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
- extra equipment needed:
- immersion blender
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, once heated add butter, onion, and a pinch of salt
Saute until translucent, about 5 minutes
Make some 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 1/2 cups of broth, cream cheese, miso, nutritional yeast, and cheddar shreds
Using an immersion blender or you can carefully pour it into your blender, blend until mostly smooth
Lower the heat to medium-low, partially cover, and cook for another 5 minutes or so, until its nice and thick, stirring occasionally to prevent the bottom from burning
Add lemon juice, stir to combine and top with equal amounts of leftover broccoli florets
Serve in a bread bowl if desired!
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