Vegan Broccoli Cheddar Soup

Vegan Broccoli Cheddar Soup

from noracooks.com
30 min
6 servings

This Vegan Broccoli Cheddar Soup is creamy and cheesy, even without the dairy! It’s made with simple ingredients and ready in only 30 minutes.

Ingredients

  • 2 tablespoons olive oil
  • 1 small sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 medium russet potato, peeled and chopped
  • 3 medium carrots, peeled and chopped
  • 1/2 cup raw cashews
  • 4 cups vegetable broth
  • 1/2 cup nutritional yeast
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, or to taste
  • 1-2 cups water, as needed (see instructions)
  • 4 cups broccoli, finely chopped
  • 2 cups shredded vegan cheddar cheese (I used Violife, optional)

Directions

  1. 1

    In a large soup pot, saute the onion and garlic in the olive oil for 2-3 minutes over medium heat, stirring frequently.

  2. 2

    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.

  3. 3

    Working in batches if needed, transfer the soup carefully to a blender and blend until very smooth.

  4. 4

    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 cheese, if using, and stir into the soup. 

  5. 5

    Bring the soup to a boil, then lower the heat to simmer for 10 minutes, until the broccoli is soft and cooked. The cheese should also be melted into the soup.

  6. 6

    Serve, topping with more vegan cheddar cheese shreds, if desired. Enjoy! Leftovers will keep for 3-4 days in an airtight container in the refrigerator. It can also be frozen.