Creamy, cheesy, comforting broccoli cheddar soup that's 100% plant-based, dairy-free and a much healthier alternative to your Panera favorite.
Ingredients
1/2yellow onion diced
2bagsfrozen broccoli20 oz of frozen broccoli
2large russet potatoespeeled and cubed
1/2cupnutritional yeast
1/2cupraw cashews
1 tspsalt
1/2tsppepper
1tspgarlic
1 1/2cupveggie broth
2cupswater
1cupunsweetened non-dairy milk
1tspturmeric
Instructions
In a large soup pot, saute onions and frozen broccoli in 1/2 cup veggie broth on medium high heat until cooked and the broccoli is easily broken up with a spatula.
Boil the potatoes and cashews in another pot and cook until super soft. Then strain and add into the blender. (10-15 minutes)
Into the blender with the cashews and potatoes add nutritional yeast, garlic, salt, pepper, non-dairy milk and water. Blend until completely smooth. If your blender has a hard time blending this up, pour half of it out and blend in two batches.
Pour the potato cheese mixture into the soup pot with the broccoli. Pour in the rest of the veggie broth and the turmeric and stir until combined. Heat on medium until warmed all the through.