Vegan Cheddar Broccoli Soup
2 Tbsp extra virgin olive oil
1 small onion, diced
4 cloves garlic, minced
2 Yukon gold potatoes, diced
2 medium carrots, diced
5 cups vegetable broth plus extra as needed
1 cup nutritional yeast
1 tsp sea salt
dash of black pepper
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/2 cup Soom Premium or Organic Tahini
1 (14 oz.) can coconut milk
16 ounces small broccoli florets (about 2-3 cups)
2 cups vegan cheddar cheese shreds (Whole Foods Market 365 brand or Violife work great!)
Heat a large stock pot over medium-high heat, then add the olive oil, onion, and garlic. Cook for about 3 minutes.
Add potatoes, carrots, broth, nutritional yeast, and seasonings. Bring to a boil, then simmer for 20 minutes.
Let cool for about 15 minutes then carefully transfer ⅕ of the soup to a blender and blend until smooth. Work in small batches until all of the soup is creamy. Alternatively, use an immersion blender in the stock pot to blend all the soup at once.
Transfer blended soup back to the stock pot and stir in the tahini and coconut milk. If too thick, add more broth until the desired consistency is reached.
Stir in the broccoli and vegan cheese shreds. Bring soup to a boil over medium heat, then simmer for another 10 minutes until the broccoli is soft. Taste and adjust seasonings as needed.
Serve with sliced bread or croutons and top with extra cheese + tahini if desired!
Storage: Soup stays fresh in a sealed jar or container in the fridge for up to 5 days. Additional broth or water may be needed when reheating as the soup thickens in the fridge.
Recipe & Photography: Selena Sharpless
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