Description
This one is inspired by the classic broccoli cheddar soup from you-know-where, but lightened up and nutritionally enhanced. It comes together quickly and is the perfect meal for when you have a hankering for something light that still tastes decadent.
Note: You can buy pre-cut broccoli florets for an easy shortcut.
Ingredients
Scale
- 3 tbsp olive oil
- 1 1/2 cups yellow onion, diced (about 1 onion)
- 1 cup carrot, peeled and diced (2-3 carrots)
- 1 cup celery, diced (2-3 stalks)
- 1 1/2 tsp salt, divided
- 1/2 tsp black pepper, plus more to taste
- 3 cloves garlic, minced
- 4 cups broccoli florets (1 large head)
- 1 1/2 cups potato, diced (about 1 medium russet potato)
- 1 1/2 cups unsweetened oat milk
- 3 cups vegetable broth, preferably low sodium, plus more to thin out the soup if needed
- 1/3 cup vegan sour cream (we love this one from Forager)
- 1/4 cup nutritional yeast (optional, but recommended to achieve the cheesy flavor)
- 1 loaf crusty bread for dunking in the soup
Instructions
- In a large soup pot or Dutch oven, heat olive oil over medium heat. Once hot, add onions, carrots, celery, 1 tsp salt, ½ tsp pepper, and cook 7-10 minutes until vegetables are soft and onions are translucent. Add in the garlic and cook for another 2 minutes.
- Add in the broccoli, potatoes, oat milk, vegetable broth, and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 10-15 minutes, or until potatoes and broccoli are tender.
- Scoop 8-10 broccoli florets out of the soup and set aside on a plate. You will return these to the soup after blending for added texture.
- Using an immersion blender (or a high-speed blender if you prefer), blend the soup to your desired consistency. I like to blend it until it is completely smooth.
- Stir in the sour cream and the nutritional yeast and add your reserved florets back to the pot. Cook for another 5 minutes, season with an additional ½ tsp salt and more pepper if needed. Serve warm with a side of crusty bread for dipping.
