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+ servings
Broccoli-Cheese-Soup

Vegan Broccoli Cheddar Cheese Soup

Course: Soup
Cuisine: American
Keyword: broccoli, broccoli cheddar cheese soup, cheddarcheese, soup, vegan
Servings: 8

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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