Vegan Broccoli Cheddar Soup
User Reviews
5.0
3 reviews
Excellent
Vegan Broccoli Cheddar Soup
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This is the tastiest vegan broccoli cheddar soup you’ll ever taste! It’s creamy, savory, and has the best flavors that are ideal for colder months. It’s also the perfect vegan copycat of Panera’s broccoli cheddar soup, so trust me, you’re going to love this one!
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic
- 2 carrots peeled and diced
- 2 medium potatoes peeled and diced
- 4 cups vegetable broth
- 1 head broccoli florets chopped
- 1 cup unsweetened almond milk or any other non-dairy milk
- 2 tablespoons all-purpose flour
- 1 cup Vegan Cheddar Cheese shredded
- 1 tablespoon nutritional yeast
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 5 minutes.
- Add the diced carrots and potatoes to the pot. Stir and cook for another 5 minutes to allow the vegetables to soften slightly.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and remove ¾ of the soup from the pot and blend it in a food processor or immersion blender.
- Return the blended soup into the pot, add the broccoli florets to the pot and let it simmer for about 25-30 minutes until the broccoli and the rest of the vegetables are tender.
- While the soup is simmering, In a separate small saucepan, cook cheddar cheese, milk and flour until the cheese has melted and a cheesy sauce forms.Continue to cook and whisk for another 2-3 minutes until the mixture thickens slightly.
- Slowly pour the cheese mixture into the soup pot. Stir well to incorporate it into the soup.
- Allow the soup to simmer for 5 more minutes to let the flavors meld together.
- Season with salt and pepper to taste. Adjust the seasoning as needed to suit your preferences.
- Serve the creamy vegan broccoli cheddar soup hot, garnished with vegan cheddar cheese and broccoli florets if desired.
Notes
- Broccoli. You can use frozen broccoli in this recipe. Just make sure to thaw it before adding it to the soup. Frozen broccoli might require a slightly shorter cooking time, so adjust accordingly.
- Vegan cheese. You can substitute the vegan cheddar cheese with any other type of vegan cheese available. If you can't find any, you can also use nutritional yeast to give your soup a cheesy flavor. Nutritional yeast has a nutty, cheesy flavor that works well in this recipe.
- Making the soup gluten-free. You can make this soup gluten-free by substituting the all-purpose flour with a gluten-free alternative like cornstarch or a gluten-free flour blend.
- Blend for a smooth texture. After the initial boil, remove a portion of the soup to blend before returning it to the pot. This will give your vegan broccoli cheddar soup a smoother texture while still maintaining some chunkiness from the remaining ingredients.
- Refrigerating: Pour any remaining soup into a bowl or airtight container and place it in the refrigerator. This soup can last for up to a week when properly stored in the fridge.
- Reheating: To reheat, transfer the desired amount of soup into a large pot and warm it over medium heat, stirring occasionally. Alternatively, you can reheat it in the microwave. Either way, make sure to heat the soup thoroughly until it is hot.
- Freezing: If you have used frozen broccoli, it is best to consume the soup within a few days as refreezing may lead to a change in texture. However, if you used fresh broccoli florets and would like to freeze the soup, pour it into a freezer-safe container, leaving some space at the top as the soup will expand as it freezes. This soup can be frozen for up to three months.
- Thawing: To thaw, simply transfer the soup from the freezer to the fridge and let it thaw overnight. Once thawed, reheat it either on the stove over medium heat or in the microwave until hot.
Nutrition Information
Show Details
Calories
324kcal
(16%)
Carbohydrates
49g
(16%)
Protein
10g
(20%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
1379mg
(57%)
Potassium
1110mg
(32%)
Fiber
8g
(32%)
Sugar
8g
(16%)
Vitamin A
6545IU
(131%)
Vitamin C
146mg
(162%)
Calcium
200mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1379mg | 57% |
| Potassium | 1110mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 6545IU | 131% |
| Vitamin C | 146mg | 162% |
| Calcium | 200mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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