This soup has a surprise - there is no cheddar in the soup!
This soup is dairy-free, but I promise you would never know it.
Give it a try with an open mind, and I think you will be left shocked and happy.
Indulge in a HUGE bowl and not feel a bit of guilt!
Broccoli Cheddar Soup
1 large head of broccoli, cut into bite-sized florets
1 tbsp olive oil
1 1/2 cups raw cashews
1/2 cup nutritional yeast
2 tbsp lemon juice
1.5 tbsp tomato paste
1 tsp white miso paste
1 tsp garlic powder
1/2 tsp turmeric
dash of liquid smoke
2 cups vegetable or chicken stock
2 tsp corn starch
1 tbsp coconut oil
salt and pepper, to taste
Preheat the oven to 400 degrees.
Toss the broccoli florets with the olive oil and a good pinch of salt. Place on a parchment lined baking sheet and roast for 25 minutes.
Meanwhile, prepare the soup base: place the cashews with a small pot. Cover the cashews with water and boil for 15 minutes. Drain and rinse the cashews.
Place the cashews in a high-speed blender with 1 1/2 cups of water. Pulse a few times, then blend until smooth and creamy.
Add nutritional yeast, lemon juice, tomato paste, miso paste, garlic powder, smoked paprika, turmeric, and liquid smoke. Blend until smooth.
Once the broccoli is done roasting, add into the blender and pulse a few times until no big broccoli pieces remain.
Pour the soup base into a medium pot. Over medium heat, whisk in the stock. Bring to a boil, stirring frequently.
In a small dish, dissolve the corn starch in 4 tsp of water. Add to the soup, continue to stir. This will thicken the soup within a few minutes.
Turn off heat once thickened, add the coconut oil, season to taste with salt and pepper and serve hot!