If you look at the ingredient list in this recipe, you’re going to think I’m crazy for calling this better than Panera’s broccoli cheddar soup.
You’re just going to have to trust me and try this for yourself! Since the cold weather has approached us here in Buffalo New York, this soup has been a weekly staple for us.
Not to mention that this recipe is 100% plant-based!
Vegan Broccoli Cheddar Soup
Ingredients
- 2 large white potatoes peeled
- 1/2 carton vegetable stock
- 1 bag frozen or raw broccoli
- 1 bag raw cauliflower
- 1 stalk celery
- 1 cup unsweetened almond milk
- 1/2 cup nutritional yeast
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 1/2 tsp seasoned salt and pepper to taste
Instructions
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Chop celery, cauliflower and 1 large potato into big chunks.
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Add the above to a large covered skillet with vegetable stock, seasonings and let simmer until softened (it's soft enough when you can mash fairly easy).
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Once softened, put the mixture into a blender and puree.
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Add unsweetened almond milk and nutritional yeast to the blender.
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Pour the puree back into the large skillet and add the second potato (finely chopped) along with the bag of broccoli.
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Let cook covered for 20 minutes (or until the potatoes are soft) and serve immediately.
Serve with a baguette or whole grain roll and you’ve got yourself a hearty lunch or dinner. Alex likes to add hot sauce to give it some heat. We only use Frank’s Red Hot Sauce
If you decide to make this soup, tag @whiteglovedvegan on Instagram or Facebook so we can see!
