Cheesy Broccoli Soup
A hearty, “cheesy” plant-based soup that’s packed with both flavor and nutrition. This Cheesy Broccoli Soup is a crowd pleasing recipe- starring either sweet potatoes or squash as the creamy, cheesy base.
My Creamy Nacho Cheese Sauce has become an inspiration and base for many new recipes. When I first made the recipe, I simply was just looking to revamp an old Mac and Cheese recipe on the blog, and I loved the new version so much it has inspired me to use it in so many news ways.
The base of the soup is a “choose your own adventure” kind of route! You can use sweet potatoes or butternut squash- or other squash like delicata squash. I have yet to venture into other kinds of potatoes, but I am sure they could be a lovely swap as well. Feel free to kick it up a notch by adding some habaneros or other hot peppers.
Feeling like shaking it up? You can add all sorts of other veggies to this recipe- carrots, bell peppers, corn, cauliflower, kale. The sky is the limit, so use what you have or add in your favorite vegetables.
If you didn’t think you could get protein from plants- just a 1/4 of this recipe will provide 20 grams! Easy peasy- thanks to ingredients like the nutritional yeast, chickpeas, and tahini. The best part is, it also offers 15 grams of fiber per 1/4 of the recipe. Most people in the U.S. are not getting enough of fiber! The benefits of fiber go beyond digestion- and play role in helping prevent major chronic diseases.
A few notes before you get started:
SQUASH VS. SWEET POTATO: The base of this Nacho Cheese Sauce can be made using sweet potatoes, butternut squash, buttercup squash, or even delicata squash. The sweet potato and butternut squash provide a slightly sweeter note to the sauce, while using delicata squash provides a bit of a nuttier taste. Each variation is so good, and allows a little flexibility for making this year-round.
ROASTING SWEET POTATO: You will need 1 large sweet potato, but feel free to roast more and freeze for future recipes or enjoy as part of your meals. Wash the potato(es) well. Place on a lined baking sheet roast on 425F for about 45 -60 min, or until well cooked. You should be able to pierce it easily with a fork. I like mine extra well done. In a pinch, you can also microwave the sweet potato until easy to pierce with a fork. The flavor of the potato is still good- just not as caramelized. Once cooled, remove the peel and mash the flesh of the sweet potato.
ROASTING SQUASH: Wash the flesh of the squash. Slice the squash in half (this applies for butternut, buttercup, and delicata squash). Clean out the seeds, and place the squash flesh side down onto a lined baking sheet. Roast on 425F for about 30-50 min, checking at about 30 min and then adding more time as needed. The flesh should be easily poked with a fork and the flesh easy to scoop out. The time will vary with the squash. I prefer mine to be nice and roasted. Once cooled, use a spoon to remove the flesh of the squash. Enjoy any leftover squash for meals throughout the week or freeze it for future uses. The squash can also be used to make granola! See my recipes: Gingerbread Granola and Pumpkin Spiced Granola
NUTRITIONAL YEAST: Nutritional yeast is one of my favorite ways to make dishes taste cheesy without the dairy! I prefer to use unfortified nutritional yeast, such as Sari Foods Nutritional Yeast, as the flavor is much better to me. Feel free to use your favorite brand in this recipe.
TURMERIC: Fresh vs. ground turmeric. Both are great options! If you have access to fresh turmeric, the flavor is just a bit smoother and less bitter than using the ground turmeric powder. The ground turmeric provides a quick and convenient way to use turmeric, and reap all of its wonderful health benefits. Both fresh and ground turmeric can stain, fingers and clothing, so be mindful when handling the turmeric.
MISO: Using miso in my recipes is one of my favorite ways to add the salty taste without using table salt directly. Unlike table salt, miso may actually be beneficial for blood pressure.
TAHINI: Tahini flavors vary greatly! Using a very mild tahini will provide best results in sauces. Some tahini brands have a very strong, roasted taste that will be way too overpowering in dressings. Using a raw tahini, such as Artisana Organics, can also help make the tahini more mellow in the sauce. My favorite tahini is the 365 tahini from Whole Foods. It’s smooth, creamy, and the flavor is not too overpowering in my dressings and sauces.
HOT CHILES: Want to take it up a notch? Adding habenaros, jalapeños, or your favorite hot chiles to this recipe will add a kick! Making this a spicy nacho cheese sauce, that’s my jam!
Cheesy Broccoli Soup
Ingredients
Cheese Sauce:
- 1½ cup roasted and mashed sweet potato or butternut squash
- 4-5 cups water, or more for thinning
- ½ cup nutritional yeast
- 3 tablespoons white miso paste
- 2 tablespoons tahini
- 1 tablespoon apple cider vinegar
- ½ tablespoon chopped, fresh turmeric or ½ teaspoons ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1½ teaspoon smoked paprika
- black pepper, to taste
- cayenne, to taste
Other:
- 2 cups chopped celery
- 2-2.5½ cups diced russet or other white potatoes
- 5-6 cups chopped broccoli
- 1 (15 oz) can of chickpeas, drained and rinsed
Instructions
- Add all the cheese sauce ingredients together in a high speed blender. Blend until smooth and creamy. Set aside.
- In a large pot, add 2-4 tablespoons of water. Sauté the celery and potatoes until they start to soften. Add in the broccoli. Cook for a few minutes, and then add in the sauce.
- Bring the soup to a low boil, and then lower the heat and simmer. Cook until the veggies reach desired texture.
- While the soup is simmering, roast the chickpeas either in an air-fryer or the oven. In an air-fryer they may only need 10-15 minutes or so, but will depend on the settings. For an oven, roast at 425F for about 20-30 min.
Kristina DeMuth