Vegan Broccoli Cheese Soup

This thick and creamy vegan broccoli cheese soup recipe is loaded with “cheesy” goodness that will quench your craving for comfort food any night of the week. Kid-friendly, vegan, dairy-free and gluten-free. 

You can customize this vegan broccoli cheese soup recipe however you like– I loaded our soup with tons of broccoli, two pounds to be exact! You could cut the broccoli in half and add shredded carrots or cauliflower bites, or use up whatever vegetables you have in the fridge. Pretty much anything swimming in “cheese sauce” is sure to be delicious and gobbled up by everyone in the family.

INGREDIENTS

• 1/3 cup raw cashews, soaked and drained
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 medium russet potatoes, peeled and cut into 1-inch cubes
• 4 medium carrots, peeled and thinly sliced
• 2 cups of water
• 1 tsp paprika
• 2 tsp garlic powder
• 1/8 tsp cayenne pepper (For color, not heat)
• 3 Tbsp nutritional yeast (Or more to taste)
• 1- quart vegetable broth
• 2 lbs broccoli florets (Fresh or frozen)
• Sea salt and pepper to taste
• Parsley for garnish

INSTRUCTIONS

1. Soak cashews in water for 1 hour, drain and discard water. Set aside.
2. Add oil to a dutch oven and cook the diced onions for 5 minutes over medium heat. Add cubed potatoes, thinly sliced carrots, a pinch of salt and 2 cups of water. Cover and let cook for 20-25 minutes or until the vegetables are soft. Almost all of the water should be absorbed by now.
3. Let mixture cool slightly before adding it to the food processor or high powered blender.
4. Add vegetable broth, paprika, garlic powder, cayenne pepper, nutritional yeast, cashews, salt, and pepper to the food processor. Blend on high until smooth and creamy.
5. Note - If you don't have a large blender, blend the soup in batches.
6. Pour the soup back into the original pot and bring to a low simmer for 5-10 mins.
7. Please visit Vegan Broccoli Cheese Soup for full instructions.