Broccoli Cheddar Soup

Ingredients

onionchopped

2 small

carrotchopped

2 medium

celerychopped

2 stalk

garlicminced

4 cloves

butter

Egg-freeolive oil

4 tbsp4 tbsp

flour

6 tbsp

chicken brothlow sodium

Veganvegetable broth low sodium

6 cup6 cup

milkfat-free

Veganfull-fat coconut milk

2 cup2 cup

kosher salt

1/2 tsp

black pepperfresh

to taste

broccoli floretschopped into small pieces

12 cup

cheddar cheeseshredded sharp

Vegannutritional yeastadd with a squeeze of lemon juice for depth

2 1/2 cup2 1/2 cup

Parmesan cheesegrated

Vegannutritional yeast

4 tbsp4 tbsp

Method

1. 01Chop onion, carrot, celery, garlic in a chopper or mini food processor.
2. 02Melt butter in a large pot over low heat. Add chopped vegetables, salt, and pepper. Sauté until soft, about 5 minutes.
3. 03Stir in flour to create a roux, cooking for 2 minutes to remove the raw flour taste.
4. 04Gradually whisk in chicken broth, ensuring there are no lumps.
5. 05Add milk and increase heat to high until it comes to a boil. Add broccoli florets and Parmesan cheese. Stir well and adjust salt and pepper to taste.
6. 06Simmer uncovered over low heat until broccoli is tender, about 10 minutes.10 min
7. 07Using an immersion blender, quickly blend part of the soup for a second or two to thicken. If you don't have an immersion blender, remove 1 to 2 cups of soup, blend, and add back to the pot.
8. 08Gently stir in shredded cheddar cheese, allowing it to melt smoothly.
9. 09Serve hot, garnished with additional cheddar cheese if desired.

Fits

• Vegetarian
• Pescatarian