Vegan Broccoli Cheddar Soup
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
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
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1Chop 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
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2In 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 -
3Bake your potatoes using an oven or microwave. Rough chop them and add them to your pot.
potato
microwave
oven
pot -
4Add in the broccoli. Remember to leave out a few florets for later use though.
broccoli
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5Cover with lid, when broccoli is tender, turn heat off.
broccoli
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6Transfer contents of pot into a large mixing bowl. Allow to cool slightly.
mixing bowl
pot -
7Add 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 -
8In 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 -
9In 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 -
10Add the pureed soup back into the soup pot.
pot -
11Add a bay leaf and a few pinches of chopped basil (optional).
bay leaves
basil
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12Simmer uncovered for at least twenty minutes to cook out all the air bubbles. Stir constantly for the first few minutes.
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13Remove the bay leaf before serving or storing.
bay leaves
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14Serve 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
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15Lower Fat Modifications: Use half the amount of olive oil, and substitute the creamer for more soy milk.
olive oil
soymilk
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16You can also use less cheese, but now why would you want to do that? :)
cheese