Broccoli "Cheese" Soup Recipe

Broccoli "Cheese" Soup

3 ingredients are all it takes to make a delicious vegan version of one of our most popular soups, Broccoli Cheddar. Use this as a base recipe for any style soup, possibly with leftover cooked asparagus, cauliflower or carrots.

3 ingredients are all it takes to make a delicious vegan version of one of our most popular soups, Broccoli Cheddar. Use this as a base recipe for any style soup, possibly with leftover cooked asparagus, cauliflower or carrots.

Total Time12 Minutes
Yield
DifficultySimple

Dietary Interests

High Protein, High Fiber, Vegan, Vegetarian, Gluten-Free, Mediterranean, Diabetes Friendly, Nutritarian

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Submitted by

Vitamix

Ingredients

4 cups 960 ml vegetable stock [or your stock preference]
4 cups 450 g broccoli, steamed florets
1 cup 110 g {Vegan Parmesan Cheese (Immersion Chopper)}

4 cups 960 ml vegetable stock [or your stock preference]
4 cups 450 g broccoli, steamed florets
1 cup 110 g {Vegan Parmesan Cheese (Immersion Chopper)}

1 cup 240 ml almond milk [or or milk of choice ]
½ cup 120 ml vegetable stock
3 cups 270 g broccoli florets, steamed or roasted
⅛ teaspoon ground black pepper
1 cup 120 g cheddar cheese, cut into large chunks

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Chef's Note

The cashew, hemp, and nutritional yeast mixture replace the traditional cheddar cheese in this recipe for a creamy finish in a soup so delicious you won't miss the cheddar cheese. If you don't want to make it separately, just add all the ingredients in the blend container with the soup ingredients.
This hearty soup is versatile and delicious as a dairy-free lunch or a fiber-filled dinner.

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