Vegan Broccoli Cheese Soup

Vegan Broccoli Cheese Soup made with homemade cashew cheese, vegetable broth, onions, carrots, and cauliflower is a delicious, plant-based recipe for the colder months. Make this recipe gluten-free by removing the croutons or substituting gluten-free bread!

Ingredients

Serves: 4 Time: 45-60 minutes

Vegan Broccoli Cheese Soup

• 3 cups broccoli florets, chopped
• 1 Tbs olive oil
• 1/2 yellow onion, diced
• 1 large carrot, diced
• 2 cup cauliflower, chopped
• 4 garlic cloves, minced
• 1 tsp black pepper (+ more to taste)
• 1/2 cup homemade cashew cheese*
• 3 cups vegetable broth
• 1 cup unsweetened, non-dairy milk
• 2 slices bread, cubed for croutons

*If you don’t have cashew cheese prepared, you can still make this recipe with 1/2 cup raw cashews, 1 tsp apple cider vinegar, 1 tsp dill, 1 Tbs lemon juice

Directions

1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
2. Prepare your vegetables and set aside the broccoli stems from the florets when chopping.
3. In a large stovetop pot or dutch oven, set heat to high and add in the olive oil.
4. Begin sauteing the onion, garlic, carrot, broccoli stems, cauliflower, and black pepper. Cook for about 10 minutes.
5. Then, add in the vegetable broth and non-dairy milk. Set heat to low and allow it to simmer for 20 minutes.
6. Meanwhile, boil water in a separate pot and either use a steaming basket or lightly boil 2 cups of the broccoli, reserving 1 cup for toppings. Steamed or boiled broccoli should be bright green and slightly tender.
7. Drain water and set broccoli aside.
8. Then, lightly drizzle the remaining broccoli and the cubed bread with olive oil and place on the baking pan.
9. Place in the oven and bake for 10 minutes.
10. By this point, your soup should be done simmering. Either transfer it to a blender or use an immersion blender, adding in the cashew cheese or raw cashews + seasonings. Blend the soup together until creamy, working in batches if necessary.
11. Once the soup is blended, add in the cooked broccoli and pulse the soup a couple of times until the broccoli is incorporated but still chunky.
12. Remove the croutons and broccoli from the oven.
13. Serve the soup with croutons and toasted broccoli and enjoy!

Nutrition Information

Nutrition Disclaimer

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