Vegan Broccoli Cheddar Soup
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 (we use about 3-4 heads of broccoli)
▢ 2 cups shredded vegan cheddar cheese I used Violife, optional
Instructions
In a large soup pot, saute the onion and garlic in the olive oil for 2-3 minutes over medium heat, stirring frequently.
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.
Working in batches if needed, transfer the soup carefully to a blender and blend until very smooth.
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.
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.
Enjoy!