What was your favorite soup when you were a kid? One of mine was Broccoli Cheese Soup, the perfect warm up, fill up, feel good soup on a chilly day. So believe me when I say I worked really hard to find fault with this vegan version but I can’t. I honestly have trouble telling the difference between this and the original but I’d love to know if you can so try it out and let me know! Confession, when I really needed a comfort food fix I used to have this soup in a bread bowl-probably more often than I should have-and I highly recommend it!
To make this just sauté chopped onion, carrot, and potato in vegan butter until softened. Add garlic, salt and pepper, and add a splash of extra vegetable broth if veggies seem like they’re sticking to ensure onions and garlic don’t burn before adding other liquid ingredients.
While veggies are cooking, combine softened cashews that have been soaked overnight or boiled a few minutes if you forgot, coconut milk, vegetable broth, nutritional yeast, salt and a couple grinds pepper in a blender. Blend until cashews are fully combined (no big chunks) and the mixture is creamy.
When veggies in saucepan are ready, add chopped broccoli and then add in the broth, cashew and coconut milk mixture from blender and stir to combine. Bring to a light boil and then simmer for about 10-15 minutes until broccoli has softened to desired consistency. Stir in the vegan cheese and let cook a couple more minutes until melted. Taste and adjust seasonings, adding more salt if flavor is a little flat and it will round it out perfectly!
Garnish with cooked broccoli florets and extra sprinkle of shredded vegan cheese if desired, and serve.
If I need a serious bread fix, I remove the center of a small bread bowl, warm it up in the oven and fill it with the soup for the ultimate broccoli “cheese” soup in a bread bowl. And I don’t apologize for it.
Servings: 4 people
Cook time: 20 minutes
Total time: 20 minutes
Ingredients:
- 1 cup white onions, chopped
- 3 cloves garlic, minced
- 1 carrot, diced small
- 1 potato, peeled and diced
- 2 Tbs vegan butter
- 2 cups vegetable broth
- 1 can light or regular coconut milk
- 1/2 cup raw cashews soaked overnight (or boiled a few minutes prior to using to soften them up if you forgot to soak them)
- 1/3 cup nutritional yeast
- 3 cups broccoli florets, chopped small
- 1/2 cup vegan cheddar cheese
- 2-3 tsp salt (adjust to taste)
- A few grinds fresh black peppercorns
- Dash of paprika or cayenne, (optional)
Directions:
- In a pot sauté onion, carrot, and potato in vegan butter until softened. Add garlic and sauté another minute. Add 1 tsp of salt and a few grinds black pepper. Add a splash of extra vegetable broth if veggies seem like they’re sticking to ensure onions and garlic don’t burn prior adding other liquid ingredients.
- While veggies are cooking, combine softened cashews, coconut milk, vegetable broth, nutritional yeast, 1 tsp of the salt and a couple grinds pepper in a blender. Blend until cashews are fully combined (no big chunks) and the mixture is creamy.
- When veggies in saucepan are ready, add the chopped broccoli and then add in the broth, cashew and coconut milk mixture from blender and stir to combine. Bring to a light boil and then simmer for about 10-15 minutes until broccoli has softened to desired consistency. Stir in the vegan cheese and let cook a couple more minutes until melted. Taste and adjust seasonings, adding more salt if flavor is a little flat and it will round it out perfectly!
- Garnish with cooked broccoli florets and extra sprinkle of shredded vegan cheese if desired, and serve.
- If I need a serious bread fix, I remove the center of a small bread bowl, warm it up in the oven and fill it with the soup for the ultimate broccoli “cheese” soup in a bread bowl. And I don’t apologize for it.
Enjoy this recipe or have questions? Feel free to leave a comment!
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