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Vegan Broccoli Cheddar Soup

This thick vegan broccoli cheddar soup is a super healthy plant-based meal.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Total Time 20 minutes
Yield 4 cups


  • 1/2 cup diced onion
  • 2/3 cup finely diced or shredded carrot
  • 3 cups chopped small frozen broccoli florets, thawed
  • 1 cup milk of choice
  • 2 cups vegetable broth
  • 1 cup raw cashews or macadamias
  • 1/2 tsp salt, or to taste, and optional dash pepper and/or nutmeg
  • Either 1 cup cheese shreds, such as Daiya, OR 1/2 cup nutritional yeast


  • A few hours in advance (or the day before), cover the nuts with some water and let sit 4-6 hours. Drain fully, pat dry, and set aside. In a medium pot, sauté the onion—either in 1 tbsp oil or butter, or with oil spray or a little water—until browned. Add the nuts, carrot, milk, broth, salt, and about 2 cups of the broccoli. Pulverize in a blender or with an immersion blender until completely smooth. Stir in remaining broccoli, then bring to a boil. Once boiling, lower to a simmer and stir in the cheese shreds (if using) just until melted, continuously stirring. Immediately remove from heat. Taste, and add salt and pepper as desired. If a thinner soup is desired, feel free to add more broth.
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