Vegan Broccoli Cheddar Soup

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.

Ingredients

broccoli

broccoli

8 cups

jalapeno: )

jalapeno: )

1 large

shallot

shallot

1

juice of lemon

juice of lemon

1

vegetable broth

vegetable broth

3 cups

pepper

pepper

1 teaspoon

salt

salt

1 teaspoon

onion

onion

1 small

soy creamer

soy creamer

1 cup

yukon gold potatoes

yukon gold potatoes

3 cups

parsley

parsley

1 cup

bay leaf

bay leaf

1

olive oil

olive oil

0.5 cup

soy milk

soy milk

1 cup

vegenaise

vegenaise

2 tablespoons

vegan cheddar cheese

vegan cheddar cheese

1.5 cups

garnish/on hand: basil

garnish/on hand: basil

4 servings

lower-fat modifications follow instructions

lower-fat modifications follow instructions

4 servings

Cooking in Steps

  1. 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 florets

    broccoli

    broccoli

  2. 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

    salt and pepper

    cheddar cheese

    cheddar cheese

    lemon juice

    lemon juice

    olive oil

    olive oil

    jalapeno pepper

    jalapeno pepper

    shallot

    shallot

    broth

    broth

    onion

    onion

    cooking oil

    cooking oil

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

    potato

    potato

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

    broccoli

    broccoli

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

    broccoli

    broccoli

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

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

    fresh parsley

    fresh parsley

    soy creamer

    soy creamer

    vegan mayonnaise

    vegan mayonnaise

    soymilk

    soymilk

    bowl
    bowl
  8. 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
    blender
  9. 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

    broccoli florets

    broth

    broth

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

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

    bay leaves

    bay leaves

    basil

    basil

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

  13. 13
    Remove the bay leaf before serving or storing.

    bay leaves

    bay leaves

  14. 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

    cheddar cheese

    fresh parsley

    fresh parsley

    soy creamer

    soy creamer

    fresh basil

    fresh basil

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

    olive oil

    olive oil

    soymilk

    soymilk

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

    cheese

    cheese