Cheesy Vegan Broccoli Soup (Whole30, Paleo, Dairy Free)
Ingredients
- 2 tablespoons olive oil
or ghee, if not vegan
- 1 small onion
diced
- 1-2 cloves garlic
minced
- 2 cups vegetable stock
or chicken stock if on Whole30 or not vegan
- 4 cups broccoli florets
- 1 ½ cups shredded carrot
about 2 medium
- 1 cup raw cashews
soaked for 4 hours if you don't have a high-speed blender
- 1 cup water
- ½ teaspoon mustard powder
- ½ teaspoon smoked paprika
- ½ cup nutritional yeast
- 1 tablespoon fresh lemon juice
about half a lemon
- ¼ cup almond milk
- 1 dash cayenne pepper
dash
- to tastesea salt
- to tastefreshly cracked pepper
- fresh parsley
to serve, optional
Directions
- 1
In a medium saucepan over medium heat, heat olive oil. Add onion and sauté until translucent, stirring often. Add garlic and cook, stirring constantly, about 30 seconds, or until fragrant.
- 2
Add stock, broccoli, and carrots, then cover with a lid. Simmer until broccoli is tender, about 10-15 minutes.
- 3
In a high-speed blender, combine cashews, water, mustard powder, smoked paprika, nutritional yeast, lemon juice, almond milk, and cayenne pepper. Blend at high speed until very, very smooth. Pour mixture into broccoli mixture and stir until smooth. Add plenty of sea salt and freshly cracked pepper to taste. Spoon into serving bowls and top with fresh chopped parsley.
Cheesy Vegan Broccoli Soup (Whole30, Paleo, Dairy Free)
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Based on 80 ratings
Rating Breakdown
About this Recipe
Craving a bowl of warm, comforting soup that's both rich and remarkably cheesy, yet completely dairy-free and Whole30 compliant? This Cheesy Vegan Broccoli Soup delivers all the indulgent flavor you desire without any compromise. It's a truly satisfying dish that will quickly become a household favorite, especially as the weather cools.
This recipe truly shines by leveraging simple, wholesome ingredients to create an incredibly creamy and cheesy experience. The secret lies in the harmonious blend of raw cashews for a luxurious, velvety texture and nutritional yeast, which provides that unmistakable savory, umami-rich "cheesy" flavor without a drop of dairy. It’s a masterful way to achieve depth and richness in a plant-based soup.
Prepare for a hearty, golden-hued soup that boasts a wonderfully smooth, thick consistency. You'll taste the earthy notes of fresh broccoli balanced by the subtle sweetness of shredded carrots, all enveloped in that distinct cheesy warmth. A hint of smoky paprika adds complexity, while a dash of cayenne pepper offers a gentle, pleasing warmth that rounds out the flavors beautifully. Despite its gourmet taste, this soup remains wonderfully approachable for any home cook, perfect for a cozy fall evening.
Customizing this Cheesy Vegan Broccoli Soup is easy. For the cooking fat, you can use olive oil to keep it vegan, or ghee if you are Whole30 compliant but not strictly vegan. If you don't have a high-speed blender, remember to soak your raw cashews for at least four hours to ensure the smoothest texture. Adjust the cayenne pepper to your liking for more or less heat, or add an extra sprinkle of smoked paprika for more depth. Feel free to swap vegetable stock for chicken stock if your dietary needs allow.
This comforting soup is perfect for a cozy weeknight dinner or a nourishing lunch. Serve it warm, perhaps garnished with a sprinkle of fresh parsley for a burst of color and herbaceous freshness, offering a delightful contrast to the rich, creamy base.