Vegan Broccoli and Cheese Soup
Indulge in the creamy comfort of Vegan Broccoli and Cheese Soup, a wholesome dairy-free twist on a classic favorite. Packed with vibrant broccoli florets, aromatic vegetables, and a velvety cashew-based cheese sauce infused with nutritional yeast, turmeric, and smoked paprika, this satisfying soup delivers bold, cheesy flavors without any dairy. Perfectly blended to creamy perfection, it's a hearty and nutritious meal in just 45 minutes, making it an ideal weeknight dinner or cozy lunch. Serve it piping hot with a crunchy bread roll or a sprinkle of extra nutritional yeast for a delightful plant-based treat that's as nourishing as it is delicious.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 1 large carrot
- 1 celery stalk
- 1 medium yellow onion
- 3 large garlic cloves
- 4 cups vegetable broth
- 2 cups unsweetened almond milk
- 0.5 cup nutritional yeast
- 0.5 cup raw cashews
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a small bowl, soak the cashews in hot water for at least 15 minutes to soften them.
Meanwhile, prepare the vegetables: chop the broccoli into small florets, dice the carrot, celery, and onion, and mince the garlic.
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, cooking until they begin to soften, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the vegetable broth, bringing it to a gentle simmer. Add the broccoli florets and cover the pot, allowing them to cook until tender, about 10 minutes.
While the broccoli is cooking, drain and rinse the soaked cashews. In a blender, combine the cashews with almond milk, nutritional yeast, lemon juice, turmeric, smoked paprika, salt, and black pepper. Blend until completely smooth, creating a creamy cashew cheese sauce.
Once the broccoli is tender, add the cashew cheese sauce to the pot. Stir thoroughly to combine everything evenly.
Using an immersion blender, blend the soup directly in the pot until smooth and creamy. If a traditional blender is preferred, allow the soup to cool slightly before transferring in batches to avoid overheating.
Taste and adjust seasoning as needed, adding more salt or pepper to preference.
Simmer the soup on low heat for an additional 5 minutes to meld the flavors. Serve hot, garnished with extra broccoli florets or a sprinkle of nutritional yeast if desired.
Nutrition Facts
Calories |
1238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5092 mg | 221% | |
| Total Carbohydrate | 126.9 g | 46% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 30.2 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1269 mg | 98% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2996 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
