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Prep time
10 minutes
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Cook time
30 minutes
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Serves
6-8
Author Notes
This 30-minute Cheesy Roasted Broccoli Potato Soup is boasting with nutrients! 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. —Healthy Little Vittles | Gina Fontana
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Ingredients
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8 ounces
broccoli florets, preferably fresh
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3 cups
yukon gold potatoes, peeled and cubed
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2 cups
baby carrots
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1 cup
sweet yellow onion (about 1/4 large onion), cubed
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2 tablespoons
olive oil
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salt & pepper
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1 tablespoon
minced garlic
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1 tablespoon
diced pimentos, canned
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32 ounces
vegetable broth
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2 cups
coconut milk (or other plant milk of choice)
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2 cups
raw cashews, softened
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1/4 cup
nutritional yeast
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1 teaspoon
smoked paprika
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1 tablespoon
apple cider vinegar
Directions
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Preheat the oven to 425 degrees F. Place the broccoli, potato, carrots, and onion on the same baking sheet and roast in the oven for about 25-30 minutes.
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Place 2 cups of cashews in a microwave safe bowl and cover with water. Microwave for 5 minutes to soften them.
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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 pulse to blend the veggies together or you can blend until smooth if you like a smoother soup. If you don’t have an immersion blender, you can blend the veggies in your blender and heat. Enjoy the soup right away garnished with leftover roasted broccoli and potato (optional), fresh parsley, microgreens, and hemp seeds!
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