Description
This creamy broccoli soup tastes rich, creamy, and cheesy — with no dairy required! It’s easy to make and it’s perfect for healthy comfort food!
Ingredients
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- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1 medium russet potato, peeled and chopped
- 4 cups vegetable broth (I like the not-chicken style)
- 4 cups chopped broccoli florets
- 1/2 teaspoon salt
- 1 cup cashews, soaked (see note)
- 1/4 cup nutritional yeast
- 1/2 cup water
- Additional salt & pepper to taste
Instructions
- Add the oil to a large pot over medium heat.
- Add the onion, carrot, and celery and cook for 10 minutes, stirring frequently.
- Add the garlic and smoked paprika and continue to cook over medium heat for one minute.
- Add the flour and stir until the vegetables are coated with flour. Cook for one minute.
- Add the broth and potato, and bring to a boil then reduce the heat to medium-low. Simmer for 20 minutes until the potato is softened.
- Add the broccoli and simmer for 6-7 minutes until broccoli is tender.
- Add the soaked cashews, nutritional yeast, salt and 1/2 cup of water to a blender. Blend until completely smooth. Add 2 cups of soup of the soup and continue to blend until smooth.
- Transfer the blended soup back to the pot. Stir until combined.
- Add salt and pepper to taste, if needed.
Notes
To soak cashews quickly, bring 2 cups of water to a boil in the microwave or on the stovetop. Remove from heat, carefully add the cashews, and cover them for 10 minutes. This will quickly soak the cashews. Drain the soaking liquid before adding to the blender.