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–+ servings

Vegan Broccoli Cheddar Soup

Tarra Jackson
This Vegan Broccoli Cheddar Soup is one of my favorite meals to make during the colder months. It is a plant-based copycat of Panera's Broccoli Cheddar Soup.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 8
Calories 210 kcal

Equipment

  • Large Pot
  • Blender

Ingredients
  

  • 6 cups vegetable broth
  • 4 cups broccoli chopped into small florets
  • 1 cup vegan cheddar-style shreds (we like Violife)
  • 3/4 cup raw cashews soaked in hot water for 1 hour
  • 1/2 cup nutritional yeast
  • 1 tbsp vegan butter or olive oil
  • 1 tbsp minced garlic
  • 2 tbsp lemon juice
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1/2 tsp smoked Paprika
  • 1/2 tsp red pepper flakes (optional)
  • 2 Large Yukon gold or russet potatoes peeled and cubed
  • 2 carrots peeled and julienne or shredded
  • 1 small onion diced
  • 1 Bay Leaf
  • Salt to taste
  • Pepper to taste

Instructions
 

  • In a large pot, heat the vegan butter or olive oil on medium-high.
  • (Optional) Sprinkle in red pepper flakes if using, and allow to bloom for a minute.
  • Add diced onions and sauté until translucent for about 2-3 minutes.
  • Add in garlic and sauté for another minute.
  • Add in vegetable broth, cubed potatoes, and bay leaf. Bring to a boil, and then reduce heat to low or medium-low to simmer. Simmer for 10-12 minutes, or until the potatoes are easy to pierce with a fork.
  • Scoop half of the cooked potatoes out of the soup and into a high-powered blender. (Some of the onions will wind up in there, and that's okay.)
  • Before blending the potatoes, add broccoli, carrots, spices (onion powder, garlic powder, smoked paprika), and nutritional yeast into the broth. Stir to mix and bring the mixture up to a simmer. Let it simmer over low/medium-low for about 5 minutes while you blend the potatoes and cashews.
  • Add the 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 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.)
  • Pour the creamed potato and cashew mixture into the pot of soup and stir to mix.
  • Add in the fresh lemon juice and plant-based shredded cheddar cheese.
  • Cook for an additional 3-5 minutes, until warmed through and slightly thickened.
  • Taste and add salt and pepper to your taste preference.
  • Serve in your favorite soup bowl or a bread bowl if you're feeling fancy!

Nutrition

Serving: 8cupsCalories: 210kcalCarbohydrates: 25gProtein: 7gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gSodium: 889mgPotassium: 549mgFiber: 5gSugar: 5gVitamin A: 3298IUVitamin C: 51mgCalcium: 54mgIron: 2mg
Keyword Plant-Based, Vegan, Vegetarian
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