By Sarena-Rae Santos, Natural Health Blogger
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; it tastes even better than Panera Bread’s Broccoli Cheddar Soup?
Broccoli Cheddar Soup
- 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
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 5.
Step 3: When your sauteed onions are soft, add the garlic before stirring.
Step 4: Add arrowroot powder and stir until well combined.
Step 4: Add vegetable broth, stir, and let simmer for 5 minutes.
Step 5: Add broccoli, shredded carrots, and coconut or heavy cream, and allow to cook for 15 minutes.
Step 6: Add cheddar cheese and cook until the cheese is completely melted.
Step 7: Add salt and pepper to taste.
Step 8: 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 completely freeze in the baking cups before removing them 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.