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90% would make again

Creamy Vegan “Cheesy” Broccoli Soup

Tasty Team


for 10 servings

  • ½ cup cashews (65 g), soaked
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 potatoes, cubed
  • 3 carrots, sliced
  • 3 cloves garlic, minced
  • salt, to taste
  • 6 cups vegetable broth (1.4 L), divided
  • ½ cup nutritional yeast (70 g)
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • 1 head broccoli, florets roasted or steamed

Nutrition Info

    Calories 573
    Fat 40g
    Carbs 43g
    Fiber 2g
    Sugar 11g
    Protein 3g

Estimated values based on one serving size.


  1. In a small bowl, soak the cashews in water for 1 hour.
  2. In a large soup pot, heat the olive oil over medium heat. Add the onion and stir until translucent.
  3. Add the carrots, potatoes, garlic, and salt, and stir. Add 2 cups (480 ml) of vegetable broth, cover and simmer for 30 minutes.
  4. Transfer the soup to a blender and blend until smooth.
  5. Set the soup aside and rinse out blender. Add the remaining 4 cups of vegetable broth, the soaked cashews, nutritional yeast, paprika, and pepper, and blend until smooth.
  6. Combine the cashew mixture and “cheese” mixture in the soup pan and stir.
  7. Add the broccoli and stir to combine.
  8. Enjoy!

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