Smoky Broccoli Cheddar Soup that is fully plant-based, rich in flavor, and easy to make! We topped ours with tempeh bacon cubes, but you could also serve with croutons or toasted bread.

Ingredients

Serves: 4-6 Time: 45 minutes

Smoky Broccoli Cheddar Soup

• 3 cups vegetable broth
• 1 cup non-dairy milk, unsweetened
• 3/4 cup raw cashews
• 1 large yellow onion, diced
• 1 large carrot, diced
• 3-4 garlic cloves, minced
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder
• 1/2 tsp paprika
• 4-5 cups broccoli florets, chopped
• 1/4 cup non-dairy shredded cheddar cheese
• 1-2 Tbs olive oil

Directions

1. In a large pot, set heat to medium. Once hot, add the oil, enough to coat the bottom. Then sauté the onion and carrots for 10 minutes, until the onions are lightly browned. Add the cashews halfway through.
2. Then, add the garlic and spices. Stir together for one more minute before adding the broth and non-dairy milk.
3. Reduce heat to medium-low, cover the pot with a lid, and simmer for 20 minutes.
4. After the soup has simmered, use an immersion blender or transfer to a blender and blend until smooth. Taste and adjust seasoning as desired.
5. Add in the chopped broccoli florets and non-dairy cheese, return to low heat, and simmer for another 5-10 minutes, until the broccoli is just cooked.
6. Serve with toasted bread, croutons, or tempeh bacon chopped into bite-size cubes.

Nutrition Information

Nutrition Disclaimer

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