Keto Broccoli Cheddar Soup
A thick, creamy, dairy-free Keto Broccoli Cheddar Soup that delivers indulgence and nutrition in a plant-based, low-carb, spoon-licking experience.
Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- 3 garlic cloves minced
- 1 head broccoli chopped (about 3 cups)
- 1 cup raw cashews soaked for 2+ hrs or boiled for 10 min
- 2½ cups vegetable broth
- 1½ cups unsweetened almond milk
- ¼ cup nutritional yeast
- 1 tsp smoked paprika
- ½ tsp turmeric
- 1 tsp salt
- ¼ tsp black pepper
- Juice of ½ lemon
Instructions
- Heat olive oil in a pot over medium heat. Add chopped onion and garlic, sauté until soft and drama-free.
- Toss in broccoli and vegetable broth. Let it simmer for 12–15 minutes until broccoli is fork-tender and emotionally vulnerable.
- While that simmers, blend soaked cashews, almond milk, nutritional yeast, paprika, turmeric, and lemon juice until silky smooth.
- Pour the cheesy cashew mix into the pot with the broccoli. Stir like your next promotion depends on it.
- Blend the entire soup with an immersion blender or transfer in batches to a blender. Pulse until smooth or leave some chunks.
- Season with salt and pepper. Taste test (obviously), then heat for 5 more minutes until it's hot and perfect.
- Serve in bowls, garnish with a sprinkle of paprika or chopped parsley if you're feeling gourmet.
Notes
🧾 Nutritional Values (Per Serving)
- Calories: 260
- Total Fat: 19g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 9g
💊 Vitamins & Minerals (Per Serving)
- Vitamin C: 88%
- Calcium: 18%
- Vitamin K: 61%
- Folate: 25%
- Iron: 17%
💁♀️ Notes & Tips
- Soak cashews in advance—unless you're living dangerously, then boil them.
- Add red pepper flakes if you like your comfort with a kick.
- Leftovers? Store in the fridge for 3 days, reheat gently, don’t microwave the soul out of it.
- Want it chunkier? Don’t fully blend—embrace the texture, girl.
- Nutritional yeast is your vegan cheese fairy dust. Use generously.