This creamy vegetable soup combines tender broccoli, onion, and red pepper with a smooth, savory cashew cream sauce. It’s a comforting plant-based soup that’s easy to prepare and full of delicious flavor.
Ingredients
Vegetable Soup
- 8 cups diced vegetables:
- 6 cups broccoli, fresh or frozen
- 1 cup onion
- 1 cup red bell pepper
- 1 cup water
- 1 tablespoon McKay’s Vegan Chicken Seasoning
- 1 teaspoon salt, or to taste
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- 1 recipe Cream Sauce, below
Cream Sauce
- 1 cup raw cashews
- 2 cups water
- 1 teaspoon salt, or to taste
- 2 teaspoons onion powder
- 1 tablespoon McKay’s Chicken-Style Seasoning
- ½ teaspoon garlic powder
- 2 tablespoons cornstarch
- 1½ cups additional water
Instructions
Prepare the Vegetables
- Place the diced broccoli, onion, and red bell pepper in a large pot.
- Add 1 cup water, vegan chicken seasoning, salt, garlic powder, and basil.
- Bring to a simmer and cook until the vegetables are tender.
Make the Cream Sauce
- While the vegetables are cooking, add the cashews, 2 cups water, salt, onion powder, chicken-style seasoning, garlic powder, and cornstarch to a high-powered blender.
- Blend on high for approximately 2 minutes, or until completely smooth.
- Add the additional 1½ cups water and blend briefly to combine.
Combine and Finish
- Pour the cream sauce into the pot with the cooked vegetables.
- Stir gently while bringing the soup to a boil. Continue cooking until the soup thickens.
- If the soup becomes too thick, add a little more water until it reaches your desired consistency.
- Taste and adjust the salt and seasonings as needed.
- Serve warm.
Recipe Tips
- Fresh or frozen broccoli works well in this recipe.
- For an especially smooth cream sauce, use a high-powered blender.
- Add the additional water gradually if you prefer a thinner soup.
- The soup can be made ahead and gently reheated before serving.
- Add toppings of your choice