Broccoli Cheddar Soup

 Original recipe from Nora Cooks.

Broccoli Cheddar Soup

Ingredients

2 Tbls olive oil

1 small 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

1/2 cup nutritional yeast

1 teaspoon smoked paprika

1 teaspoon salt, or to taste

1-2 cups water, as needed (see instructions)

4 cups broccoli, finely chopped

2 cups shredded vegan cheddar cheese (I didn't have any so I used a 1/2 disc of Miyoko's Farmhouse Cheddar and some Violife Feta)

Method

 

In a large soup pot, sauté 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. I included the broccoli in the soup and pureed all of it because my kids don't like visible vegetables LOL

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. I topped with feta.