VEGAN BROCCOLI CHEESE SOUP RECIPE

September 30, 2019
This simple to create, 30-minute vegetarian broccoli cheese soup instruction is wealthy and creamy and it'll quench your yearning for nutrient any night of the week. Kid-friendly, vegan, and gluten-free.

VEGAN BROCCOLI CHEESE SOUP RECIPE

This simple vegetarian broccoli cheese soup is super-rich, additional creamy, loaded with broccoli, and it's the simplest bum flavor! It’s everything that you just wish broccoli cheese soup to be while not exploitation any butter, process cheese, or dairy-based cream. 

Yes, this minestrone is additionally eater, gluten-free, and soy-free. It’s not nut-free as a result of it contains cashews. If you’d wish to create this vegetarian broccoli cheese soup nut-free (no cashews), omit the cashews and substitute one additional tiny russet potato in its place.

VEGAN BROCCOLI CHEESE SOUP RECIPE

INGREDIENTS :

  • 2 medium russet potatoes peeled and cut into 1-inch cubes
  • 4 medium carrots peeled and sliced
  • 1/2 cup raw cashews
  • 2 cups water
  • 2-3 tbsp low-sodium vegetable broth
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 tsp smoked paprika
  • 1/4 tsp turmeric (For color)
  • 4 Tbsp nutritional yeast (Or more to taste)
  • 4 cups low-sodium vegetable broth (Add more if needed)
  • 1 1/2 lbs small broccoli florets (Fresh or frozen - about 8 cups)
  • 1/2 tsp Himalayan pink sea salt
  • black pepper to taste
  • red pepper flakes/parsley/chives (Garnish)

INSTRUCTIONS :

  1. Begin by sautéing the diced onion in 2-3 tbsps of low-sodium vegetable broth in a dutch oven until translucent, for about 5 minutes.
  2. Add the diced potatoes, sliced carrots, raw cashews, minced garlic, and two cups of water. Bring it to a simmer and then reduce the heat to medium-low and cover it. Let it cook for 20 minutes or until everything is soft and tender
  3. Add all of the cooked ingredients, nutritional yeast, smoked paprika, salt, pepper, and vegetable broth to a high-speed blender (this is the Vitamix blender that I use) and blend it on high until it’s smooth and creamy.
  4. Pour the cheese sauce back into the pan and bring it to a low simmer. Add the fresh or frozen broccoli florets and let it cook for about 2-3 minutes or until it's to your desired preference. Don't let the broccoli overcook, you want it to keep it's bright green color. 
  5. Taste the soup and add more salt to taste if you like. Based on your preference, you might want to add more vegetable broth to thin it out. (I prefer a thicker soup because the consistency reminds me of my favorite Panera’s dairy-based broccoli cheese soup but it’s up to you.) Garnish each bowl with red pepper flakes, fresh parsley, or chives.
This simple to create, 30-minute vegetarian broccoli cheese soup instruction is wealthy and creamy and it'll quench your yearning for nutrient any night of the week. Kid-friendly, vegan, and gluten-free.

VEGAN BROCCOLI CHEESE SOUP RECIPE

This simple vegetarian broccoli cheese soup is super-rich, additional creamy, loaded with broccoli, and it's the simplest bum flavor! It’s everything that you just wish broccoli cheese soup to be while not exploitation any butter, process cheese, or dairy-based cream. 

Yes, this minestrone is additionally eater, gluten-free, and soy-free. It’s not nut-free as a result of it contains cashews. If you’d wish to create this vegetarian broccoli cheese soup nut-free (no cashews), omit the cashews and substitute one additional tiny russet potato in its place.

VEGAN BROCCOLI CHEESE SOUP RECIPE

INGREDIENTS :

  • 2 medium russet potatoes peeled and cut into 1-inch cubes
  • 4 medium carrots peeled and sliced
  • 1/2 cup raw cashews
  • 2 cups water
  • 2-3 tbsp low-sodium vegetable broth
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 tsp smoked paprika
  • 1/4 tsp turmeric (For color)
  • 4 Tbsp nutritional yeast (Or more to taste)
  • 4 cups low-sodium vegetable broth (Add more if needed)
  • 1 1/2 lbs small broccoli florets (Fresh or frozen - about 8 cups)
  • 1/2 tsp Himalayan pink sea salt
  • black pepper to taste
  • red pepper flakes/parsley/chives (Garnish)

INSTRUCTIONS :

  1. Begin by sautéing the diced onion in 2-3 tbsps of low-sodium vegetable broth in a dutch oven until translucent, for about 5 minutes.
  2. Add the diced potatoes, sliced carrots, raw cashews, minced garlic, and two cups of water. Bring it to a simmer and then reduce the heat to medium-low and cover it. Let it cook for 20 minutes or until everything is soft and tender
  3. Add all of the cooked ingredients, nutritional yeast, smoked paprika, salt, pepper, and vegetable broth to a high-speed blender (this is the Vitamix blender that I use) and blend it on high until it’s smooth and creamy.
  4. Pour the cheese sauce back into the pan and bring it to a low simmer. Add the fresh or frozen broccoli florets and let it cook for about 2-3 minutes or until it's to your desired preference. Don't let the broccoli overcook, you want it to keep it's bright green color. 
  5. Taste the soup and add more salt to taste if you like. Based on your preference, you might want to add more vegetable broth to thin it out. (I prefer a thicker soup because the consistency reminds me of my favorite Panera’s dairy-based broccoli cheese soup but it’s up to you.) Garnish each bowl with red pepper flakes, fresh parsley, or chives.
This simple to create, 30-minute vegetarian broccoli cheese soup instruction is wealthy and creamy and it'll quench your yearning for nutrient any night of the week. Kid-friendly, vegan, and gluten-free.

VEGAN BROCCOLI CHEESE SOUP RECIPE

This simple vegetarian broccoli cheese soup is super-rich, additional creamy, loaded with broccoli, and it's the simplest bum flavor! It’s everything that you just wish broccoli cheese soup to be while not exploitation any butter, process cheese, or dairy-based cream. 

Yes, this minestrone is additionally eater, gluten-free, and soy-free. It’s not nut-free as a result of it contains cashews. If you’d wish to create this vegetarian broccoli cheese soup nut-free (no cashews), omit the cashews and substitute one additional tiny russet potato in its place.

VEGAN BROCCOLI CHEESE SOUP RECIPE

INGREDIENTS :

  • 2 medium russet potatoes peeled and cut into 1-inch cubes
  • 4 medium carrots peeled and sliced
  • 1/2 cup raw cashews
  • 2 cups water
  • 2-3 tbsp low-sodium vegetable broth
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 tsp smoked paprika
  • 1/4 tsp turmeric (For color)
  • 4 Tbsp nutritional yeast (Or more to taste)
  • 4 cups low-sodium vegetable broth (Add more if needed)
  • 1 1/2 lbs small broccoli florets (Fresh or frozen - about 8 cups)
  • 1/2 tsp Himalayan pink sea salt
  • black pepper to taste
  • red pepper flakes/parsley/chives (Garnish)

INSTRUCTIONS :

  1. Begin by sautéing the diced onion in 2-3 tbsps of low-sodium vegetable broth in a dutch oven until translucent, for about 5 minutes.
  2. Add the diced potatoes, sliced carrots, raw cashews, minced garlic, and two cups of water. Bring it to a simmer and then reduce the heat to medium-low and cover it. Let it cook for 20 minutes or until everything is soft and tender
  3. Add all of the cooked ingredients, nutritional yeast, smoked paprika, salt, pepper, and vegetable broth to a high-speed blender (this is the Vitamix blender that I use) and blend it on high until it’s smooth and creamy.
  4. Pour the cheese sauce back into the pan and bring it to a low simmer. Add the fresh or frozen broccoli florets and let it cook for about 2-3 minutes or until it's to your desired preference. Don't let the broccoli overcook, you want it to keep it's bright green color. 
  5. Taste the soup and add more salt to taste if you like. Based on your preference, you might want to add more vegetable broth to thin it out. (I prefer a thicker soup because the consistency reminds me of my favorite Panera’s dairy-based broccoli cheese soup but it’s up to you.) Garnish each bowl with red pepper flakes, fresh parsley, or chives.

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