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Sometimes it feels like a battle to get my kids to eat anything. Anything. Much less something nourishing and wholesome. Also with two little ones, I don’t have tons of time. That’s why I love this recipe. When I made this broccoli cheddar soup for my blog, my kids both inhaled bowl after bowl. And I wasn’t feeling mom-guilt for feeding them something loaded with cheese or animal fats. Nope, this soup is loaded with veggies from the cheesy potato-carrot sauce to the diced broccoli and shredded carrot pieces. So let’s talk a little bit more about this amazing broccoli cheddar soup—practically the perfect recipe.
Why choose vegan broccoli cheddar soup
This soup is an excellent option for busy vegans who want to up their vegetable intake while keeping added fat to a minimum. It is a healthy and nutritious soup that’s easy to make and packed with vitamins and minerals, including vitamin C, vitamin K, and fiber.
The benefits of using potato-carrot cheese sauce
Instead of using traditional cheese, this recipe uses a potato-carrot cheese sauce, which is loaded with nutrition while being delicious and inexpensive! Potatoes and carrots are a great source of vitamins and minerals, and they also add a creaminess to this soup, making it feel more decadent and satisfying. Click this link for two ways to make potato carrot cheese sauce: with oil for a rich texture, or a wonderful nut-based option that’s oil-free.
Using diced broccoli and shredded carrots
Adding diced broccoli and shredded carrots to the soup adds both flavor and texture. Broccoli is a great source of vitamin C and fiber, while carrots are high in vitamin A and potassium. Feel free to add your favorite veggies such as potatoes, corn, cauliflower, or squash.
Toppings!
Adding vegan shredded cheddar cheese to the top of the soup is the perfect finishing touch. It adds an extra layer of flavor and texture to the soup, making it feel more indulgent. In our family, we also love to add vegan baco bits, some crackers, and a dollop of vegan mayo.
Quick and easy preparation
This recipe is quick and easy to prepare, making it the perfect meal for busy weeknights. Simply prepare the vegan cheese sauce. Then, cook the diced broccoli and shredded carrots in a pot, add the potato-carrot cheese sauce, and heat until it’s hot and bubbly. Many times I like to toss it together after breakfast and throw it in the crockpot until lunch.
In conclusion, vegan broccoli cheddar soup is a healthy and nutritious meal that is perfect for busy families. It’s quick and easy to prepare and packed with vitamins and minerals, making it a great choice for the whole family. Give it a try and see for yourself how delicious and satisfying it can be!
For shreddable vegan cheddar cheese topping click here.
Oil-Free Broccoli Cheddar Soup
Ingredients
- 1 recipe vegan cheese sauce See blog post above for link
- 3 cups broccoli, finely diced, stem removed (1 large head)
- 1 cup shredded carrots
- 1 tsp chili powder
- salt to taste
Instructions
- Prepare vegan cheese sauce according to recipe. See blog post above for link to cheese sauce recipe.
- Crockpot directions: Transfer cheese sauce to crockpot. Finely dice broccoli and shred carrot. Stir in to cheese sauce. Add chili powder and salt to taste if needed. Cook on high for 1-2 hours or on low 2 hours or more. Switch crockpot to "keep warm" if needing to cook for an extended period to prevent burning.
- Stovetop method: Transfer cheese sauce to a medium to large pot on the stove. Add in finely diced broccoli and shredded carrot. Add chili powder and salt to taste if needed. Bring to a boil and cook over low to medium heat stirring frequently to prevent burning. Cook 5-8 minutes or until vegetables are soft.
- Top with vegan cheddar cheese (see blog post above for link) or vegan baco bits and crackers if not oil-free if desired.
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