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Vegan Broccoli and Cheddar Soup

Vegan Broccoli and Cheddar Soup

Plant Based Recipes

Last Updated on April 3, 2020

Well, El Nino is definitely here which means rainboots, cozy sweaters, oversized scarfs, and soup.

When you’re chilled to the bone nothing quite says “Let me warm you up,” like a big snuggly bowl of warm, creamy soup. And, fresh baked rolls. Mmmmm.

While these creamy soups are delicious, they’re not exactly health food. I did the calorie calculations.

Homemade, dairy packed, broccoli and cheese is 575 calories and my recipe is 265 a serving and just as delicious. It’s also full of vitamins!

I promise, your family will have no idea they’re eating so many vegetables! 

And, you’ve saved so many calories, you can feel A-OK about putting this in a bread bowl. 

This was inspired by my nacho cheese recipe.

Vegan Broccoli and Cheese Soup

4 Servings, 30 Minutes

  • 4 Carrots
  • 2 Red Potatoes
  • 2 Yellow Potatoes
  • 1/2 a Red Bell Pepper
  • 1/2 an Orange Bell Pepper
  • 1/2 a Yellow Onion
  • 3 Cloves of Garlic
  • 1/4 Cup of Leek
  • 2/3 Cup of Cashews
  • 3 Cups of Veggie Stock
  • 1 Head of Broccoli Divided in Half (one part boiled, one part steamed for garnish)

1 Tablespoon of Pepper, Kosher Salt, Onion Powder, Garlic Powder, Turmeric, Sweet Smoked Spanish Paprika, and Nutritional Yeast 

Chop all of your vegetables, reserve half of the broccoli, and boil until tender roughly 20 minutes.

Steam the broccoli while everything else is boiling. I like to place a colander over my pot of boiling liquid and put the lid on.

Place your spices and cashews in the bottom of your high powered blender.

If you don’t have a high power blender, you may need to soak the cashews at least three hours. 

Pour one cup of boiling water from your veggies in the blender with 3 cups of stock and all of the vegetables.

Blend on high for 1-2 minutes. It should turn to a lovely, thick creamy consistency. If it’s too thick, add a little more stock to thin.

You may have to separate this into two separate blendings.

If you do, blend 1/3 cup of cashews, 1/2 a cup of boiling liquid, 1 1/2 cups of stock, and roughly half of your veggies. 

This soup is good first day, but it’s so much better after the flavors combine overnight.

You have to make this, this winter. Tastes like sin, but guilt free! 

If you make this please share with me on instagram! Use my hashtag #goingzerowaste. I love following along with your journeys! 

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  1. This sounds so good. I will have to make this for my sister in law, who is a vegan, when she comes over 🙂

  2. I am so excited to try this soup. Broccoli Cheese is one of my favorites. We’ve been eating more vegan inspired food lately, so this is perfect.

    1. Yes! I think it’s so important to find a balance! Cutting back meat and dairy a couple of meals out of the week help the planet and you’re health so much! Plus, if it tastes just as good it’s a great way to pump up your veggie intake! It can be hard to eat those 10 servings of veggies a day!

  3. Are you a vegan? This sounds heavenly I am a huge fan of soup especially in the winter when I want something lovely and warm to keep me toasty.

    1. No, I just like to eat a mostly vegan diet. I had an extreme dairy allergy for 20 years. Like if you touched a piece of cheese and you touched my sandwich I couldn’t eat it. I was healed in 2015, but I still like experimenting with dairy-free alternatives. I just find it really fascinating to make veggies taste like cheese. Tag me if you make it!

  4. I love broccoli and cheese soup. I’ve never tried a vegan version. I’ll have to try this. Thanks for sharing such a yummy sounding recipe.

  5. Hot soup is the perfect lunch when the weather is cold out. I’m looking forward to trying this healthier version of an old favorite.

  6. This is my absolute favorite kind of soup! Thank you so much for sharing this, it looks like it’s also gluten free which means I can try it out!

  7. I’m not a vegan but I have limited my meat eating and I’ on 15 days and no bread like products (very little). Thank you saving for later.

  8. Here’s a tip: Raw sunflower seeds make a good substitute for cashews! More allergy-friendly, and they are cheaper, too. 🙂

    I’ve also had good luck substituting cooked white beans for cashews in vegan cheese recipes.