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Vegan Broccoli Cheddar Soup

A vegan broccoli cheddar soup that's wholesome, satisfying, and utterly delicious!

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6 Servings
Calories: 298 kcal
Course: Soup
Cuisine: American , Canadian

Ingredients

  • 1 yellow onion finely chopped
  • 1 large celery rib diced
  • 2 large carrots diced
  • 4 cups cauliflower florets approx. 1 small head
  • 1 pound yellow potatoes peeled & cut into 1-inch cubes (approx 3.5 cups cubed)
  • 2 cups cubed sweet potato approx. 1 medium potato
  • 4 cups low sodium vegetable broth
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon sea salt or to taste
  • 4 cups broccoli cut into bite size florets (fresh or frozen)
For the Vegan Cheddar Sauce
  • 1 cup raw cashews
  • ¾ cup water plus 1-2 tablespoons if needed
  • ⅓ cup nutritional yeast
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons tapioca starch or tapioca flour
  • 1 tablespoon White miso paste
  • 1 teaspoon yellow mustard
  • ½ teaspoon onion powder
  • ¼ teaspoon sea salt

Instructions

    Cup of Yum
  1. Add the onion, celery and carrots to a large pot with a tablespoon or two of water. Sauté over medium heat until softened, approx 5 minutes. Add more water if needed to prevent sticking.
  2. Then add the cauliflower, both potatoes, broth, and all the seasoning to the pot. Bring to a boil over high heat, then reduce to medium low. Cook until the vegetables are soft, approx 8-10 minutes.
  3. Meanwhile, in a separate pot or skillet, cover your broccoli with water and bring to a boil, then lower heat to simmer and cook until fork tender, approx 4-6 minutes. Drain and set aside.
  4. While the soup and broccoli are cooking, add all the cheddar sauce ingredients to your blender. Blend until smooth and set aside.
  5. Use an immersion blender to puree your pot of soup until smooth. Then stir in the cooked broccoli and the cheddar sauce and mix well. Enjoy.

Notes

  •  
  • Leftovers will keep refrigerated for 3-4 days, or frozen airtight for 3-4 months.
  • If you do not have a highspeed blender, soak your cashews in boiling hot water for 15-20 minutes and then drain. This will soften them, making them easier to blend.
  • Make sure there are no loose bits of cashews in the cheese sauce for the best texture. Process a little longer if needed to make it smooth.
  • Cook the broccoli separately. You may use a steamer, another pot, or a skillet, but separately is best. Once the soup is pureed, add the cooked broccoli florets to the pot.
  • Cut your broccoli into SMALL bite-size florets since these will remain whole, and not be pureed with the remaining ingredients.
  • Use a deep pot to avoid splashes when hand-blending your soup with an immersion blender.

Nutrition Information

Calories 298cal (15%) Carbohydrates 45g (15%) Protein 12g (24%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Sodium 646mg (27%) Potassium 1140mg (33%) Fiber 9g (36%) Sugar 8g (16%) Vitamin A 11013IU (220%) Vitamin C 94mg (104%) Calcium 89mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 298

% Daily Value*

Calories 298cal 15%
Carbohydrates 45g 15%
Protein 12g 24%
Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Sodium 646mg 27%
Potassium 1140mg 24%
Fiber 9g 36%
Sugar 8g 16%
Vitamin A 11013IU 220%
Vitamin C 94mg 104%
Calcium 89mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.