Broccoli Cheddar Soup
Cozy up with this comfort food classic! An allergy-friendly, plant-based Broccoli Cheddar Soup that is sure to please.
Yield: 8 cups
Calories: 217kcal
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.
Notes
If the soup gets too thick during cooking, add a bit more vegetable broth or water to thin it out.
This recipe is gluten-free.
Nutrition
Serving: 1cup | Calories: 217kcal