Friends, meet our new favorite winter weeknight meal: Cheesy Broccoli Blender Soup! We’re kind of obsessed with it right now and think you will be too. It’s comforting, flavorful, easy to make, and so chock-full of sneaky, hidden veggies, it will make your head spin.
No dairy. No oil, even. Just 100% deliciousness.
Without a doubt, the kitchen appliance that gets used most often in our house is our Vitamix – so much so that we actually have two of them.
And while, yes, they make awesome smoothies, my favorite way to use our Vitamix is for easy blender soups, like the Cheesy Vegan Broccoli Blender Soup we’re sharing today!
In the winter especially, I tend to gravitate towards warm, comforting, stick-to-your-ribs types of meals. But I also know how much it helps me power through those winter just-want-to-stay-in-bed-all-day blues when I place a priority on eating whole foods.
Since that means my beloved boxed vegan mac & cheese is not necessarily gonna cut it every single night, blender soups like this are a DREAM. This is because I can pack a ton of veggies into them that normally wouldn’t excite me all that much (I’m looking at you, cauliflower!), but by the end of it, everything is just creamy, delicious warmth and comfort.
Basically, a bowl full of hugs is what I’m after. And this cheesy broccoli blender soup more than delivers.
How to Make This Cheesy Broccoli Blender Soup
Crazily enough, this soup really reminds me of that broccoli cheddar soup from Panera that I loved back in my vegetarian days. Only this one is about 10xs healthier which makes me feel pretty badass TBH.
The creamy base is a mixture of carrots, cauliflower, cashews, and chickpeas (totally unplanned but awesome alliteration there) all boiled up and blended with a super flavorful broth and some yellow mustard to add a punch of that cheddar-y flavor. *swoon*
Once the base is made, you’ll throw in some steamed broccoli, pulse the mixture a few times until the broccoli is all chopped, and pour into bowls! From there, we highly suggest adding a few air-fried croutons and settling in for the dinner of your life.
Trust us. We tested this scenario. A LOT. 😉
Other Kickass Blender Soup Recipes:
We so hope you enjoy this cheesy broccoli blender soup and find it every bit as useful as we have. If and when you do try it, be sure to share it with us because WE LOVE THAT!
You can rate the recipe and leave a comment below or tag us in your deliciously awesome photos on Instagram. If you’re not already following along, we’re @theplantpowercouple with the “the”.
Happy cooking, friends. Enjoy!
Yield: 4 bowls
Friends, meet our new favorite winter weeknight meal: Cheesy Broccoli Blender Soup! We're kind of obsessed with it right now and think you will be too. It's comforting, flavorful, easy to make, and so chock-full of sneaky, hidden veggies, it will make your head spin.
10 minPrep Time:
20 minCook Time:
30 minTotal Time:
- 5 cups water
- 1 large carrot, peeled and roughly chopped
- 1 cup frozen cauliflower
- 1 15.5-oz. can of chickpeas (not drained)
- 1/2 cup raw cashews
- 1/4 cup bouillon powder
- 1 large head of broccoli (stems removed)
- 1 Tbsp yellow mustard
- 1 tsp sea salt
- 1 batch homemade croutons (optional)
- Add the water, carrot, cauliflower, chickpeas (don't drain them; add the whole can), cashews, and bouillon powder to a large pot. Cover and bring to a boil. Grab a large colander and add the broccoli to it. When the pot is boiling, turn heat to medium high, place the colander with the broccoli over the boiling water and cover the colander with the pot lid, allowing the broccoli to steam and veggies to boil for 15 minutes.
- Remove the large pot from heat, set the colander with the broccoli aside, and pour the contents of the pot into your Vitamix or food processor. Add the mustard and salt and blend for 1-2 minutes until smooth and creamy. Add the steamed broccoli and pulse until the broccoli is evenly chopped.
- If the soup is too thick for you, you can whisk in some hot water before serving. Otherwise, pour the soup into 4 large or 6 small bowls and top with a few homemade croutons. Store leftovers in an air-tight container in your fridge for up to a week or the freezer for a month. Enjoy!