This Vegan Broccoli Cheese Soup is loaded with tacky goodness and completely dairy free! It’s so thick and creamy and prepared in simply 30 minutes.
Meet my new favourite soup.
You’ll not consider how tacky and yummy this tastes, with none dairy in any respect! This soup is certain to idiot all of the non-vegans in your life. It’s thick, tacky, creamy and wealthy; however is in truth very diet packed and good for you.
I didn’t actually take care of greens till my 20’s (after I wakened and realized that greens=life). However I did love broccoli cheddar soup, and actually any creamy broccoli soup. I’d purchase a budget canned stuff in faculty, and later ate it often at one fashionable lunch spot, often in a bread bowl.
It’s one soup I’ve been making an attempt to give you the right recipe for years now, and it lastly got here collectively. I hope you adore it as a lot as I do! My children have declared this their new favourite soup, and it will likely be nice for packing in a thermos for lunch at college.
How do you make Vegan Broccoli Cheese Soup?
I’ve made this recipe so simple as doable!
First, you saute the onion and garlic for a couple of minutes, then add the greens (besides the broccoli), cashews, dietary yeast, salt, spices and vegetable broth.
As soon as the greens are fork tender, mix all of it up in batches if wanted. Return it the the soup pot, add a bit of water for a thinner soup if desired, stir in chew sized broccoli items and simmer for about 10 minutes, till smooth.
Serve with a bit of non-dairy cheddar cheese, if desired. Get pleasure from!
What can I serve this soup with?
This broccoli cheese soup is fairly low calorie, so I prefer to serve it most frequently with some high quality sourdough bread for dipping. However we additionally like consuming it with brown rice or over baked potatoes. Or eat a big salad alongside it for soup and salad.
- 2 tablespoons vegetable broth or olive oil, for sauteing
- 1 small candy onion, chopped
- 3 cloves garlic, minced
- 1 medium russet potato, peeled and cubed
- 3 medium carrots, peeled and chopped
- half of cup uncooked cashews
- 4 cups vegetable broth
- half of cup dietary yeast
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to style
- 1-2 cups water, as wanted (see directions)
- 4 cups chew sized broccoli florets
In a big soup pot, saute the onion and garlic within the olive oil for 2-Three minutes over medium warmth, stirring often.
To the pot, add the potato, carrots, cashews, vegetable broth, dietary yeast, smoked paprika and salt. Convey to a boil, then decrease the warmth and simmer for about 15 minutes, till fork tender.
Working in batches if wanted, switch the soup fastidiously to a blender and mix till very clean.
Return the combination again to the pot. In case your soup is just too thick, add water till a desired consistency is reached (I used 1 cup of water). Add within the chew sized broccoli florets and stir into the soup.
Convey the soup to a boil, then decrease the warmth to simmer for 10 minutes, till the broccoli is smooth and cooked.
Serve, topping with non-dairy cheddar cheese shreds, if desired. Get pleasure from!
- When you have a nut allergy, you could make this with out the cashews, it simply will not be fairly as creamy and wealthy.
- If desired, you could use a immersion blender as soon as the broccoli is cooked to create a creamier broccoli cheese soup with out chunks of broccoli florets.