Vegan Broccoli Cheese Soup
User Reviews
5.0
9 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
8 Servings
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Calories
212 kcal
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Course
Main Course, Soup
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Cuisine
American
Vegan Broccoli Cheese Soup
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This easy dairy-free broccoli cheese soup has all of the flavor of cheesy goodness you'd expect, only it's free of saturated fat. Make it in just 30 minutes.
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Ingredients
- 1 cup raw cashews - boiled or soaked See Note Below
- ½ cup vegan sour cream or plain vegan yogurt - not coconut based
- ½ cup water
- ½ teaspoon salt
- 1 tablespoon olive oil You can use 2 tablespoons of broth or water if you don't cook with oil.
- 4 cups broccoli - chopped into bite size pieces
- 3 medium carrots - diced
- 2 celery stalks - diced
- 1 medium potato - peeled and chopped
- 2 garlic cloves - peeled and minced
- 64 ounces vegetable broth
- ¼ cup nutritional yeast See Note Below
- salt and pepper to taste
Toppings (Optional)
- croutons
- shredded vegan cheddar cheese
- vegan sour cream
- Crispy onions
Instructions
- Soak or boil the cashews until they are soft and puffy (see note below), then drain and rinse and put in the blender.
- Make the cream sauce. Add the ½ cup of vegan sour cream, ½ cup water, and ½ teaspoon salt to the blender and blend on a high setting until the cashews break down and become smooth and creamy. Approximately 2 minutes. Scrape the sides and blend once more. There shouldn't be any solid pieces of the nuts in the cream sauce. Set aside
- Over medium heat, heat a large stock pot and add the olive oil. When the oil is hot, add the carrots and celery and cook until the celery begins to soften. Approximately 5 minutes. Stir frequently.
- Add the minced garlic and stir. Cook for 2 minutes, stirring frequently.
- Add the potato, broccoli, and the ¼ cup of nutritional yeast to the pot and pour in the 64 ounces (two 32 ounce containers) of vegetable broth. Stir to combine and bring to a boil.
- Once the soup is boiling, reduce the heat to a simmer and cook until the vegetables are fork tender. Approximately 10 to 15 minutes.
- Whisk in the cashew cream sauce until fully combined.
- Blend the vegetables with an immersion blender until the vegetables are blended into small pieces, or to your desired texture.
- Top with any of the suggested toppings.
Notes
- RECIPE NOTES
- NUTRITION DISCLAIMER
- CASHEWS - the cashews need to be soaked in water for at least 4 hours or boiled (preferred method) in water for 10 minutes, or until they're soft and puffy. This will ensure that they break down into a smooth and silky sauce.
- If you're making this for someone who has a nut allergy, substitute with the same amount of raw shelled sunflower seeds or hemp seeds.
- VEGAN SOUR CREAM - If you can't find vegan sour cream, substitute with plain vegan yogurt with an almond or soy base. Do NOT use a coconut base yogurt as it will alter the flavor of the soup.
- POTATO - you can use any type of potato. We prefer a Russet potato as they have a lot of starch and create a thicker soup.
- If you are making this soup for someone who can't eat potatoes you can substitute with acorn squash, although it will make the flavor of the soup slightly sweet.
- You could also omit the potato and whisk 1 tablespoon of corn starch in a ½ cup of water and whisk that into the soup to thicken. Do this 10 minutes before the soup is done and let it simmer to thicken.
- NUTRITIONAL YEAST - if you don't enjoy the flavor of nutritional yeast, you can add a 15 ounce package of shredded vegan cheddar cheese to the soup and stir until the shreds are completely melted.
- STORAGE - store in an airtight container in the refrigerator for up to 4 days. Freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator.
Nutrition Information
Show Details
Serving
1cup
Calories
212kcal
(11%)
Carbohydrates
23g
(8%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Sodium
259mg
(11%)
Potassium
492mg
(14%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
4150IU
(83%)
Vitamin C
48mg
(53%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 212kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 259mg | 11% |
| Potassium | 492mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 4150IU | 83% |
| Vitamin C | 48mg | 53% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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