Vegan Broccoli Cheddar Soup
Serving Size: 6
DESCRIPTION
This vegan broccoli cheddar soup is an easy-to-make, dairy-free, comforting meal. It's loaded with creamy, cheesy deliciousness using a cashew base that gives the soup its velvety texture, while nutritional yeast adds that essential cheesy flavor. Carrots and broccoli add a pop of color and freshness that rounds out the flavor profile. Pair it with oven toasted baguette slices or a grilled cheese sandwich.
INGREDIENTS
- ¾ cup raw cashews
- 1 tablespoon vegan butter
- 4 cups vegan broth
- 1 cup onion
- 2 cups carrots chopped
- 2 cups russet potato peeped and sliced into small cubes
- 4 cups broccoli chopped into small florets
- 1 tablespoon garlic minced or paste
- 1 tablespoon white miso paste
- 1 cup nutritional yeast
- 1 tablespoon garlic powder
- 2 teaspoon salt
- ¼ teaspoon red pepper flakes or crushed black peppercorn
METHOD
- Submerge cashews in a small saucepan with boiling water and boil for 5 minutes till they soften. Then drain keep aside.Note: You can also soak cashews overnight in room temperature water.
- Melt butter in a Dutch oven or large stock pot over low-medium heat. Sauté onions till translucent, then stir in the garlic, and cook for another 30 seconds.
- Add chopped potatoes, and 1 cup of broth to the sautéed onions. Cook over medium heat with the lid skewed for 10 minutes till potatoes are fork tender.
- Next, remove from heat, and transfer everything to a high speed blender along with soaked cashews, miso paste, nutritional yeast, garlic powder, and 1 more cup of broth.Note: Let the onions and potatoes cool off for 5 minutes before blending to avoid over heating the blender.
- Blend till everything is puréed, and then pour back into the Dutch oven along with the remaining broth - Whisk together till combined.
- Add the carrots, broccoli florets, and salt. Cook on medium heat till carrots are tender, and stir frequently.
- Garnished with red pepper flakes and serve hot with toasted baguette slices.Optional: Top with vegan cheddar cheese from Follow your Heart before serving.
NOTES
- Cool Before Blending: Let the cooked vegetables cool for a few minutes before blending to prevent splatters and overheating your blender.
- Season Gradually: Start with half the salt and adjust after blending. Nutritional yeast and miso add a savory, salty taste, so you may not need the full amount.
- Adjust the Thickness: If your vegan cheddar broccoli soup is too thick, add extra vegetable broth to thin it out until it reaches your preferred consistency.
NUTRITION
Calories: 238kcal | Carbohydrates: 32g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 1579mg | Potassium: 852mg | Fiber: 7g | Sugar: 7g | Vitamin A: 7945IU | Vitamin C: 60mg | Calcium: 66mg | Iron: 3mg
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