There’s something inherently comforting about a warm bowl of vegan broccoli cheese soup, don’t you think? This creamy delight is not just cozy, but it’s also packed with nutrients that make it a guilt-free indulgence. I love how the rich texture, created from blended cashews, mimics the creaminess of traditional cheese soups, all while keeping it entirely plant-based! Plus, with vibrant broccoli florets dancing in a savory broth, you can feel good about what you’re eating. Whether you’re looking for a quick weeknight dinner or a nourishing lunch, this vegan broccoli cheese soup is sure to become your go-to recipe. Trust me, it’s as good for your taste buds as it is for your health!
Ingredients for Vegan Broccoli Cheese Soup
Gathering the right ingredients is key to making this creamy vegan broccoli cheese soup shine. Here’s what you’ll need:
- 4 cups broccoli florets (fresh is best, but frozen works too!)
- 1 medium onion, chopped (adds a sweet depth of flavor)
- 2 cloves garlic, minced (because garlic makes everything better!)
- 4 cups vegetable broth (homemade or store-bought, just ensure it’s flavorful)
- 1 cup cashews, soaked for at least 2 hours (this makes them super creamy)
- 1/4 cup nutritional yeast (for that cheesy, umami goodness)
- 1 teaspoon turmeric (for a lovely golden hue and health benefits)
- Salt to taste (always adjust to your liking)
- Pepper to taste (freshly cracked is my favorite!)
How to Prepare Vegan Broccoli Cheese Soup
Making this delicious vegan broccoli cheese soup is a breeze! Follow these simple steps for a creamy, dreamy bowl of goodness.
- Start by heating a large pot over medium heat. Add your chopped onions and minced garlic, and sauté them for about 5 minutes until they’re soft and fragrant. Oh, that aroma is heavenly!
- Next, toss in the broccoli florets and pour in the vegetable broth. Bring the mixture to a gentle boil. You’ll want to keep an eye on it so it doesn’t bubble over!
- Once boiling, reduce the heat and let it simmer for about 10 minutes. This will allow the broccoli to become tender and absorb all those flavors.
- While the broccoli is cooking, blend the soaked cashews, nutritional yeast, and turmeric together in a blender until smooth. This is where the magic happens—trust me, it’ll be creamy!
- After the broccoli has simmered, carefully add the cashew mixture to the pot and stir well. Let everything cook together for an additional 2-3 minutes. This is when the soup thickens up beautifully.
- Finally, season with salt and pepper to taste. Serve warm, and enjoy every luscious spoonful!
Why You’ll Love This Vegan Broccoli Cheese Soup
- Quick and easy to prepare—perfect for busy weeknights!
- Ultra-creamy texture that satisfies even the cheesiest cravings.
- Packed with nutrients from broccoli and healthy fats from cashews.
- Comfort food that’s completely plant-based and guilt-free!
- Delicious leftovers that taste even better the next day.
Tips for Success with Vegan Broccoli Cheese Soup
To achieve the creamiest texture, make sure to soak your cashews for at least 2 hours—this step is crucial! If you’re short on time, you can use hot water to soak them for about 30 minutes instead. Always taste and adjust the seasoning as you go; a little extra salt or pepper can make a world of difference! And don’t hesitate to add more vegetable broth if you prefer a thinner consistency. Trust me, these little tweaks will elevate your soup to the next level!
Nutritional Information for Vegan Broccoli Cheese Soup
This vegan broccoli cheese soup is not only delicious but also nutritious! Here’s a quick look at the estimated nutritional data per serving:
- Calories: 250
- Fat: 15g
- Protein: 8g
- Carbohydrates: 24g
- Fiber: 6g
- Sugar: 2g
- Sodium: 500mg
Keep in mind that these values are estimates based on typical ingredients, so they may vary slightly depending on what you use. Enjoy your healthy indulgence!
FAQ About Vegan Broccoli Cheese Soup
Can I make this soup ahead of time?
Absolutely! This vegan broccoli cheese soup actually tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat when you’re ready to enjoy it.
Can I freeze the soup?
Yes, you can freeze this soup! Just let it cool completely, then transfer it to an airtight container. It should keep well for up to 3 months. Just remember to thaw it in the fridge overnight before reheating.
What can I use instead of cashews?
If you’re nut-free, you can use sunflower seeds instead. Soak them just like the cashews for a similar creamy texture!
Can I add other vegetables?
Definitely! Feel free to toss in some carrots or spinach for added nutrition and flavor. Just adjust your cooking time accordingly!
Is this soup gluten-free?
Yes, this vegan broccoli cheese soup is naturally gluten-free! Just ensure your vegetable broth is also gluten-free if that’s a concern.
Storage & Reheating Instructions
To keep your vegan broccoli cheese soup fresh and delicious, store leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat it on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup has thickened too much, add a splash of vegetable broth or water to reach your desired consistency. Trust me, this soup tastes just as amazing reheated!
Serving Suggestions for Vegan Broccoli Cheese Soup
This creamy vegan broccoli cheese soup pairs wonderfully with a variety of sides to create a wholesome meal. I love serving it alongside a crisp green salad drizzled with balsamic vinaigrette, or some crusty whole-grain bread for dipping. You could also enjoy it with a side of roasted vegetables for an extra nutrient boost. Yum!
For more information on the health benefits of broccoli, check out this Healthline article.
If you’re interested in more vegan recipes, visit our blog for a variety of delicious options!
For a tasty dessert to complement your meal, try our strawberry cheesecake recipe.
Print
Vegan Broccoli Cheese Soup: 5 Ways to Savor Comfort
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A creamy and delicious vegan broccoli cheese soup that is easy to make.
Ingredients
- 4 cups broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup cashews, soaked
- 1/4 cup nutritional yeast
- 1 teaspoon turmeric
- Salt to taste
- Pepper to taste
Instructions
- In a pot, sauté onions and garlic until soft.
- Add broccoli and vegetable broth. Bring to a boil.
- Reduce heat and simmer until broccoli is tender.
- Blend cashews with nutritional yeast and turmeric until smooth.
- Add the cashew mixture to the pot. Stir well.
- Season with salt and pepper. Serve warm.
Notes
- Soak cashews for at least 2 hours for a creamier texture.
- Adjust seasoning to your taste.
- This soup can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan broccoli cheese soup, dairy-free soup, healthy soup