Vegan Broccoli Cheddar Soup
Potatoes, broccoli and cashew cheese sauce combine to create the richest, creamiest dairy-free soup!
Servings: 6 servings
Equipment
- 1 Soup pot
- 1 blender high speed if possible
Ingredients
- 1 tablespoon olive oil or use water
- 1 onion chopped
- 4 cloves garlic minced
- 4 cups vegetable broth
- 1 lb. small white potatoes chopped into 1 inch cubes
- 1 large head broccoli (stem included!) cut into florets
- 1 batch Cashew Nacho Cheese Sauce
Instructions
- Heat some olive oil in a large soup pot and sauté the onion until translucent. Add in the garlic and cook the garlic for a minute or so.
- Add in the vegetable broth and the chopped potatoes and bring the broth to a boil. Once boiling, reduce the heat to a simmer and let the potatoes cook for about 10 minutes.
- After 10 minutes, add in the broccoli florets. Press them down into the broth and place the lid on the pot. Allow the broccoli to simmer for 5-10 minutes or until fork tender.
- While the broccoli cooks, prepare the cashew cheese sauce by blending all of the ingredients together in a high speed blender until smooth.
- Stir the cheese sauce into the broccoli soup. Leave the soup as is or blend some of it with an immersion blender. Alternatively, you can also blend all of the soup in a blender until completely smooth. Enjoy warm!
Notes
- Cut the potatoes and broccoli florets into similar sizes so that they cook evenly!