Vegan Cheddar Broccoli Soup

Dinner, Lunch, Vegan

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.

Mom’s Organic is another great place to buy fresh veggies and baking ingredient’s.  Their assortment of fresh produce is outstanding.  Check out my Shop Page for a nice selection of kitchen essentials like slicers, cutting boards, food prep bowls and more.

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.


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