Vegan Broccoli Cheddar Soup
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Recipe by Nora Cooks.
Ingredients
Scaled from 6. Cooking times barely change.
- ⅓ tbsp olive oil44 cal
- ⅛ small sweet onion, chopped7 cal
- ½ clove garlic, minced2 cal
- ⅛ medium russet potato, peeled and chopped22 cal
- ½ medium carrots, peeled and chopped15 cal
- ⅛ cup raw cashews60 cal
- ⅔ cup vegetable broth6 cal
- ⅛ cup nutritional yeast77 cal
- 3 pinches of smoked paprika1 cal
- 3 pinches of salt, or to taste0 cal
- ⅛ cup water, as needed (see instructions)0 cal
- ⅔ cup broccoli, finely chopped48 cal
- ⅓ cup shredded vegan cheddar cheese (I used Violife, optional)124 cal
Contains tree nuts
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
Method
- 01
In a large soup pot, saute the onion and garlic in the olive oil for 2-3 minutes over medium heat, stirring frequently.
- 02
To the pot, add the potato, carrots, cashews, vegetable broth, nutritional yeast, smoked paprika and salt. Bring to a boil, then lower the heat and simmer for about 15 minutes, until fork tender.
- 03
Working in batches if needed, transfer the soup carefully to a blender and blend until very smooth.
- 04
Return the mixture back to the pot. If your soup is too thick, add water until a desired consistency is reached (I used 1 cup of water). Add in the bite sized broccoli florets and cheese, if using, and stir into the soup.
- 05
Bring the soup to a boil, then lower the heat to simmer for 10 minutes, until the broccoli is soft and cooked. The cheese should also be melted into the soup.
- 06
Serve, topping with more vegan cheddar cheese shreds, if desired. Enjoy! Leftovers will keep for 3-4 days in an airtight container in the refrigerator. It can also be frozen.