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Broccoli Cheese Soup

Recipe by The Friendly Feast. A super tasty vegan recipe for replicating traditional broccoli cheese soups.
Print Recipe
Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes
Course Soup
Servings 4 medium bowls

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.

Notes

The bouillon referenced really does make broth taste like chicken broth and is my absolute favorite for any savory recipe calling for stock or broth. You can get it here at Amazon or at most whole foods and natural grocery stores.