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, then add butter, onion, and a pinch of salt. Sauté until translucent, about 5 minutes.
Make some space in the centre 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 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 with some thick crusty bread, or in a bread bowl if desired!
Notes
Extra equipment needed: Immersion blender.
