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Broccoli Cheese Soup

Creamy & Dreamy.

GF. V. SF.


2/3 cup cashews or cashew pieces (pre-soak if you don't have a fancy blender)

1 gold or russet potato (chopped into big chunks)

1 half white or yellow onion

Water for boiling your tater & onion

1 cup shredded carrots

1 tbsp nutritional yeast (aka magic cheese dust)

1 tsp salt

1/2 tsp smoked paprika

4 cups (32 oz) veggie broth (I use Pacific Foods brand)

1 tbsp oil (I use sunflower)

1 small head of broccoli (cut into small florets)

Salt & pep to taste

Dash of hot sauce if ya nasty



Put a stock pot on the stove and add in the water, potato, and onion, and bring to a boil

Boil until fork tender

Drain away your water and throw the potato, onion, 3/4 cup of the shredded carrots, cashews, salt, paprika, magic cheese dust, and veggie broth in your Vitamix / food processor / blender and blend until silky smooth

Saute broccoli and remaining shredded carrots in oil in your stock pot until the broc is bright green - about 3-5 minutes

pour in your blended cheese soup, season with salt, pep, & hot sauce to taste and keep on low, covered, for at least 15 minutes - or until you can't wait anymore to eat

Serve with your favorite bread, or my fav pairing for anything cheesy - pretzels!


Vicious Variations:

Skip the broccoli and carrots and instead add some roasted red pep to the blender for a velvety cheesy red pep soup!


Sound Mate:

Scorpions - Taken By Force

The Sails of Charon is such a fall weather jammmmmmm

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