Vegan Broccoli Cheddar Soup

Name: Vegan Broccoli Cheddar Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings (2 quarts)
Ingredients: 1 bunch broccoli, cut into florets; 5 cups water, divided; 1/2 cup raw cashews; 3 tablespoons vegan butter-style sticks, such as Earth Balance; 1 medium onion, chopped; 1 tablespoon minced fresh sage; 1 tablespoon minced fresh thyme; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces; 1 bay leaf; 4-1/2 teaspoons no chicken vegetable base or vegetable base; 1 tablespoon nutritional yeast; 1/2 teaspoon salt; 1/4 teaspoon pepper

Total Time Prep: 20 min. Cook: 30 min.

Yield 8 servings (2 quarts)

Test Kitchen Approved

Looking for an easy dairy-free dinner recipe that's quick to whip up on a weeknight? This vegan broccoli cheddar soup is creamy and flavorful—without any cheese.

Ingredients

1 bunch broccoli, cut into florets
5 cups water, divided
1/2 cup raw cashews
3 tablespoons vegan butter-style sticks, such as Earth Balance
1 medium onion, chopped
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 bay leaf
4-1/2 teaspoons no chicken vegetable base or vegetable base
1 tablespoon nutritional yeast
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a large saucepan, place a steamer basket over 1 in. water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until just tender, 5-6 minutes. Let broccoli cool, then coarsely chop and set aside.
Place 1 cup water and cashews in a blender or food processor; cover and process until smooth. Set aside. In a Dutch oven, melt vegan butter over medium-high heat. Add onion; cook and stir until just tender, 3-4 minutes. Add sage, thyme, garlic powder and onion powder; cook 1 minute longer. Add potatoes, bay leaf, vegetable base and remaining 4 cups water.
Bring to a boil; reduce heat. Simmer, covered, until potatoes are tender, 10-12 minutes. Stir in nutritional yeast, salt, pepper, cashew mixture and broccoli. Heat through. Discard bay leaf.

Nutrition Facts

1 cup: 166 calories, 8g fat (2g saturated fat), 0 cholesterol, 224mg sodium, 21g carbohydrate (3g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

To me, Sundays are a time for rest and spending time with your family. In this crazy busy world, I think we sometimes forget how important and special having a family is. This soup reminds me of Sunday dinners with my family because they always request it. I love making this for our weekly dinners because it is not complicated and I can get dinner on the table in about an hour. —Christine King, Vista, CA

Recipe Creator