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Broccoli Cheese Soup
Servings4
servingsPrep time10
minutesCalories344
kcalThis Vegan Broccoli Cheese Soup is a comforting and dairy-free twist on a classic favorite. The recipe cleverly uses a blend of nuts, nutritional yeast, and tofu to create a creamy, cheese-like base that’s both nutritious and satisfying. The addition of steamed broccoli provides a hearty texture and boost of vitamins. Prepared entirely in a high-performance blender, this soup comes together quickly, making it perfect for busy weeknights or when craving a warm, comforting meal. The combination of spices and vegetable broth enhances the flavor profile, resulting in a soup that’s reminiscent of its dairy-based counterpart but with all the benefits of being plant-based.
Ingredients
1 head (400 g) broccoli
1 cup (240 ml) milk of choice
¼ cup (20 g) nutritional yeast
½ cup (70 g) raw almonds
½ cup (65 g) raw cashews
1 whole red bell pepper, seeded
2 teaspoons kosher salt
½ teaspoon garlic powder
2 teaspoons onion powder
Crushed red pepper to taste
1 cup (240 ml) vegetable broth
¼ teaspoon ground nutmeg
½ block (210 g) tofu
Directions
- Steam the broccoli and set aside.
- Add milk, nutritional yeast, almonds, cashews, red bell pepper, salt, garlic powder, onion powder, and crushed red pepper to the blender container.
- Blend on high speed for 4-5 minutes.
- Add vegetable broth, nutmeg, and tofu to the blender.
- Blend for another 2 minutes on high speed.
- Add the steamed broccoli to the blender.
- Pulse on variable speed 4 about 5 times to incorporate the broccoli while maintaining some texture.
- Serve immediately.
