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.
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 them 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, salsa for nachos, and so many more options!
For now, just leave the cheese sauce in your blender. You will be adding soup ingredients shortly.
Vegan Cheddar Broccoli Soup
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 for 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 the blender mixture into the pot with the other 1/2 of the cooked broccoli and veggies. Add almond milk, 1/2 cup water, Dijon mustard, chili powder, salt, and pepper.
Place back on the heat and allow to cook for approximately 10 minutes on low heat. Remove and serve in a bowl or in hollowed-out crusty bread.
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Notes
Tips & Suggestions:
Since we use this cheese sauce in so many other recipes, I like to make double batches to keep it on hand.
The cheese sauce even freezes well. After defrosting, I place it back into my blender to make it smooth again before adding it to recipes like this soup.
Though this soup is usually served in a bowl at my house, when we have guests, I love to put it in a bread bowl because it's such a beautiful table display.