Vegan Broccoli Cheese Soup
This Vegan Broccoli Cheese Soup recipe is comfort food at it's best.
Servings 6 Servings
Calories 322kcal
Ingredients
- ½ cup raw cashews
- ½ cup nutritional yeast
- 4 cups vegetable broth
- 4 tablespoons dairy free butter
- 1 cup Yellow onion - diced small
- ½ cup All-purpose flour
- 4 cups dairy-free milk - unsweetened
- 4 cups broccoli florets
- 2 cups carrots - grated
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon dry mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Place the cashews, nutritional yeast, and 2 cups of the vegetable broth in a blender. Blend until smooth.
- Melt the dairy-free butter to medium-high heat in a stockpot and add the diced onion. Sauté until soft and translucent.
- Add the flour and stir and cook over medium heat for about a minute.
- Pour in about half of the broth, whisking as you go. Add in remaining broth, as well as the dairy-free milk, slowly whisking as you pour.
- Cook for about 2-3 minutes, whisking often to get out all the lumps,
- Add in paprika, garlic powder, dry mustard, salt. and pepper.
- Add in the broccoli florets and grated carrots. Cook over medium heat about 10 minutes until the broccoli is fork tender. Stir occasionally.
- Add the blended 'cashew cheese' and heat through.
Video
Nutrition
Serving: 1Serving | Calories: 322kcal | Carbohydrates: 26g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Sodium: 416mg | Potassium: 664mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7588IU | Vitamin C: 59mg | Calcium: 59mg | Iron: 2mg