Vegan Broccoli Cheese Soup

Flavorful, creamy, and comforting vegan broccoli cheese soup is packed with lots of fiber and nutrients from broccoli and sweet potatoes! It is ready in less than 30 minutes.

4.86 from 14 votes

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Course: Soup

Cuisine: American

Keyword: vegan broccoli soup

Prep Time: 10

Cook Time: 20

Servings: People

Calories: 211kcal

Equipment

Ingredients

4 cups broccoli florets chopped
1 tablespoon olive oil or 1/4 cup vegetable broth for sauteing
1 medium onion chopped
2 cloves garlic minced
3 cups vegetable broth
1 cup water
1/2 cup raw cashews soaked for 1 hour
1/2 cup cooked sweet potatoes
3 tablespoons nutritional yeast flakes
1 tablespoon onion chopped
1 clove garlic
1 teaspoon salt
1/4 teaspoon Cayenne pepper

Instructions

Heat a large saucepan with oil or water over medium-high heat. Add onion and saute until soft, about 4 minutes.
Stir in garlic and cook for 1 minute. Add broccoli florets stir to coat, add vegetable broth and bring to a boil. Reduce heat to simmer for 5 minutes until broccoli is tender. Meanwhile, prepare the cheesy sauce.
Place cashews and water in blender and process until smooth. Add sweet potatoes, yeast flakes onion, garlic, salt, and pepper and continue processing until smooth and creamy.
Transfer cheese sauce into a bowl and set aside. Take half the broccoli soup and pulse in a blender (I prefer it to be chunky).
Return the blended soup to the saucepan along with the cheesy sauce and cook stirring until thickened. Enjoy on its own or baked potato, or bread.

Nutrition