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.
3 C. (750 ml) low-sodium vegetable stock or brothy deliciousness
1 white onion
1 large carrot
1/2 t. (1 g) kosher salt
freshly ground black pepper
2 garlic cloves
1 large stalk broccoli
3/4 C. (180 ml) soy creamer, Mimicream, or cashew cream
4 oz. (1/2 C./125 g) shredded vegan cheddar cheese, divided
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.
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.
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