Velvety Broccoli Cheeze Soup

Everyone loves this soup! Broccoli cheese soup is not something that would have initially grabbed my attention as something I just had to try right away. A friend shared a recipe with me that her family liked and it was tasty and quick and easy to fix. The next time I prepared it, I tweaked it a little here and there to get it just right for our family’s taste buds and it has become a regular at our dinner table ever since. Amazing to make something so cheesy and creamy and not use any dairy in it at all!

INGREDIENTS

• 4 cups broccoli chopped into bite-size pieces
• 1 cup carrots diced
• 1 ½ cooked rice

Base:

• 2 cups plain, unsweetened almond milk
• 1 ½ cups water
• 1 cup cashews, soaked at least 30 minutes
• 8 tablespoons nutritional yeast flakes
• 1 tablespoon lemon juice
• 2 teaspoons onion powder
• 2 teaspoons sea salt
• 1 teaspoon garlic powder
• 1 teaspoon dill weed
• ¼ teaspoon ground red pepper (optional)
• ¼ cup diced fresh red pepper

Garnishes:

• diced red pepper
• green onions
• vegan ‘bacon’ bits
• vegan cheese shreds 
• sprinkle of paprika

INSTRUCTIONS

1. Steam broccoli and carrots and set aside
2. Combine all base ingredients in a blender until smooth and creamy
3. Pour into large sauce pan and add heat until warm. Stir in broccoli, carrots and rice. 
4. Serve warm topped with garnishes

Tips

*Tip – Easy time saver – dump the cashews, milk and water in the blender first to soak the cashews. Then just add the remaining base ingredients and blend.

*Tip – Red pepper adds color as well as flavor to the recipe. You can also use jarred roasted red peppers or pimentos to add color. 

*Tip – Leave out rice and about ½ of the liquid and use to top baked potatoes! Yummy!

*Tip – leave rice out if desired. 

*Tip – Sometimes I substitute some cauliflower for a portion of the broccoli

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Velvety Broccoli Cheeze Soup

Amazing to make something so cheesy and creamy without any dairy

Course: Main Course

Cuisine: American

Keyword: Vegan

Author: Shawn Tucker

Ingredients

• 4 cups Broccoli chopped into bite-size pieces
• 1 cup Carrots diced
• 1½ cups Cooked rice

Base:

• 2 cups Plain, unsweetened almond milk
• 1½ cups Water
• 1 cup Cashews soaked at least 30 minutes
• 8 Tbsp Nutritional yeast flakes
• 1 Tbsp Lemon juice
• 2 tsp Onion powder
• 2 tsp Sea salt
• 1 tsp Garlic powder
• 1 tsp Dill weed
• ¼ tsp Ground red pepper (optional)
• ¼ cup Fresh red pepper diced

Garnishes

• Diced red pepper
• Green onions
• Vegan 'bacon' bits
• Vegan cheese shreds
• Sprinkle of paprika

Instructions

• Steam broccoli & carrots and set aside
  4 cups Broccoli, 1 cup Carrots
• Combine all base ingredients in a blender until smooth and creamy
  2 cups Plain, unsweetened almond milk, 1½ cups Water, 1 cup Cashews, 8 Tbsp Nutritional yeast flakes, 1 Tbsp Lemon juice, 2 tsp Onion powder, 2 tsp Sea salt, 1 tsp Garlic powder, 1 tsp Dill weed, ¼ tsp Ground red pepper, ¼ cup Fresh red pepper
• Pour into large sauce pan and add heat until warm. Stir in broccoli, carrots and rice.
  1½ cups Cooked rice
• Serve warm topped with garnishes
  Diced red pepper, Green onions, Vegan 'bacon' bits, Vegan cheese shreds, Sprinkle of paprika

Notes

Tips:

• Easy time saver – dump the cashews, milk and water in the blender first to soak the cashews. Then just add the remaining base ingredients and blend.
• Red pepper adds color as well as flavor to the recipe. You can also use jarred roasted red peppers or pimentos to add color.
• Leave out rice and about ½ of the liquid and use to top baked potatoes! Yummy!
• Leave rice out if desired.
• Sometimes I substitute some cauliflower for a portion of the broccoli