Vegan Broccoli Cheddar Soup
If you have around 45 minutes to spend in the kitchen, Vegan Broccoli Cheddar Soup might be an awesome gluten free and dairy free recipe to try. One portion of this dish contains around 14g of protein, 27g of fat, and a total of 568 calories. This recipe serves 4 and costs $3.69 per serving. Only a few people made this recipe, and 1 would say it hit the spot. It will be a hit at your Autumn event. Head to the store and pick up vegetable broth, salt, vegan cheddar cheese, and a few other things to make it today. It is brought to you by Foodista. It works well as a main course. With a spoonacular score of 79%, this dish is pretty good. Vegan Broccoli Cheddar Soup, Vegan Broccoli “Cheddar” Soup (Paleo), and Vegan Broccoli “Cheddar” Stuffed Sweet Potatoes are very similar to this recipe.
- Serves: 4
- Time: 45 Mins
- Category: lunch, soup, main course, main dish, dinner
- Health Rating: 52.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
broccoli | 704.0 | grams | None |
 |
jalapeno: ) | 1.0 | large | None |
 |
shallot | 1.0 | None | |
 |
juice of lemon | 1.0 | None | |
 |
vegetable broth | 705.0 | milliliters | None |
 |
pepper | 1.0 | teaspoon | None |
 |
salt | 1.0 | teaspoon | None |
 |
onion | 1.0 | small | None |
 |
soy creamer | 240.0 | milliliters | None |
 |
yukon gold potatoes | 709.764 | milliliters | None |
 |
parsley | 60.0 | grams | None |
 |
bay leaf | 1.0 | None | |
 |
olive oil | 108.0 | milliliters | None |
 |
soy milk | 236.0 | milliliters | None |
 |
vegenaise | 2.0 | Tbsps | None |
 |
vegan cheddar cheese | 168.0 | milliliters | None |
 |
garnish/on hand: basil | 4.0 | servings | None |
 |
lower-fat modifications follow instructions | 4.0 | servings | None |
broccoli
Qty: 704.0
Metric: grams
Price: None
jalapeno: )
Qty: 1.0
Metric: large
Price: None
shallot
Qty: 1.0
Metric:
Price: None
juice of lemon
Qty: 1.0
Metric:
Price: None
vegetable broth
Qty: 705.0
Metric: milliliters
Price: None
pepper
Qty: 1.0
Metric: teaspoon
Price: None
salt
Qty: 1.0
Metric: teaspoon
Price: None
onion
Qty: 1.0
Metric: small
Price: None
soy creamer
Qty: 240.0
Metric: milliliters
Price: None
yukon gold potatoes
Qty: 709.764
Metric: milliliters
Price: None
parsley
Qty: 60.0
Metric: grams
Price: None
bay leaf
Qty: 1.0
Metric:
Price: None
olive oil
Qty: 108.0
Metric: milliliters
Price: None
soy milk
Qty: 236.0
Metric: milliliters
Price: None
vegenaise
Qty: 2.0
Metric: Tbsps
Price: None
vegan cheddar cheese
Qty: 168.0
Metric: milliliters
Price: None
garnish/on hand: basil
Qty: 4.0
Metric: servings
Price: None
lower-fat modifications follow instructions
Qty: 4.0
Metric: servings
Price: None
Instructions
Step 1: Chop your broccoli-including most of the stalks-don't throw them all away! Leave out about 1 1/2 cups of tiny broccoli florets for adding whole to the soup later. The rest of the broccoli will be pureed.
Ingredients:
- broccoli florets
- broccoli
- soup
Step 2: In your soup pot, saute over med-high heat: 2 Tbsp of your olive oil with the shallot, onion and jalapeno. When cooked lightly, add in lemon juice, veggie broth, remaining oil, cheddar cheese, salt and pepper. Reduce heat to medium.
Ingredients:
- salt and pepper
- cheddar cheese
- lemon juice
- olive oil
- jalapeno pepper
- shallot
- broth
- onion
- soup
- cooking oil
Equipment:
- pot
Step 3: Bake your potatoes using an oven or microwave. Rough chop them and add them to your pot.
Ingredients:
- potato
Equipment:
- microwave
- oven
- pot
Step 4: Add in the broccoli. Remember to leave out a few florets for later use though.
Ingredients:
- broccoli
Step 5: Cover with lid, when broccoli is tender, turn heat off.
Ingredients:
- broccoli
Step 6: Transfer contents of pot into a large mixing bowl. Allow to cool slightly.
Equipment:
- mixing bowl
- pot
Step 7: Add to the bowl the fresh parsley, soy creamer, vegenaise and soy milk. Fold new ingredients into the hot soup mixture.
Ingredients:
- fresh parsley
- soy creamer
- vegan mayonnaise
- soymilk
- soup
Equipment:
- bowl
Step 8: In batches, puree the soup in a Vitamix or other food-processor style blender. Soup should be smooth-no lumps or chunks. Warning: only blend warm soup in blender with extreme caution! Never aim blender toward your face and always start on the lowest setting possible. Never overfill the blender.
Ingredients:
- soup
Equipment:
- blender
Step 9: In the soup pot, add the broccoli florets, a dash of veggie broth and saute covered for about a minute until tender.
Ingredients:
- broccoli florets
- broth
- soup
Equipment:
- pot
Step 10: Add the pureed soup back into the soup pot.
Ingredients:
- soup
Equipment:
- pot
Step 11: Add a bay leaf and a few pinches of chopped basil (optional).
Ingredients:
- bay leaves
- basil
Step 12: Simmer uncovered for at least twenty minutes to cook out all the air bubbles. Stir constantly for the first few minutes.
Step 13: Remove the bay leaf before serving or storing.
Ingredients:
- bay leaves
Step 14: Serve with a garnish of 1 tsp soy creamer drops, a pinch of fresh parsley, a basil leaf and of course some shreds of cheddar cheese.
Ingredients:
- cheddar cheese
- fresh parsley
- soy creamer
- fresh basil
Step 15: Lower Fat Modifications: Use half the amount of olive oil, and substitute the creamer for more soy milk.
Ingredients:
- olive oil
- soymilk
- coffee creamer
Step 16: You can also use less cheese, but now why would you want to do that? :)
Ingredients:
- cheese
Dietary Information
- Gluten-Free
- Dairy-Free
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 566.42 kcal | 28.32% |
| Fat | 27.07 g | 41.65% |
| Saturated Fat | 5.8 g | 36.27% |
| Carbohydrates | 70.52 g | 23.51% |
| Net Carbohydrates | 58.88 g | 21.41% |
| Sugar | 16.33 g | 18.15% |
| Cholesterol | 0.0 mg | 0.0% |
| Sodium | 1897.32 mg | 82.49% |
| Alcohol | 0.0 g | 100.0% |
| Alcohol % | 0.0 % | 100.0% |
| Protein | 13.45 g | 26.9% |
| Vitamin K | 443.57 µg | 422.45% |
| Vitamin C | 226.11 mg | 274.07% |
| Vitamin A | 3128.67 IU | 62.57% |
| Vitamin B6 | 1.06 mg | 53.0% |
| Folate | 192.24 µg | 48.06% |
| Potassium | 1676.36 mg | 47.9% |
| Fiber | 11.63 g | 46.54% |
| Manganese | 0.81 mg | 40.67% |
| Vitamin E | 4.42 mg | 29.46% |
| Phosphorus | 279.57 mg | 27.96% |
| Iron | 4.76 mg | 26.43% |
| Vitamin B3 | 5.25 mg | 26.27% |
| Calcium | 258.59 mg | 25.86% |
| Vitamin B2 | 0.41 mg | 24.09% |
| Magnesium | 92.49 mg | 23.12% |
| Vitamin B1 | 0.34 mg | 22.48% |
| Copper | 0.41 mg | 20.34% |
| Vitamin B5 | 1.68 mg | 16.78% |
| Zinc | 1.66 mg | 11.04% |
| Vitamin B12 | 0.64 µg | 10.62% |
| Selenium | 7.23 µg | 10.33% |
| Vitamin D | 0.71 µg | 4.72% |
