شوربة البروكلي والجبن الشيدر النباتية

Name: شوربة البروكلي والجبن الشيدر النباتية
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup Potatoes (diced); 2 large Fresh Broccoli Head (chopped in pieces - divided (about 5 cups)); 3/4 cup Carrot (peeled, chopped); 1/2 cup Celery (finely chopped ); 2 ملاعق كبيرة زيت زيتون; ملعقة كبيرة واحدة من الزبدة الخالية من منتجات الألبان (غير المملحة); 1 small Onion (finely chopped); 4 Garlic Cloves (minced); 3 1/2 cups Vegetable Stock; 1/2 cup Cashew (note 1); ملعقة كبيرة من عصير الليمون; 2 teaspoons Paprika; ربع كوب من الخميرة الغذائية; 3/4 cup Vegan Cheddar Cheese; 1/4 teaspoon Ground Pepper; 1/2 كوب ماء; ملح 1/2 ملعقة صغيرة

هذه شوربة البروكلي والجبن الشيدر النباتية is a cheesy, creamy, dairy-free broccoli soup packed with six vegetables. You won’t believe that this cheesy texture comes from plant-based ingredients and no cheese is needed at all.

Two bowls of vegan broccoli cheddar soup with croutons and a copper spoon.

I love a comforting, thick, and loaded soup for my family on cold days, like my حساء مكسيكي, شوربة البطاطس النباتية أو Zucchini Potato Soup. Plus, my kids love broccoli, so this broccoli soup is always much loved by everyone.

This classic cheddar broccoli soup contains butter and loads of cheddar cheese. It’s the key ingredient to its creamy, ultra-thick, and cheesy texture. As a result, broccoli cheddar soup is not vegan, and you can’t use a classic soup recipe, using store-bought vegan cheddar instead. Vegan cheddar is oily and won’t provide the same thick, stringy texture you get from real cheese.

If you are wondering how one can make a cheesy vegan soup without adding vegan cheese, let me show you how amazing potatoes, carrots, and nutritional yeast are to mimic cheese.

بينما تجدون الوصفة كاملة أدناه، لا تفوتوا جميع نصائحي في الأسفل، بما في ذلك بدائل المكونات، ونصائح الطبخ الخاصة بي، والصور التوضيحية خطوة بخطوة!

هل أعجبتك هذه الوصفة؟

التعليق انظر أدناه أو توجه إلى موقعنا فيسبوك حيث أرد على جميع التعليقات (تقريبًا)، الصفحة إينستاجرام للحصول على الإلهام، أو لـ بينترست لحفظ الوصفات!

المكونات والبدائل

تحتوي هذه الفقرة على جميع نصائحي لاختيار المكونات المناسبة. للاطلاع على الوصفة الكاملة مع المقادير، انتقل إلى بطاقة الوصفة أسفل المنشور!انتقل إلى الوصفة الكاملة

All you need to make this creamy broccoli soup are:

Ingredients for Vegan Broccoli Cheddar Soup in bowls and ramekins.

Fresh Broccoli Head – You need fresh, crunchy broccoli to add texture to the soup. I don’t recommend frozen broccoli florets.
جزر – Fresh, organic carrots are the best.
كرفس – Fresh washed celery. Remove the leaves.
بطاطس – Most varieties work, but I like to use Russet potatoes.
بصل – Fresh or frozen. You can also use shallots if you have some.
ثوم – Fresh crushed garlic or garlic powder.
بطعم الفليفلة – I like to use smoked paprika.
عصير ليمون – Either freshly squeezed or form a store-bought bottle.
خضروات – Either bottled veggie stock, or a stock cube with water.
مكسرات الكاجوعضوية – Unroasted. Soak the cashews in boiled water for 30 minutes if your blender is not powerful enough to blend the soup.
الملح والفلفل – to taste.
خميرة الغذاء – This adds a lovely cheesy flavor to the soup and a yellow color.

How To Make Vegan Broccoli Cheddar Soup

This vegan broccoli soup may look overwhelming based on the list of ingredients you need, but it’s actually an easy vegan soup, ready in under 30 minutes.

First, clean the vegetables, peel the potatoes and carrots, and cut them into small cubes of the same size. Then, measure the quantity of each diced vegetable with measuring cups.
Next, cut the onion and celery, and crush the garlic. Then, cut both broccoli heads into small pieces. You can keep the broccoli stalks to reduce food waste, which tastes amazing.

In a large pot, warm olive oil and vegan butter. Next, add the onion and garlic and cook, often stirring, until golden brown and fragrant (الصورة 1).
Next, add the raw cashews, chopped carrots, celery, potatoes, and half the chopped broccoli (الصورة 2).
Stir, and cook until the broccoli florets are vibrant green. It takes less than 3 minutes.
Finally, add the nutritional yeast, paprika, pepper (الصورة 3), and vegetable stock (الصورة 4).
Cover the pot with a lid, bring it to a boil, then reduce the heat and simmer over medium heat for 20 minutes or until the vegetables and cashews have softened.
When the vegetables soften, it’s time to blend the soup, and there are two options. But before you blend, remove the lid, remove the pot from the heat, and let it steam out for 5 minutes to avoid burning yourself or damaging your blender jug.
The easiest way to blend soup is to use an immersion blender. Place the immersion tool directly into the pot and blend until smooth. However, this technique makes the soup grainy instead of smooth and velvety.

Blend the soup in the blender (الصورة 5). However, for safety reasons, blending the soup in batches is preferable. Only add a third of the volume, and blend on medium-high speed until creamy.
Then, keep each batch of blended broccoli soup in a separate bowl until the whole soup has been blended.
Now, return the blended broccoli soup into the non-stick pot and stir in the remaining chopped broccoli florets and pieces (الصورة 6).
Cook the soup over medium heat uncovered while stirring often until the vegetables are vibrant green (الصورة 7). We all have different ways of eating soup. Some people love it thick, dense, and velvety, while others like it thinner and runnier. Depending on your liking, you may want to thin out the soup. To do so, add a splash of cold tap water, stir, and stop adding when you enjoy the soup texture.
Next, taste the soup and see how salty and cheesy it is. If you want a real cheddar flavor, you will have to stir store-bought vegan cheddar into the soup (الصورة 8). However, if you simply want a more robust cheese flavor without using processed cheese, then add more nutritional yeast – up to extra four tablespoons. Also, feel free to add more salt and pepper.

تقديم الاقتراحات

This vegan broccoli soup is delicious with some toppings like:

Homemade croutons
Drizzle cashew cream or soy cream
Grated vegan cheddar
Toasted seeds
مكسرات محمصة
Bread – like my خبز الصودا الأيرلندي النباتي, خبز دقيق الشوفان أو خبز بمكونين.
Vegan bacon
Crispy broccoli florets – try my air fryer broccoli recipe to make a batch
Crispy quinoa to boost the protein content

Vegan Broccoli Cheddar Soup in a bowl with croutons and a golden spoon.

إرشادات التخزين

Store leftover broccoli soup in an airtight container in the fridge or a bowl covered with a piece of foil. This broccoli soup lasts for up to 4 days in the fridge or can be frozen and thawed in the fridge the day before.

To rewarm the soup, bring the soup into a non-stick saucepan. Bring over medium heat and rewarm, adding more water or a splash of almond milk if too thick. You can also rewarm the soup in the microwave, in a microwave-safe bowl.

بدائل الحساسية

If you have food allergies, I listed some substitution options for you below to try.

خالي من الزيت – Skip the oil and butter and cook the vegetables into the vegetable stock.
منخفض فودماب – Skip the garlic and onion and use a low-FODMAP vegetable stock. Then, use only broccoli florets, not the stalks.
Nutritional-Yeast-Free – This is the key ingredient that gives the soup its cheesy flavor. If not used, you must use store-bought vegan cheddar, or it won’t taste like cheese.
خالي من المكسرات – Cashew nuts are the best at providing a thick creamy texture to the soup. However, if you have nut allergies, make a cornstarch slurry by stirring 3 tablespoons of cornstarch with 1/3 cup of water. Stir in the soup just before blending. If not thick enough, repeat and add more slurry.

الأسئلة الشائعة

Below are my answers to your most frequent questions about this vegan soup recipe.

هل يمكنني استخدام البروكلي المجمد؟

You can use frozen broccoli, but it won’t provide the same flavor and are always slightly watery. As a result, frozen broccoli will thin out the texture of the soup. Also, the frozen broccoli cooked in the blended soup will turn softer and mushy quite quickly. Therefore, it’s preferable to undercook frozen broccoli, or the soup won’t have a nice texture.

Do I Have To Soak Cashews?

It depends on the tool you use to blend your soup. If you blend the soup in a high-speed blender such as a Vitamix, then no there’s no need to soak the cashews. Cashews need 20 to 30 minutes to soften in boiling water. In this soup, the cashews are cooked in the stock for that timeframe and then blended in a blender. For an immersion blender, they may need soaking 30 minutes into a bowl covered with boiled water.