Vegan Cheesy Broccoli Soup
40aprons.com/paleo-broccoli-cheese-soup-whole30-vegan/Creamy vegan broccoli and cheddar soup features tender sautéed broccoli and carrots in a rich, savory cashew broth. Whole30 compliant and totally dairy-free, it's packed with cheesy flavor that’s full of flavor and deliciousness!
Recipe Makes (Approximate): servings
Equipment
- medium saucepan with lid
- high-speed blender Vitamix, Blendtec, or similar
Ingredients
- 2 tablespoons olive oil (or ghee, if not vegan)
- 1 small onion (diced)
- 1-2 cloves garlic (minced)
- 2 cups vegetable stock ( or chicken stock if on Whole30 or not vegan)
- 4 cups broccoli florets
- 1 ½ cups shredded carrot (about 2 medium)
- 1 cup raw cashews (soaked for 4 hours if you don't have a high-speed blender)
- 1 cup water
- ½ teaspoon mustard powder
- ½ teaspoon smoked paprika
- ½ cup nutritional yeast
- 1 tablespoon fresh lemon juice (about half a lemon)
- ¼ cup almond milk
- 1 dash cayenne pepper (dash)
- sea salt (to taste)
- freshly cracked pepper (to taste)
- fresh parsley (to serve, optional)
Instructions
- In a medium saucepan over medium heat, heat olive oil. Add onion and sauté until translucent, stirring often. Add garlic and cook, stirring constantly, about 30 seconds, or until fragrant.
- Add stock, broccoli, and carrots, then cover with a lid. Simmer until broccoli is tender, about 10-15 minutes.
- In a high-speed blender, combine cashews, water, mustard powder, smoked paprika, nutritional yeast, lemon juice, almond milk, and cayenne pepper. Blend at high speed until very, very smooth. Pour mixture into broccoli mixture and stir until smooth. Add plenty of sea salt and freshly cracked pepper to taste. Spoon into serving bowls and top with fresh chopped parsley and shredded vegan cheese (optional).
Recipe Notes
For the Smoothest Texture: Blend the cashew mixture for at least 2 minutes on high speed until completely smooth. If your blender isn't getting the mixture silky enough, strain it through a fine-mesh sieve before adding to the soup.
Storage and Reheating: Store leftovers in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently. The soup may thicken when cold - just add a splash of vegetable stock or almond milk to thin it back out.
Make it Whole30: Use ghee instead of olive oil and chicken stock instead of vegetable stock. Make sure your almond milk is Whole30-compliant (no carrageenan or added sugars).
Freezer-Friendly: This soup freezes beautifully for up to 3 months! The dairy-free base won't curdle like traditional cheese soups. Thaw overnight in the fridge and reheat gently.
Cashew Substitute: If you can't have cashews, try ¾ cup of unsweetened coconut cream (the thick part from a chilled can of full-fat coconut milk) blended with the seasonings instead.
Boost the Flavor: Add a splash of apple cider vinegar or white wine vinegar along with the lemon juice for extra tang that mimics traditional cheese soup's acidity.
Nutrition Information (Approximate)
Serving Size: 1servingCalories: 331calProtein: 12gFat: 22gSaturated Fat: 4gSodium: 562mgPotassium: 805mgTotal Carbs: 27gFiber: 7gSugar: 8gNet Carbs: 20gVitamin A: 8970IUVitamin C: 87mgCalcium: 98mgIron: 3mg
https://40aprons.com/paleo-broccoli-cheese-soup-whole30-vegan/