Gourmet Meal

Rebecca Thompson

Dedicated woman chef with a passion for creating unforgettable main dishes. Innovative and skilled in crafting diverse flavors that leave a lasting impression.

Creamy Vegan Broccoli Cheddar Soup

Name: Creamy Vegan Broccoli Cheddar Soup
Total time: 60 min
Yield: 4
Cuisine: Mundial
Ingredients: 2/3 cup raw cashews; 2 Tbsp olive oil; 1 small onion, diced; 1 large carrot; 4-5 cloves garlic; 5 cups broccoli; 2 medium yellow potatoes, peeled and diced; 2 tsp Dijon mustard; 1 1/4-1 1/2 tsp sea salt; 3 1/2 cups water; 1/4-1/3 cup nutritional yeast

Creamy Vegan Broccoli Cheddar Soup is a warm and comforting dish popular in North American cuisine. Its origin roots from the traditional broccoli cheddar soup enjoyed throughout many western societies, however, this vegan version allows those on a plant-based diet to enjoy its delicious flavours too. It's an ideal meal option for colder weather or a cozy night in. This soup can be a great starter for holiday meals, casual dinner parties, or weekly family dinners, as its warm, creamy comfort is universally loved.

Although the 'cheddar' in its name suggests the use of cheese, this vegan version creatively obtains its cheesy flavor from whole food ingredients like raw cashews and nutritional yeast. The main heroes of this recipe, broccoli and carrots, not only provided the bulk of its consistency but also add a considerable amount of nutritional value, making it a healthful choice. This recipe brilliantly celebrates the versatility and deliciousness of plant-based meals.

Calories
320
Time
60
Portions
4
Score
4.00

Ingredients

Raw Cashews 2/3 cup
Olive Oil 2 Tbsp
Small Onion, Diced 1
Large Carrot 1
Garlic 4-5 cloves
Broccoli 5 cups
Yellow Potatoes, Peeled And Diced 2 medium
Dijon Mustard 2 tsp
Sea Salt 1 1/4-1 1/2 tsp
Water 3 1/2 cups
Nutritional Yeast 1/4-1/3 cup

Preparation

Preparation of Vegetables and Broth

Start by soaking the cashews in hot water. In a large pot over medium heat, add olive oil, onions, carrots, and garlic and cook until onions are translucent. Set aside some of the broccoli florets for later and add the remaining broccoli, diced potatoes, Dijon mustard, and sea salt into the pot. Stir and sauté.
After a couple of minutes, add water to the pot and bring to a boil. Reduce it to a simmer, cover, and let it cook until the potatoes are soft.

Blending and Final Cooking

Once the potatoes are cooked, carefully ladle the soup into a blender. Drain the soaked cashews and add them into the blender along with the nutritional yeast. Blend until the soup is completely smooth.
Pour the soup back into the pot and add the reserved broccoli florets. Let it cook for a few more minutes until the soup thickens and the broccoli is cooked. Adjust the flavors as per your preference and serve warm.

Suggestions

Tips for a Creamier Soup

For those who like their soup to be ultra-creamy, you can use an immersion blender directly in the pot instead of transferring the soup to a blender. Be sure to blend until no large chunks remain.

Rinsing the cashews after soaking helps to get rid of the enzyme inhibitors, making the cashews easier to digest and lending to a creamier texture.

Toasting Bread Crumbs

Consider toasting some bread crumbs or croutons in olive oil over a skillet. These add a nice crunch to the soup, and they can be easily made gluten-free if necessary.

Veggie Preparation

Ensure to chop the broccoli and potatoes into small, even sizes. This ensures they cook at the same pace and blend smoothly, making a difference in the texture of the final dish.

Frequent Questions

Can I replace cashews with something else?

Yes, you can replace cashews with canned light coconut milk. To do so, use 1 can of light coconut milk and reduce the amount of water by 1 ¾ cups. Note that the soup will have a slight coconut flavour if you choose this option.

What kind of bread goes best with this soup?

Whole wheat bread or a hearty sourdough makes an excellent addition to this soup as a side. You can also try gluten-free bread if you have dietary restrictions. Optionally, toasting the bread before serving makes it extra delicious.

Can I freeze the leftover soup?

Certainly! Leftover soup can be stored in an airtight container and frozen for up to a month or longer. To reheat, simply defrost in the refrigerator overnight and reheat on the stove until warm. Freezing allows you to enjoy this comforting soup anytime you wish.

Is there any way to make this recipe more 'cheesy'?

To boost the 'cheesy' flavour, you can always increase the amount of nutritional yeast. Nutritional yeast has a nutty, cheesy flavor that makes it perfect for plant-based dishes needing a cheese-like flavor.

Is this soup recipe healthy?

Definitely! This Creamy Vegan Broccoli Cheddar Soup contains a good amount of vitamins and minerals from the broccoli and carrots, while the cashews provide healthy fats and protein. Moreover, it's vegan and can be made gluten-free, so it's suitable for various dietary needs.