Go Back
soup close up

Cheesy Broccoli Soup

thehamptonsvegan
The cheesiest no cheese broccoli soup made with healthy ingredients (based on Dr Michael Gregor's recipe from How Not To Diet Cookbook)
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Soup
Cuisine vegan
Servings 6 cups

Ingredients
  

  • 3/4 cup onion, diced
  • 3 cloves garlic, minced
  • 1 rib celery, chopped
  • 6 cups broccoli florets, cut into bite size pieces
  • 6 cups vegetable broth
  • 1 can cannellini beans, drained and rinsed
  • 3/4 cup raw cashews, soaked in boiling water for 30 minutes then drained
  • 1/3 cup nutritional yeast
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon white miso paste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon turmeric

Instructions
 

  • Pour boiling water over your raw cashews and set aside to soak for 30 minutes.
  • Heat 1/4 cup water in soup pot and add onion and celery. Cook about 5 minutes then add garlic and cook another minute.
  • Add 2 cups of the vegetable broth and bring to a boil. Lower heat to a simmer and cook another 5 minutes.
  • Transfer soup to a Vitamix blender and process until smooth. Return to soup pot.
  • Add the rest of the vegetable broth (4 cups) to the pot and bring it to a boil. Add the broccoli and lower the heat to a simmer. Cook another 4 minutes just to soften the broccoli but still keep it bright green.
  • In your high-speed blender, add 2 tablespoons of water, cannellini beans, soaked cashews, nutritional yeast, apple cider vinegar, miso paste, smoked paprika, black pepper, and turmeric. Process until smooth. Scoop out about 2 cups of soup and broccoli from the soup pot and add to the blender. Process again.
  • Return blender mixture to soup pot and stir to combine. Heat over low heat for a few minutes then sprinkle on a pinch more paprika before serving.