Broccoli Cheese Soup

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Picture it. . .a beautiful spread of delicious food, displayed on your best serving pieces. There’s a first course, a second course, a salad, several side dishes, and of course the star of the show. Wait. How many of us actually cook this way on a regular basis? In reality, we often find ourselves scrambling through the pantry and fridge less than an hour before dinnertime, searching for items that we can throw together into some semblance of a meal. Am I right? This recipe is perfect for just those occasions. Made with frozen veg, this Broccoli Cheese Soup is quick and simple, but at the same time is warming and homey and everything a soup should be.

Using Frozen Vegetables

Convenience

Frozen vegetables are super convenient to have on hand. Of course, fresh produce is preferred for most recipes, but frozen veggies are better than no veggies. Plus, when cooked into soups and stews, you usually can’t tell the difference.

Less Waste

One of my favorite tricks to save time in the kitchen is freezing chopped onions and peppers for use in a variety of recipes. Only need half an onion or bell pepper for a recipe? Go ahead and dice the whole thing and freeze the other half to use later. Once you cook it into your dish, you’ll never know the difference!

Frugal

When you catch a deal on great produce, go ahead and stock up. I don’t know about you, but I get sick of eating the same thing day after day. So don’t serve your family those great-buy organic green beans for 8 days in a row. Serve them fresh a couple of times and then freeze the rest for use later.

Vegetables that Freeze Well

Be careful. . .some vegetables turn to mush when frozen. You can either purchase already frozen produce or freeze your own. Certain vegetables will last longer in the freezer if you blanch them briefly in steaming water first, so do your research to find out how this is done. Here’s a list of just a few vegetables you can freeze easily without losing all taste and texture:

  • Broccoli & cauliflower
  • Onions
  • Corn
  • Asparagus
  • Peas
  • Green beans
  • Brussels sprouts
  • Spinach
  • Squash
  • Peppers
  • Carrots
  • Okra

Ready to Make Some Soup?

So you have your bag of frozen broccoli florets, let’s get cooking!

I adapted this recipe from a favorite classic by simply substituting vegan ingredients for the cheese, butter, and milk. It took a bit of trial and error to get the taste just right, but the result is a creamy, hearty soup that’s perfect for a quick dinner on a chilly evening.

Love Cooking Soups?

Try my Butternut Squash Soup!

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Broccoli Cheese Soup

Prep Time: 10 minutes Cook Time: 25 minutes
Yield:4 servings

Ingredients

Instructions

  1. Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
  2. Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color.
  3. Pour in the vegetable stock, carrots, broccoli florets, paprika, and nutmeg. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
  4. Stir in oat milk and cheese and simmer for another minute. Add salt and pepper. Taste and adjust seasoning if needed.

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