Creamy Vegan Broccoli Cheese Soup
You can feel the comfort of this healthy and delicious bowl of Creamy Vegan Broccoli Cheese Soup. The slightly smoky flavor mixed with a creamy, cheesy sauce it the perfect combination on any day.
This yummy vegan broccoli cheese soup is loaded with nutrient-rich ingredients like carrots, broccoli and potatoes. And it's still delicious enough for kids to love it. In fact, it's one of the most requested soups by my teenagers too.
The cheese sauce is perfectly paired with this soup but is quite versatile. Use it over veggies, baked potatoes, or nachos for a healthy and tasty meal. And it can be a great base for many other soups.
You can feel the comfort of this healthy and delicious bowl of Creamy Vegan Broccoli Cheese Soup. Packed with nutritious ingredients, this creamy goodness will leave you wanting more.
- 1 cup white potatoes (peeled and diced)
- 1/4 cup onions (diced)
- 1/4 cup carrots (diced)
- 1 cup broth (from veggies)
- 1/2 cup raw cashews (soaked in warm water for 30 minutes)
- 4 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp Bragg's liquid aminos
- 1 tsp salt
- 1/2 tsp garlic powder
- 1 dash turmeric
- 1/2 tsp smoked paprika
- 1 tbsp vegetarian chicken seasoning
- 4 cup broccoli florets (fresh or frozen)
- 1 small onion (diced)
- 1 small carrot (diced)
- 2 tsp minced garlic
- 1/2 cup broth from veggies (from making the cheese sauce)
- 1 cup plant milk (unsweetened)
- 2 1/2 cup water
- 1 tbsp Bragg's liquid aminos
- 1 tsp vegetarian chicken seasoning
- 1 tsp Dijon mustard
- 1/2 tsp chili powder
- 1/2 tsp salt
- 2 cup Vegan Cheese Sauce
In a medium saucepan, combine carrots, potatoes, and onion with enough water to cover well. Cover and cook for 15 minutes or until tender.
Drain veggies and pour into blender along with cooking water. Add remaining ingredients and blend until smooth. Let sit in blender for a later step.
In a large pot, saute onions and garlic in a few tablespoons of water (enough so it doesn't stick). Saute until lightly browned.
Add 2 1/2 cups of water, carrots, and broccoli florets. Cover and cook for 10 - 15 minutes, or until slightly tender but not mushy.
Remove from heat and take 1/2 of the veggies and add to blender with cheese sauce. Also, add 1/2 cup of the reserved cooking water from the cheese sauce. Blend until just combined, about a minute or less.
Leave the other 1/2 of the veggies in the pot still removed from heat.Empty blender contents back into the pot with the remaining 1/2 of the cooked broccoli and veggies. Add plant milk, 1 cup of water, Braggs, chicken seasoning, mustard, chili powder, and salt.
Cook for about 10 minutes on low heat. Remove from heat and serve.
This creamy cheese sauce is versatile and can be used on many dishes—from potatoes and nachos to a topping over broccoli. Store it in the refrigerator for up to one week or freeze for longer storage.
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