Easy Gluten Free + Vegan Broccoli Cheddar Soup!

Since I finally mastered an incredible bread bowl recipe that happens to be dairy, egg & nut free (as well as gluten free of course) it only made sense to create a delicious broccoli cheddar soup that matches the same dietary guidelines.

An important fyi: The recipe quantity of this soup & the bread bowls do not match up. If you want them to line up to make about the same amount I would recommend cutting this soup quantity in half and doubling the bread bowl recipe.

If you don't care about all of the soup fitting into the bread bowls then don't worry about it :). This is a pretty standard soup quantity. If you are not concerned about dairy free - feel free to sub in regular shredded sharp cheddar cheese & use real butter. Keep the nutritional yeast in though as it adds great flavor, nutrition and acts as a thickener!

For the sake of making this soup as budget friendly as possible (dairy free cheese is about triple the cost of regular). I opted to use only one bag of violife cheese - but feel free to add more if you would like. When serving (as you can see in these photos) I sprinkled a bit extra cheese on top of the hot soup with a bit of parsley.

For a number of years I needed to be dairy free (NAET treatment made all but one of my food sensitivities go away). during that time I tried pretty much every brand available and violife really just works and tastes the best across the board. If you have another favorite feel free to use it though I cant guarantee how other brands will melt. I personally REALLY DON’T like Daiya dairy free cheese so I would avoid that. But to each their own :)

Gluten Free + Vegan Broccoli Cheddar Soup

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Yield: 14 (aprox. 1 cup) Servings

Author: Brittany Angell

Prep time: 25 MinCook time: 45 MinTotal time: 1 H & 10 M

Since I finally mastered an incredible bread bowl recipe that happens to be dairy, egg & nut free (as well as gluten free of course) it only made sense to create a delicious broccoli cheddar soup that matches the same dietary guidelines. The recipe quantity of this soup & the bread bowls do not match up. If you want them to line up to make about the same amount I would recommend cutting this soup quantity in half and doubling the bread bowl recipe. If you don't care about all of the soup fitting into the bread bowls then don't worry about it :). This is a pretty standard soup quantity. If you are not concerned about dairy free - feel free to sub in regular shredded sharp cheddar cheese & use real butter. Keep the nutritional yeast in though as it adds great flavor, nutrition and acts as a thickener!

Ingredients

• 6 Tbsp Butter (Vegan or Regular)
• 1 large onion or two small
• 10-12 cloves of fresh garlic minced
• 1 1/2 Tsp Dried Dill
• 1/2 Tsp Black Pepper
• 3 Tsp Salt (more or less to taste)
• 1 1/2 Cups finely chopped or shredded carrots
• 4 Cups finely chopped brocolli
• 1 Large Potato Peels and Chopped
• 3 Tbsp Of Tapioca or Arrowroot Starch
• 2 Cans Full Fat Coconut Milk (unsweetened)
• 1 Cup Nutritional Yeast
• 6 Cups of Veggie broth (or chicken if not vegan). I highly recommend using Organic Better than bouillon. It provides the best flavor!.
• 3 Cups (1- 8 ounce bag) Violife Vegan Shredded Cheddar Cheese. (or regular sharp cheddar cheese shredded)
• 3/4 Tsp Tumeric (optional- for color)

Instructions

1. Add to a large pot the butter and turn to medium low heat. Stir in the Onion, carrots & garlic, salt pepper and dill. Saute for for 5-8 minutes . Stir in the broccoli and potatoe and saute another 5-8 minutes. Making sure to stir often enough that the veggies don't stick to the bottom.
2. Stir in the tapioca starch, nutritional yeast and them pour in the coconut milk & broth being sure to whisk it well together. Bring to a gentle simmer & pour in the vegan cheese. Whisk in the turmeric. Simmer and stir every so often for 30-60 minutes until all the veggies have cooked down/ through.
3. Leave the soup as is- or puree until completely smooth. Serve with fresh dill or parsley. This soup is great in bread bowls or eaten on its own. Store in the fridge for 4-5 days or freeze for up to 1 month.

Notes

Some people prefer their soup pureed others do not- its completely up to you :) If you opt to not puree I recommend simmering it long enough that the potatoe breaks down to thicken the soup.

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