North American · 35 min · Easy · 4 bowls

Broccoli Cheddar Soup

Name: Broccoli Cheddar Soup
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb 1⅝ oz broccoli, florets and stalks chopped; 1 potato, peeled and diced; 2 carrots, grated; 1 onion, diced; 3 garlic, sliced; ¾ cup cashews; 4 tbsp nutritional yeast; 3¾ cups vegetable stock; ¾ cup unsweetened plant milk; 1 tsp Dijon mustard; 1 tsp smoked paprika; 2 tbsp vegan butter; salt, to taste; black pepper, to taste

Thick, orange, deeply cheesy soup with broccoli soft enough to fall apart in it. Cashews and nutritional yeast do the work the cheddar used to.

~340 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freesoy-free

Plan it:

Method

1
Soften the aromatics
⏱ 8 min
Melt the butter in a large pot and cook the onion, carrot and garlic gently until soft and sweet, without letting them color.
2
Simmer the vegetables
⏱ 15 min
Add the potato, cashews and stock and simmer until the potato is falling apart. Then add the broccoli and cook only until it is bright and tender, about five minutes.
3
Blend most of it
⏱ 2 min
Lift out a cupful of broccoli and set it aside. Blend the rest with the nutritional yeast, mustard and smoked paprika until completely smooth.
4
Finish
⏱ 3 min
Return everything to the pot with the plant milk and the reserved broccoli. Warm it through, season, and do not let it boil again.

Notes

Grate the broccoli stalks rather than binning them; they blend smoother than the florets and they are where most of the sweetness is.

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Method

Soften the aromatics

Simmer the vegetables

Blend most of it

Finish

Notes