Creamy Broccoli Cheddar Soup
A delicously, creamy broccoli cheddar soup made the plant-based way. This vegan-friendly recipe is dairy-free, gluten-free, grain-free, nut-free, and soy-free, makes about 8 servings, and takes about 15 minutes to prepare and 40 minutes to cook.
Servings servings
Ingredients
- 1/4 cup of plant-based butter
- 1/2 diced onion (I like using red, but white is also fine)
- 5 cloves of garlic (minced)
- 4 tbsp. arrowroot powder or corn starch (I use Anthony’s Arrowroot Flour)
- 2 cups vegetable broth
- 24 oz. broccoli florets (fresh or frozen)
- 1 1/2 cups shredded carrots
- 2 cups of coconut cream (I use Native Forest Organic Unsweetened Premium Coconut Cream)
- 8 oz. plant-based cheddar cheese (I make cashew-based smoked cheddar cheese)
- 1 tsp. sea salt
- 1 tsp. black pepper
- 1/4 tsp. smoked paprika (optional, but highly recommended)
Instructions
- In a large pot, melt the butter over medium heat.
- Sauté the onions until soft.
- Add the garlic, stir, and let cook for 1-2 minutes.
- Add arrowroot powder or corn starch and stir until well combined (this will thicken the soup base and make it clumpy).
- Add vegetable broth, stir, and let cook for 5 minutes.
- Add the broccoli, carrots, and coconut cream, and cook for 15 minutes. It will start to simmer towards the last 5 or so minutes.
- Add the cheddar cheese and cook until completely melted (about five minutes).
- Add the salt and pepper (add more or less to taste preference), plus the optional smoked paprika.
- Turn off the burner and taste the soup. If you want it a little cheesier, add more cheddar or even some nutritional yeast. If you notice it tastes sweet, add 1-2 teaspoons of apple cider vinegar or lemon juice to the soup (the acid will neutralize the sweet coconut flavor). Add more salt, pepper, or smoked paprika if needed.
- Serve immediately or freeze in jumbo reusable silicone baking cups. One baking cup holds 7 ounces of soup (one serving).
Notes
- If freezing, allow the soup to freeze completely in the baking cups before removing and storing them in an airtight bag. When you’re ready to reheat the soup, feel free to add a quarter to a half cup of desired milk or broth per frozen cup to bulk up the serving.
