Vegan Broccoli Cheddar Soup
This Vegan Broccoli Cheddar Soup is going to be your new favorite comfort soup. It’s cheesy, creamy, rich, comforting, 100% plant-based, and gluten-free.
Servings 6
Calories 263kcal
Cost $10
Ingredients
- ½ yellow onion diced
- 2 bags frozen broccoli 20 oz each
- 2 russet potatoes large, peeled and cubed
- ½ cup nutritional yeast
- ½ cup cashews raw
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic
- 1 ½ cup vegetable broth split into ½ cup and 1 cup
- 2 cups water
- 1 cup non-dairy milk unsweetened
- 1 teaspoon turmeric
Instructions
- In a large soup pot, saute onions and frozen broccoli in ½ cup veggie broth on medium high heat until cooked and the broccoli is easily broken up with a spatula.
- In another pot, boil the potatoes and cashews and cook until super soft, roughly 10-15 minutes. Then strain and add into the blender.
- 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.
- Serve and enjoy!
Notes
Feel free to store this in the freezer for up to 2 months. Just thaw and then heat when you’re ready to eat it!
Use fresh or frozen broccoli.
Get a crusty loaf of bread and serve in slices for dipping or serve the soup in a bread bowl.
Nutrition
Calories: 263kcal | Carbohydrates: 43g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 717mg | Potassium: 1341mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1460IU | Vitamin C: 180mg | Calcium: 172mg | Iron: 4mg
