Ingredients
- 2 tablespoons olive oil
- 1 small sweet onion, chopped
- 3 cloves garlic, minced
- 1 medium russet potato, peeled and chopped
- 3 medium carrots, peeled and chopped
- 1/2 cup raw cashews
- 4 cups vegetable broth
- 1/2 cup nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 1-2 cups water, as needed (see instructions)
- 4 cups broccoli, finely chopped
- 2 cups shredded vegan cheddar cheese I used Violife, optional
Instructions
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In a large soup pot, saute the onion and garlic in the olive oil for 2-3 minutes over medium heat, stirring frequently.
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To the pot, add the potato, carrots, cashews, vegetable broth, nutritional yeast, smoked paprika and salt. Bring to a boil, then lower the heat and simmer for about 15 minutes, until fork tender.
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Working in batches if needed, transfer the soup carefully to a blender and blend until very smooth.
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Return the mixture back to the pot. If your soup is too thick, add water until a desired consistency is reached (I used 1 cup of water). Add in the bite sized broccoli florets and cheese, if using, and stir into the soup.
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Bring the soup to a boil, then lower the heat to simmer for 10 minutes, until the broccoli is soft and cooked. The cheese should also be melted into the soup.
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Serve, topping with more vegan cheddar cheese shreds, if desired. Enjoy! Leftovers will keep for 3-4 days in an airtight container in the refrigerator. It can also be frozen.
Notes
- Broccoli – I prefer the chop the broccoli mostly super small for the soup. You can even use a food processor to chop it super small, but I usually do this by hand with a knife.
- Nut free – If you have a nut allergy, you may make this without the cashews, it just won’t be quite as creamy and rich. Stir in a little coconut cream at the end if desired for creaminess.
- Blend it – If desired, you may use an immersion blender once the broccoli is cooked to create a creamier broccoli cheese soup without chunks of broccoli florets.
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