52%)
Saturated Fat
4g
(20%)
Sodium
1180mg
(49%)
Potassium
683mg
(20%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
1000IU
(20%)
Vitamin C
92.9mg
(103%)
Calcium
101mg
(10%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 430
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 23g | 8% |
| Protein | 12g | 24% |
| Fat | 34g | 52% |
| Saturated Fat | 4g | 20% |
| Sodium | 1180mg | 49% |
| Potassium | 683mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 1000IU | 20% |
| Vitamin C | 92.9mg | 103% |
| Calcium | 101mg | 10% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.