Vegan Cheesy Broccoli Soup
Cheese is one of the ultimate comfort foods - even as a vegan! This Vegan Cheesy Broccoli soup is full of cheesy flavor and ready to comfort you on chilly fall nights. It's also filled with broccoli and carrots, and you can add your favorite veggies as well.
Servings: 4 bowls
Ingredients
- 1 cup cashews raw, unsalted
- ½ cup water
- 3 tbsp vegan butter
- 1 yellow onion chopped
- 2 cloves garlic minced
- 2 cups water or vegetable broth
- 2-3 cups chopped broccoli
- 1¾ cups shredded carrot
- ½ tbsp miso paste
- ⅓ cup + 3 tbsp nutritional yeast
- ½ tbsp lemon juice
- 1 tsp salt to taste
Instructions
- Boil the cashews for 15 minutes in water. Once done boiling, blend with ½ cup water until smooth and creamy. Set aside.
- Melt the butter in a pot over medium heat.
- Once the butter has completely melted, add the onions and cook for approximately 5 minutes (or until the onions have started becoming translucent).
- Add the garlic and cook until the garlic is fragrant.
- Add the nutritional yeast and flour and mix well to combine with the onions and garlic.
- Add the rest of the ingredients starting with the vegetable broth and including the cashew cream you made earlier. Mix well until everything is well combined and smooth.
- Bring the soup to a simmer and cook for 10 minutes or until the desired thickness has been achieved. Serve hot!
Notes
The soup will continue to thicken as it sits. If stored in the fridge, it will likely be thicker when you go to reheat the leftovers. Adding a bit of water and mixing well will allow you to thin out your soup easily.