I have been on a Love and Lemons kick recently – which is easy to do when they have so many GREAT recipes. I’ve also been on a soup kick, if you haven’t noticed – but hey, soup is comforting and warm for these cold days, and I just love a good, non-dairy recipe that tricks the taste buds and satisfies that craving for something creamy!
This soup get its “cheesy” base from potatoes and cashews, with added carrots to give it that cheddar color. Apple cider vinegar gives it a tangy pop, and the FRESH dill compliments all the flavors wonderfully. If you give it a try, it will not disappoint! I was so excited by this recipe that I even filmed a little video for you:
This recipe is:
- thick & creamy
- vegan & dairy-free
- teeming with veggies and herbs
- kicks that creamy craving to the curb
Vegan Broccoli Cheddar Soup
- 2 tablespoons extra-virgin olive oil (more for drizzling)
- ½ cup chopped celery
- 1 small yellow onion, diced
- ⅓ cup chopped carrots
- 1 lb. broccoli, stems diced & florets chopped
- 1 small yukon gold potato, diced (about 1 cup)
- 4 garlic cloves, minced (if sensitive then use 1-2 cloves)
- 4 cups vegetable broth
- ½ cup raw cashews
- 1½ teaspoons apple cider vinegar
- ½ teaspoon Dijon mustard
- ¼ cup fresh dill
- 1 tablespoon fresh lemon juice
- ¾ teaspoon sea salt
*Note: The FRESH dill really adds a WONDERFUL flavor to this soup. Even if you are not a huge “dill fan” I urge you to give it a try! It really adds to the “cheddar” taste.
If you do decide you want to skip the dill, you can add a few tablespoons of nutritional yeast instead to maintain the flavor.
- Preheat the oven to 350°F and line 2 small baking sheets with parchment paper.
- Heat the oil in a large pot or Dutch oven over medium heat.
- Add the onion, celery, carrots, broccoli stems, salt, and pepper and sauté until softened, about 10 minutes.
- Add the potatoes and garlic and stir, then add the broth and simmer for 20 minutes until the potatoes are soft. Let cool slightly.
- Place the broccoli stems in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam 5 minutes, until the broccoli is tender.
- Place the broccoli florets on the baking sheets. Toss with a drizzle of olive oil and a pinch of salt and roast until the broccoli is tender and browned around the edges, 10 to 15 minutes.
- Transfer the soup to the blender and add the broccoli stems, cashews, apple cider vinegar, and mustard, and blend until creamy. Work in batches, if necessary.
- Add the roasted broccoli florets, fresh dill, and lemon juice, and pulse until the broccoli is incorporated (you pulse so that the broccoli adds some texture to the soup and is not just a smooth puree).
- The soup should be thick; if it’s too thick, add ½ cup water to thin to your desired consistency.
- Salt and pepper to taste and serve the soup in bowls.
- Note: You can blend a few tablespoons of nutritional yeast into the soup for an extra “cheese-like” flavor, but if you find you can’t tolerate nutritional yeast or want to omit, no worries – it’s delicious without it too! I did not use any, and it was still cheesy and creamy.
This serves 4.
*NOTE: For those of you who get a lot of flatulence from garlic, feel free to reduce the garlic to 2 cloves, or even 1 will still taste good.
If you like this recipe, you may also like my Creamy Delicious Cauliflower Soup recipe – which is also dairy free!
p.s. When I make these soups, I usually eat half and freeze half – then I get a nice selection of soups in my freezer for when I’m craving it, or need a quick meal. I freeze soup in glass bottles – fill within 1.5 inches from the top, just place the lid lightly on top (do NOT screw it on, you need to leave room for it to expand as it freezes) and place in the freezer until frozen. After it’s frozen, screw on the lid.
And, as always, I’d love to hear from you if you decide to try this recipe. Please feel free to comment and share your experiences below. If you’d like to share your pictures with us, please email us at firstname.lastname@example.org