Vegan Cheesy Broccoli Soup
This plant-powered Vegan Cheesy Broccoli Soup delivers all the creamy comfort and cheesy flavor of the classic soup without any dairy. Perfect for cold weather, meal prep, or a cozy weeknight dinner.
Equipment
- Large Pot
- High-Speed Blender
Ingredients
For the Base
- 2 tablespoons olive oil
- 1 medium yellow onion diced (about 1 cup)
- 3 cloves garlic minced
- 2 medium carrots diced (about ¾ cup)
- 2 medium stalks celery diced (about ½ cup)
- 6 cups fresh broccoli florets and stems chopped (about 2 medium heads)
- 4 cups vegetable broth homemade or low-sodium store-bought
- 1 cup raw cashews soaked for at least 2 hours or boiled for 10 minutes
- ¼ cup nutritional yeast the secret to that cheesy flavor!
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- ½ teaspoon smoked paprika
- ¼ teaspoon turmeric for color and anti-inflammatory benefits
- salt and black pepper to taste
Instructions
- Chop all vegetables and measure out ingredients before starting. If you haven't soaked your cashews ahead of time, place them in a small pot, cover with water, and boil for 10 minutes to soften quickly. Drain and set aside.
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the diced carrots and celery to the pot and cook for 5 minutes, stirring occasionally.
- Add the chopped broccoli florets and stems to the pot, stirring to combine with the other vegetables. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes until the broccoli is tender but still bright green.
- While the soup simmers, place the soaked cashews, nutritional yeast, lemon juice, dijon mustard, smoked paprika, and turmeric in a high-speed blender. Add 1 cup of the hot soup liquid and blend until completely smooth and creamy.
- Reserve about 1 cup of the cooked broccoli florets (for texture), then carefully transfer the remaining soup to your blender with the cashew mixture. Blend until smooth, working in batches if necessary.
- Return the blended soup to the pot, add the reserved broccoli florets, and heat gently. Season with salt and pepper to taste.
Notes
- For a lower fat version: Reduce cashews to ½ cup and add ½ cup of white beans for creaminess.
- For a nut-free version: Substitute the cashews with sunflower seeds or 12 oz of silken tofu.
- Frozen broccoli can be used instead of fresh - just reduce the simmering time by about 5 minutes.
- The soup will keep in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- The flavor actually improves after the first day as the ingredients meld together.
- For a nut-free version: Substitute the cashews with sunflower seeds or 12 oz of silken tofu.
- Frozen broccoli can be used instead of fresh - just reduce the simmering time by about 5 minutes.
- The soup will keep in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- The flavor actually improves after the first day as the ingredients meld together.
Nutrition
Calories: 245kcalCarbohydrates: 22gProtein: 9gFat: 15gFiber: 6gVitamin C: 135mgCalcium: 8mgIron: 15mg
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