This thick and smooth veggie lover broccoli cheddar soup formula is stacked with "gooey" goodness that will extinguish your hankering for solace nourishment any night of the week. Child neighborly, vegetarian, sans gluten in addition to there is a without nut alternative.

There's no motivation to surrender your most loved solace sustenances, you simply need to switch up the fixings. It tends to be done, I guarantee. On the off chance that it's done well, even the most experienced cheddar sweetheart won't probably tell that the dish is totally without dairy.

I used to adore Panera's broccoli cheddar soup, I would get the expansive bowl each and every time I went. I cherished dunking the warm dried up loaf in the hot cheddar soup. Notwithstanding, I'm 100% certain that that Panera's veggie lover broccoli cheddar soup is stacked with substantial cream and dairy cheese– everything that I don't eat any longer. When I began needing that veggie lover broccoli cheddar soup I was stressed that I wouldn't almost certainly reproduce it without the milk and substantial cream however I did it and it's tasty. Presently, at whatever point I get that natural hankering, I prepare this veggie lover broccoli cheddar soup and it hits the detect without fail.

This vegetarian broccoli cheddar soup is normally thick and velvety and it's everything from healthy plant-based fixings! I utilized potatoes and cashews to make it taste very rich and carrots for the normal yellow shade of the soup that we as a whole know and love. In addition a touch of turmeric to give it an additional yellow shading help.

On the off chance that you can bubble vegetables and utilize a blender, at that point you can make this veggie lover broccoli cheddar soup!




  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 medium russet potatoes, peeled and cut into 1-inch cubes
  • 4 medium carrots, peeled and sliced
  • 1/3 cup raw cashews
  • 2 cups water
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/4 tsp turmeric (For color)
  • 3 Tbsp nutritional yeast (Or more to taste)
  • 4 cups vegetable broth
  • 1 cup water (Add more if needed)
  • 6 cups broccoli florets, chopped small
  • Sea salt and pepper to taste
  • Red pepper flakes/cayenne pepper/parsley (Garnish)


  1. Add olive oil to a dutch oven pot and saute the diced onions over medium heat until softened. Add cubed potatoes, carrots, cashews, a pinch of salt and 2 cups of water. Bring it to a low simmer and then cover it and let it cook for 20-25 minutes or until the vegetables are soft. Almost all of the water should be absorbed by now.
  2. Let the mixture cool slightly before adding it to a blender. Add the vegetable broth, water, paprika, garlic powder, turmeric, nutritional yeast, salt, and pepper to the food processor. Blend on high until smooth and creamy. Pour the soup back into the original pot and bring it to a boil. 
  3. Chop the broccoli up into bite-size chunks and add it to the blended soup. Reduce the heat to a low simmer, cover, and let it cook for 5-10 minutes or until the broccoli is soft. 
  4. Garnish each bowl with red pepper flakes, cayenne pepper, or parsley. 

For more detail :

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