VEGAN CHEDDAR BROCCOLI SOUP
A classic favorite, cheddar broccoli soup was one dish I missed after going dairy-free, so I worked hard to come up with this deliciously satisfying vegan version that is loaded with flavor by the spoonful.
Provided by Terri
Categories Soup Recipes
Time 50m
Number Of Ingredients 23
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.
Nutrition Facts : Calories 169 calories, Carbohydrate 30 grams carbohydrates, Fat 1.7 grams fat, Fiber 9 grams fiber, Protein 11.7 grams protein
VEGAN BROCCOLI SOUP
This creamy vegan broccoli soup recipe is our favorite healthy comfort food! Don't skip the dill - it's essential for rounding out this soup's savory, cheesy flavor.
Provided by Jeanine Donofrio
Categories Soup
Time 50m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F and line 2 small baking sheets with parchment paper.
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and pepper and sauté until softened, about 10 minutes. Add the potatoes and garlic and stir, then add the broth and simmer for 20 minutes until the potatoes are soft. Let cool slightly.
- Set aside 1 cup of the broccoli florets to roast as a topping for the soup. Place the remaining florets in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam 5 minutes, until the broccoli is tender.
- Meanwhile, place the reserved broccoli florets and the bread cubes on the baking sheets. Toss with a drizzle of olive oil and a pinch of salt and roast until the bread is crispy and the broccoli is tender and browned around the edges, 10 to 15 minutes.
- Transfer the soup to the blender and add the cashews, apple cider vinegar, and mustard, and blend until creamy. Work in batches, if necessary. Add the steamed broccoli florets, dill, and lemon juice, and pulse until the broccoli is incorporated but still chunky. The soup should be thick; if it's too thick, add 1/2 cup water to thin to your desired consistency.
- Season to taste and serve the soup in bowls with the roasted broccoli and croutons on top.
VEGAN BROCCOLI AND CHEDDAR SOUP RECIPE BY TASTY
Here's what you need: cashews, water, olive oil, medium yellow potatoes, medium carrots, medium yellow onion, garlics, kosher salt, vegetable broth, nutritional yeast, paprika, black pepper, broccoli, bread bowls
Provided by Merle O'Neal
Categories Lunch
Yield 10 servings
Number Of Ingredients 14
Steps:
- In a small bowl, cover the cashews with water and soak for 1 hour, then drain.
- In a large pot, heat the olive oil over medium heat. Add the potatoes, carrots, onion, garlic, salt, and 2 cups (480 ml) of vegetable broth. Cover and simmer for 30 minutes.
- Transfer the soup to a blender or use an immersion blender to blend until smooth. Return the soup to the pot and rinse out blender.
- Add the remaining 4 cups of vegetable broth, the soaked cashews, nutritional yeast, paprika, and pepper and blend until smooth.
- Add the cashew mixture to the pot with the soup and stir to combine, then stir in the broccoli. Cover and simmer for 10 minutes, until the broccoli is tender.
- Ladle the soup into bread bowls and serve.
- Enjoy!
Nutrition Facts : Calories 1391 calories, Carbohydrate 199 grams, Fat 47 grams, Fiber 9 grams, Protein 36 grams, Sugar 25 grams
VEGAN BROCCOLI CHEDDAR SOUP
This rich, hearty recipe satisfies all your winter soup cravings. It includes the traditional aromatic vegetables, spices and broccoli but swaps the milk, cheese and butter with soaked cashews, nutritional yeast and other seasonings for a rich and savory taste and texture.
Provided by Food Network Kitchen
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons of the olive oil along with the carrot, celery, onion and 1/2 teaspoon kosher salt. Saute, stirring occasionally, until the vegetables are tender, 5 to 7 minutes. Add the smoked paprika, garlic, potato and turmeric if using. Saute, stirring, until fragrant, about 1 minute.
- Add the vegetable broth and bring to a boil. Reduce to a simmer and cook until the potato is tender, about 15 minutes. Allow the soup to cool briefly and then transfer to a blender along with the cashews, nutritional yeast, vinegar, Dijon and 1 teaspoon kosher salt. Blend until smooth.
- Meanwhile, cook the broccoli in the microwave according to package instructions. Add the steamed broccoli to the contents of the blender and pulse until incorporated but with bits of broccoli still visible.
- Return the soup mixture to the pot and return to a simmer. If the consistency is too thick, add some water to adjust. Taste and add salt if desired. Finish with a sprinkle of pepper and the lemon juice if using. Serve with desired toppings.
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VEGAN BROCCOLI CHEDDAR CHEESE SOUP - DELICIOUS EVERYDAY
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5/5 (2)Total Time 20 minsCategory Appetizer, Main Course, SoupsCalories 342 per serving
- In a small pot, boil the broccoli florets until softened. Drain and pulse 2-3 times in a food processor. You still want some chunks, so don’t over process.
VEGAN BROCCOLI "CHEDDAR" SOUP - FEASTING AT HOME
From feastingathome.com
4.9/5 (58)Calories 267 per servingCategory Soup
- Heat oil in a big pot over medium heat, and add the onion, garlic, poblanos and jalapeno, stirring occasionally, letting the onions get golden, about 5 minutes.
- Add the broccoli, broth, water, bay leaf, coriander, oregano, salt, and pepper. The liquid should just cover the veggies. Cover, bring to a boil, turn heat down and simmer gently until broccoli is tender, about 10-12. minutes. Turn heat off and remove bay leaf.
- Place roughly 1 cup of the broccoli and 1 cup of broth into a blender. Let cool 5 minutes. Add the cashews and 2 tablespoons nutritional yeast.
- Cover tightly with blender lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”. Blend until silky smooth.
EASY VEGAN BROCCOLI CHEDDAR SOUP (10-INGREDIENTS)
From sweetsimplevegan.com
Reviews 22Calories 256 per servingCategory Soup
- Drain the cashews and transfer them to a high speed blender along with 2 cups of water, nutritional yeast, and lemon juice. Blend on high until smooth and set aside.
- In a large pot over medium heat, add in 2 tablespoons of vegetable broth along with the diced onion and celery. Sauté until softened, about 3 minutes. Add in the garlic and cook for 2 minutes more, adding 2 more tablespoons of vegetable broth as needed to prevent burning.
- Add the remaining vegetable broth to the pot along with all of the cashew mixture that you had blended. Mix until uniform. Add in the broccoli, carrot and nutmeg and mix again until combined. Bring the mixture to a boil and lower to a simmer. Cook for 15-20 minutes, stirring often, until the soup has thickened.
- Once the soup has thickened, remove it from the heat and season with salt and pepper to taste.
VEGAN BROCCOLI CHEDDAR SOUP - BRAND NEW VEGAN
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4.6/5 (19)Category MainCuisine AmericanTotal Time 50 mins
- Cook until vegetables are soft and then carefully blend soup using blender or immersion blender.
EASY VEGAN BROCCOLI CHEDDAR SOUP (WFPB) - VE EAT COOK BAKE
From veeatcookbake.com
5/5 (7)Calories 298 per servingCategory Soups & Stews
- Now sauté the diced onion and garlic in a sufficiently large saucepan. I always add a sip of water. Now add the peeled and diced potatoes and carrots with the vegetable broth to the onions and cook until they are soft.
- Use a hand blender or high-performance blender to mix the potatoes and carrots until they are creamy.
- Then drain the cashew nuts and mix creamy with 1 ½ cups water, nutritional yeast, miso paste, lemon juice, garlic powder, onion powder, paprika, mustard in a high speed blender.
VEGAN BROCCOLI CHEESE SOUP (OIL-FREE) - STACEY HOMEMAKER
From staceyhomemaker.com
4.7/5 (33)Total Time 55 minsCategory SoupCalories 190 per serving
- In a large 6-qt dutch oven over medium heat, sauté the diced onion in ½ cup of broth or water until it's soft and translucent. Add the garlic and cook for 1 minute. Add a little bit more liquid if it gets too dry.
- Next, add the potatoes, carrots, cashews, ½ tsp salt, and 3 cups of water to the pot. Bring it to a simmer and then reduce the heat to medium and cover it. Let it cook for 20 minutes or until everything is soft.
- While the vegetables and cashews are cooking, prep the broccoli. If you use the whole broccoli crown, cut 1 ½ - 2 inches off the bottom of the stem (it's really tough and fibrous) and then dice the rest of the stem. You don't need to peel it first. Cut the florets into small, bite-sized pieces.
- Carefully transfer the vegetable and cashew mixture to a large blender cup along with 1 cup almond milk, nutritional yeast, apple cider vinegar, paprika, turmeric, ½ tsp salt, and black pepper. Blend on high until it’s smooth and creamy. You may need to work in batches if your blender cup isn't big enough.
HEALTHY VEGAN BROCCOLI CHEESE SOUP - MADE IN YOUR VITAMIX!
From plantpowercouple.com
- Add the water, carrot, cauliflower, chickpeas (don't drain them; add the whole can), cashews, and bouillon powder to a large pot. Cover and bring to a boil. Grab a large colander and add the broccoli to it. When the pot is boiling, turn heat to medium high, place the colander with the broccoli over the boiling water and cover the colander with the pot lid, allowing the broccoli to steam and veggies to boil for 15 minutes.
- Remove the large pot from heat, set the colander with the broccoli aside, and pour the contents of the pot into your [Vitamix|https://amzn.to/2QEWygz ] or food processor. Add the mustard and salt and blend for 1-2 minutes until smooth and creamy. Add the steamed broccoli and pulse until the broccoli is evenly chopped.
- If the soup is too thick for you, you can whisk in some hot water before serving. Otherwise, pour the soup into 4 large or 6 small bowls and top with a few homemade croutons. Store leftovers in an air-tight container in your fridge for up to a week or the freezer for a month. Enjoy!
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BROCCOLI CHEDDAR SOUP - THE NUT-FREE VEGAN
From thenutfreevegan.net
Cuisine AmericanCategory SoupServings 8Calories 217 per serving
- Add water, oats, cauliflower, nutritional yeast, paprika, garlic, miso paste, tahini, lemon and milk to a blender and blend until smooth—about 1 minute. Set aside.
- Heat a Dutch oven over medium heat. Add either 1 tablespoon of oil and heat up, or 1/4 cup of the vegetable broth and add onion. Cook until translucent, about 3 minutes. Add remaining broth, broccoli, carrots and salt, bring just to a boil. Reduce to a low simmer and cover. Cook for 5 minutes.
VEGAN BROCCOLI CHEDDAR SOUP - THIS HEALTHY KITCHEN
From thishealthykitchen.com
5/5 (4)Total Time 45 minsCategory SoupCalories 307 per serving
- Boil enough water (in a small pot or kettle) to cover your cashews and soak them in the hot water for 15 minutes or longer.
- Add the onion, celery and carrots to a large pot with a tablespoon or two of water. Sauté over medium heat until softened, approx 5 minutes. Add more water if needed to prevent sticking.
- Then add the cauliflower, both potatoes, nutritional yeast, broth and all the seasoning to the pot. Bring to a boil over high heat, then reduce to medium low. Cook until vegetables are soft, approx 8-10 minutes.
- In a separate pot or skillet, cover your broccoli with water and bring to a boil, then lower heat to simmer and cook until fork tender, approx 4-6 minutes. Drain and set aside.
VEGAN BROCCOLI CHEESE SOUP - FOOD FAITH FITNESS
From foodfaithfitness.com
5/5 (9)Category Lunch, Main Course, Side DishCuisine AmericanTotal Time 15 mins
- Heat the olive up in a medium pot on medium/high heat. Add the minced onion and cook until lightly golden, about 1-2 minutes.
- Add in the broccoli and cook for 1 minute. Pour in the stock, reduce the heat to medium and simmer while you make the cream.
- Drain the water from the cashews and place them into a high-powered blender (such as a Vitamix or Blendtec) along with the rest of the remaining ingredients.
VEGAN BROCCOLI CHEDDAR SOUP - VEGAN TRAVEL EATS
From vegantraveleats.com
Servings 4Total Time 1 hrCategory Main Dish
- Heat a pot with 1 inch water, covered, over high heat until boiling. Add carrots to a steamer basket and place inside the pot. Steam for 3 minutes. Add broccoli and steam for another 7-8 minutes until the broccoli and carrots are tender. Set 1 cup of the broccoli aside.
- Heat a large pot over medium heat, once heated add butter, onion, and a pinch of salt. Saute until translucent, about 5 minutes. Make some space in the center of the pot and add garlic, cooking for 30 seconds until fragrant. Add flour, and cook for another 2 minutes stirring constantly. Add carrots, 3 cups of broccoli, dry mustard powder, 2 ½ cups of broth, cream cheese, miso, nutritional yeast, and cheddar shreds.
- Using an immersion blender or you can carefully pour it into your blender, blend until mostly smooth.
- Lower the heat to medium-low, partially cover, and cook for another 5 minutes or so, until its nice and thick, stirring occasionally to prevent the bottom from burning. Add lemon juice, stir to combine and top with equal amounts of leftover broccoli florets.
VEGAN BROCCOLI CHEDDAR SOUP - COOK WITH CANDY
From cookwithcandy.com
Cuisine AmericanCategory Main Course, Side DishServings 4Total Time 30 mins
- In a large pot, heat up 1 tablespoon of oil. Add the diced onion and minced garlic, and saute on medium heat until fragrant.
- Pour in 6 cups of veggie broth, then add the chopped broccoli, potatoes, and carrot. Increase heat to high, cover, and bring to a boil.
- Once the soup has been boiling for 5 minutes, reduce heat back to medium and let simmer, stirring occasionally. Keep cooking for about 10-15 minutes, or until potatoes soften.
- Turn off the heat, then add smoked paprika, nutritional yeast, and salt and pepper to taste. Mix in 1 cup of shredded vegan cheddar until it melts completely in the soup.
VEGAN BROCCOLI AND CHEESE SOUP - DIETITIAN DEBBIE DISHES
From dietitiandebbie.com
4.5/5 (2)Total Time 35 minsCategory SoupCalories 185 per serving
- Fill a saucepan with 1″ water and add steamer basket. Bring to a boil and add the carrots and potato to the steamer basket. Cover and cook until fork tender, about 10-15 minutes. Transfer to a food processor or blender and allow to cool off for a few minutes.
- Meanwhile, add the olive oil and onion to a large pot. Saute for 3-5 minutes or until onion is translucent and tender. Stir in the broccoli, 2 cups of the broth, and milk. Bring to a simmer.
- Add the reserved 1 cup of vegetable broth, yeast, paprika, and soy sauce to the food processor/blender with the carrots and potato. Puree until smooth and stir into the pot with the broccoli. Cook for 7-10 minutes or until mixture is starting to simmer.
VEGAN BROCCOLI CHEESE SOUP | EASY RECIPE - ELAVEGAN | RECIPES
From elavegan.com
4.9/5 (11)Calories 206 per servingCategory Side, Soup
- Add the carrots, potatoes, and garlic. Stir to combine. Add all spices, the bay leaf and pour in the vegetable broth.
- Meanwhile, cook broccoli in a different pot. I steamed the florets for a couple of minutes until fork-tender.
BEST EVER VEGAN CREAMY BROCCOLI CHEESE SOUP - BLISSFUL BASIL
From blissfulbasil.com
4.9/5 (31)Category SoupServings 6-8Total Time 50 mins
- In a large dutch oven or stock pot, heat the olive oil over medium-low. Add the onion, shallot, smoked paprika, 1 teaspoon of the sea salt, and black pepper, and cook for 6 minutes or until the onion is soft and translucent, stirring occasionally. Add the broccoli florets, 3 cups of the vegetable broth, and the filtered water, increase heat to medium-high and bring to a rapid simmer for 5 minutes. Reduce heat to medium-low, cover, and simmer for 20 to 25 minutes or until the broccoli florets are fork-tender, stirring occasionally to ensure that the broccoli is submerged.
- Meanwhile, bring a medium pot of water to a boil. Add the cauliflower florets to the pot and boil for 7 minutes or until very fork-tender. Strain off the water.
- Add the boiled cauliflower florets, remaining 1 cup of vegetable broth, Hemp Hearts, roasted red peppers, nutritional yeast, arrowroot powder, apple cider vinegar, and remaining 1 teaspoon of sea salt to a high-speed blender. Blend on high for 2 minutes or until completely smooth and creamy.
- Once the broccoli florets are fork-tender, pour the cauliflower "cheddar" sauce into the pot and stir to combine. Increase the heat to medium and continue stirring for 3 to 5 minutes or until the soup begins to thicken. Be careful not to overheat or the arrowroot will lose its thickening power. Once the soup has thickened slightly, remove from heat and stir in the fresh lemon juice and tamari. Taste and season with more sea salt, black pepper, and smoked paprika, if desired. (I usually add another 1/2 teaspoon sea salt, a few cranks of freshly ground black pepper, and a few shakes of smoked paprika.)
VEGAN BROCCOLI CHEDDAR SOUP + VIDEO RECIPE - MINDFUL AVOCADO
From mindfulavocado.com
Category Dinner, LunchCalories 160 per servingTotal Time 50 mins
- Heat olive oil in a dutch oven or stockpot over medium heat. Add onion and cook for 5-7 minutes until soft and translucent.
- Add carrots, potatoes, salt, pepper, and nutmeg to the pot and mix well. Add vegetable broth and stir.
- Bring soup to a boil, once it's bubbling, reduce heat and allow soup to simmer for 15 minutes until the potatoes are tender.
VEGAN BROCCOLI CHEDDAR SOUP - BEST OF VEGAN SOUPS
From bestofvegan.com
Servings 4Estimated Reading Time 2 mins
- Heat a pot with 1 inch water, covered, over high heat until boiling. Add carrots to a steamer basket and place inside the pot. Steam for 3 minutes. Add broccoli and steam for another 7-8 minutes until the broccoli and carrots are tender. Set 1 cup of the broccoli aside.
- Heat a large pot over medium heat, once heated add butter, onion, and a pinch of salt. Saute until translucent, about 5 minutes. Make some space in the center of the pot and add garlic, cooking for 30 seconds until fragrant. Add flour, and cook for another 2 minutes stirring constantly. Add carrots, 3 cups of broccoli, paprika, dry mustard powder, 2 ½ cups of broth, cream cheese, miso, nutritional yeast, and cheddar shreds.
- Using an immersion blender or you can carefully pour it into your blender, blend until mostly smooth.
- Lower the heat to medium-low, partially cover, and cook for another 5 minutes or so, until it’s nice and thick, stirring occasionally to prevent the bottom from burning. Add lemon juice, stir to combine, and top with equal amounts of leftover broccoli florets.
CREAMY VEGAN BROCCOLI CHEDDAR SOUP - I DO VEGAN THINGS
From idoveganthings.com
Servings 4Estimated Reading Time 4 minsCategory Cooking RecipesTotal Time 1 hr
- Start by preparing the vegetables. Cut the broccoli heads into bite-sized florets, julienne the carrot, and dice the onion.
- Heat a large pot over medium-low heat. Add in the vegan butter, and allow it to melt. Then add the onion and sauté until golden.
VEGETARIAN BROCCOLI-CHEDDAR SOUP - ALEXANDRA'S KITCHEN
From alexandracooks.com
5/5 (23)Category SoupCuisine AmericanTotal Time 1 hr
- Melt the butter in a large pot over medium-low heat. Add the onion, garlic, and crushed red pepper flakes (or less or none at all if serving to children). Season with a pinch of salt and pepper. Stir to combine, then cover pot and cook, stirring occasionally, until softened and just starting to take on color, 15 minutes.
- Meanwhile, trim the bottoms of the broccoli stalks. If stalks are thick, peel the outer layer. Using a knife, separate the hefty stalks from the florets (the thin, little stalks attached to broccoli tops are fine to leave intact). Set aside florets. Coarsely chop the stalks.
- Add broccoli stalks and potato to pot and stir to combine. Pour in 5 cups water, add 1 tablespoon kosher salt, and bring to a boil over high heat. Reduce heat to medium-low and keep at a simmer. Cover pot and cook until broccoli stalks and potatoes are completely tender (test with a paring knife), 20 to 25 minutes.
"CHEESY" VEGAN BROCCOLI SOUP RECIPE - RUNNING ON REAL FOOD
From runningonrealfood.com
4.9/5 (19)Total Time 30 minsCategory SoupCalories 127 per serving
- In a large soup pot, cook the onions in the olive oil over medium heat for about 5 minutes, stirring often. To make it oil-free, you can cook the onions in 2 tbsp of water or broth. Add more as needed if the pan starts to dry out.
VEGAN COPYCAT PANERA BROCCOLI CHEDDAR SOUP - HEALTHYGIRL ...
From healthygirlkitchen.com
5/5 (4)Estimated Reading Time 4 minsCategory Soup, Vegan Soup
- In a large soup pot, saute onions and frozen broccoli in 1/2 cup veggie broth on medium high heat until cooked and the broccoli is easily broken up with a spatula.
- Boil the potatoes and cashews in another pot and cook until super soft. Then strain and add into the blender. (10-15 minutes)
- Into the blender with the cashews and potatoes add nutritional yeast, garlic, salt, pepper, non-dairy milk and water. Blend until completely smooth. If your blender has a hard time blending this up, pour half of it out and blend in two batches.
- Pour the potato cheese mixture into the soup pot with the broccoli. Pour in the rest of the veggie broth and the turmeric and stir until combined. Heat on medium until warmed all the through.
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