Vegan Broccoli Cheddar Cheese Soup

This recipe was presented to the members of the Fountain Hills Community Garden on January 7, 2023.

Vegan Broccoli Cheddar Cheese Soup

Course Soup
Cuisine American
Servings 8


  • 4 Tablespoons Extra Virgin Olive Oil, plus more for drizzling on croutons
  • 1 large onion diced
  • 1 cup celery chopped
  • 2/3 cup carrots chopped
  • 2 lb. broccoli stems diced, florets chopped
  • 2 small white potatoes diced
  • 8 garlic cloves minced
  • 8 cups vegetable broth
  • 1 cup raw cashews soaked in water overnight
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 cup dill minced
  • 2 Tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons salt
  • freshly ground pepper to taste
  • 4+ Tablespoons Nutritional Yeast
  • Croutons:
  • 4 cups cubed bread
  • 2-3 Tablespoons olive oil


  • Using a large soup pot, place over medium heat.
  • Add olive oil and cook for 30 seconds. Then add onion, celery, carrots, broccoli, salt and papper. Saute until softened about 10 minutes.
  • Add the potatoes, garlic and stir until well combined.
  • Add the vegetable broth and simmer for 20 minutes, or until the potatoes are soft. Remove from heat and allow to cool slightly.
  • Transfer the soup to a blender. Then add the cashews, apple cider vinegar and Dijon mustard. Blend until creamy.
  • Add dill and lemon juice. Pulse until the mixture is smooth. The soup should be thick. If it is too thick, add 1/2 cup water to thin.
  • Add Nutritional Yeast, stir and taste, then add salt and more pepper if needed.
  • Croutons:
  • Preheat the oven to 350 F. degrees.
  • Line a baking tray with parchment paper.
  • Place the bread cubes in a large bowl. Drizzle with olive oil and a pinch of salt. Toss well.
  • Place bread cubes on baking tray and roast until the bread is crispy.
  • Remove bread. Set aside until soup is ready to serve.
Keyword broccoli, broccoli cheddar cheese soup, cheddarcheese, soup, vegan
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