Vegan Broccoli Cheddar Cheese Soup
This recipe was presented to the members of the Fountain Hills Community Garden on January 7, 2023.
Vegan Broccoli Cheddar Cheese Soup
Ingredients
- 4 Tablespoons Extra Virgin Olive Oil, plus more for drizzling on croutons
- 1 large onion diced
- 1 cup celery chopped
- 2/3 cup carrots chopped
- 2 lb. broccoli stems diced, florets chopped
- 2 small white potatoes diced
- 8 garlic cloves minced
- 8 cups vegetable broth
- 1 cup raw cashews soaked in water overnight
- 1 Tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup dill minced
- 2 Tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons salt
- freshly ground pepper to taste
- 4+ Tablespoons Nutritional Yeast
- Croutons:
- 4 cups cubed bread
- 2-3 Tablespoons olive oil
Instructions
- Using a large soup pot, place over medium heat.
- Add olive oil and cook for 30 seconds. Then add onion, celery, carrots, broccoli, salt and papper. Saute until softened about 10 minutes.
- Add the potatoes, garlic and stir until well combined.
- Add the vegetable broth and simmer for 20 minutes, or until the potatoes are soft. Remove from heat and allow to cool slightly.
- Transfer the soup to a blender. Then add the cashews, apple cider vinegar and Dijon mustard. Blend until creamy.
- Add dill and lemon juice. Pulse until the mixture is smooth. The soup should be thick. If it is too thick, add 1/2 cup water to thin.
- Add Nutritional Yeast, stir and taste, then add salt and more pepper if needed.
- Croutons:
- Preheat the oven to 350 F. degrees.
- Line a baking tray with parchment paper.
- Place the bread cubes in a large bowl. Drizzle with olive oil and a pinch of salt. Toss well.
- Place bread cubes on baking tray and roast until the bread is crispy.
- Remove bread. Set aside until soup is ready to serve.
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