Vegan Broccoli Cheese Soup Recipe
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My daughter’s first official job was at Panera Bread in Ohio, she enjoyed working there while attending college.
So I asked her what was one of the customer’s favorite soup and she said, their broccoli cheddar soup was definitely a hit!
Personally, I never had Panera broccoli cheese soup, but I loved broccoli cheese soup so much as a student in England.
I have been making and enjoying vegan versions for many years but somehow I never shared a recipe on here.
Today as I was scouting through my refrigerator wondering what to prepare.
I decided to make a dish with broccoli, so this is how this version of my dairy-free broccoli and cheese soup was created.
I used sweet potatoes for the beautiful cheesy color and it also added to the creamy texture along with cashews.
My daughter and son love it so much, she takes it as packed lunch for college in her thermos.
How To Make Vegan Broccoli Cheese Soup
You won’t miss the cheese nor milk of the conventional recipe
. This is way better for your heart. It is easy to prepare and the results are flavorful. You can use fresh or frozen broccoli to make this soup and you can garnish it with Coconut Bacon.
- Heat a large saucepan with oil or water over medium-high heat. Add onion and saute until soft, about 4 minutes.
- Stir in garlic and cook for 1 minute. Add broccoli florets stir to coat, add vegetable broth and bring to a boil. Reduce heat to simmer for 5 minutes until broccoli is tender. Meanwhile, prepare the cheesy sauce.
- Place cashews and water in blender and process until smooth. Add sweet potatoes, yeast flakes onion, garlic, salt, and pepper and continue processing until smooth and creamy.
- Transfer cheese sauce into a bowl and set aside. Take half the broccoli soup and pulse in a blender (I prefer it to be chunky).
- Return the blended soup to the saucepan along with the cheesy sauce and cook stirring until thickened. Enjoy on its own or baked potato, or bread.
For more recipe idea check out my:
- Broccoli Cheese Baked Potatoes
- Vegan Broccoli And Rice Casserole
- Gluten-Free Vegan Cauliflower Casserole
- Vegan White Bean Soup
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Categories
- Categories: Gluten-Free, Vegan
- Courses: Entrée, Main Course, Soup
- Cuisines: American, Mediterranean
Nutrition
(Per portion)- Energy: 252 kcal / 1053 kJ
- Fat: 13 g
- Protein: 13 g
- Carbs: 24 g
Cook Time
- Preparation: 10 min
- Cooking: 20 min
- Ready in: 30 min
- For: 4 servings
Ingredients
- 4 cups broccoli florets, chopped
- 1 tablespoon olive oil, or 1/4 cup vegetable broth for sauteing
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup water
- 1/2 cup raw cashews, soaked for 1 hour
- 1/2 cup cooked sweet potatoes
- 3 tablespoons nutritional yeast flakes
- 1 tablespoon onion, chopped
- 1 clove garlic
- 1 teaspoon salt
- 1/4 teaspoon Cayenne pepper
Instructions
- Heat a large saucepan with oil or water over medium-high heat. Add onion and saute until soft, about 4 minutes.
- Stir in garlic and cook for 1 minute. Add broccoli florets stir to coat, add vegetable broth and bring to a boil. Reduce heat to simmer for 5 minutes until broccoli is tender. Meanwhile, prepare the cheesy sauce.
- Place cashews and water in blender and process until smooth. Add sweet potatoes, yeast flakes onion, garlic, salt, and pepper and continue processing until smooth and creamy.
- Transfer cheese sauce into a bowl and set aside. Take half the broccoli soup and pulse in a blender (I prefer it to be chunky).
- Return the blended soup to the saucepan along with the cheesy sauce and cook stirring until thickened. Enjoy on its own or baked potato, or bread.
This soup is absolutely delicious and I love that it is healthy and low in calories too. Mine didn’t come out as pretty as yours, but I will keep playing around with it. It would be perfect to serve to guests, especially if I can get it to look better. Pretty or not, this recipe is a keeper and I’ll be making it often.
Janet, I’m happy you enjoyed it. I have been styling, taking photos and editing them, almost every day for the last 9 years so that might be why.
Another amazing recipe! Thank you Michelle!
Kelly you are welcome, I’m so happy you enjoyed it.
Love Love Love…making again, this is warm delicious and comforting, and even better the next day
Thank you Hazel, I’m happy you enjoyed it. I appreciate your feedback.
Lovely taste!
Thank you Mercedes, I’m happy you love the taste.
For the recipe, Is the sweet potato the lighter one or the yam? I just recently discovered there are different sweet potatoes.
Rochelle they are but any will work because people use the names interchangeably.
Just made this- very good! I blended almost all of the soup, came out perfect.
Brandon, I’m happy it turned out good for you, Thank you for your feedback.
Really great soup. I don’t like nutritional yeast so I left it out, and added a bay leaf and about a half cup more sweet potatoes mashed with a fork. It was a hit, thanks!
Leah, I’m so happy you enjoyed it. Thank you for leaving your feedback.
This soup looks so decedent and delicious. Definitely pinning it, thanks for sharing!
You are welcome Ashley!
I’m a novice here…when you say soaked cashews, you mean sit them in water for an hour?
That’s right Court, hope you enjoy! You can even boil them for 5 minutes in water. It softens it so you end up with a creamier texture.
Even my picky children enjoyed this recipe!
Thank you Carmen, I am so happy that your children enjoyed it!
Is the nutritional break down for one of the “14” serves? That is literally close to only a quarter of a cup of broccoli per serve..,
It’s a typo, so I will edit it now, thank you. Four servings
Do you not have to cook the sweet potatoes before hand?
Yes love, it says cooked sweet potatoes in the ingredient list.