Katie Austin

VEGAN Broccoli “Cheddar” Soup

VEGAN Broccoli “Cheddar” Soup

Just made this soup today, and it was SOOOO bomb. Although at the end of the day, it’s not realllly real cheesy at all, but it’s my healthy version (and vegan version) of broccoli cheddar soup. Cus let’s be real, the Panera broccoli cheddar is a dream but that ish is higgggggh in fat. This is more a combo of potato broccoli leek carrot soup. Here’s the deets for this recipe:

VEGAN Broccoli “Cheddar” Soup

Time: a little less than an hour

Servings 4

1 cup diced leeks

1 cup diced peeled carrots

2 large russet potatoes, peeled

2 cups broccoli

2 cups vegetable broth

1/4 garlic clove

1/3 cup olive oil

1 teaspoon onion powder

1/2 teaspoon garlic powder

2-3 teaspoons nutritional yeast 

salt and pepper

Optional: almond milk is a good creamy option too to replace the veggie broth!! (unsweetened and original)

Here’s what you’ll do:

Set oven to 400

Boil carrots, potatoes, and leeks in 1 cup vegetable broth in medium sauce pan, 2 cups water. (No need to drain at the end either, this will water and broth will become part of soup.)

Place brocoli on a cookie sheet. Spread out the pieces and drizzle a touch of olive oil, salt, pepper, and the garlic on top. Roast the broccoli for about 10 min.

Throw the broccoli, and everything in the sauce pan (boiled til soft, usually takes about 20 min) into a blender. Blend with another cup of the vegetable broth, and 1/3 cup olive oil. 

After slightly blended, (i like it a bit chunky hehe) put in saucepan and heat back up. Throw in the seasonings (onion powder, garlic powder, nutritional yeast, salt n peppa) and simmer for at least ten more min. 

I like to enjoy this soup with a little more olive oil on top of it:)