Plant-Based Broccoli Cheddar Soup

Plant-Based Broccoli Cheddar Soup is creamy and delicious. This allergy-friendly soup is gluten-free and made without cheese and without cashews. Make it in just 30 minutes!

Author:

Elizabeth | The Plant-Based Catholic

Serves:

4

Prep:

10

minutes

Cook:

20

minutes

TOtal:

30

minutes

Ingredients

  • 3 Cups Frozen Broccoli
  • 1/2 Yellow Onion, chopped
  • 3 Tablespoons Oat Flour
  • 1 Tablespoon Nutritional Yeast (optional)
  • 2 Teaspoons Garlic Powder
  • 2 Cups Non-Dairy Milk
  • 2 Cups Vegetable Broth
  • 1 Cup Shredded Carrots
  • 1 Whole Carrot
  • 1/4 Cup Nut Butter
  • 1/2 Cup Non-Dairy Yogurt or Cream Cheese
  • 1 Tablespoon Lemon Juice
  • Salt & Pepper, to taste

Instructions

  1. Microwave the frozen broccoli according to the package instructions. When cool enough to handle, finely chop the broccoli.
  2. Sauté the onion in a large pot until soft, 3-5 minutes. Use a splash of the vegetable broth to prevent sticking.
  3. Add the flour, nutritional yeast, and garlic powder. Stir to coat.
  4. Add the non-dairy milk, vegetable broth, shredded carrots, whole carrot, and nut butter. Bring to a simmer and let the carrots cook for 5 minutes until soft.
  5. Remove half the mixture, making sure to remove the whole carrot, and transfer to a food processor or blender. Blend until smooth. Then transfer the mixture back to the pot.
  6. Add the broccoli. Cook 3-5 minutes, until the entire soup is warm.
  7. Remove from the heat and stir in the yogurt and lemon juice. Taste and season with salt and pepper as desired. Enjoy!