There’s almost nothing better on a chilly, wintry day than a warm and tasty bowl of Vegan Broccoli Cheddar Soup. It has a rich and creamy flavor and I made it with a savory blend of russet potatoes, carrots, spices and, of course, broccoli. I added nutritional yeast to give the soup its cheesy texture.
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Vegan Broccoli Cheddar Soup
6 Cups of low sodium vegetable broth
1/2 Cup of nutritional yeast
1/2 Lemon, juiced
1/2 White onion, chopped
2 Cloves of garlic, minced
2 Celery, chopped
2 Carrots, chopped into 1-2 inch pieces
3 Russet potatoes, chopped into 1 -2 inch pieces, (with the skin on)
4 Heads of broccoli, finely chopped
1 Teaspoon of Italian seasoning
1 Teaspoon of Himalayan salt add pepper , or as desired
-In a large pot, sauté garlic, onions and celery for 5 minutes until soft and translucent. Then add the roughly chopped potatoes and carrots. Cover with vegetable broth and bring to a boil. Simmer until the carrots and potatoes fork tender. Cook for about 20 minutes. Stir ingredients.
-Use a slotted spoon to remove potatoes and carrots and add to a high speed blender with 3 cups of soup stock. (Make sure to add a little at a time). Then add nutritional yeast, lemon juice Italian seasoning, salt and pepper. Blend on high speed until smooth and creamy. Transfer the soup back in the pot to combine and simmer.
-Add chopped broccoli and simmer for 5 minutes or until broccoli cooked. Adjust seasoning if desired and serve add enjoy with your green onions and sesame seeds.