Easy Vegan Broccoli Cheese Soup
February 12, 2018
Today I’m here to share one of my kids’ absolute favorite meals with you all: easy vegan broccoli cheese soup! It’s super easy and relatively quick, too. The other great thing about this recipe is that it’s free of fattening and tummy-upsetting dairy products, while still being deliciously creamy and rich thanks to the cashews and nutritional yeast.
We have been having so much soup! Honestly, though, this is one of those soup varieties that is good all year round and would be great next to a simple chef salad or just served with oyster crackers for a fulfilling mid-day meal.
Velvety cashews lend their richness, transforming into a base that’s both satisfying and nourishing. Tender florets of broccoli infuse the soup with their hallmark flavor, while the meltiness of vegan cheese adds a delectable savory note and helps the texture. And thanks to the nutritional yeast, an extra dose of cheesy flavor really seals the deal.
Nutritional yeast, often referred to as “nooch,” is a versatile and popular ingredient in plant-based and vegan cooking. Packed with essential vitamins, minerals, and protein, nutritional yeast is renowned for its savory, cheesy flavor, making it an ideal dairy-free alternative for adding depth to dishes.
Adding the vegan cheese is totally optional, but it does modify the consistency to mimic that of traditional broccoli cheese soup because of the tapioca ingredient in the vegan shreds. If you aren’t a big fan of Daiya, follow your heart, or so delicious shreds, feel free to omit them. You will probably need 1 tablespoon more nutritional yeast, though.
Broccoli Cheese Soup
Ingredients
- 2 T vegan butter (or oil of choice)
- 1 medium onion diced
- 3 cups broccoli florets roughly chopped
- 3 cups vegtable broth (better than bouillon "no-chicken" preferred)
- 1 cup thick cashew cream
- 1/2 cup vegan cheddar shreds (optional)
- 3 T nutritional yeast flakes
- 1 t garlic powder
- oyster crackers or bread slices for serving
Instructions
- Melt butter in a large soup pot and add diced onions. Cook over medium heat for 3 minutes, when they begin to get translucent.
- Add broccoli florets and broth and stir. Reduce heat to medium-low and cook for 7 minutes.
- While soup is simmering, make your cashew cream by blending 1/2 cup raw cashews and 1 cup water for 1 minute. Then add the vegan cheese if using, along with the nutritional yeast and garlic powder and blend for another 30 seconds to fully incorporate.
- Add the soup to the blender, reserving a few small broccoli florets to add to the soup bowls when serving. Blend soup with cashew cream for a minute and return to the pot.
- Cook on medium-low for 2 more minutes and taste, adding more nutritional yeast or garlic if necessary.
- Serve with oyster crackers or bread, topped with reserved broccoli florets and cheese shreds if desired.
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