Go Back
Vegan Broccoli Cheddar Soup

Vegan Broccoli Cheddar Soup Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 298
Ingredients Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups broccoli florets
  • 2 medium russet potatoes, peeled and diced
  • ½ cup raw cashews, soaked in hot water
  • 4 cups vegetable broth
  • ¼ cup nutritional yeast
  • 1 tbsp white miso paste
  • ¾ tsp salt
  • ¼ tsp black pepper
  • 1 tsp lemon juice (optional)

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute.
  2. Add the potatoes, drained cashews, vegetable broth, nutritional yeast, and miso. Bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 15 minutes.
  3. Remove from heat and blend with an immersion blender until completely smooth, 1 to 2 minutes.
  4. Return the pot to medium heat, add the broccoli florets, and cook until bright green and fork-tender, about 5 minutes. Stir in the lemon juice and black pepper.
  5. Ladle into bowls and serve hot with a drizzle of olive oil or an extra sprinkle of nutritional yeast.

Notes

If you want a soup with more texture, blend only half of the potato-cashew base before adding the broccoli. Soaking the cashews ahead of time is the only real planning needed, but you can speed that up by pouring boiling water over them and letting them sit while you prep the vegetables.