Vegan Broccoli Cheddar Soup
Giving up cheese is hard. I know this, you know this, but there are just some things we have to do for our bodies (especially if we are lactose intolerant) to feel better. But that doesn’t mean we can’t still enjoy some cheesy vegan broccoli cheddar soup goodness…
Vegan cheese is getting better and better. The quality and variety of products available continue to improve and the market is exploding! I personally visit Riverdel Fine Foods in Brooklyn once a month to keep up with my vegan cheese addiction, especially for the more interesting “fancy” cheeses. But for basic cheese like cheddar, american, or mozzarella, I absolutely LOVE follow your heart brand cheeses because they make a ton of soy free vegan cheeses that also MELT like they are supposed to (can you say PIZZA BAGELS?).
Now, I know that I will never be able to replace my beloved New York pizza, but I made this vegan broccoli cheddar soup for my cheese-addicted sister and she LOVED it. She even asked for a second helping. I am counting this one a total win.
I also like to garnish my soup with herb croutons (shown in the picture), not necessary but I think it makes the soup even better!
Vegan Broccoli Cheddar Soup
Ingredients
1/4 onion, chopped
3/4 cup carrots, chopped
4 cups broccoli, chopped
1/4 cup coconut oil
1/4 cup brown rice flour
1 13-oz can coconut milk
2 cups vegetable stock
8 oz vegan cheddar cheese
4 slices gluten free bread (optional)
Instructions
In a large pot, saute 1/4 chopped onion in a few tablespoons of coconut oil until tender.
Add in chopped carrots and broccoli, and saute for another 1-2 minutes.
Whisk in 1/4 cup of coconut oil and 1/4 cup of brown rice flour, and stir until fully incorporated. Then add the coconut milk and vegetable stock, and simmer the entire mixture on medium heat for 20 minutes until all the vegetables are tender, but be careful not to let it boil over.
Add a pinch of salt and pepper, then transfer the soup to a blender (or use an immersion blender) and process until you have a smooth mixture.
Transfer back to the pot, and stir in the 8 oz of cheddar cheese on low heat until melted and fully incorporated.
For the herb croutons, take the gluten free bread and cut it into small cubes. toss in olive oil, then sprinkle with salt, pepper, dried parsley, dried basil, onion powder, and garlic powder. Bake for 15 minutes at 400F, then remove and garnish the soup.