Description
This easy Vegan Cheesy Roasted Broccoli & Potato Soup is made with wholesome ingredients. Dairy-free, gluten-free comfort food that’s rich, cozy, and easy to make! Simply roast the veggies, blend and serve. This gluten-free, vegan soup has all the cheesy flavor of broccoli cheese soup without the dairy! It’s the perfect filling and comforting dinner recipe for cold winter evenings.
Ingredients
Units
Scale
- 8 ounces broccoli florets, preferably fresh
- 3 cups yukon gold potatoes, peeled and cubed
- 2 cups baby carrots
- 1 cup sweet yellow onion (about 1/4 large onion), cubed
- 2 tablespoons olive oil
- salt & pepper
- 2 cups raw cashews, softened
- 1 tablespoon minced garlic
- 1 tablespoon diced pimentos, canned
- 32 ounces vegetable broth
- 2 cups coconut milk (or other plant milk of choice)
- 1/2 cup nutritional yeast
- 1 teaspoon smoked paprika
- 1 tablespoon apple cider vinegar
Optional Garnishes
- microgreens
- fresh parsley
- hemp seeds
Instructions
- Preheat the oven to 425 degrees F. Place the broccoli, potato, carrots, and onion on the same baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast in the oven for about 25-30 minutes.
- Place 2 cups of cashews in a microwave safe bowl and cover with water. Microwave for 5 minutes to soften them. Alternatively you can soak them in warm water for 30 minutes.
- While the veggies are roasting, blend together the minced garlic, pimentos, vegetable broth, coconut milk, softened cashews, nutritional yeast, smoked paprika, and apple cider vinegar until smooth and no cashew pieces remain.
- Pour the soup base into a large pot and heat the soup over medium low heat. Add the roasted vegetables when they are done roasting and continue to heat until the soup thickens.
- Use an immersion blender and blend until desired soup consistency. If the soup is too thick you can add more milk, broth, or water. If you like a chunkier soup you can just pulse the soup/blender to blend to leave some vegetable chunks, or you can blend the soup until smooth if you like a smoother soup. Add more salt and pepper to taste, if desired.
- Enjoy the soup right away garnished with leftover roasted broccoli and potato (optional), fresh parsley, microgreens, and hemp seeds!
Notes
READ THE BLOG POST FOR MORE TIPS & INFORMATION!
If you don’t have an immersion blender, you can pulse/blend the veggies in a blender and heat.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 30 minutes
- Category: Soups
- Cuisine: American