Vegan Broccoli Cheddar Soup (GF)
- Georgina Cahill
- Jan 27, 2021
- 2 min read
Disclosure: This post may contain affiliate links
If you never went to Panera bread growing up to get a bread bowl filled with broccoli cheddar soup, you missed out. But if you did go, hopped on the trendy vegan train 2 years ago, and are now missing out on your favorite comfort food, then I have the solution for you: Vegan Broccoli Cheddar Soup!
This soup may be vegan, but what it lacks in stomach churning lactose, it makes up in flavor. This creamy soup starts with roasted broccoli and ends with the umami flavors you crave from my Vegan Sweet Potato Cheese. roasted broccoli mixed with the nutty, complex flavors from the vegan cheese results in flavor that, I might even dare to say, is BETTER than Panera. Shocking, I know.
Not only that, but this soup is actually good for you. It’s filled with fiber and healthy fats. It’s even protein packed! Rather than get its luscious creaminess from dairy products, this soup gets its smooth texture from silken tofu. Bland on its own, when blended, tofu adds the perfect thick (thiccc if you will) body to soups, sauces, and smoothies.
Next time you get a wave of nostalgia, grab your nearest hollowed out sourdough, pour some soup in and relive your carb filled dreams.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe:
Makes about 3-4 servings
Ingredients:
500 g - Broccoli Florets
1 Rib (about 100 g) - Celery - Diced
50 g - Carrots - Diced
1 (about 200 g) - Yellow Onion - Diced
3-4 Cloves - Garlic - Minced
255 g - Silken tofu
210 g - Vegan Sweet Potato Cheese - Sub meltable vegan cheddar of choice
16 g - Nutritional Yeast
300 ml - Vegetable Broth
2 tbsp - Kosher Salt - Divided, Plus more to taste
¼ tsp - Turmeric Powder - Optional, for color
½ tbsp - Cracked Black Pepper - Plus more to taste
¼ tsp - Garlic Powder
¼ tsp - Red Pepper Flakes - Optional
Instructions:
Preheat oven to 425F. Line a baking tray with parchment paper.
Coat the broccoli in cooking oil or cooking spray and 1 tbsp of salt. Roast in the oven for 25-27 minutes or until edges are browned.
In a pot over medium-high heat, using a nonstick method of choice (I.e. nonstick cookware, oil, cooking spray, etc), add in celery, carrots, onion, and remaining salt. Saute for 3-4 minutes, stirring occasionally.
Add in garlic. When garlic is fragrant, add in vegetable broth. Allow to simmer for 10-15 minutes.
Meanwhile, using a food processor or knife, mince broccoli*. Reserve a few florets for topping.
Add tofu, vegan cheese, nutritional yeast, turmeric, pepper, garlic powder, and red pepper flakes.
Using an immersion blender or a heat safe regular blender, puree soup until smooth.
Stir in broccoli and simmer for another 2-3 minutes, stirring often to avoid separation.
When ready to serve, pour into bowls, top with reserved florets and nutritional yeast. Enjoy with a slice of crusty bread.
Store in the fridge for up to 4 days.
*Notes:
Mincing the broccoli rather than pureeing it gives the soup a nice texture.
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