Vegan Broccoli Cheese Soup
Servings: 4 servings
This Vegan Broccoli Cheese Soup is loaded with cheesy goodness and totally dairy free! It's so thick and creamy and ready in just 30 minutes.
In a large soup pot, saute the onion and garlic in the olive oil for 2-3 minutes over medium heat, stirring frequently.
To the pot, add the potato, carrots, cashews, vegetable broth, nutritional yeast, smoked paprika and salt. Bring to a boil, then lower the heat and simmer for about 15 minutes, until fork tender.
Working in batches if needed, transfer the soup carefully to a blender and blend until very smooth.
Return the mixture back to the pot. If your soup is too thick, add water until a desired consistency is reached (I used 1 cup of water). Add in the bite sized broccoli florets and stir into the soup.
Bring the soup to a boil, then lower the heat to simmer for 10 minutes, until the broccoli is soft and cooked.
Serve, topping with non-dairy cheddar cheese shreds, if desired. Enjoy!
- If you have a nut allergy, you may make this without the cashews, it just won't be quite as creamy and rich.
- If desired, you may use a immersion blender once the broccoli is cooked to create a creamier broccoli cheese soup without chunks of broccoli florets.
Serving: 1serving, Calories: 245kcal, Carbohydrates: 38g, Protein: 11g, Fat: 8g, Saturated Fat: 1g, Sodium: 740mg, Potassium: 991mg, Fiber: 7g, Sugar: 11g, Vitamin A: 8973IU, Vitamin C: 92mg, Calcium: 91mg, Iron: 3mg