Vegan Broccoli Cheese Soup



This thick and creamy vegan broccoli cheese soup recipe is loaded with “cheesy” goodness that will quench your craving for comfort food any night of the week. Kid-friendly, vegan, gluten-free plus there is a nut-free option.

Giving up cheese was one of the hardest parts for me while transitioning to being 100% vegan.

There’s no reason to give up your favorite comfort foods, you just need to switch up the ingredients. It can be done, I promise. If it’s done right, even the most experienced cheese lover won’t be able to tell that the dish is completely dairy-free.

HOW DO YOU MAKE VEGAN BROCCOLI CHEESE SOUP? 
This vegan broccoli cheese soup is naturally thick and creamy and it’s all from wholesome plant-based ingredients! I used potatoes and cashews to make it taste super creamy and carrots for the natural yellow color of the broth that we all know and love. Plus a pinch of turmeric to give it an extra yellow color boost.

If you can boil vegetables and use a blender then you can make this vegan broccoli cheese soup!

You can customize this simple vegan broccoli cheese soup recipe however you like– I loaded our soup with tons of broccoli because we love it. You could cut the broccoli in half and add shredded carrots or cauliflower bites, or use up whatever vegetables you have in the fridge. Pretty much anything swimming in “cheese sauce” is sure to be delicious and gobbled up by everyone in the family.



INGREDIENTS
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 medium russet potatoes, peeled and cut into 1-inch cubes
  • 4 medium carrots, peeled and sliced
  • 1/3 cup raw cashews
  • 2 cups water
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/4 tsp turmeric (For color)
  • 3 Tbsp nutritional yeast (Or more to taste)
  • 4 cups vegetable broth
  • 1 cup water (Add more if needed)
  • 6 cups broccoli florets, chopped small
  • Sea salt and pepper to taste
  • Red pepper flakes/cayenne pepper/parsley (Garnish)
INSTRUCTION
  1. Add olive oil to a dutch oven pot and saute the diced onions over medium heat until softened. Add cubed potatoes, carrots, cashews, a pinch of salt and 2 cups of water. Bring it to a low simmer and then cover it and let it cook for 20-25 minutes or until the vegetables are soft. Almost all of the water should be absorbed by now.
  2. Let the mixture cool slightly before adding it to a blender. Add the vegetable broth, water, paprika, garlic powder, turmeric, nutritional yeast, salt, and pepper to the food processor. Blend on high until smooth and creamy. Pour the soup back into the original pot and bring it to a boil. 
  3. Chop the broccoli up into bite-size chunks and add it to the blended soup. Reduce the heat to a low simmer, cover, and let it cook for 5-10 minutes or until the broccoli is soft. 


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