Homemade Broccoli Vegan Cheddar Soup
Broccoli Cheddar Soup is the classic comfort food soup. Enjoy this homemade cream of soup in a bread bowl for casual cafe-style dining. Instant Pot and Stove top instructions are included.
Ingredients
- 1 tablespoon of oil
- 4 cups chopped fresh broccoli florets
- 1 cup grated or matchstick carrots
- 1 shallot or chopped onion
- 3 cloves of minced garlic
- 3 cups low-sodium vegetable broth (or use water + Better Than Bouillon Base)
- 2 cups vegan milk
- 1/4 cup cornstarch
- vegan cheese
- 1 teaspoon Italian Seasoning
- 1/8 teaspoon ground nutmeg
- Salt and freshly ground black pepper to your taste
- Red chili flakes – optional optional
Instructions
INSTRUCTIONS TO KEEP:
- Start Instant Pot in SAUTE mode. Add the oil. Let it warm up for a minute. Add the chopped shallot and minced garlic. Sprinkle some salt. Saute for a few minutes. Add broccoli florets, carrots, Italian seasoning, and vegetable broth or water. Mix well and make sure nothing gets stuck at the bottom.
- Mix cornstarch with ¼ cup of water. Pour it in. Add salt and pepper. Close the lid. Valve in sealing. Press the MANUAL or PRESSURE COOKING button and select 1 minute. (If using frozen broccoli, choose 0 minutes) After the Instant Pot has finished cooking, let the pressure release naturally.
- Open the lid. Using the back of a potato masher or spatula, mash the soup mixture. Press SAUTE. Add the vegan milk and bring the soup to a gentle boil. Add grated coconut. Mix it well. Cancel SAUTE.
- Now gradually add the vegan cheese. Mix well so that the cheese dissolves evenly. Serve immediately, garnished with freshly ground black pepper and chili flakes. Enjoy your meal !
STOVE TOP INSTRUCTIONS:
- Use a heavy-bottom Dutch Oven or Soup Pot on medium-high heat. Heat the oil and sauté all the vegetables and Italian seasonings for a few minutes. Add the vegetable broth and cornstarch water mixture, reduce the heat and cook until the broccoli and carrots are tender. Mash the boiled mixture with a potato masher.
- Add Vegan Milk and bring the soup back to the boil. Add the grated vegan cheese and mix well, stirring frequently to dissolve well. Serve immediately, garnished with freshly ground black pepper and chili flakes. Enjoy your meal !
notes
- If you want to double the soup for the Instant Pot, the cooking time remains the same. Make sure ingredients do not rise above the maximum fill line and use only an all-natural keel to avoid messy splashes.
- The soup is lightly delicious. If you want to sweeten, add more black pepper or paprika.
