This 15-minute cozy soup recipe is so rich and “cheesy” that you would never know it’s actually vegan!
Every season comes with its own set of familiar rituals for me, from planting seeds in the spring to firing up the grill in the summertime. In the fall, one of the rituals I look forward to the most is simmering a big pot of soup on the stove. As soon as the first whisper of cool air appears, I pull out my well-worn Dutch oven, queue up my coziest fall playlist, and get to work chopping veggies.
I have a handful of favorite soup recipes that I make every year, but the one most requested by my family—and the one I usually find myself craving—is broccoli “cheese” soup. This is such a comforting dish to tuck into on a cool day, whether it’s for lunch or dinner. Though this recipe is completely vegan, it is so satisfyingly rich and creamy, and the cashew-based cheese tastes incredibly similar to real cheese. Plus, the little chunks of broccoli make it extra hearty.
While I’m not one to shy away from a soup recipe that takes hours to simmer, the beauty of this dish is that it comes together in just 15 minutes (though you do have to soak the cashews the night before). It still has the same comfort factor of a soup that’s simmered all day, but I love that I can just as easily whip it up on a busy weeknight as I can on a leisurely weekend.
Can I roast my own cashews?
Yes, if you don’t have pre-roasted cashews on hand, it’s easy to roast them yourself. Make sure you roast them before soaking them. Simply preheat your oven to 375°F, and spread the cashews out on a baking sheet. Place them in the oven to bake for seven to ten minutes, until they are lightly golden brown. It adds so much extra flavor to the soup, so definitely don’t skip the roasting!
How do I store leftovers?
If you have any leftover soup, allow it to cool completely first. Then, transfer it to an airtight container and store it in the fridge for 3-5 days. For longer storage, you can also freeze it for up to 3 months. Allow it to thaw in the fridge overnight before reheating. It’s best to reheat the soup either in a pot on the stove over medium-low heat or in a bowl in the microwave.
Serving suggestions
Nothing makes for a cozier meal than a big hunk of bread to mop up the “cheesy” goodness in this soup. I suggest pairing your soup with either this Olive Bread for a savory flavor combo or this Easy Sweet Vegan Cornbread With Applesauce for a sweeter taste. If you’re wanting to serve your soup as a starter for a larger meal, consider serving it with a Vegan Pot Pie and perhaps a Fennel-Apple Salad for some brightness to balance out all the hearty flavors.
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1/2 cup onion minced
- 1 1/2 cups broccoli roughly chopped
- 2 cups reduced-sodium vegetable stock
- 1 cup roasted cashews soaked overnight
- 1/2 cup + 3 tablespoons unsweetened almond milk
- 6 tablespoons nutritional yeast
- 1 1/4 teaspoon salt to taste
- Pepper to taste
Instructions
- Heat the olive oil in a medium pot on medium-high heat. Add the minced onion and cook until lightly golden, about 1-2 minutes.
- Add in the broccoli, and cook for 1 minute. Pour in the stock, reduce the heat to medium, and simmer while you make the cashew cream.
- Drain the water from the cashews and place them into a high-powered blender along with the almond milk, nutritional yeast, salt, and pepper.
- Blend until smooth and creamy, stopping to scrape down the sides as necessary.
- Pour the cashew cream into the soup, increase the temperature to medium, and simmer until thickened, only 1-2 minutes more. Season to taste with salt and pepper as needed.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Seriously my favorite soup recipe…have made it millions of times and never disappoints!
So flavorful!
That’s so GREAT to hear Crystal, you made my day!
Can this be made with frozen broccoli?
I haven’t tried but it should work. Add it directly to the pot and adjust the cooking time, as it may cook slower than fresh broccoli.
Great Recipe!
I got together with friends tonight and one friend brought this soup. I had seconds and practically licked my bowl clean. I have never had a broccoli soup that I really liked until this soup. It is soooooooo good! I asked my friend for the recipe of course and know I will make this over and over. Thank you!
Wow, that’s so good to hear! Thanks so much Debbie.