Vegan Broccoli Cheese Soup
This vegan broccoli cheese soup is the perfect, easy recipe to add to your fall soup rotation! I grew up on broccoli cheddar soup and knew I needed to create a dairy free version so I could still enjoy it today! This version is packed with good for you ingredients, all the cozy cheesy flavor, while being vegan!
Ingredients
- 4 1/2 cups broth
- 2 large carrots
- 3 large gold potatoes or 5-6 smaller ones
- 1/2 medium onion
- 4 cloves garlic
- 2 cups broccoli
- 1/2 tsp pepper *more to taste
- 1 tsp paprika
- 1 tsp onion powder
- 2 tsp sea salt
To add to the blender:
- 1 cup of the cooked potatoes from the soup pot
- 1 cup broth
- 1/4 cup nutritional yeast
- 1 tbs lemon juice
- 1/2 cup cashews
Instructions
- Chop the carrots and potatoes into small chunks. Dice the onion and mince the garlic.
- Add 1 tbsp oil to a large dutch oven or soup pot over medium heat. Then add the carrots and onion. Let cook a few minutes (5-6 or so) until they've began to soften.
- Add in the remaining ingredients (potatoes, soup, seasonings). Bring to a boil. Cover and let cook for 10 minutes.
- After 10 minutes, lower the heat to low. Give the soup a good stir. Using a slotted spoon, remove about a cup of potatoes from the pot and place in a blender. Add in the remaining blender ingredients and blend a minute or so until completely smooth.
- Add the mixture back to the soup pot, mixing it in well so it's nice and creamy. Taste the soup and adjust as you'd like (more seasoning, etc). Serve with some chopped green onion or parsley and a swirl of sour cream or coconut or greek yogurt and enjoy!