Vegan Broccoli Cheddar Soup

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• 2 tablespoons olive oil
  Ingredient note

  Source: 2 tablespoons olive oil
• 1 each small sweet onion, chopped
  Ingredient note

  Source: 1 small sweet onion, chopped
• 3 cloves garlic, minced
  Ingredient note

  Source: 3 cloves garlic, minced
• 1 each medium russet potato, peeled and chopped
  Ingredient note

  Source: 1 medium russet potato, peeled and chopped
• 3 each medium carrots, peeled and chopped
  Ingredient note

  Source: 3 medium carrots, peeled and chopped
• 1/2 cup raw cashews
  Ingredient note

  Source: 1/2 cup raw cashews
• 4 cups vegetable broth
  Ingredient note

  Source: 4 cups vegetable broth
• 1/2 cup nutritional yeast
  Ingredient note

  Source: 1/2 cup nutritional yeast
• 1 teaspoon smoked paprika
  Ingredient note

  Source: 1 teaspoon smoked paprika
• 1 teaspoon salt, or to taste
  Ingredient note

  Source: 1 teaspoon salt, or to taste
• 2 cups water, as needed (see instructions)
  Ingredient note

  Source: 1-2 cups water, as needed (see instructions); upper source range endpoint used for shopping.
• 4 cups broccoli, finely chopped
  Ingredient note

  Source: 4 cups broccoli, finely chopped
• 2 cups shredded vegan cheddar cheese (I used Violife, optional)
  Ingredient note

  Source: 2 cups shredded vegan cheddar cheese (I used Violife, optional)

1. In a large soup pot, saute the onion and garlic in the olive oil for 2-3 minutes over medium heat, stirring frequently.
2. To the pot, add the potato, carrots, cashews, vegetable broth, nutritional yeast, smoked paprika and salt. Bring to a boil, then lower the heat and simmer for about 15 minutes, until fork tender.
3. Working in batches if needed, transfer the soup carefully to a blender and blend until very smooth.
4. Return the mixture back to the pot. If your soup is too thick, add water until a desired consistency is reached (I used 1 cup of water). Add in the bite sized broccoli florets and cheese, if using, and stir into the soup.
5. Bring the soup to a boil, then lower the heat to simmer for 10 minutes, until the broccoli is soft and cooked. The cheese should also be melted into the soup.
6. Serve, topping with more vegan cheddar cheese shreds, if desired. Enjoy! Leftovers will keep for 3-4 days in an airtight container in the refrigerator. It can also be frozen.