Vegetarian Vegan Broccoli Cheddar Soup

Total time55 min

Prep time15 min

Cook time30 min

This creamy broccoli soup gets its cozy, velvety texture from a base of blended cashews and full-fat coconut milk, no dairy required to make it rich. A little smoked paprika and dry mustard wake up the sautéed onions and carrots, while nutritional yeast and a splash of lemon juice lend that unmistakable cheesy tang everyone loves in this classic combo. Tender broccoli florets get simmered right in, then the soup is partially blended so you keep some texture alongside all that silky body. It's a great pick for a vegetarian dinner rotation, easy enough for a weeknight but comforting enough to serve when you want something a little special. Finish each bowl with fresh chives or parsley for a bright, herby lift before digging in.

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Ingredients

4 servings

For the cashew cream

½ cup raw cashews
1 cup boiling water

For the soup

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
1 tsp smoked paprika
½ tsp dry mustard
3 tbsp all-purpose flour
3 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
4 cups broccoli florets, cut into small pieces (about 1 large head)
⅓ cup nutritional yeast
1 tbsp lemon juice
1 tsp salt, plus more to taste
½ tsp black pepper

For serving

vegan cheese, shredded, for serving (optional)
fresh chives or parsley, chopped, for serving (optional)

Instructions

1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 10 minutes, then drain and rinse.
2
Transfer the soaked cashews to a blender with 3/4 cup fresh water and blend on high until completely smooth, about 1 minute. Set aside.

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