Craving the creamy, cheesy goodness of Panera's famous broccoli cheddar soup but want a plant-based version? Get ready to be amazed by this incredible vegan copycat recipe that proves you don't need dairy to create mind-blowing flavor! This soup is so rich, so creamy, and so delicious that even non-vegans won't believe it's completely dairy-free. Prepare to transform your comfort food game with a recipe that's not just healthy, but absolutely irresistible!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup raw cashews, soaked
- 2 cups vegetable broth
- 2 cups broccoli florets
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon nutritional yeast
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Begin by soaking the raw cashews in water for at least 2 hours, or overnight if possible. This will soften them and make them easier to blend into a creamy texture.
- Once the cashews are soaked, drain and rinse them under cold water. Set them aside for later use.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the broccoli florets to the pot and stir to combine. Cook for about 3-4 minutes, allowing the broccoli to soften slightly.
- Pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 10-15 minutes, or until the broccoli is tender.
- While the soup is simmering, prepare the cashew cream. In a blender, combine the soaked cashews, nutritional yeast, and a pinch of salt and pepper. Add a small amount of the warm broth (about 1/2 cup) to help with blending.
- Blend the mixture until smooth and creamy. You may need to scrape down the sides of the blender and add more broth if necessary to achieve a smooth consistency.
- Once the broccoli is tender, remove the pot from heat. Use an immersion blender to purée the soup until it reaches your desired consistency. Alternatively, you can carefully transfer the soup to a regular blender in batches, blending until smooth.
- Stir in the blended cashew cream into the soup, mixing well to combine. Adjust the seasoning with additional salt and pepper to taste.
- Return the pot to low heat, allowing the soup to warm through for a few minutes. If the soup is too thick, you can add more vegetable broth to reach your desired consistency.
- Once heated, remove the soup from the stove and serve hot. Enjoy your Vegan Copycat Panera Broccoli Cheddar Soup with crusty bread or a side salad!
Tips
- Cashew Soaking is Key: Always soak your cashews for at least 2 hours (or overnight) to ensure a super smooth, creamy base.
- Blend for Perfection: Take your time when blending the cashew cream. The smoother it is, the more it mimics traditional cheese sauce.
- Consistency Matters: Don't be afraid to adjust the soup's thickness by adding more vegetable broth if needed.
- Nutritional Yeast Hack: This ingredient is crucial for achieving that classic cheesy flavor. Don't skip it!
- Fresh Ingredients: Use fresh broccoli and garlic for the most vibrant flavor.
- Serving Suggestions: Pair with crusty bread or a light salad for a complete meal.
- Make Ahead Friendly: This soup actually tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 10g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 0mg
