Creamy Plant Based Broccoli Cheddar Soup Food

VEGAN CHEDDAR BROCCOLI SOUP

Steps:

• In a medium pot, boil potatoes, carrots, and onion in a pot with enough water to cover well and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
• When veggies are tender, drain and place them in a blender. NOTE: reserve the broth, and add 1 cup of it to the blender. Add all the remaining ingredients, and blend until smooth. Reserve the rest of the broth from veggies to use in soup.
• This 'cheese' sauce is excellent and can be stored in the refrigerator (when not making this soup recipe) and used for many things. It makes approximately 2-3 cups.
• Including a baked potato topping, over steamed broccoli, with salsa for nachos, and so many more options! This picture is a loaded baked potato.
• For now, just leave the cheese sauce in your blender. You will be adding soup ingredients shortly.
• In a large stockpot, saute onions and garlic in approximately 3 Tbsp. water.
• Saute until slightly browned.
• Add 2-1/2 cups water, broccoli florets, and carrots. Cover and cook on medium heat approximately 10 minutes, until slightly tender, but still bright green. Don't overcook to mush.
• Remove from heat and put 1/2 of the veggies in a blender with the cheese sauce (leave the other 1/2 in your pot, but not on heat), plus 1/2 cup of reserved veggie broth from cheese sauce). Blend for just a minute or less.
• Pour blender mixture into the pot with other 1/2 of the cooked broccoli and veggies. Add almond milk, 1/2 cup water, Dijon mustard, chili powder, salt, pepper.
• Place back on the heat and allow to cook approximately 10 minutes on low heat. Remove and serve in a bowl or in hollowed out crusty bread.

CREAMY PLANT-BASED BROCCOLI CHEDDAR SOUP

Steps:

• In a large saucepan, sauté cauliflower, carrots, celery, and onion in olive oil for 5 minutes. Add beans and broth and bring to a boil. Turn heat down to a simmer and cook until the vegetables are just tender.
• Purée the mixture in a blender (or use an immersion blender). Blend with the lid off and the top covered with a clean dishcloth, so that steam can escape.
• Return the mixture to the saucepan. Add remaining ingredients, except broccoli and whisk to combine.
• Adjust seasonings to taste. Add broccoli and continue cooking, over low heat, until just tender.
• Serve with a delicious vegan grilled cheese on our Organic Sprouted Power™ Multigrain bread.

CREAM OF BROCCOLI CHEDDAR SOUP

Steps:

• Heat oil in soup pot and add onion. Cook until translucent.
• Add broccoli and chicken broth and cook until tender.
• Add mashed potatoes & mix thoroughly. Heat for 5 minute.
• Add milk and heat some more.
• Add cheddar cheese.
• Salt and pepper to taste.
• Note: I like to add cream cheese, sour cream, and onion salt to my mashed potatoes. This makes them so yummy!

CREAMY BROCCOLI SOUP (PLANT BASED)

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 7 to 10 minutes.
• While the cauliflower is steaming, heat olive oil in a large skillet over medium heat. Add onions, celery, and garlic and saute until softened, about 5 minutes. Remove from the heat.
• Remove cauliflower to a bowl. Place broccoli florets in the steamer insert. Cover and steam until tender, 7 to 10 minutes.
• While the broccoli is steaming, transfer onion mixture to a blender. Add nutritional yeast, coconut milk, and poultry seasoning. Add cauliflower to about the middle of the blender. Add enough vegetable broth to cover the cauliflower. Cover and blend until creamy. Transfer to a soup pot.
• Continue to blend remaining cauliflower with the vegetable broth and add to the soup pot.
• Place broccoli in the blender and cover with a few cups of the cauliflower-broth mixture. Pulse and blend to desired consistency, leaving broccoli either chunky or in small bits, but not fully blended. Add to the pot.
• Season soup with salt and pepper and heat over low until warm, about 5 minutes.