Creamy Vegan Broccoli Cheddar Soup

Step 1

Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let them soak while you get started on the soup.

Step 2

Heat a large pot over medium heat. Once hot, add olive oil, onion, carrots, and garlic. Cook for about 4-5 minutes, stirring occasionally, until onions are translucent.

Step 3

Set aside 1 cup (69 g) of the broccoli florets (adjust amount if altering batch size) and add the remaining 4 cups (306 g) of broccoli florets and stems (adjust amount if altering batch size) to the pot with the onions and carrots. Add the potatoes, Dijon mustard, and lesser amount of sea salt and sauté for 2-3 minutes, stirring occasionally.

Step 4

Add the water to the pot and bring to a boil. Lower the heat to a simmer, cover, and cook for 10-15 minutes until the potatoes are soft.

Step 5

Once the potatoes are completely cooked, carefully ladle the soup into a high-speed blender (that’s safe for hot foods). Drain the cashews and place them into the blender with the lesser amount of nutritional yeast. Blend the soup on high until completely smooth.

Step 6

Place the soup back into your pot and add the extra cup of broccoli florets to the soup. Cook for 5-10 more minutes until the mixture has thickened and the broccoli pieces are just cooked. Taste and adjust as needed, adding more nutritional yeast for cheesiness or salt for overall flavor.

Step 7

Serve warm with coconut bacon and toasted bread (whole wheat or gluten-free) or croutons (all optional). Store leftovers in an airtight container in the refrigerator for up to 4-5 days or in the freezer for up to 1 month (or longer).