Vegan Broccoli Cheddar Soup
This vegan broccoli cheddar soup is a guaranteed crowd-pleaser! A rich, smooth, silky cheese broth and tender broccoli florets make for a delicious and hearty soup recipe—and it comes together in minutes!
You may have thought that broccoli cheddar soup was off the menu when you decided to go vegan, but think again! This plant-based version of the classic soup is just as mouthwatering and satisfying, without any animal products. Plus, it’s so easy to make that you can whip up a batch and enjoy it in no time!
This vegan version of broccoli cheddar soup has all the creamy, cheesy goodness you love, and it’s made with simple swaps to achieve that texture and flavour without creating an overly-complicated recipe.
- 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)
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