My kids have declared this their new favorite soup, and it will be great for packing in a thermos for lunch at school.Â. Let it cook for 20 minutes or until everything is soft and tender. It’s loaded with a wide array of vitamins, minerals, fiber and other bioactive compounds. Then you can reheat the soup in the microwave or on the stovetop. It’s so thick and creamy and ready in just 30 minutes.Â. Add the onion and stir until translucent. Thick, creamy, and cheesy, with flavors of cheddar … WOW! Strain off the water and add the tender cauliflower … The best part of this Vegan Broccoli Soup is that it’s a great way to trick your kids into eating vegetables. vegetable broth or olive oil, for sauteing. Rice based soup didn’t work, and … I usually serve the vegan cheesy broccoli soup with toasted slices of crusty bread to dip (or in a bread bowl)  and avocado arugula tomato salad, but you could also serve: You can store the leftover broccoli cheddar soup in the fridge for up to 4-5 days. Return the mixture back to the pot. 2 carrots) … One of broccoli’s biggest advantages is its nutrient content. This Vegan Broccoli & Cheese Soup gets its cheesy flavor with a little help from blended cashews and nutritional yeast. A great meal prep recipe for lunch or dinner. Broccoli 101. Vegan Broccoli Cheese Soup Easy vegan broccoli cheese soup made with broccoli, onion, coconut milk, cashews, nutritional yeast, and vegetable broth for a comforting and healthy dairy free … Add the carrots, potatoes, garlic, and salt, and stir. I ONLY LINK TO PRODUCTS I ABSOLUTELY LOVE AND RECOMMEND. Filed Under: Comfort Food, Fall Recipes, Gluten-Free, Oil-Free, Soup, Vegan, Winter Dinners, Hi, I'm Stacey! This delicious soup is vegan, keto and gluten-free- and can be made in … Required fields are marked *. My version tastes like classic broccoli cheese soup, but with … It’s everything that you want in a cheesy soup without using any butter, processed cheese, or heavy cream. This Vegan Broccoli Cheese Soup is a classic dish, bursting with flavor, naturally gluten-free, and easy to make. The dairy-free cheese and oat milk really makes this soup creamy and yummy, and for all those picky … Read More…. This Broccoli Cheese Soup is best enjoyed immediately – leftovers do keep covered in the fridge for a few days and can be frozen, but the broccoli can get soggy when reheated. Serve with a little non-dairy cheddar cheese, if desired. This … Garnish each bowl with fresh parsley. Bring it to a simmer and then reduce the heat to medium-low and cover it. 60 Comments, Posted in: Gluten Free, Vegan Main Dishes, Vegan Recipes - 30 Minutes or less, Vegan Soups & Stews, Your email address will not be published. It will continue to thicken as it cooks. But I did love broccoli cheddar soup, and really any creamy broccoli soup. Blend until completely smooth. Add 2-1/2 cups water, broccoli florets, and carrots. Once the vegetables are fork tender, blend it all up in batches if needed. Super Nutritious Vegan Broccoli Cheese Soup. If the soup gets too thick, you can add more vegetable broth to thin it out. Chef Chloe Coscarelli is a nationally-renowned and award-winning vegan chef (she won Cupcake Wars!) Broccoli cheese soup. I actually tried a few other combinations, but this was best. Perfect end-of-February comfort food. I share vegan recipes that are simple, affordable, family friendly and meat-eater approved! Let it cook for 20 minutes or until everything is soft and tender (Photo 3). If you enjoyed this soup recipe, you might also want to check out these recipes: Vegan Cheesy Broccoli Twice Baked Potatoes. Add the potatoes, carrots, raw cashews, garlic, and two cups of water (Photo 2). I started working on it after I posted a photo of this gorgeous pile of broccoli on Instagram with … It’s easy to make and comes together quickly, made originally one night … Full of flavorful feel-good ingredients, this soul-warming Vegan Broccoli Cheese Soup is ultra-comforting, satisfying, and bursting with delicious rich cheesy flavor. Pour the potato cheese mixture into the soup pot with the broccoli. Enjoy! Add the vegetable and cashew mixture, 4 tbsp nutritional yeast, 1 tsp paprika, 1/4 tsp turmeric, 1/2 tsp salt, 1/4 tsp black pepper, and 4 cups vegetable broth to a high-speed blender and blend it on high until it’s smooth and creamy. Thank you for making this and sharing with us. Get your FREE printable vegan grocery list! Subscribe to get a FREE printable vegan grocery shopping list + vegan recipes sent to your inbox every week! Use small, bite-sized broccoli florets so the soup is easier to eat. Drumroll, please! 🙂 But the flavor is spectacular and it really does taste just like broccoli and cheese soup of my youth! Reserve the One Top: http://bit.ly/2v0iast Get the recipe: https://tasty.co/recipe/creamy-vegan-cheesy-broccoli-soup Check us out on Facebook! This vegan broccoli cheese soup is super-rich, extra creamy, loaded with broccoli, and it has the best cheesy flavor! If you post a picture on Instagram, please tag, Vegan Courgette and Potato Soup (Oil-Free). *This recipe was originally posted on 5/2/17 but I updated it with new pictures and better recipe instructions on 7/19/20. It's so thick and creamy and ready in just 30 minutes. Cover and bring to a boil. Vegan Broccoli Cheese Soup. Add onion and saute until soft, about 4 minutes. Vegan broccoli cheese soup is creamy, filling, and packed with vegetables. with a beautiful spirit , and I couldn’t recommend Chloe’s Kitchen, as well as her other … Its cheesy hue comes courtesy of sweet potato. Cashews and nutritional yeast are used to make the vegan “cheese”. Creamy, homey and satisfying. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Add the diced potatoes, sliced carrots, raw cashews, minced garlic, and two cups of water (Photo 2). And for those with allergies, it's nut-free too! Creamy and smooth, this soup is satisfying and light at the same time. Don't let the broccoli overcook and get mushy. // I mean, it tastes exactly the … Vegan Broccoli Cheese Soup Recipe My omnivorous husband enjoys about 90% of the vegan food I make – he’s learned to love dinners like chickpea curry even though he previously claimed … Wow. This Vegan Broccoli Cheese Soup tastes so much like the traditional, you won't believe it's both dairy-free and gluten-free. Taste the soup and add more salt if necessary. I’d buy the cheap canned stuff in college, and later ate it frequently at one popular lunch spot, usually in a bread bowl. Please rate it and leave a comment below if you have any feedback! Print Pin. While soup is cooking, … To the pot, add the potato, carrots, cashews, vegetable broth, nutritional yeast, smoked paprika and salt. Including my small kids! The perfect vegan broccoli cheese soup: creamy, rich, bold, extremely cheesy without any cheese! Reduce heat to medium-low and simmer for 7-10 minutes or until vegetables … Step #1 – Cook the Vegetables Begin by sautéing the diced onion in 2-3 tbsps of low-sodium vegetable broth until translucent, about 5 minutes or until soft (Photo 1). water. Posting two eerily similar recipes BASICALLY back to back. You don’t need to soak the cashews for this recipe because they’ll soften when they’re cooked with the potatoes and carrots. Bring it to a low simmer and then reduce the heat to medium-low and cover it. Then, in goes the broccoli (lots of it), vegetable broth, and filtered water. Stir Add the garlic and sauté for 30 seconds or so, until fragrant. One cup (91 grams) of raw broccoli packs ():Carbs: 6 grams Protein: 2.6 gram Fat: 0.3 grams Fiber: 2.4 grams Vitamin C: 135% of the RDI Vitamin A: 11% of the RDI Vitamin K: 116% of the RDI Vitamin B9 (Folate): 14% of the RDI … Enjoy! So healthy too! Just 30 minutes and 1 pot. Tender, wholesome broccoli … I just made an easy vegan broccoli soup recipe that is now here to stay in my go-to soups book. In a large soup pot, heat the olive oil over medium heat. Creamy easy vegan broccoli cheese soup is full goodness, so comforting you will forget it’s even cold outside. A base of sautéed onion and shallots is sprinkled with smoked paprika, sea salt, and pepper. Bring it to a simmer and then reduce the heat and let it cook until everything is soft and tender (Photo 3). This will be a new staple in my diet. Learn how your comment data is processed. Yes, you can freeze it. Substitutions you can make to this recipe: you can substitute the almond milk with cashew milk ; for a nut-free version, you can use oat milk instead of almond milk; *PLEASE NOTE THIS PAGE MAY CONTAIN AFFILIATE LINKS. Chop the onions, garlic, celery, broccoli, and potatoes for the soup and set aside. The real Broccoli cheese was my favorite soup growing up, and this is SO close. Step #2 – Make The Cheese Sauce Add all of the cooked ingredients, nutritional yeast, smoked paprika, salt, … Youll bring everything to a boil and then reduce the heat, cover, and simmer for about 25 minutes. Add all of the cooked vegetables, dry seasonings, and vegetable broth to a high-speed blender (this is the Vitamix blender that I use) and blend it on high until it’s smooth and creamy (Photo 4 & 5). … Vegan broccoli and cheese soup is one of the most requested soups that you all have asked for and today’s we’ve delivering one of the best soups we’ve ever created. I’ve made this recipe as simple as possible! If your blender has a hard time blending this up, pour half of it out and blend in two batches. This Vegan Broccoli Cheese Soup is loaded with cheesy goodness and totally dairy free! 3-4 tbsp low-sodium vegetable broth (to saute), 2 medium russet potatoes peeled and cut into cubes, 4 cups low-sodium vegetable broth (add more if needed), 1.5 lbs small broccoli florets (fresh or frozen - about 6 cups), Add the potatoes, carrots, cashews, garlic, and two cups of water to the pot. Serve, topping with non-dairy cheddar cheese shreds, if desired. Bring a separate pan of water to a boil, toss in 2 cups of cauliflower florets, and cook until theyre fork-tender. 2 heads) ⅔ cup (100 grams) chopped carrots (approx. In a large pot, saute the diced onion until it’s soft and translucent (Photo 1). Vegan Broccoli Cheese Soup. First, you saute the onion and garlic for a few minutes, then add the vegetables (except the broccoli), cashews, nutritional yeast, salt, spices and vegetable broth. How Long Does It Last In The Refrigerator? Bring the soup to a boil, then lower the heat to simmer for 10 minutes, until the broccoli is soft and cooked. How long does this Vegan Broccoli Cheese Soup keep for? Blend the cheese … If desired, you may use a immersion blender once the broccoli is cooked to create a creamier broccoli cheese soup without chunks of broccoli florets.Â. I don’t want crunchy soup. Add in the bite sized broccoli florets and stir into the soup. I didn’t really care for vegetables until my 20’s (when I woke up and realized that vegetables=life). This vegan broccoli cheese soup is SO thick, rich and creamy you would never know it’s dairy free, gluten free and healthy! The magic ingredients to my vegan broccoli cheese soup are potatoes, carrots and cashews. Ingredients. Gluten free, dairy free, … Pour the cheese sauce back into the pan and bring it to a low simmer (Photo 6). If you give this vegan broccoli cheese soup a go, be sure to tag me on Instagram (earthofmariaa) so I can see your creations, and leave your feedback with a star rating in the comments below. Stir and cover for 7 minutes, or until broccoli is tender. As someone that is allergic to dairy, I SO crave a creamy and delicious bowl of broccoli cheese soup whenever the weather turns cool …. I’m doing it again. This site uses Akismet to reduce spam. It’s thick, cheesy, creamy and rich; but is in fact very nutrition packed and good for you. To the pot, add the potato, carrots, cashews, vegetable broth, nutritional yeast, … Add the broccoli, carrots, turmeric, remaining 1/2 tsp salt and broth. Bring to a boil, then lower the heat and simmer for about 15 minutes, until fork tender. and FINALLY I have created the most amazing dairy-free broccoli cheese soup I have ever tasted! Ready in less than one hour, this easy to make, decadent soup is made with all plant-based ingredients and it’s naturally free of dairy, gluten, and oil. This is delicious! Working in batches if needed, transfer the soup carefully to a blender and blend until very smooth. It’s one soup I’ve been trying to come up with the perfect recipe for years now, and it finally came together. I made this soup and my whole family loved it! Substitutions for me that worked well: Hemp Hearts for cashews, Sweet Potato for potato. When the simmering potatoes and carrots are fork-tender, drain them and add to the blender. In a large soup pot, saute the onion and garlic in the olive oil for 2-3 minutes over medium heat, stirring frequently. I’m not sure, maybe, but I haven’t tried it! Return it the the soup pot, add a little water for a thinner soup if desired, stir in bite sized broccoli pieces and simmer for about 10 minutes, until soft. Read my full disclosure here, originally published September 6, 2018 — last updated August 15, 2020 Join our vegan Facebook community below! But we also like eating it with brown rice or over baked potatoes. My creamy vegan broccoli soup is a staple around here, but recently I was more specifically craving a dish of my youth, broccoli cheese soup. Satisfy your craving for comfort food with this super creamy and ultra cheesy vegan broccoli cheese soup! Saute until slightly browned. THANK YOU FOR YOUR SUPPORT. Whole food plant-based, oil-free, gluten-free. The soup will continue to thicken as it cooks. I am beyond excited to share this Dreamy Dairy-Free Broccoli-Cheese Soup with you guys!! From the Fridge: You may need to add a little bit of broth or water to the soup if it’s too thick before you warm it up in the microwave or on the stovetop. Vegan Broccoli Cheese Soup is creamy, hearty, 'cheesy' and totally comforting. Chickpea flour creates the creamy base in this high protein (12.7 g per serving) vegan soup. This broccoli cheese soup is pretty low calorie, so I like to serve it most often with some quality sourdough bread for dipping. Here's how you can make it; How to Make Vegan Broccoli Soup. I hope you love it as much as I do! Pour the puree back into the pan and bring the soup to a low simmer. Into the blender with the cashews and potatoes add nutritional yeast, garlic, salt, pepper, non-dairy milk and water. Do you think I could use cauliflower instead of potatoes so it’s low carb? To the cauliflower puree, add the remaining vegetable broth, broccoli, carrots, garlic powder, salt, and thyme. Like last week when I posted the pumpkin spice latte vegan crepe cake and cacao paleo banana bread cake O … My new fave soup too, Nora; thank you! You don't need to soak the cashews for this recipe because they'll soften when they're cooked with the potatoes and carrots. YUM-MY!! This Vegan Broccoli Cheese Soup is loaded with cheesy goodness and totally dairy free! Your email address will not be published. Add the small broccoli florets to the soup and let it cook for about 2-3 minutes or until the broccoli is tender. Or eat a large salad alongside it for soup and salad. By Stacey Homemaker on July 19, 2020, Updated September 27, 2020 61 Comments. Vegan Cheddar Broccoli Soup In a large stockpot, saute onions and garlic in approximately 3 Tbsp. For this veganized, gluten … Peel and roughly chop potato … Garnish with fresh parsley (Photo 9). This vegan broccoli soup is delicious just like this, but you can switch it up with any of the following variations: Want more easy vegan recipes? You may need to work in batches if the blender cup isn't big enough. If you have a nut allergy, you may make this without the cashews, it just won't be quite as creamy and rich. In a large pot, place onion, garlic, celery, carrot, potato, yellow squash, water and bay leaf. ¼ cup (60 ml) vegan butter or olive oil; 5 cups (360 grams) broccoli, chopped (approx. In a large soup pot, saute the onion and garlic in the olive oil for 2-3 minutes over medium heat, stirring frequently. While your soup base is simmering, youll prepare a velvety cheddar cheese sauce. I’m amazed. Read my full disclosure here. PIN Vegan Broccoli Cheese Soup. Might even add some baked tofu for some extra protein. If your soup is too thick, add water until a desired consistency is reached (I used 1 cup of water). Heat a large saucepan with oil or water over medium-high heat. Cover and bring to a boil. Note: this vegan broccoli cheese soup recipe was adapted from a cookbook of one of my favorite vegan chefs, Chloe’s Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way. It’s ready in only 15 minutes and SO easy to make! This post may contain affiliate links. This vegan broccoli soup recipe is super creamy, comforting, and brimming with cheesy flavor. Preheat a soup pot over medium heat and add the oil. I share budget-friendly, easy vegan recipes that anyone can make and everyone will enjoy! This cheesy vegan broccoli soup is rich and creamy with plenty of delish cheese flavor, tender broccoli, and carrots. It took forever for the broccoli to get to that perfect degree of doneness. Creamy, healthy, vegan broccoli cheese soup–with neither milk nor cheese! Serve this is as a cosy 30-minute dinner the whole family … Put the soup in an airtight and freezer-safe container and store it in the freezer for 4-6 months. Creamy Vegan Broccoli Soup. Sauté the onion in the oil with a pinch of salt – just until softened, about 3 min. You will not believe how cheesy and yummy this tastes, without any dairy at all! If you love satisfying, plant-based, comfort food meals that are easy to make and are ready in less than one hour, you should definitely give this delicious vegan broccoli cheddar soup recipe a try! Store the leftover soup in an airtight container in the fridge for 4-5 days or you can freeze it for a future meal. Save This is definitely the healthier sister to the traditional broccoli cheese soup … Next time I’ll lightly steam the broccoli first and use some of that water to thin the base. From the Freezer: Take the soup out of the freezer and let it defrost in the fridge for 24 hours. Added splashes of pumpkin seed oil (we’re crazy about it here in Austria) and also some roasted pumpkin and sunflower seeds to give it some crunch. Add the fresh or frozen broccoli florets (Photo 7) and let it cook until the broccoli is tender but not mushy (Photo 8). Add 2 cups (480 ml) of vegetable broth, cover and simmer for 30 minutes. This soup is sure to fool all the non-vegans in your life. 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