VEGAN BROCCOLI CHEESE SOUP (Panera copycat recipe)

This luscious and creamy soup features fresh broccoli, carrots, and a cheesy cashew cream sauce, ensuring it's dairy-free! It's inspired by one of my favorite soups from Panera Bread. Kid and husband approved :)

Versatility of Cashew Cheese Sauce

Cashew cheese sauce is not only a delicious addition to soups but also a versatile ingredient that can enhance various main dishes. Here are some ideas for incorporating cashew cheese sauce into your meals:

• Pasta Dishes: Use cashew cheese sauce as a creamy topping for pasta, such as mac and cheese.

• Vegetable Gratin: Drizzle over roasted vegetables and bake for a cheesy, comforting gratin.

• Stuffed Peppers: Mix with quinoa and vegetables to create a delicious filling for stuffed bell peppers.

• Quesadillas: Spread on tortillas with your favorite fillings for a cheesy, dairy-free quesadilla.

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Makes about 4 servings

Ingredients

Cashew Cheese Sauce:

• 1 cup raw cashews

• 3/4 cup water

• ½ cup nutritional yeast

• 2 tablespoon white miso paste

• 1 tablespoon fresh lemon juice

Soup:

• 1 tablespoon extra-virgin olive oil

• 1/2 cup diced yellow onion

• 3 garlic cloves, minced

• ½ teaspoon turmeric

• 1 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• 3 cups broccoli florets, chopped very small

• 1 cup shredded carrots

• 4 cups low-sodium vegetable broth

• ½ teaspoon salt, more or less to taste

• Freshly ground black pepper

For serving, optional:

• Fresh parsley

• Crushed red pepper flakes

• Crusty bread

Method:

1. Make the cashew cheese sauce: To a high-speed blender, add cashews, water, nutritional yeast, miso paste, and lemon juice blending until smooth and creamy, about 2 minutes. Set aside.

2. Saute the veggies: Heat the oil in a large soup pot over medium heat. Once shimmering, add onions and a pinch of salt cooking until translucent, about 3 minutes.

3. Stir in minced garlic, turmeric, garlic powder and smoked paprika cooking until fragrant, about 30-60 seconds.

4. Add broccoli, carrots, and broth, scraping the flavor bits from the bottom of the pot. Bring to a boil then reduce heat and cover, simmering for 15 minutes or until the broccoli is tender. Remove from heat.

5. Add cashew cheese sauce: Stir in the cheese sauce until well combined. Taste and adjust, adding more salt and pepper as needed.

6. Serve: Add fresh parsley and crushed red pepper flakes, if desired. Serve with crusty bread.