Description
This creamy and comforting Vegan Broccoli Cheese Soup is a delicious way to enjoy a plant-based meal packed with nutritious ingredients. Rich with broccoli, cashews, and nutritional yeast, this soup offers a cheesy flavor without any dairy, making it perfect for vegan and lactose-intolerant eaters. Ready in just 30 minutes, it’s a warm, healthy, and satisfying option for any season.
Ingredients
Scale
Vegetables
- 4 cups broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
Liquids and Broth
- 4 cups vegetable broth
Cashew Cheese Mixture
- 1 cup cashews, soaked
- 1/4 cup nutritional yeast
- 1 teaspoon turmeric
Seasonings
- Salt to taste
- Pepper to taste
Instructions
- Sauté Aromatics: In a pot, heat a small amount of oil or water and sauté the chopped onions and minced garlic over medium heat until they become soft and translucent, about 5 minutes. This step builds the soup’s flavor base.
- Add Broccoli and Broth: Add the broccoli florets to the pot and pour in the vegetable broth. Bring the mixture to a boil over high heat to cook the broccoli.
- Simmer Until Tender: Once boiling, reduce the heat to low and let the soup simmer until the broccoli is tender, approximately 10-12 minutes. This allows the flavors to meld and the vegetables to soften for easier blending.
- Prepare Cashew Mixture: While the broccoli simmers, blend the soaked cashews, nutritional yeast, and turmeric together until the mixture is very smooth and creamy. This blend will create the cheesy, creamy texture of the soup without dairy.
- Combine and Stir: Add the cashew cheese mixture to the pot with the cooked broccoli and broth. Stir thoroughly to combine and heat through for a few minutes to incorporate flavors evenly.
- Season and Serve: Taste the soup and season with salt and pepper according to your preference. Serve the soup warm for a satisfying and comforting meal.
Notes
- Soak cashews for at least 2 hours or overnight for the creamiest texture. Quick soak by placing them in hot water for 20 minutes if short on time.
- Use low-sodium vegetable broth to better control salt content.
- For a thicker soup, blend a portion of the soup with the cashew mixture and then combine back into the pot.
- Garnish with chopped fresh herbs or a sprinkle of extra nutritional yeast for added flavor.
- This soup freezes well; store in airtight containers and reheat gently on the stove.
