Broccoli Cheddar Soup
This recipe for Cozy Vegan Broccoli Cheddar Soup is full of vegetables and perfect for a weeknight! Inspired by Panera, this will be a family favorite.
Servings: 6 servings
Calories: 95.2kcal
Ingredients
- 3 TBS olive oil
- ½ yellow onion diced finely
- 4 cloves of garlic peeled and minced
- Salt and pepper
- ¼ teaspoon dried thyme
- 1 small head of cauliflower made in florets (about 1 and ½ cups)
- 1 medium golden potato chopped in bite sized pieces
- 1 large carrot chopped (about ¾ cup)
- 4 cups low sodium vegetable broth
- ½ cup plain unsweetened nondairy milk
- ½ cup nutritional yeast
- 1 medium head broccoli cup into florets (about 2 cups)
- Juice from ½ of a lemon
- Pretzels to top
Instructions
- Heat olive oil in a large dutch oven over medium heat. Once hot, sauté onion for 5 minutes until golden. Add garlic, ½ teaspoon sea salt, a few twists of pepper, and dried thyme. Cook for 30 seconds more, stirring frequently to insure it does not burn.
- Add cauliflower, potato, carrots, and broth to pot. Bring to a boil.
- Reduce heat to a simmer and cook until vegetables are soft (about 15 minutes). Remove soup from pot, add to a blender, and process until creamy. Alternatively, use an immersion blender to blend.
- Pour smooth soup back into pot and add nondairy milk and nutritional yeast. Mix well and adjust seasonings if need be. Turn heat to low.
- Add broccoli. Let soup warm for 5-10 minutes more and serve hot with a squeeze of lemon juice and some pretzel pieces.
Video
Nutrition
Calories: 95.2kcal | Carbohydrates: 17.6g | Protein: 5.9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.8g | Sodium: 161.7mg | Fiber: 4.6g | Sugar: 4.3g
