Vegan Broccoli Cheese Soup

About This Recipe

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. Only 25 minutes for an easy weeknight meal, appetizer, or side dish. Low carb, gluten-free, paleo, and Whole30.

Ingredients

• 1 tablespoon avocado oil
• 1 1/2 cups diced onion ((180 grams))
• 4 cloves garlic, minced
• 3 cups vegetable broth ((or any broth you like))
• 1 can (13.5 fluid oz) full fat coconut milk ((1 1/2 cups))
• 1 cup raw cashews, soaked*
• 1/2 cup nutritional yeast
• 6 cups broccoli florets ((375 grams))
• salt and pepper, to taste
• for topping: chopped green onions, red pepper flakes, pepper

Instructions

1. Add the vegetable broth, coconut milk, cashews (make sure to drain them), nutritional yeast, and salt and pepper to a Vitamix or high powered blender and blend until smooth. Set aside.
2. In a large dutch oven or stock pot, add oil over medium-low heat and let it get hot, about 30 seconds. Add onions and salt and pepper and saute for 5 minutes, stirring occassionally, until softened and golden brown. Add garlic and saute for another 1-2 minutes. Add a splash of broth if needed to make sure it doesn't burn.
3. Add broccoli and cheesy broth and mix well to combine. Make sure to get the onions off the bottom of the pan so they don't burn. Cover with a lid and let simmer for 10 minutes or until broccoli is cooked to your liking.
4. Top with toppings and enjoy!