Broccoli Cheddar Soup

This Broccoli Cheddar Soup is the ultimate comfort food. This plant-based version is rich and creamy, with plenty of fresh broccoli. Forget Panera Bread this is truly the best broccoli cheddar soup I’ve ever had. It’s made with minimal ingredients and is incredibly hearty, brimming with fresh homemade flavor. And it’s so easy to make. I’m sure this soup will quickly become one of your favorite go-to soup recipes.

Ingredients:

1/2 yellow onion chopped

3 tbsp butter

3 tbsp all purpose flour

1 tbsp Better Than Bouillon chicken base

4 cups water

6 oz broccoli cut into small bite size pieces stems included

1 Idaho potato

1 handful shredded carrots

1 cup coconut milk

1 tbsp white miso paste

1 tsp garlic powder

1 tsp onion powder

1/4 tsp black pepper

6 oz vegan cheddar cheese

In a dutch oven sauce pan heat the butter and onions. Allow onions to become translucent. Add flour 1 tbsp at a time stirring constantly until thickens. Mix water and bouillon, add to flour mixture slowly while constantly stirring. Continue to stir the mixture until it slightly thickens. About 3 minutes. Add broccoli, potatoes and carrots. Allow to cook about 15-20 minutes. Once vegetables have softened add coconut milk, miso paste, garlic powder, onion powder and black pepper. Stir to combine. Cook for 3-5 minutes. Add cheese and stir, allow the cheese to melt.

Serve with crusty bread.

Add vegan bacon bits for a smokey flavor.

Enjoy!

Can be stored in the refrigerator for up to 3 days.

Full Step by Step on my YouTube Channel:

https://www.youtube.com/watch?v=jogARtANrUs&t=7s