Cheddary broccoli soup from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week (page 53) by Isa Chandra Moskowitz

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Notes about this recipe

  • Eat Your Books

    Soak cashew nuts for at least 2 hours.

  • justine_0m1c9h on May 28, 2026

    Easy and good. Pretty simple.

  • NicoleBrown on February 19, 2026

    Made this after reading all the rave reviews. It was indeed delicious! Soaked my cashews in boiling water for 15 minutes. I did accidentally pulverize my broccoli a little too much with the immersion blender. Topped with crispy chickpeas & roasted cherry tomatoes! Ate it with a WFPB quesadilla! Super cozy & filling!

  • patioweather on June 08, 2023

    I wouldn't have made this if it weren't for the comments here and I'm glad I did. It was as good as everyone said it was.

  • rhb on January 02, 2023

    Great soup and easy to make!

  • LFL on October 29, 2022

    4.5 stars. We used low-sodium broth and only had half the amount, so we replaced the rest with water. We also didn't have sprouts so we garnished it only with fresh tomato and red onion. It came out well. It’s very rich but I like it a lot. I wouldn’t call it cheddary at all. It doesn’t remotely remind me of cheddar, but it’s very tasty and I would make it again (I'll probably leave out the red onion garnish, though--it didn't add much). It makes a lot too.

  • Lglen on November 14, 2021

    Easy and so good!

  • christineakiyoshi on July 20, 2019

    Delicious and hearty! Will make again. Quick to pull together.

  • leahb on November 04, 2017

    This was truly delicious. I don't know how anyone would know it was vegan. I only used half of the cashew cream. Instead of the immersion blender, I blended everything in my Vitamix, just 2 or 3 pulses was all I needed to have a creamy consistency with little bits of broccoli pieces to chew. Also, I didn't need to soak the cashews because of the Vitamix.

  • louie734 on September 11, 2017

    Way delicious. Only used half the cashew cream in the whole pot of soup and it's crazy how cheddar-like, how satisfyingly creamy this soup is. Wanting to avoid a too-thin soup, I cooked the soup with 2 cups of veg broth instead of 3. Only other changes: a leek for onion, didn't measure the broccoli - one medium head, stalk and all. After using the blender for the cashew cream, dump the cream into a mason jar (it makes just over 2 cups, so leave the remainder in the blender) and start tossing in the soup, blending it up in batches. Add a bit more broth/cashew cream as needed. Don't forget the acid! It perks the whole thing up.

  • Vin on May 27, 2017

    A+ You'd swear there was cheddar in this delicious vegan soup! • My vitamix allows me to skip soaking the cashews. • Can use frozen broccoli w/o thawing as it's added just prior to boiling with stock–-big time saver. • I don't use the immersion blender as I prefer a very velvety soup. Rather, I let the soup cool about an hour prior to pureeing in the vitamix.

  • happyeater on May 25, 2015

    Delicious and filling. Freezes well to bring to work for lunch.

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