"Cheddar" Broccoli Soup (Vegan)

The only intro you need: "This soup is addicting." - The Husband

"Cheddar" Broccoli Soup (Vegan)
Dairy Free - Nut Free 


1 medium/large yellow or white onion, diced
1 shallot, sliced
4 cloves garlic, diced
3 stalks celery, sliced
5 medium sized carrots, sliced
6 medium sized white potatoes, diced
2-3 pinches EACH of the following dried herbs: thyme, sage, rosemary
4-6 cups water
Splash sherry vinegar
2 tbs veggie bouillon powder
Salt and pepper to taste
*2 tbs miso paste 
2 tbs Dijon mustard
1/2 cup nutritional yeast 
1/2 tsp turmeric powder
1 can coconut milk, just the cream at top 
Pinch red pepper flakes
4-6 cups chopped broccoli

*if you want this to be soy free, replace miso with 1 tbs apple cider vinegar, or just skip!

What you'll do:

In a large soup pot, sauté the onion, shallot, garlic, celery, carrots, and potatoes in either a little water or your choice of cooking oil (just a tbs)... add more water if veggies stick. Add the herbs and stir. Once fragrant, and onions look a little translucent, add the water. Just enough to cover veggies. Add sherry vinegar and veggie bouillon. Stir and bring to a simmer. Let simmer until potatoes and carrots are soft. Approx 15 minutes. Turn off heat and stir in the coconut cream. Transfer soup in batches to a vitamix to blend until super smooth. On one of those batches add the miso, Dijon, turmeric, nutritional yeast, and salt and pepper to taste. Continue batch blending but reserve some broth (only) so you can gauge how thick you want the soup. Transfer blended soup back to soup pot as you go. Once it's all blended, turn heat back on and add the broccoli. Add as much as you want. Cook on low until broccoli is at desired stage. I like it a little crunchy. Serve with some pepper flakes on top. 


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