Plant-Based Broccoli-Cheddar Soup
Creamy, cheesy, and dairy-free, this plant-based broccoli-cheddar soup is the ultimate cozy classic made vegan!
Servings: 5
Equipment
- Dutch Oven or Large Soup Pot
- High Speed Blender
Ingredients
- 2 tbsp Olive Oil
- 1 White Onion Diced
- 3 stalks Celery Diced
- 2 Carrots Diced
- ¾ tsp Sea Salt
- ½ tsp Black Pepper
- 1 Yukon Gold Potato Peeled and diced
- 4 cloves Garlic Minced
- 5 cups Vegtable Broth
- 1½ lbs Broccoil Chopped into bite-sized pieces
- ½ cup Raw Cashews
- 10 oz Silken Tofu
- 8 oz Plant-Based Cheddar Cheese Shredded
- 1½ tsp Apple Cider Vinegar
- ½ tsp Dijon Mustard
- 1 tbsp Lemon Juice
- ¼ cup Fresh Dill
Optional For Serving
- Crutons
- Fresh Herbs
- Additional Cheese
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, salt, and black pepper. Sauté until the vegetables are softened, about 10 minutes. Add the potatoes and garlic and stir, and let cook for about 1 to 2 minutes. Then add the broth and simmer for 10 to 15 minutes. Next, add in your broccoli and cook for another 5 minutes until the broccoli and potatoes are fork-tender.
- Transfer a few cups of the soup to your high-speed blender, along with the cashews, silken tofu, nutritional yeast, plant-based cheddar cheese, apple cider vinegar, mustard, dill, and lemon juice. Blend until smooth and add back into your Dutch oven. Stir and cook for an additional 3 minutes. If you want your soup to be smoother, feel free to blend more of your soup, but I prefer some veggie chunks in my soup. If your soup is too thick, add a ½ cup of water or broth to thin to your desired consistency. Also, taste and adjust the seasoning.
- Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating Instructions: Reheat the soup gently on the stovetop over medium-low heat, stirring frequently and adding a splash of broth or plant-based milk to restore creaminess. If reheating from frozen, warm over low heat until smooth and heated through, stirring occasionally.