Vegan Broccoli Cheddar Soup

Ready in : 45 mins

If you have around 45 minutes to spend in the kitchen, Vegan Broccoli Cheddar Soup might be an awesome gluten free and dairy free recipe to try. One portion of this dish contains around 14g of protein, 27g of fat, and a total of 568 calories. This recipe serves 4 and costs $3.69 per serving. Only a few people made this recipe, and 1 would say it hit the spot. It will be a hit at your Autumn event. Head to the store and pick up vegetable broth, salt, vegan cheddar cheese, and a few other things to make it today. It is brought to you by Foodista. It works well as a main course. With a spoonacular score of 79%, this dish is pretty good. Vegan Broccoli Cheddar Soup, Vegan Broccoli “Cheddar” Soup (Paleo), and Vegan Broccoli “Cheddar” Stuffed Sweet Potatoes are very similar to this recipe.

Diets

GLUTEN FREE

DAIRY FREE

Ingredients

broccoli

8 cups

jalapeno: )

1 large

shallot

1

juice of lemon

1

vegetable broth

3 cups

pepper

1 teaspoon

salt

1 teaspoon

onion

1 small

soy creamer

1 cup

yukon gold potatoes

3 cups

parsley

1 cup

bay leaf

1

olive oil

0.5 cup

soy milk

1 cup

vegenaise

2 tablespoons

vegan cheddar cheese

1.5 cups

garnish/on hand: basil

4 servings

lower-fat modifications follow instructions

4 servings

Cooking in Steps

1
Chop your broccoli-including most of the stalks-don't throw them all away! Leave out about 1 1/2 cups of tiny broccoli florets for adding whole to the soup later. The rest of the broccoli will be pureed.

broccoli florets

broccoli
2
In your soup pot, saute over med-high heat: 2 Tbsp of your olive oil with the shallot, onion and jalapeno. When cooked lightly, add in lemon juice, veggie broth, remaining oil, cheddar cheese, salt and pepper. Reduce heat to medium.

salt and pepper

cheddar cheese

lemon juice

olive oil

jalapeno pepper

shallot

broth

onion

cooking oil

pot
3
Bake your potatoes using an oven or microwave. Rough chop them and add them to your pot.

potato

microwave

oven

pot
4
Add in the broccoli. Remember to leave out a few florets for later use though.

broccoli
5
Cover with lid, when broccoli is tender, turn heat off.

broccoli
6
Transfer contents of pot into a large mixing bowl. Allow to cool slightly.

mixing bowl

pot
7
Add to the bowl the fresh parsley, soy creamer, vegenaise and soy milk. Fold new ingredients into the hot soup mixture.

fresh parsley

soy creamer

vegan mayonnaise

soymilk

bowl
8
In batches, puree the soup in a Vitamix or other food-processor style blender. Soup should be smooth-no lumps or chunks. Warning: only blend warm soup in blender with extreme caution! Never aim blender toward your face and always start on the lowest setting possible. Never overfill the blender.

blender
9
In the soup pot, add the broccoli florets, a dash of veggie broth and saute covered for about a minute until tender.

broccoli florets

broth

pot
10
Add the pureed soup back into the soup pot.

pot
11
Add a bay leaf and a few pinches of chopped basil (optional).

bay leaves

basil
12
Simmer uncovered for at least twenty minutes to cook out all the air bubbles. Stir constantly for the first few minutes.
13
Remove the bay leaf before serving or storing.

bay leaves
14
Serve with a garnish of 1 tsp soy creamer drops, a pinch of fresh parsley, a basil leaf and of course some shreds of cheddar cheese.

cheddar cheese

fresh parsley

soy creamer

fresh basil
15
Lower Fat Modifications: Use half the amount of olive oil, and substitute the creamer for more soy milk.

olive oil

soymilk
16
You can also use less cheese, but now why would you want to do that? :)

cheese

Similar Recipes

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

All Day Simple Slow-Cooker FALL OFF the BONE Ribs takes around

Calories : -- Kcal

Trinidadian Chicken Potato Curry

If you have about 45 minutes to s...

Calories : 574.38 kcal

Tuscan White Bean Soup with Olive Oil and Rosemary

Tuscan White Bean Soup with Olive Oil and Rosemary is a

Calories : 242.41 kcal

Kenyan Pilau

Kenyan Pilau requires approximately 45 m...

Calories : 475.22 kcal

Amazing Braised Beef Short Ribs

Amazing Braised Beef Short Ribs requires approximately

Calories : 726.48 kcal

Vegan Broccoli Cheddar Soup

Diets

GLUTEN FREE

DAIRY FREE

Ingredients

broccoli

8 cups

jalapeno: )

1 large

shallot

1

juice of lemon

1

vegetable broth

3 cups

pepper

1 teaspoon

salt

1 teaspoon

onion

1 small

soy creamer

1 cup

yukon gold potatoes

3 cups

parsley

1 cup

bay leaf

1

olive oil

0.5 cup

soy milk

1 cup

vegenaise

2 tablespoons

vegan cheddar cheese

1.5 cups

garnish/on hand: basil

4 servings

lower-fat modifications follow instructions

4 servings

Cooking in Steps

1 Chop your broccoli-including most of the stalks-don't throw them all away! Leave out about 1 1/2 cups of tiny broccoli florets for adding whole to the soup later. The rest of the broccoli will be pureed.

broccoli florets

broccoli

2 In your soup pot, saute over med-high heat: 2 Tbsp of your olive oil with the shallot, onion and jalapeno. When cooked lightly, add in lemon juice, veggie broth, remaining oil, cheddar cheese, salt and pepper. Reduce heat to medium.

salt and pepper

cheddar cheese

lemon juice

olive oil

jalapeno pepper

shallot

broth

onion

cooking oil

3 Bake your potatoes using an oven or microwave. Rough chop them and add them to your pot.

potato

4 Add in the broccoli. Remember to leave out a few florets for later use though.

broccoli

5 Cover with lid, when broccoli is tender, turn heat off.

broccoli

6 Transfer contents of pot into a large mixing bowl. Allow to cool slightly.

7 Add to the bowl the fresh parsley, soy creamer, vegenaise and soy milk. Fold new ingredients into the hot soup mixture.

fresh parsley

soy creamer

vegan mayonnaise

soymilk

8 In batches, puree the soup in a Vitamix or other food-processor style blender. Soup should be smooth-no lumps or chunks. Warning: only blend warm soup in blender with extreme caution! Never aim blender toward your face and always start on the lowest setting possible. Never overfill the blender.

9 In the soup pot, add the broccoli florets, a dash of veggie broth and saute covered for about a minute until tender.

broccoli florets

broth

10 Add the pureed soup back into the soup pot.

11 Add a bay leaf and a few pinches of chopped basil (optional).

bay leaves

basil

12 Simmer uncovered for at least twenty minutes to cook out all the air bubbles. Stir constantly for the first few minutes.

13 Remove the bay leaf before serving or storing.

bay leaves

14 Serve with a garnish of 1 tsp soy creamer drops, a pinch of fresh parsley, a basil leaf and of course some shreds of cheddar cheese.

cheddar cheese

1
Chop your broccoli-including most of the stalks-don't throw them all away! Leave out about 1 1/2 cups of tiny broccoli florets for adding whole to the soup later. The rest of the broccoli will be pureed.

2
In your soup pot, saute over med-high heat: 2 Tbsp of your olive oil with the shallot, onion and jalapeno. When cooked lightly, add in lemon juice, veggie broth, remaining oil, cheddar cheese, salt and pepper. Reduce heat to medium.

3
Bake your potatoes using an oven or microwave. Rough chop them and add them to your pot.

4
Add in the broccoli. Remember to leave out a few florets for later use though.

5
Cover with lid, when broccoli is tender, turn heat off.

6
Transfer contents of pot into a large mixing bowl. Allow to cool slightly.

7
Add to the bowl the fresh parsley, soy creamer, vegenaise and soy milk. Fold new ingredients into the hot soup mixture.

8
In batches, puree the soup in a Vitamix or other food-processor style blender. Soup should be smooth-no lumps or chunks. Warning: only blend warm soup in blender with extreme caution! Never aim blender toward your face and always start on the lowest setting possible. Never overfill the blender.

9
In the soup pot, add the broccoli florets, a dash of veggie broth and saute covered for about a minute until tender.

10
Add the pureed soup back into the soup pot.

11
Add a bay leaf and a few pinches of chopped basil (optional).

12
Simmer uncovered for at least twenty minutes to cook out all the air bubbles. Stir constantly for the first few minutes.

13
Remove the bay leaf before serving or storing.

14
Serve with a garnish of 1 tsp soy creamer drops, a pinch of fresh parsley, a basil leaf and of course some shreds of cheddar cheese.

15
Lower Fat Modifications: Use half the amount of olive oil, and substitute the creamer for more soy milk.

16
You can also use less cheese, but now why would you want to do that? :)