Vegan Cheddar Broccoli Soup Recipes

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VEGAN CHEDDAR BROCCOLI SOUP



Vegan Cheddar Broccoli Soup image

A classic favorite, cheddar broccoli soup was one dish I missed after going dairy-free, so I worked hard to come up with this deliciously satisfying vegan version that is loaded with flavor by the spoonful.

Provided by Terri

Categories     Soup Recipes

Time 50m

Number Of Ingredients 23

4 cup broccoli florets, (fresh or frozen)
1/2 cup carrot, diced
3/4 cup onion, sliced
2 cloves garlic, diced
1/2 cup broth from veggies, (this will come from making cheese sauce)
1 cup almond milk, plain
3 cups water
1 teaspoon Dijon mustard
1/2 teaspoon chili powder
1/2 teaspoon salt, (or to taste)
1/2 teaspoon pepper, (or to taste)
2 cups Creamy Vegan Cheese Sauce, (recipe below)
1 cup potatoes, peeled and diced
1/4 cup carrots, diced
1/4 cup onions, diced
1 cup broth from veggies
1/2 cup raw cashews, unsoaked, (or 1/2 cup white beans, cooked)
4 tablespoons nutritional yeast
1 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
1 pinch paprika
1 pinch cayenne, optional

Steps:

  • In a medium pot, boil potatoes, carrots, and onion in a pot with enough water to cover well and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
  • When veggies are tender, drain and place them in a blender. NOTE: reserve the broth, and add 1 cup of it to the blender. Add all the remaining ingredients, and blend until smooth. Reserve the rest of the broth from veggies to use in soup.
  • This 'cheese' sauce is excellent and can be stored in the refrigerator (when not making this soup recipe) and used for many things. It makes approximately 2-3 cups.
  • Including a baked potato topping, over steamed broccoli, with salsa for nachos, and so many more options! This picture is a loaded baked potato.
  • For now, just leave the cheese sauce in your blender. You will be adding soup ingredients shortly.
  • In a large stockpot, saute onions and garlic in approximately 3 Tbsp. water.
  • Saute until slightly browned.
  • Add 2-1/2 cups water, broccoli florets, and carrots. Cover and cook on medium heat approximately 10 minutes, until slightly tender, but still bright green. Don't overcook to mush.
  • Remove from heat and put 1/2 of the veggies in a blender with the cheese sauce (leave the other 1/2 in your pot, but not on heat), plus 1/2 cup of reserved veggie broth from cheese sauce). Blend for just a minute or less.
  • Pour blender mixture into the pot with other 1/2 of the cooked broccoli and veggies. Add almond milk, 1/2 cup water, Dijon mustard, chili powder, salt, pepper.
  • Place back on the heat and allow to cook approximately 10 minutes on low heat. Remove and serve in a bowl or in hollowed out crusty bread.

Nutrition Facts : Calories 169 calories, Carbohydrate 30 grams carbohydrates, Fat 1.7 grams fat, Fiber 9 grams fiber, Protein 11.7 grams protein

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