allergens: soy
Cozy up with this comfort food classic, an allergy-friendly,
plant-based broccoli cheddar soup that is sure to please.
Whenever Laura would get sick before she went vegan she’d ask me to go get her Panera’s broccoli cheddar soup. I didn’t get it because the dairy is not something you want when you’re not feeling well—especially if you’re congested. But I did it anyway and she loved it. She’s been vegan for a few years now though, so she hasn’t had it in quite a while. That’s why I thought I’d make a plant-based version for her to enjoy.
Winter is all about soups for me, so now is the perfect time to whip this up. We’ve had over two feet of snow here in the northeast in the past week. When better to get cozy with a warm bowl of hearty, comforting soup?!
What I love about this Broccoli Cheddar Soup is not only its simplicity, but also how healthy the ingredients are. There’s the broccoli, obviously, and also carrots. But the “cheese” sauce has a cauliflower base in lieu of cashews, which are pretty common in vegan sauces like this. Oh! And pro tip: this is a standalone recipe you can use for pouring over vegetables or wherever you usually rely on “cheese.”
I don’t know if this recipe is on par with Panera’s Broccoli Cheddar soup. But Laura really loves it, whether she’s sick or healthy, so I’m going to count it as a big win. I think you’ll really enjoy it too!
Tell Me What You Think
As always, I’d love to hear your thoughts on this Broccoli Cheddar Soup if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
Broccoli Cheddar Soup
Ingredients
- 1 cup water
- 1 cup oats
- 1/2 head cauliflower steamed
- 1 cup nutritional yeast
- 1 tsp. paprika
- 2 cloves garlic minced
- 1 Tbsp. white miso paste
- 2 Tbsp. tahini
- juice from 1/2 lemon
- 1 cup plant-based milk
- 4 cups vegetable broth
- 1/2 onion diced
- 4 cups broccoli florets cut into small pieces
- 2 carrots sliced
- 1 Tbsp salt
Instructions
- Add water, oats, cauliflower, nutritional yeast, paprika, garlic, miso paste, tahini, lemon and milk to a blender and blend until smooth—about 1 minute. Set aside.
- Heat a Dutch oven over medium heat. Add either 1 tablespoon of oil and heat up, or 1/4 cup of the vegetable broth and add onion. Cook until translucent, about 3 minutes. Add remaining broth, broccoli, carrots and salt, bring just to a boil. Reduce to a low simmer and cover. Cook for 5 minutes.
- Add in "cheese" sauce and cook for another 5 minutes, stirring frequently. Serve immediately.
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