Vegan Broccoli Cheddar Soup
Creamy and cozy Vegan Broccoli Cheddar Soup is like a hug in a bowl. A whole food, plant-based copycat of Panera's Broccoli Cheddar Soup.
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Equipment
- cutting board and knife
- vegetable peeler
- Dutch oven or stock pot
- slotted spoon or spider
- high powered blender
Ingredients
- 3/4 cup raw cashews soaked 4+ hours
- 1 tablespoon vegan butter or olive oil
- 1/2 teaspoon red pepper flakes (optional)
- 1 small onion, diced
- 1 tablespoon minced garlic
- 1 pound Yukon gold or russet potatoes peeled and cubed, about 4 cups, or 3-4 medium-sized potatoes
- 2 carrots peeled and chopped
- 6 cups vegetable broth
- 1/2 cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- juice of 1/2 lemon
- 4 cups broccoli chopped into small florets
To Serve
- vegan cheddar-style shreds (we like Follow Your Heart or Violife)
Instructions
- In a large pot, heat the vegan butter or olive oil over medium-high. Sprinkle in red pepper flakes if using, and allow to bloom for a minute.
- Add in onion and sauté until translucent, about 2-3 minutes. Add in garlic and sauté for another minute.
- Add in cubed potatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to low or medium-low to bring to a simmer. Simmer for 10-12 minutes, or until potato is easily pierced with a fork.
- Using a slotted spoon or skimmer, scoop about half of the cooked potatoes out of the soup and into a high-powered blender. (Some of the onions will wind up in there too; that's okay.)
- Before blending the potatoes, add broccoli and carrots into the soup, along with spices (onion powder, garlic powder, smoked paprika) and nutritional yeast. Bring the mixture back up to a simmer. Let it simmer over low/medium-low for about 5 minutes while you blend the potatoes.
- Add soaked cashews into the blender with the potatoes, along with 1/2 cup water, and blend until completely smooth. Add extra water as needed to get everything to blend smoothly into a thick creamy consistency. (The exact amount you need will depend on how starchy your potato is. Russets will take a little more water than gold potatoes.)
- Stir the creamed cashew and potato mixture back into the main pot of soup. Add in the fresh lemon juice. Cook for an additional 3-5 minutes, until warmed through and slightly thickened.
- Taste and add salt and pepper to preference. The exact amount of salt will very depending on the brand of veggie broth you use.
- Serve with crusty bread, or in a bread bowl if you're feeling fancy! Optionally, top with vegan cheddar-style shreds, scallions, and/or hot sauce.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.