Is there a group for people obsessed with Panera's Broccoli Cheddar Soup? It's my go-to if I happen to find myself at a Panera. It's my goal to create healthy versions of my favorite dishes, and this soup does just that! This is just as creamy, "cheesy" and delicious as your classic broccoli cheddar soup.
VEGAN AMAZING BROCCOLI CHEDDAR SOUP. I’ll get right to it, this is easy and fun to make! It also stores easily in the freezer for weeks...Whole30, Paleo, Gluten Free, Diary Free & HEALTHY!
I promise you that the hardest part of perfecting this recipe is peeling and chopping the potatoes! This can be done in under an hour, it's perfect for Sunday meal prep, and will last the entire week or longer in a freezer. I freeze in these reusable storage bags.
This can be done vegan (using vegetable broth) gluten-free (using GF croutons), and dairy-free (due to vegan substitutions).
Ingredients:
1 cup cashews
1/4 cup nutritional yeast
1/2 cup vegan cheddar or regular cheddar or a cashew queso dip
1/2 tbs onion powder
1 tbs garlic powder
1/2 large sweet onion, diced
2 medium potatoes, peeled, diced
4 medium/large celery stalks, chopped
8oz baby carrots
5 cups broth of choice. Keep 1 cup to the side
1 tsp salt
1/2 tbs chili powder
1 1/2 cups broccoli
Directions:
Soak cashews overnight OR bring a pot of water to a boil, drop in cashews, lower to a simmer for 15-20 mins. Drain & set aside
Blend cashews with cheese, nutritional yeast, chili powder & garlic powder. I use my Nutribullet and it works perfectly!
Saute the onion until slightly brown
Add into a large pot; broth, potatoes, carrot, celery, broth & salt. Bring to boil & then lower to a simmer for 15 mins or until potatoes are tender.
Once tender, set to low heat & use an immersion blender, slowly adding in the cashew mixture. I DO NOT have an immersion blender, instead, I blend the entire mixture in my blender 2 cups at a time. I transfer the blended batches into another pot until I have gone through the entire mixture. If you have an immersion blender there's no need to be transferring back and forth, just blend in the pot.
Either finely chop the broccoli OR use a food processor to chop the broccoli into bits. Add to the soup pot & stir in.
Stir in the extra broth if the soup is too thick for your preference
For croutons, I use sourdough. Cut the bread into small squares and toss with olive oil, a dash of onion powder, garlic powder, salt, chili powder & paprika. Bake for 15 mins.
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