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87% would make again

Vegan Broccoli And Cheddar Soup

featured in Bread Bowl & 4 healthy Fall Soups

Merle O'Neal
Tasty Team

Ingredients

for 10 servings

  • ½ cup cashews (65 g)
  • water, for soaking cashews
  • 1 tablespoon olive oil
  • 2 medium yellow potatoes, cubed
  • 3 medium carrots, chopped
  • 1 medium yellow onion, diced
  • 3 garlics, minced
  • 1 teaspoon kosher salt
  • 6 cups vegetable broth (1.5 mL), divided
  • ½ cup nutritional yeast (140 g)
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 head broccoli, cut into small florets, roasted or steamed
  • 10 bread bowls, for serving

Nutrition Info

Powered by
    Calories 1391
    Fat 47g
    Carbs 199g
    Fiber 9g
    Sugar 25g
    Protein 36g

Estimated values based on one serving size.

Preparation

  1. In a small bowl, cover the cashews with water and soak for 1 hour, then drain.
  2. In a large pot, heat the olive oil over medium heat. Add the potatoes, carrots, onion, garlic, salt, and 2 cups (480 ml) of vegetable broth. Cover and simmer for 30 minutes.
  3. Transfer the soup to a blender or use an immersion blender to blend until smooth. Return the soup to the pot and rinse out blender.
  4. Add the remaining 4 cups of vegetable broth, the soaked cashews, nutritional yeast, paprika, and pepper and blend until smooth.
  5. Add the cashew mixture to the pot with the soup and stir to combine, then stir in the broccoli. Cover and simmer for 10 minutes, until the broccoli is tender.
  6. Ladle the soup into bread bowls and serve.
  7. Enjoy!

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