Description
This Vegan Broccoli Cheddar Soup is the best copycat recipe we’ve ever tried, and now the slow cooker does all the work. It’s incredibly creamy, rich, and full of flavor, made with simple everyday ingredients. Let the broth and vegetables simmer, then mix in a quick cashew cream for a cozy bowl of cheesy goodness.
Ingredients
For the Cashew Cream
- 1 cup raw cashews, soaked overnight (see notes)
- 2 cups filtered water
- 1/2 cup nutritional yeast
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
For the Soup
- 3 cups vegan chicken broth or vegetable broth of your choice
- 2 3/4 cups finely chopped broccoli
- 1/2 medium onion, finely diced
- 1 rib celery, finely diced
- 2 garlic cloves, finely minced
- 1 cup carrots, julienned
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt, plus more to taste
- Black pepper, to taste
Garnishes (optional)
- Fresh parsley, chopped
- Vegan croutons
Instructions
- Load the slow cooker. Add the vegan chicken broth, onion, celery, garlic, carrot, nutmeg, and salt. Stir to combine.
- Slow-cook the base. Cover and cook on low for 4 hours or on high for 2 hours, until the vegetables are tender.
- Make the cashew cream. Drain the cashews and transfer them to a high-speed blender with 2 cups of water, nutritional yeast, flour, and lemon juice. Blend on high until completely smooth.
- Add the broccoli and cashew cream. If you cooked the base on low, switch the slow cooker to high. Stir in the broccoli and all the cashew cream until combined.
- Cook until thickened. Cover and cook on high for 45 minutes to 1 hour, stirring once or twice, until the broccoli is tender and the soup has thickened.
- Season and serve. Season with salt and black pepper to taste. Serve warm, garnished with fresh parsley and croutons. Enjoy!
Notes
- Why the cashew cream goes in last: Cooking cashew cream for hours can cause it to separate and turn grainy. Adding it at the end keeps the soup silky smooth.
- Why the broccoli goes in last: Finely chopped broccoli can turn mushy and lose its bright green color during a long cook time.
- Thickness: Since the slow cooker doesn’t reduce liquid, the soup may be slightly thinner than our stovetop version. If needed, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water, then cook on high for 10 more minutes.
- Quick soak: If you didn’t soak the cashews overnight, bring a small pot of water to a boil, remove it from the heat, and add the cashews. Soak for 20 minutes, or until softened, then drain. You can do this while the soup base cooks.
- Broth: We used Better Than Bouillon No Chicken Base, mixing 3 teaspoons of paste with 3 cups of water.
- Color: For a more yellow, “cheddar” look, stir in 1/4 teaspoon of turmeric at the end.
- Nut-free: Substitute the cashews 1:1 with raw sunflower seeds.
- Gluten-free: Use a gluten-free all-purpose flour blend in the cashew cream and gluten-free croutons for topping, and check that your broth is gluten-free.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Add a splash of broth when reheating if the soup has thickened.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: crockpot, Slow Cooking
- Cuisine: American