Description
This restaurant-worthy Vegan Broccoli Cheddar Soup is easy to make on the stove and in the Instant Pot! Made with simple ingredients, vegan cheese, and cashew cream, every bite is creamy and packed with flavor. Naturally gluten free!
Ingredients
Broccoli soup:
- 2 tablespoons vegan butter or oil
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1 medium yellow onion, diced
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2 large carrots, grated (approx 2 cups)
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3 cloves garlic, chopped
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1 lb broccoli florets (about 5 cups), cut into bite size pieces (peel and chop stems too)
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5 cups vegan chicken broth (water + 1.5 tablespoons no chicken bouillon)
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1 and 1/2 teaspoons yellow mustard
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1 teaspoon hot sauce
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1 teaspoon granulated garlic (powder)
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3/4 teaspoon salt
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1/4 teaspoon celery salt
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1- 200g bag vegan cheddar cheese threads (2 cups or so)
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cashew cream (recipe below)
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Salt and cracked black pepper to taste
Cashew cream:
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3/4 cups raw cashews
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1/2 cup water
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1 tablespoon distilled white vinegar
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Instructions
Stovetop:
- Melt butter or oil in a soup pot or dutch oven over medium heat. Saute the onions and carrots for 5 minutes with a pinch of salt and pepper. Add in the garlic and cook until fragrant, about a minute.
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Add in the rest of ingredients -except vegan cheddar cheese and cashew cream- Bring to a boil on high heat. Cover and reduce to a simmer for 20 minutes until broccoli is tender.
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Cashew cream: While soup is simmering, blend cream ingredients in nutribullet or high speed blender until smooth
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Take the soup pot off the heat. Remove 3 big ladles of soup (around 3 to 4 cups) puree and return to the pot. Stir in the cashew cream and vegan cheese until the cheese is all melty. The soup will thicken more as it cools. (If you want it thicker- puree more soup. Too thick- add a splash of veggie broth). Season with salt and cracked black pepper.
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Ladle into bowls, serve and enjoy with bread or buttered rolls. For step by step photos, FAQ, tips and more see above post
Instant Pot:
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Set your 6 Quart Instant pot to ‘saute’ , add the vegan butter or oil, onions, carrots and pinch of salt and pepper. Cook for 5 minutes.
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When done add the rest of the ingredients -except vegan cheddar cheese and cashew cream- and str.
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Close and lock the lid and set the valve to ‘sealing’ position. Press the pressure cook button and set for 3 minutes. Make sure it’s at high pressure.
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Cashew cream: While soup is cooking, blend cream ingredients in nutribullet or high speed blender until smooth
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When time is up, turn the valve to ‘venting’ - for a quick release. Be careful it will be hot. Once the pin has dropped, remove the lid. Remove 3 big ladles of soup (around 3 to 4 cups) puree and return to the inner pot. Stir in the cashew cream and vegan cheese until the cheese is all melty. The soup will thicken more as it cools. (If you want it thicker- puree more soup. Too thick- add a splash of veggie broth). Season with salt and cracked black pepper.
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Ladle into bowls, serve and enjoy with bread or buttered rolls. For step by step photos, FAQ, tips and more see above post
Notes
- For nut free soup: stir in some vegan cream cheese or half & half. Have not tested with coconut milk.
- Store and freeze: Keep soup in an airtight container in the fridge for 3-4 days. Freezes well.
- I'm partial to daiya cheddar cheese for this broccoli soup but use your favorite; follow heart, violife, miyoko’s, etc..
Inspired by Cafe Delight’s Broccoli Cheddar Soup
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Category: Soups, Gluten free
- Method: Stovetop or Instant Pot
- Cuisine: American, Canadian
Keywords: vegan broccoli cheddar soup. vegan broccoli cheese soup, instant pot broccoli cheddar soup