Time for Soup! Vegan Broccoli Cheddar with Home Made Croutons

Sep 29

Michigan is where I was born and have spent most of my life. Somehow I have never been able to acclimate to the cold temperatures, gray skies and the snow that the fall and winter months bring. Year after year we say goodbye to the long, warm days of summer and spending time with our family and friends on the lake. Soon after, we start to bring out the hoodies, winter coats, hats and gloves ( some of us adults need actual snowsuits this time of year). Dont get me wrong there are millions of people out there who love the cold weather and the snow but I am not one of them.

One nice thing I can say about the cold winter months is that they give me the perfect excuse to always have a warm hearty soup simmering in the kitchen. My favorite soups by far are those that are cream based and at the top of my list has always been a hearty broccoli cheddar! I had all but given up on the idea that if I had a change in mindset and decided to go 100% plant based that I would ever be able to experience a hearty bowl of broccoli cheddar again. Well let me tell you! After some experimentation and playing around with this recipe that I have found that most are not able to tell that this recipe is a completely dairy free version of broccoli cheddar.

What makes this dairy free version so special is that it really does taste just like a traditional broccoli cheddar. However, you have an incredibly nutritious vegetable base for your cheddar and let’s not forgot the fresh organic broccoli who is the true star of the dish. The most incredible thing about this soup is that it is extra creamy and cheesy. You will find this soup to be both warming and filling but you will also find that it doesn’t weigh you down or make you feel bloated and heavy because it is completely dairy free. This recipe is definitely one of my go to soups that sustains me through the chilly fall and cold winter months.

So as we head into a season of shorter days, less sunlight and colder temperatures I am excited to have the opportunity to share this tasty recipe with you. I hope you try this amazingly delicious and nutritional vegan version of my creamy broccoli cheddar soup!

Plant Based Broccoli Cheddar Soup with Homemade Croutons Recipe

Ingredients:

1/2 red or white onion

3/4 cup nutritional yeast

3/4 raw cashews

2 tbsp olive oil

3 golden yellow potatoes (peeled)

3 broccoli florets

4-5 garlic cloves (chopped)

9 mini carrots ( peeled) or 3 regular sized carrots (peeled)

1 cup plant milk (milk of choice, I used oat)

2 cups veggie broth

1 tsp salt

1 tsp cayenne

1 tsp paprika

1 1/2 tsp ume plum vinegar

Instructions:

Sauté onion and garlic in olive oil until fragrant
Add veggie broth, potatoes, carrots, cashews nutritional yeast, salt, cayenne, paprika bring to boil, cover and simmer on low heat for 15 minutes
Transfer veggies and broth to high speed blender (you may need to work in batches, it is important to make sure that your blender can handle hot liquids and foods.
While blending begin to add in plant based milk and Ume plum vinegar, blend entire mixture on med-high until creamy and smooth.
Coat pot with olive oil and return mixture to pot. (Option to add more veggie broth if soup is too thick, add until desired consistency achieved.
Fold broccoli florets into soup, bring to a boil, then simmer on low heat for 10- 15 minutes.
Serve immediately with homemade croutons

Homemade Croutons

Ingredients:

Whole Grain Sourdough

Spices of choice (cayenne, black pepper, garlic granules)

Instructions: