Broccoli-cheese soup {vegan}

Creamy, rich broccoli-cheese soup, veganized! This was a super-fast recipe from Cooking Light, and it is crazy-delicious.

The original recipe called for chicken stock, extra-sharp cheddar, and half-and-half. This is still rich and creamy, but with no saturated fat and tons of flavor. I used my own broth from a pot of beany-brothy deliciousness, which made it taste even better. Perfect for lunch on a crisp fall day. While I show it garnished with the suggested flat-leaf parsley, I actually preferred it without the parsley. I liked the creamy texture just on its own.

Suitable for:
vegan, gluten-free, reduced-sugar, weight-loss diets

Not for:
low-sodium or migraine diets

Required FTC disclosure: I am part of the Cooking Light Bloggers’ Connection. The broccoli and garlic were sent to me by Melissa’s Produce. I was not paid to write this post.

Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tuesday reviews, Wednesday essays, Thursday how-to’s, and Flashback Fridays recipe posts plus monthly giveaways on the last Friday of the month. We support Meatless Monday.

Broccoli-cheese soup

Rich hearty soup only tastes decadent, it's super-healthy and quick.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Lunch

Cuisine American

Servings 4 servings

Ingredients

  

1x2x3x

• 3 cups vegetable stock (low-sodium)
• 1 onions white
• 1 carrots large
• 1/2 tsp sea salt kosher salt
• 1/2 tsp black pepper
• 2 cloves garlic
• 1 broccoli large stalk
• 3/4 cup soy creamer or MimiCreme, cashew cream
• 4 ounces cheddar (shredded, vegan) (125 g)

Instructions

 

• Peel and roughly chop the onion.
• Scrub the carrot and cut into smallish pieces.
• Smash and peel the garlic cloves.
• Wash the broccoli and roughly chop.
• Add everything except the broccoli—through the garlic—to a large saucepan; bring to a boil. Reduce heat, cover, and simmer 8-10 minutes or until carrots are tender. Add the broccoli and cook for 3-4 minutes, just until tender but still bright green.
• Pour soup into a blender. Remove center piece of blender lid to allow steam to escape; replace lid. Place a clean towel over opening in blender lid to avoid splatters. Blend until smooth, starting on low speed then gradually increasing until high.
• Stir in soy creamer and half of the cheese, whisking until smooth. Serve topped with additional sprinkle of cheese.