Creamy Vegan Broccoli Cheese Soup
Creamy vegan broccoli cheese soup. Made with broccoli, onions, carrots, celery, soy milk, and cashew sauce. Sprinkle vegan cheese for an extra cheesy soup.
Servings: 6 people
Calories: 302kcal
Ingredients
Soup Base:
- 1 Tablespoon olive oil
- 1 cup chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 garlic cloves minced
- 4 cups broccoli florets chopped (about 2 heads)
- 3 cups unsweetened soy milk
- kosher salt and pepper to taste
- few dashes of Tabasco sauce
- juice of 1 lemon
Cashew Cheese Sauce:
- 1 cup raw cashews soaked for 1-3 hours
- 2 cups soy milk
- 4 Tablespoons white miso
- 4 Tablespoons nutritional yeast
- 1 Tablespoon soy sauce
Instructions
- In a large stockpot, heat the olive oil over medium-high heat. Add the onion, celery, and carrots. Cook for 5 minutes. Add the garlic and cook for 1 minute.
- Add the broccoli, soy milk, salt, and pepper to the pot. Bring to a simmer and cook at a low simmer for 15 minutes or until the vegetables are tender.
- In a high-speed blender, add the soaked cashews, soy milk, miso, nutritional yeast, and soy sauce. Blend on high speed for a few minutes until completely smooth.
- If you have an immersion blender- add the cashew sauce to the soup and blend lightly with an immersion blender to achieve a slightly chunky soup. If not using an immersion blender- add half the soup to the cashew sauce in your high-speed blender and puree very lightly on low speed. Transfer to a bowl and blend the second half of the soup the same way.
- Combine all soup together. Add lemon juice, Tabasco sauce, salt, and pepper to taste. Serve hot.
Nutrition
Calories: 302kcal | Carbohydrates: 25g | Protein: 16g | Fat: 16g | Saturated Fat: 2g | Sodium: 726mg | Potassium: 871mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4590IU | Vitamin C: 63.9mg | Calcium: 325mg | Iron: 3.6mg