Before I went plant-based, one of my favorite soups was Panera’s broccoli cheddar soup. Any time I didn’t feel well, that was the soup I’d pick up, of course, in a bread bowl! Today, that’s not an option, between unknown ingredients and obvious animal products, so I decided to make my own. Of course, you do not have to make it plant-based, but the option is there if you’re ever curious.
One of my favorite things about this recipe is that it can be frozen. I use jumbo reusable silicone baking cups to freeze my soup in 7-ounce serving sizes. Then I always have the option to add ¼-½ cup of desired milk per serving of frozen soup (depending on desired creaminess). I am never without my favorite soup. Oh, and did I mention that it tastes even better than Panera?
Broccoli Cheddar Soup
Ingredients:
- 2 cups vegetable broth
- 2 cups of coconut cream or heavy cream (I used coconut cream)
- 1 bag of frozen broccoli florets
- 1 cup cheddar cheese (I used homemade plant-based cheddar cheese)
- 5 cloves of garlic
- 4 tbsp. arrowroot powder
- 3 carrots (shredded)
- 1/4 cup butter (I used plant-based)
- 1/2 red onion
- 1 tsp. pink salt
- 1 tsp. black pepper
Directions:
Step 1: In a large pot, add your butter and allow to melt before sauteing the onions until soft.
Step 2: While the onions are sauteing, shred your carrots for step 6.
Step 3: When your sauteed onions are soft, add the garlic before stirring.
Step 4: Add arrowroot powder and stir until well combined.
Step 5: Add vegetable broth, stir, and let simmer for 5 minutes.
Step 6: Add broccoli, shredded carrots, and coconut or heavy cream, and allow to cook for 15 minutes.
Step 7: Add cheddar cheese and cook until the cheese is completely melted.
Step 8: Add salt and pepper to taste.
Step 9: Serve immediately or freeze in jumbo reusable silicone baking cups. I baking cup holds 7 ounces of soup (one serving).
If freezing, allow the soup to freeze completely in the baking cups before removing and storing them in an airtight bag. When you’re ready to serve, you can add ¼-½ cup of desired milk per serving of frozen soup, depending on your desired creaminess.
Broccoli Cheddar Soup
Ingredients
- 2 cups vegetable broth
- 2 cups of coconut cream or heavy cream I used coconut cream
- 1 bag of frozen broccoli florets
- 1 cup cheddar cheese I used homemade plant-based cheddar cheese
- 5 cloves of garlic
- 4 tbsp. arrowroot powder
- 3 carrots shredded
- 1/4 cup butter I used plant-based
- 1/2 red onion
- 1 tsp. pink salt
- 1 tsp. black pepper
Instructions
- In a large pot, add your butter and allow to melt before sauteing the onions until soft.
- While the onions are sauteing, shred your carrots for step 6.
- When your sauteed onions are soft, add the garlic before stirring.
- Add arrowroot powder and stir until well combined.
- Add vegetable broth, stir, and let simmer for 5 minutes.
- Add broccoli, shredded carrots, and coconut or heavy cream, and allow to cook for 15 minutes.
- Add cheddar cheese and cook until the cheese is completely melted.
- Add salt and pepper to taste.
- Serve immediately or freeze in jumbo reusable silicone baking cups. I baking cup holds 7 ounces of soup (one serving).
