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Cheddar Broccoli Soup

What you need: 

2 cups water
1/2 cup nutritional yeast
1/2 cup flour
2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 1/2 tablespoons vegan butter
1/2 cup nondairy milk, add more if too thick
1/2 head broccoli, steamed and cut

What you do: 

1. Add all ingredients except the steamed broccoli together in a medium pot.
2. Heat until thick, and slightly boiling.
3. Add broccoli, and season to your liking.

Preparation Time: 
Cooking Time: 
Servings: 
2-4
Recipe Category: 

SO HOW'D IT GO?

Simple and good! :-) ... of course I tinkered a bit, 'cause I can't help it: added tobasco & a few drops of smoke flavoring, a little more Earth balance, a little more garlic, a little less salt... and used frozen broccoli/ homemade chickenish broth instead of nondairy milk, since that's what I had... but I like how it turned out-- thanks for the recipe!

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I was so surprised at how similar this tastes to real cheddar broccoli soup. It was delicious!!! Thank you so much for this recipe :-)

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:)>>>
This recipe was awesome! Super simple! Super tasty! I used veggie broth instead of water, and I think that gave it a great flavor. The soup thickened easily and quickly. I used large chucks of broccoli, but next time I think I will chop it up much smaller.
Great recipe. Thanks for the post.

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This was really good. I even left out the margarine and flour to cut down on calories and it was still great! I am sure it would be even better made the right way too!

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This soup is so yummy! I picked this recipe because it seemed super quick (onion powder instead of chopping and cooking onion, etc.) and that was important to me because I'm recovering from having my wisdom teeth removed. I made a couple of changes, I melted the butter first and whisked in the flour, then I added the soymilk to the roux and finally 1 cup of Daiya cheddar cheese which I melted in, along with 1-2 tablespoons nutritional yeast and the spices. Meanwhile I boiled 3/4 cup of broccoli and 3/4 cup cauliflower in 2 cups of water with 1 bouillion cube added, when those veggies were soft and mashable, I poured the vegetable broth that I cooked them in into the roux through a strainer and combined it all before adding the veggies, which I then used a masher to combine them in the soup.
This is a great recipe! Really creamy and delicious! Thanks!

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I am very happy with my results- nice cheesy flavor. Will play with the recipe next time, I think onions and some potatoes / carrots would be great if I am not rushed. Thanks!!

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not good.I generally am lax in my food preferences butI was disapointed. I'm suprise at all the positive reviews  :-\

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This was a good soup.  I posted a pic of mine which I switched up as follows:  I started with sauteed onion and garlic (one onion and 3 cloves of garlic), followed by 1/3 cup flour which I cooked for a minute.  Then I added 1 1/2 cups unsweetened soy milk, 2 1/2 cups veggie broth, 1 cup nutritional yeast and stirred until thick and smooth.  Then I added 1 tsp of smoked paprika and 2 heads of broccoli and cooked until soft.  Then I pureed the whole thing with my hand blender till smooth-ish but still a little chunky.  I also cut back significantly on the salt and added lots of fresh ground black pepper.  Boy was it yummy.  Thanks for the recipe!

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Oops, I forgot to say that I use 1 C nutritional yeast and just under 1 C flour! How bland and thin would THAT have been? It makes a huge pot of soup, me and the BF eat on it for days!

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This is a good base recipe, and by now I've made it so many times that I'm really perfected my technique! Cheddar Broccoli soup has always been my favorite comfort food, and I am so glad to have it back in my life!
My changes (in addition to the listed ingredients): I make this with "Not Chik'n" broth rather than plain water, I add 3/4 C shredded "cheddar cheese," 1/8 C each tofutti cream cheese and tofutti sour cream, 1 1/2 C diced potatoes, at least 2 TBSP EB butter, minced garlic, paprika... and I think that might be it. All together I use about 4 cups rice milk and 3 1/2 or 4 cups broth.
This is the only vegan recipe I've found that tastes exactly like the omni version, and I am so thankful that you posted it!

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