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Latest Broccoli Chedda' Soup (GF, V)

I've made broccoli cheese soups before (Chedda' and Detox). This is a slightly adjusted one, and I do like to post multiple versions since people have different dietary needs.

Source: Nora Cooks | Serves: 6 | Time: 30 min


2 tbsp EVO

1 small sweet onion, chopped

3 cloves garlic, minced

1 medium russet potato, peeled and chopped

3 medium #carrots, peeled and chopped

1/2 cup raw #cashews

4 cups vegetable broth (homemade to reduce sodium)

1/2 cup nutritional yeast

1 teaspoon smoked paprika

1 teaspoon salt, or to taste

1-2 cups water, as needed

4 cups #broccoli, finely chopped

2 cups shredded vegan cheddar cheese


In a large soup pot, saute the onion and garlic in the olive oil for 2-3 minutes over medium heat, stirring frequently.

To the pot, add the potato, carrots, cashews, vegetable broth, nutritional yeast, smoked paprika and salt. Bring to a boil, then lower the heat and simmer for about 15 minutes, until fork tender.

Working in batches if needed, transfer the soup carefully to a blender and blend until very smooth.

Return the mixture back to the pot. If your soup is too thick, add water until a desired consistency is reached (I used 1 cup of water). Add in the bite sized broccoli florets and cheese, if using, and stir into the soup.

Bring the soup to a boil, then lower the heat to simmer for 10 minutes, until the broccoli is soft and cooked. The cheese should also be melted into the soup.

Serve, topping with more vegan cheddar cheese shreds, if desired.

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