Vegan Broccoli Cheddar Soup
Ingredients
- 2 tbs vegan butter
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups broccoli, cut into bite-sized pieces
- 1 carrot, peeled and diced
- 1 cup vegan cheddar, shredded, plus extra for topping if desired
- 3/4 cup vegan cream cheese (a neutral tasting one)
- 1 tbs mellow white miso
- 2 tbs nutritional yeast
- 1/4 cup all-purpose flour
- Salt
- 3 cups veggie stock
- 1/2 tsp dry mustard powder (optional)
- 1 tbs lemon juice
Preparation
Heat a pot with 1 inch water, covered, over high heat until boiling. Add carrots to a steamer basket and place inside the pot. Steam for 3 minutes. Add broccoli and steam for another 7-8 minutes until the broccoli and carrots are tender. Set 1 cup of the broccoli aside.
Heat a large pot over medium heat, add butter, onion, and a pinch of salt. Saute until translucent, about 5 minutes. Make space in the center of the pot and add garlic, cooking for 30 seconds until fragrant.
Add flour and cook for another 2 minutes, stirring constantly.
Add carrots, 3 cups of broccoli, paprika, dry mustard powder, 2.5 cups of broth, cream cheese, miso, nutritional yeast, and cheddar shreds.
Using an immersion blender, blend until mostly smooth.
Lower the heat to medium-low, partially cover, and cook for another 5 minutes until thick, stirring occasionally to prevent burning.
Add lemon juice, stir to combine, and top with the reserved broccoli florets.
Serve in a bread bowl if desired.