This vegan broccoli cheese soup recipe is my go to soup recipe for a comforting soup. Cheesy Vegan Broccoli Soup. https://www.brandnewvegan.com/.../cheesy-vegan-broccoli-cauliflower-soup https://www.healthyfood4life.com/2020/04/19/vegan-broccoli-soup This post is sponsored in partnership with NOW Foods. Water for in the pot for a double-batch of Cheesy Vegan Broccoli Soup Lemon cut in half ready to juice next to the juicer Blender Time. Pour into a large saucepan with the 2 cups of water and salt. Step 6: Finish the soup!Add the pureed beans, the rest of the milk and 1/2 cup nutritional yeast and stir to combine. You can reserve some of the microwaved broccoli and potatoes and add them after blending if you like more substance to your soup. Cheesy vegan broccoli soup using nutritional yeast in place of cheese. Pulse longer for smoother consistency, or blend completely if you prefer. Vegan broccoli cheese soup is creamy, filling, and packed with vegetables. What You Need to Make Vegan Broccoli Cheese Soup. Vegan broccoli cheddar soup sound good to anyone? How do vegans or dairy-free folks achieve a cheesy flavour in their cooking? https://activevegetarian.com/recipes/vegan-cheezy-broccoli-soup Full Nutrition Advertisement I try almost every version I see. Bring broth to a boil. Oil & Salt. Also, using fresh thyme really makes this vegan soup taste great so I don’t recommend subbing for dry thyme. https://www.allrecipes.com/recipe/229241/vegan-broccoli-soup This easy soup doesn’t take too long to make, even for a busy weeknight. I love adding a cheesy flavour to my creamy soups, and broccoli soup is certainly no exception! I hope you enjoy the added creaminess as much as I do! Broccoli: obviously the base of broccoli soup. Then, in the food processor add, tofu,rice milk, onion and garlic powder, lemon pepper, vinegar, arrow root powder, nutritional yeast and sugar and process for 2 minutes. A great meal prep recipe for lunch or dinner. Transfer the soup to a blender; add the soy milk and puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). The lemon juice and allspice separates this broccoli soup from the pack. https://veggiesociety.com/creamy-broccoli-and-potato-soup-vegan It’s easy to make — you can make it in around 30 minutes and lightened up thanks to being dairy-free broccoli! Add your olive oil to a dutch oven or soup pot and warm over medium heat. It’s full of plants from the broccoli to the tofu for the base of a creamy sauce, to the nutritional yeast that packs a subtle cheesy flavor and tons of nutrients. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the flavors meld, about 15 minutes. Blend and that’s it Bring to a boil and turn down to medium and cook for 10 minutes. Add broth and beans to the pot. Into the blender (with half of the cashew cream) goes the cooked broccoli with the broth, onions, and garlic, about 1/4 cup nutritional yeast, 1/4 cup – 1/2 cup flat-leaf parsley, a splash of lemon juice, and salt to taste. See post tips for making it gluten-free. 5 cups broccoli. Add the potatoes, 4 cups water and 1/2 teaspoon salt, raise the heat to high and bring to a boil. 4 cups of fresh broccoli. 2 cups of plain non dairy milk (I used oat milk) 2-3 tbs of nutritional yeast. Yukon potatoes: help to thicken the soup. I made three batches in a row for Alchemy’s soup of the day, but I made so much that I honestly had no idea how to scale it down to non-restaurant proportions. Can easily be made vegetarian or vegan by substituting vegetable broth and/or non-dairy milk. Nutritional yeast has B vitamins, protein and fiber. 2. Low carb, paleo, and Whole30. You can make this recipe with 2 small heads of broccoli or one big head. I’m a sucker for broccoli soup. Nutritional yeast gives food a nutty or cheesy flavor, a perfect cheese substitute. This is a healthy and simple soup I whipped up for the Vitamix®. I speak for the trees superfoods. All ingredients for this soup are purely plant-based, no question. 1/3 cup nutritional yeast. I’ll be trying this soon! Easy vegan broccoli cheese soup made with broccoli, onion, coconut milk, cashews, nutritional yeast, and vegetable broth for a comforting and healthy dairy free soup. All opinions expressed (as always) are my own. In the blender combine chickpeas, unfortified nutritional yeast, lemon juice, salt, pepper, tomato paste, miso, liquid smoke, garlic powder, paprika, turmeric, and broth. Blend until smooth. Saute your onion, parsnip, carrots and celery until fork tender. Learn how to achieve it. Blend until smooth. 1/4 cup of room temperature vegan cream cheese ( I used the Trader Joe's Brand) salt and pepper to taste I had the same problem trying to get ratio of nutritional yeast for the cheesiness to the color right in the past so I sort of gave up on broccoli cheese lol. Broccoli is one of our favorite veggies, and we created this Vegan Broccoli Soup so we can eat more of it! Vegan Cheddar Broccoli Soup. Cashews and nutritional yeast are used to make the vegan “cheese”. https://ohsheglows.com/2017/01/20/vegan-broccoli-and-cheese-soup Vegan Soup. 1/4 teaspoon freshly grated nutmeg. First, the onion and broccoli is sautéed until soft. Chop Broccoli in the food processor, pulsing it about 5 times. Only 25 minutes for an easy weeknight meal, appetizer, or side dish. It’s the secret ingredient in many hearty, creamy and/or cheesy vegan … Finally, toss in your broccoli florets and pulse until desired texture is achieved. I speak for the superfoods for the superfoods have no tongues.. And the truth is that this Vegan Cream of Broccoli Soup is the bees knees. I also like adding pink Himalayan salt but feel free to swap for regular sea salt. 532 calories; protein 23.2g 46% DV; carbohydrates 12.1g 4% DV; fat 44.2g 68% DV; cholesterol 144.1mg 48% DV; sodium 955.2mg 38% DV. Add the celery, garlic and 1/4 teaspoon pepper and cook for 5 minutes. For a cheesy taste, we will add nutritional yeast and for a creamy texture, we’ll use raw cashews. https://www.eatthismuch.com/recipe/nutrition/vegan-broccoli-cheeze-soup,375663 This easy Vegan Broccoli Soup recipe is smooth and creamy comfort food loaded with tender broccoli and buttery croutons in every bite! How to Make Vegan Broccoli Cheese Soup. I haven’t tried it with the cheddar so you’ll have to let me know what you think if … If you prefer cream of broccoli soup over this one, read the recipe notes on how to turn this soup into a creamy vegan broccoli soup! You can have Vegan Cheddar Broccoli Soup using 12 simple ingredients and 8 simple steps. Stir in broccoli and nutritional yeast; cover and cook, stirring occasionally, until the broccoli is bright green and just tender, about 5 more minutes. At only 75 calories per serving with 5 grams of protein, 3 grams of fiber and 116% of your daily Vitamin C, it’s also a nutritional powerhouse! I am the Lorax Hummusapien. 1 package of vegan cheddar or cheddar jack blend (I used the So Delicious Brand and it was delicious) 4 cups of vegetable broth. To season it, I love to add nutritional yeast and plant-based milk. Make some space in the center of the pot and add garlic, cooking for 30 seconds until fragrant. Saute until translucent, about 5 minutes. Step 5: While the soup is cooking, rinse and drain the can of great northern white beans. This vegan broccoli cheese soup is definitely on a different health level. Add the onions and 1/2 teaspoon salt and cook until light brown, about 7 minutes. Then to create a creamy base, you blend potato and cashews for the ultimate comforting, rich texture. The nutritional yeast is the ingredient that give the soup its “cheesy” flavor so it might be a bit bland without it. Ingredients of Vegan Cheddar Broccoli Soup It’s 4 of potatoes, peeled and cubed. It has many uses in a vegetarian or vegan pantry, I think the most common is to make recipes creamy. Frozen broccoli; Nutritional yeast; Non-dairy milk; Raw cashews; Veggie broth; Salt; Pepper; Turmeric; Garlic; How do you make the vegan broccoli cheddar soup taste like Panera?! Enjoy! 1 tsp salt to taste Directions. Return the soup to the saucepan and bring to a simmer; stir in the nutritional yeast and nutmeg. Method. I’m allergic to eggs and have a few cans of chickpeas to use the leftover aquafaba as my egg replacer. Transfer all ingredients to blender, along with nutritional yeast, paprika, miso paste and soaked cashews. 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