Broccoli Cheddar Soup (dairy free, whole food plant-based)
An indulgent favorite made healthy! This soup is a hearty meal that is easy to make and the whole family will love! Thick, creamy and cheesy without a hint of cheese!
Ingredients
- 1 pound butternut squash, peeled and chopped frozen works great for a shortcut
- 2 medium potatoes, peeled and chopped russet or white
- ⅓ cup unsalted cashews omit or swap for more potatoes for a nut free option
- 1 medium onion, roughly chopped
- 4 cloves garlic, roughly chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- ¼ teaspoon red pepper flakes optional
- ½ cup nutritional yeast
- 5 cups vegetable broth
- 5 heaping cups broccoli, finely chopped
- salt & pepper to taste
Instructions
- Cook the base: Add all ingredients (except the broccoli) to the Instant Pot. Seal and pressure cook on high for 7 minutes. Allow the pressure to naturally release.
- Blend it up: Once pressure is released, carefully transfer to a high-speed blender for an ultra-creamy texture. Return the blended soup to the Instant Pot. (If you have patience you can also use an immersion blender here, but it may not be as creamy.
- Add the broccoli: Stir in the finely chopped broccoli and let the soup simmer on sauté mode for 5–10 minutes, stirring frequently, or until the broccoli is tender.
- Season & serve: Taste and adjust seasoning with salt and pepper as needed. Serve warm and enjoy your cozy, cheesy (but dairy free!) bowl of goodness.
Notes
STOVETOP INSTRUCTIONS
-
Cook the base:
Add all ingredients except the broccoli to a large pot. Bring to a boil, then reduce to a simmer. Cook for 20–25 minutes, or until the squash and potatoes are soft. -
Blend it up:
Remove from heat and carefully blend the soup until smooth and creamy using an immersion blender or high-speed blender. Return to the pot. -
Add the broccoli:
Stir in the chopped broccoli and simmer on low for 10–15 minutes, or until the broccoli is tender. -
Season & serve:
Taste, adjust salt and pepper, and serve hot!