• Leanne Maala - For Micah Siva

Vegan Broccoli Cheddar Soup

It’s time for you to try a bowlful of one of my favorite soups! Growing up, the Broccoli Cheddar soup from Moxies (Hey Canada!) was my FAVE... but me and lactose aren’t on speaking terms... SO... This hearty vegan soup is infused with tender broccoli and a rich cheddar flavor. If anyone ever tells you that this isn’t good for you, then they’re lying.

Food can taste good AND be good for you- count this Vegan Broccoli Cheddar Soup as solid proof.

Vegan broccoli cheddar soup is the perfect comfort meal for this time of year. It's warm, cozy, and still retains its wholesome nutritional value. Rich, creamy and undeniably cheesy, this vegan broccoli cheddar soup takes comfort food to the next level.

Let’s talk about broccoli- they're easy to work with, affordable, and incredibly nutrient-dense. Broccoli is rich in vitamin C which serves as an antioxidant for your body. It also has decent amounts of fiber which can help keep cholesterol levels low and promote healthy digestion. It’s a great vegetable companion for cheddar soup!

I personally think that it’s the perfect soup for when you need to warm up on a chilly day, or just need something hearty and delicious. Cashews add a good bit of protein to keep you feeling full while being easy to digest, making it possible to enjoy several bowls of this soup over the week.

Rich, hearty, and 100% vegan, this vegan broccoli cheddar soup will definitely be a welcome addition to your list of favorite go-to vegan recipes.


Vegan Broccoli Cheddar Soup

Author: Micah Siva

Serves: 4-6


  • 1 tbsp olive oil

  • 1 medium yellow onion, chopped

  • 2 cloves garlic, chopped

  • 2 carrots, chopped

  • 1 rib celery, chopped

  • 1 small sweet potato, cut into ½ inch pieces

  • ½ cup cashews

  • 6 cups stock/water

  • ½ cup nutritional yeast

  • 1 tsp apple cider vinegar

  • 1 tsp Dijon mustard

  • 1 tsp miso

  • Pinch red chili flakes

  • 2 cups broccoli, chopped into small florets

  • Sea salt and pepper, to taste


  1. Heat oil in large pot over medium Add onion, garlic, carrot, celery, cook 6-8 min until softened.

  2. Add potatoes, cashews and stock Bring to a boil, and reduce to simmer for 15-20 minutes, or until potatoes have softened.

  3. Add nutritional yeast, vinegar, and Dijon mustard.

  4. Use and immersion blender to blend until smooth. Add the miso, stirring to incorporate.

  5. Add broccoli, and heat until the broccoli has softened.

  6. Enjoy!

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