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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).

Notes

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.