Vegan Broccoli Cheddar Soup


Soup / Wednesday, May 9th, 2018

With the cold weather finally wrapping up here in Chicago, this weather change may have you down with a cold. This Vegan Broccoli Cheddar Soup will be sure to make you feel in tip top shape. It is super cheesy tasting all with out the real cheese, which is amazing. This soup is so filling, and have you questioning if there is real cheese in the mix… there is not!

David loved this soup… so much he ate almost all of it on his own! He couldn’t get enough at all. I don’t blame him though, it was seriously so good, thick and creamy too. Hard not to eat all in sight! If you’re looking for other options for vegan soups… try this recipe too!

The recipe is a lot of preparing, and really not a lot of actual cooking.

Here are the things you’ll need for Vegan Broccoli Cheddar Soup:

  • Broccoli
  • Cashews
  • Potatoes
  • Carrots
  • Onion
  • Paprika
  • Garlic Powder
  • Nutritional Yeast
  • Vegetable Broth
  • Salt/Pepper/EVOO

If you haven’t, soak your cashews in water for one hour or more. Drain them.

In an oiled pan, sauté your diced onion until translucent. Also, boil the potatoes and carrots too. Boil until the vegetables are able to push a fork through.

Let cool and place the vegetables in a blender along with the onions, cashews, spices, and vegetable broth. You may need to add more in small increments to get to the desired consistency. Blend until smooth.

Pour back into pot, and add in steamed broccoli pieces. Continue to simmer for 5-7 minutes. Serve hot.

Easy, Tasty, Vegan!

Simple Vegan Recipes

 

 

 

 

Vegan Broccoli Cheddar Soup


Course Soup
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1 Head Broccoli, cut into bite sizes
  • 1/3 Cup Cashews, soaked
  • 1 Medium Onion, diced
  • 4 Medium Potatoes, peeled and cubed
  • 5 Medium Carrots, diced
  • 1 TSP Paprika
  • 1 TBSP Garlic Powder
  • Pinch Cayanne
  • 4 TBSP Nutritional Yeast
  • 2 Cup Vegetable Broth
  • Salt/Pepper/EVOO

Instructions

  1. If you haven't, soak your cashews in water for one hour or more. Drain them. 

  2. In an oiled pan, sauté your diced onion until translucent. Also, boil the potatoes and carrots too, in the 2 cups of vegetable broth. Boil until the vegetables are able to push a fork through.

  3. Let cool and place the vegetables in a blender along with the onions, cashews, spices, and vegetable broth. You may need to add more in small increments to get to the desired consistency. Blend until smooth. 

  4. Pour back into pot, and add in steamed broccoli pieces. Continue to simmer for 5-7 minutes. Serve hot.

Vegan Broccoli Cheddar Soup


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