We completely love broccoli cheddar soup, however relying solely on store-bought vegan cheddar for a “tacky” taste? That felt like dishonest. As a substitute, we got down to recreate the tacky taste with entire meals substances and as many greens as attainable. The consequence? Luxuriously creamy, nutrient-packed soup with basic, indulgent taste. Swoon!
Simply 10 substances required for this comforting dish which may simply turn into your new favourite technique to eat broccoli. Let’s make soup!
Methods to Make Vegan Broccoli Cheddar Soup
All of it begins with a candy, savory base of sautéed onion, carrot, and garlic.
Then we add in crucial ingredient and main member of the nutrient powerhouse membership: BROCCOLI! This shiny inexperienced veggie boasts a formidable increase of vitamin C plus detoxifying talents.
The remaining substances? Potatoes add creaminess and luxury, Dijon mustard offers it somewhat kick (sounds bizarre, however belief!), salt is in there for taste, and a combo of cashews + dietary yeast mocks the creamy, wealthy, tacky consolation of the basic dish!
Simmer till the veggies are mushy then mix to create a easy, velvety texture. We like to order just a few items of broccoli so as to add in on the finish for textural distinction, however that’s a matter of non-public desire! You do you, pal.
We hope you LOVE this vegan broccoli cheddar soup! It’s:
Simple to make
& SO scrumptious!
Extra Creamy Vegan Soups
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Servings 4 (servings)
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- 2/3 cup uncooked cashews*
- 2 Tbsp olive oil (if oil-free, sub water and add extra as wanted)
- 1 small onion, diced
- 1 massive carrot, chopped (1 carrot yields ~1 heaping cup or 140 g)
- 4-5 cloves garlic, minced (4-5 cloves yield ~2 ½ Tbsp or 25 g)
- 5 cups broccoli, florets minimize into small, bite-sized items and stalks minimize into 1-inch items
- 2 medium yellow potatoes, peeled and diced (2 potatoes yield ~2 cups or 290 g)
- 2 tsp Dijon mustard
- 1 ¼-1 ½ tsp sea salt
- 3 ½ cups water
- 1/4-1/3 cup dietary yeast
Add cashews to a heatproof bowl and canopy with scorching water by not less than 1-2 inches. Allow them to soak when you get began on the soup.
Warmth a big pot over medium warmth. As soon as scorching, add olive oil, onion, carrots, and garlic. Cook dinner for about 4-5 minutes, stirring often, till onions are translucent.
Put aside 1 cup (69 g) of the broccoli florets (alter quantity if altering batch dimension) and add the remaining 4 cups (306 g) of broccoli florets and stems (alter quantity if altering batch dimension) to the pot with the onions and carrots. Add the potatoes, Dijon mustard, and lesser quantity of sea salt and sauté for 2-3 minutes, stirring often.
Add the water to the pot and produce to a boil. Decrease the warmth to a simmer, cowl, and cook dinner for 10-Quarter-hour till the potatoes are mushy.
As soon as the potatoes are fully cooked, fastidiously ladle the soup right into a high-speed blender (that’s protected for warm meals). Drain the cashews and place them into the blender with the lesser quantity of dietary yeast. Mix the soup on excessive till fully easy.
Place the soup again into your pot and add the additional cup of broccoli florets to the soup. Cook dinner for 5-10 extra minutes till the combination has thickened and the broccoli items are simply cooked. Style and alter as wanted, including extra dietary yeast for cheesiness or salt for total taste.
*Cashew sub: Canned gentle coconut milk would possibly work. To exchange, use 1 can (13.5 oz / 400 ml) gentle coconut milk, omit the two/3 cup (92 g) cashews, and use only one ¾ cups water. Soup can have a slight coconut style.
*Diet info is a tough estimate calculated with out elective substances.
Serving: 1 serving Energy: 312 Carbohydrates: 31.3 g Protein: 12.7 g Fats: 17.3 g Saturated Fats: 2.8 g Polyunsaturated Fats: 2.6 g Monounsaturated Fats: 10.2 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 851 mg Potassium: 1006 mg Fiber: 7.1 g Sugar: 5.3 g Vitamin A: 600 IU Vitamin C: 87 mg Calcium: 80 mg Iron: 3.2 mg