Imagine a soup so rich, so creamy, and so incredibly delicious that you won't believe it's completely dairy-free and vegan! This Easy Vegan Broccoli Cheddar Soup is about to revolutionize your comfort food game, proving that plant-based eating can be absolutely mouthwatering. Whether you're a committed vegan, trying to eat more plant-based meals, or simply looking for a soul-warming dish that doesn't compromise on flavor, this recipe is your ultimate culinary solution.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 4 cups broccoli florets
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup cashew cream
- 1 cup nutritional yeast
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Chop the onion and mince the garlic. Rinse and cut the broccoli into florets, ensuring they are bite-sized for even cooking.
- In a large pot, heat a splash of water or vegetable broth over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Once the garlic is fragrant, add the broccoli florets to the pot. Pour in the vegetable broth, ensuring the broccoli is fully submerged. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 10 minutes, or until the broccoli is tender.
- After the broccoli has cooked, remove the pot from the heat. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blending until smooth.
- Return the blended soup to the pot (if using a regular blender) and stir in the cashew cream and nutritional yeast. Mix well until everything is combined and creamy.
- Season the soup with salt and pepper to taste. If the soup is too thick for your liking, you can add more vegetable broth to reach your desired consistency.
- Allow the soup to simmer for an additional 5 minutes on low heat to warm through and meld the flavors.
- Once ready, ladle the soup into bowls and serve hot. Enjoy your delicious and creamy Easy Vegan Broccoli Cheddar Soup!
Tips
- Cashew Cream Magic: For the creamiest results, soak your cashews overnight or for at least 4 hours before blending to ensure a super smooth texture.
- Nutritional Yeast Hack: The key to that cheesy flavor is high-quality nutritional yeast. Don't skimp on this ingredient – it's what gives the soup its signature cheddar-like taste.
- Texture Matters: For a chunkier soup, reserve some broccoli florets before blending and add them back in after blending for extra texture.
- Consistency is King: If the soup is too thick, gradually add more vegetable broth. If it's too thin, let it simmer uncovered to reduce and thicken.
- Flavor Boosters: Consider adding a splash of tamari or a pinch of smoked paprika to enhance the depth of flavor.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to make it in advance. It stores beautifully in the refrigerator for 3-4 days.
- Garnish Options: Top with some extra nutritional yeast, fresh cracked black pepper, or a sprinkle of vegan cheese for an extra luxurious touch.
Nutrition Facts
Calories: 166kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
