Welcome to a bowlful of sheer comfort and delectable flavors with our Vegan Broccoli Cheese Soup! This plant-based twist on a classic creamy soup favorite brings together the richness of a cheesy, creamy texture with the wholesome goodness of nutrient-packed ingredients is always a good idea.
Perfect for cozy evenings or a warming meal, this soup offers a velvety-smooth consistency that will delight your taste buds and soothe your soul. Get ready to savor every spoonful of this homemade goodness as it transports you to a world of savory delight and hearty satisfaction!
Why You'll Love This:
- Creamy, Cheesy Comfort: Indulge in a comforting bowl of soup boasting a creamy texture and a cheesy flavor reminiscent of traditional broccoli cheddar soup, Cashew cream is entirely plant-based.
- Nutrient-Rich Ingredients: Packed with wholesome ingredients like broccoli, cashews, this soup offers a nutrient-rich and satisfying meal, perfect for a chilly day or a comforting dinner.
- Versatile and Customizable: Easily adaptable to personal preferences, it accommodates various dietary needs. Adjust the seasoning, consistency, or even the vegetables used to suit individual tastes.
- Simple Preparation: Despite its indulgent taste, the recipe utilizes straightforward steps and common ingredients, making it accessible for both novice and seasoned cooks.
- Homemade Goodness: Relish the satisfaction of creating a homemade soup that surpasses the taste of store-bought versions while knowing every ingredient that goes into this delightful dish.
Ingredients:
- 2 cups raw cashews, soaked and drained
- 1 Red Bell Pepper
- 4 slices Vio life Cheddar
- ½ teaspoon Turmeric
- 2 tablespoon olive oil
- 1 onion, diced
- 1 pack unsweetened oat milk
- Vegan Sausage (Field Roast)
- 4 cups fresh broccoli florets
- ¼ cup nutritional yeast
- ¼ cup lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions:
- Prepare Cashews: Soak the raw cashews in water for 2-4 hours or overnight. Drain and rinse thoroughly before using. Make Cashew cheese sauce by blitzing cashews with turmeric salt and nutritional yeast (optional).
- Sauté Aromatics: In a large pot or large Dutch oven over medium heat, add the olive oil. Sauté the diced onion and minced garlic until they turn translucent and fragrant, about 4-5 minutes.
- Cook & Sausage Broccoli: Saute onions in a pan with olive oil on m medium heat. Then, add the fresh broccoli florets and cook for an additional 5-7 minutes until the broccoli is fork-tender.
- Cashew Cheese Sauce: In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, Dijon mustard, garlic powder, sea salt, and black pepper. Blend until it forms a smooth cashew cheese sauce.
- Combine Milk, Veg Stock, Vio life Cheese, Cashew Sauce and Broccoli: Pour the cashew cheese sauce into the pan of broccoli together with the plant based milk. Stir thoroughly to combine over medium-low heat.
- Adjust Seasoning: Taste and adjust seasoning as needed. Add more salt, pepper, or nutritional yeast for desired taste. I dded additional vegan cheddar slices for extra cheesiness.
- Serve: Ladle the creamy Vegan Broccoli Cheddar Soup into bowls. Garnish with additional black pepper or vegan cheese shreds if desired. Serve with crusty bread or homemade croutons.
Notes:
- To make the soup extra creamy, blend longer or use a high-speed blender.
- For a thicker soup, reduce the amount of vegetable broth or add more broccoli and potatoes or slurry.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze in a freezer-safe container for longer preservation.
Enjoy this creamy, cheesy, and comforting Vegan Broccoli Cheddar Soup, perfect for cozy soup season or as a delightful side dish!
Variations:
- Spicy Twist: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick to complement the cheesy flavor.
- Broccoli Florets Substitution: Swap broccoli with cauliflower or a blend of vegetables like carrots and spinach for a diverse flavor profile.
- Creamy Cauliflower Base: Replace potatoes with cauliflower for a lighter base without compromising creaminess.
- Cheese Alternatives: Experiment with different vegan cheese options or try adding vegan cheddar cheese shreds for enhanced cheesiness.
Substitutions:
- Nut Allergies: Substitute cashews with blanched almonds or sunflower seeds or even cannellini beans for a creamy texture without nuts.
- Coconut Milk Alternative: Swap coconut milk with unsweetened oat or soy milk for a different flavor profile.
- Gluten-Free Option: For a gluten-free alternative, use gluten-free all-purpose flour or cornstarch as a thickening agent.
FAQ:
Q: Can I make this soup ahead of time? A: Absolutely! Prepare the soup in advance and store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.
Q: How can I adjust the soup's thickness? A: To thicken the soup, simmer it longer to reduce the liquid content. Conversely, add more vegetable broth or non-dairy milk to achieve a thinner consistency.
Q: Can I freeze this soup? A: Yes, this soup freezes well! Store it in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Q: Can I omit the cashews for a nut-free version? A: Certainly! Substitute cashews with blanched sunflower seeds or a combination of white beans and sunflower seeds for a similar creamy texture.
Q: How do I achieve a smoother consistency? A: Use an immersion blender or high-speed blender to achieve a silky-smooth texture. Blend longer for a creamier finish.
This soup recipe offers versatility, adaptability, and a delightful taste that will satisfy both vegan and non-vegan palates alike, making it a comforting favorite for soup season and beyond.
Vegan Broccoli Cashew Cheddar Soup Recipe
Ingredients
- 2 cups raw cashews soaked and drained
- 1 Red Bell Pepper
- 4 slices Vio life Cheddar
- ½ teaspoon Turmeric
- 2 tablespoon olive oil
- 1 onion diced
- 1 pack unsweetened oat milk
- Vegan Sausage Field Roast
- 4 cups fresh broccoli florets
- ¼ cup nutritional yeast
- ¼ cup lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Prepare Cashews: Soak the raw cashews in water for 2-4 hours or overnight. Drain and rinse thoroughly before using. Make Cashew cheese sauce by blitzing cashews with turmeric salt and nutritional yeast (optional).
- Sauté Aromatics: In a large pot or Dutch oven over medium heat, add the olive oil. Sauté the diced onion and minced garlic until they turn translucent and fragrant, about 4-5 minutes.
- Cook & Sausage Broccoli: Saute onions in a pan with olive oil on m medium heat. Then, add the fresh broccoli florets and cook for an additional 5-7 minutes until the broccoli is fork-tender.
- Cashew Cheese Sauce: In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, Dijon mustard, garlic powder, sea salt, and black pepper. Blend until it forms a smooth cashew cheese sauce.
- Combine Milk, Veg Stock, Vio life Cheese, Cashew Sauce and Broccoli: Pour the cashew cheese sauce into the pan of broccoli together with the plant based milk. Stir thoroughly to combine over medium-low heat.
- Adjust Seasoning: Taste and adjust seasoning as needed. Add more salt, pepper, or nutritional yeast for desired taste. I dded additional vegan cheddar slices for extra cheesiness.
- Serve: Ladle the creamy Vegan Broccoli Cheddar Soup into bowls. Garnish with additional black pepper or vegan cheese shreds if desired. Serve with crusty bread or homemade croutons.
