Vegan Broccoli Cheddar Soup
A rich cheese broth and tender broccoli florets make for a delicious vegan broccoli cheddar soup recipe—and it comes together in minutes!
Ingredients
- 1 tablespoon olive oil 13 grams
- 1 small onion chopped (110 grams)
- 2 cloves of garlic sliced
- 2 carrots peeled and chopped (195 grams)
- 4 cups vegetable broth 960 ml
- ⅓ cup raw cashews 53 grams
- ¼ teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 large head of broccoli about 3 cups florets (weight of broccoli head 450 grams)
- 2 cups vegan cheddar cheese grated (180 grams)
Instructions
- In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for about 3-4 minutes until it becomes translucent and slightly browned.
- Add chopped carrots, vegetable broth, cashews, paprika, salt, and black pepper to the sautéed onions. Stir everything together and cook for about 15 minutes until the carrots are tender.
- Turn off the heat. Using a blender, blend the soup until it's smooth and creamy.
- Pour the blended soup back into the pot. Add broccoli florets and the vegan cheddar cheese to the soup. Bring the soup to a boil, then lower the heat. Simmer for about 10 minutes until the broccoli is cooked and cheese is melted..
- Garnish soup with additional broccoli florets, vegan cheddar and sprinkle with black pepper if desired.
Notes
To store: You can store any leftovers of this vegan broccoli cheddar soup in an airtight container in the fridge for 3 to 4 days. To reheat, simply warm it up on the stovetop or in the microwave.
To freeze: Transfer the vegan broccoli cheddar soup to a freezer-safe container or zip-top freezer bag and freeze for up to 3 months. To reheat, thaw it overnight in the fridge and then heat it according to the instructions above.
Nutrition
Calories: 220kcal | Carbohydrates: 21g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1418mg | Potassium: 285mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4047IU | Vitamin C: 42mg | Calcium: 64mg | Iron: 1mg