Description
This Vegan Broccoli Cheese Soup is a creamy, comforting plant-based recipe that blends tender broccoli with a rich cashew and nutritional yeast mixture to mimic the cheesy flavor without dairy. Ready in just 30 minutes, it’s perfect for a cozy meal that’s nourishing and flavorful.
Ingredients
Scale
Main Ingredients
- 4 cups broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
Creamy Cashew Cheese Blend
- 1 cup cashews, soaked
- 1/4 cup nutritional yeast
- 1 teaspoon turmeric
Seasoning
- Salt to taste
- Pepper to taste
Instructions
- Sauté Onions and Garlic: In a pot over medium heat, sauté the chopped onion and minced garlic until they become soft and translucent, releasing their aroma and flavor.
- Add Broccoli and Broth: Pour in the broccoli florets and vegetable broth. Increase the heat to bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the soup simmer until the broccoli is tender, about 10-15 minutes, ensuring it softens completely.
- Prepare Cashew Cheese Blend: While the broccoli simmers, blend the soaked cashews with nutritional yeast and turmeric until you get a smooth, creamy consistency. This mixture will add a cheesy, rich texture to the soup.
- Combine and Stir: Add the cashew cheese blend to the pot with the cooked broccoli and broth. Stir thoroughly to combine all the flavors and achieve a creamy soup base.
- Season and Serve: Finally, season the soup with salt and pepper to taste. Stir once more and serve the soup warm for the best comforting experience.
Notes
- Soak cashews for at least 2 hours or overnight for a smoother blend; if short on time, soak in hot water for 30 minutes.
- Add a squeeze of lemon juice for a slight tangy contrast if desired.
- For extra texture, reserve some broccoli florets to add after blending.
- This soup can be refrigerated for up to 3 days or frozen for up to 1 month.
