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Vegan broccoli soup

Vegan Broccoli Soup


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x

Description

This creamy vegan broccoli cheddar soup is packed with nutrients and flavor! Made with simple ingredients, it’s a healthy and satisfying meal that everyone will love.


Ingredients

Scale
  • 1 large sweet onion, diced
  • 3 garlic cloves, minced
  • 1 pound Yukon gold potatoes (about 3 medium), peeled and cut into bite sized pieces
  • 3 tablespoons olive oil
  • 1 quart vegetable broth
  • 1/2 cup raw unsalted cashews (roasted or raw)
  • 2 pounds frozen broccoli florets (or 8 cups small steamed broccoli florets*), divided
  • 1 1/4 teaspoons kosher salt, plus more to taste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon onion powder
  • 1 tablespoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 large carrot, shredded
  • For the garnish (optional): panko, crispy onions, smoked paprika, and kosher salt

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté for 1 minute, until fragrant and golden. Add the vegetable broth, cashews and potatoes, 1 pound frozen broccoli, kosher salt, garlic powder, dill, and onion powder. Bring to a boil then reduce to a rapid simmer, and simmer about 15 minutes until the potatoes are tender and falling apart when pricked with a fork.
  2. When the potatoes are tender, use a ladle to transfer everything to a blender. Hold the top tight and blend everything for a minute or two until fully creamy. (This quantity just fits in a standard blender.) Return to the pot over low heat.
  3. Meanwhile, rinse the other 1 pound of broccoli florets under warm water until defrosted. Chop finely with a knife.
  4. When the soup base has been blended and returned to the pot, stir in the chopped broccoli, Dijon mustard, lemon juice, 1/4 teaspoon kosher salt and the shredded carrot. Cook for 5 minutes.
  5. Taste and add more salt and fresh ground pepper before serving. If desired, for a garnish mix 1 handful each panko and crispy onions with 2 pinches smoked paprika and kosher salt. Sprinkle over the soup before serving.
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup
  • Diet: Vegetarian

Keywords: Vegan broccoli soup