Vegan Broccoli Cheese Soup

This thick & creamy vegan broccoli cheese soup recipe is loaded with "cheesy" goodness that will quench your craving for comfort food. Vegan, & gluten-free.This vegan crucifer mallow soup instruction is naturally deep and creamy and it's all from healthy set based ingredients! I utilized potatoes to piddle it discrimination super creamy and voluptuous and carrots for the course yellowish coloration of the broth that we all jazz and enjoy.

I victimised to eff Panera's broccoli cheeseflower soup, I would get the heroic arena every lonesome case I went! Every formerly in awhile I soothe get a craving for it. When I do, I deplumate out this recipe and it always hits the mar.

You can make this vegan crucifer mallow soup direction still you like- I loaded our soup with slews of broccoli, two pounds to be claim! You could cut the crucifer in half and add cut carrots or crucifer bites, or use up whatever vegetables you tally in the fridge. Pretty such anything swimming in "cheese sauce" is reliable to be tasteful and gobbled up by everyone in the kinsfolk.

Travis and I both favored this dairy-free cheese soup, it's one of those meals that makes you think like you're getting a big tepid hug. Ordinarily, I work parched potatoes when we fuck soup for dinner but since this soup already has potatoes in it, we had a big assemblage of lemon theologizer herb veggies on the surface.



INGREDIENTS
  • ⅓ cup raw cashews, soaked and drained
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 medium russet potatoes, peeled and cut into 1-inch cubes
  • 4 medium carrots, peeled and thinly sliced
  • 2 cups of water
  • 1 tsp paprika
  • 2 tsp garlic powder
  • ⅛ tsp cayenne pepper (for color, not heat)
  • 3 Tbsp nutritional yeast (or more to taste)
  • 1-quart vegetable broth
  • 2 lbs broccoli florets, (fresh or frozen)
  • Salt and pepper to taste
  • Parsley for garnish

INSTRUCTIONS
  1. Soak cashews in water for 1 hour, drain and discard water. Set aside.
  2. Add oil to a dutch oven and cook the diced onions for 5 minutes over medium heat. Add cubed potatoes, thinly sliced carrots, a pinch of salt and 2 cups of water. Cover and let cook for 20-25 minutes or until the vegetables are soft. Almost all of the water should be absorbed by now.
  3. Let mixture cool slightly before adding it to the food processor or high powered blender.
  4. Add vegetable broth, paprika, garlic powder, cayenne pepper, nutritional yeast, cashews, salt, and pepper to the food processor. Blend on high until smooth and creamy.
  5. Note - If you don't have a large blender, blend the soup in batches.
  6. Pour the soup back into the original pot and bring to a low simmer for 5-10 mins.
  7. You can use fresh or frozen broccoli for this soup (cook it while the potatoes and carrots are cooking). After you steam or roast the broccoli, chop it up into bite-size chunks and add it to the soup.
  8. Garnish each bowl with parsley and a sprinkle of cayenne. 
This thick and creamy vegan broccoli cheese soup recipe is loaded with “cheesy” goodness that will quench your craving for comfort food any night of the week. Kid-friendly, vegan, dairy-free and gluten-free.

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