Description
A rich and creamy vegan-inspired broccoli cheddar potato soup combining tender potatoes, fresh broccoli, and melted plant-based cheddar cheese for a comforting and hearty meal.
Ingredients
Vegetables
- 2 cups broccoli florets
- 2 large potatoes, diced
- 1 small onion, chopped
Liquids & Dairy
- 3 cups vegetable broth
- 1 cup plant-based milk (such as almond or soy)
Other Ingredients
- 2 tbsp vegan butter
- 2 tbsp all-purpose flour
- 2 cups vegan cheddar cheese, shredded
- Salt and pepper to taste
Instructions
- Sauté Onion: Melt the vegan butter in a large pot over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
- Add Flour: Stir in the flour and cook for about 1 minute to create a roux, which will help thicken the soup.
- Simmer Vegetables: Gradually add the vegetable broth, then stir in the diced potatoes and broccoli florets. Bring the mixture to a simmer and cook until the potatoes and broccoli are tender, about 15-20 minutes.
- Add Milk and Cheese: Stir in the plant-based milk and shredded vegan cheddar cheese. Continue to cook and stir until the cheese has fully melted and the soup is creamy.
- Blend for Texture: For a creamier soup, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, blend fully for a smooth consistency or leave it chunky as preferred.
- Season and Serve: Season the soup with salt and pepper to taste. Serve hot and enjoy your comforting vegan broccoli cheddar potato soup.
Notes
- Use sharp vegan cheddar for a stronger cheesy flavor.
- Adjust blending to achieve your desired soup texture, from chunky to smooth.
- Add diced carrots for extra natural sweetness and color.
- Use vegetable broth to keep this recipe fully vegan.
- Substitute plant-based milk with any vegan milk alternative you prefer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
