Vegan Broccoli Cheddar Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan broccoli soup made creamy with blended cashews and nutritional yeast instead of dairy cheddar. Packed with vegetables and herbs, it's a satisfying weeknight dinner that comes together in under 40 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 cup raw cashews, soaked overnight* (see notes)
- 2 cups filtered water
- 1/2 cup nutritional yeast
- 1 tablespoon fresh lemon juice
- 3 cups + 4 tablespoons vegan chicken broth (we used this one) or vegetable broth of your choice
- 1/2 medium onion, finely diced
- 1 rib celery, finely diced
- 2 cloves garlic, finely minced
- 2 3/4 cups finely chopped broccoli
- 1 cup carrot, julienned
- 1/4 teaspoon nutmeg
- 1 teaspoon salt, plus more to taste
- Black pepper, to taste
- Fresh parsley
- Croutons (these are a great vegan brand)
At a glance
PER SERVING · TIME 38M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8m
- Cook
- 30m
- Sodium
- 660mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 591mg
- Calcium
- 61mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 8M
- SODIUM
- 660MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.