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broccoli cheese soup

Slow Cooker Broccoli “Cheese” Soup (Vegan + Gluten-Free)

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5 from 1 review

  • Author: Gina Fontana
  • Total Time: 4 hours 30 minutes
  • Yield: 4-6 people 1x

Description

A creamy vegan twist on a traditional favorite. This Slow Cooker Broccoli "Cheese" Soup is so easy to make and packs so much flavor even the non-vegan broccoli cheese soup lovers will enjoy a warming bowl!

Ingredients

Units Scale
  • 1 russet potato, (peeled and diced)
  • 3 stalks celery
  • 1/2 large onion, (diced)
  • 3 large carrots, (peeled and diced)
  • 16 oz broccoli florets, (fresh + cut into small-medium pieces)
  • 32 oz vegetable broth
  • 2 cups water
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 tablespoons gluten-free flour
  • 1 tablespoons minced garlic
  • 5 tablespoons olive oil
  • “cheese” soup base, (below)
  • fresh parsley, (for garnishing)

“Cheese” Soup Base

  • 2 cups raw cashews
  • 1 cup water
  • 1/4 cup almond milk
  • 1 teaspoon mustard powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 cup nutritional yeast
  • 1 cup vegan shredded cheddar/cheddar jack cheese, (I used So Delicious Cheddar Jack)

Instructions

  1. Heat a large skillet over medium heat and add 2-3 tbsp of olive oil
  2. Dice and peel your potato, then add it to the skillet, sprinkle with salt and pepper, cover and sautee for about 10-15 minutes until they are soft, stirring often
  3. While those are cooking, make your cheese soup base by blending all ingredients together in your high-speed blender until very smooth
  4. **NOTE: if you don’t have a high-speed blender, soak your cashews overnight or boil them for 15 minutes
  5. Turn on your slow cooker to low heat and set for 4 hours. Add your vegetable broth, cheese mixture and water to the slow cooker
  6. Dice your onion, carrots, broccoli and celery
  7. Move your potatoes into the slow cooker (keeping the stove burner hot), then return to the burner and add 2 more tbsp of olive oil and your minced garlic
  8. Add your onion, carrots, broccoli and celery to the skillet, sprinkle with salt and pepper and stir to combine. Sautee for about 10-15 minutes until the onion begins to turn translucent
  9. Sprinkle your veggies with the flour and stir until the flour is “absorbed”
  10. Add the sauteed veggies to the slow cooker and stir to combine all the ingredients
  11. Add half of the shredded cheese (1/2 cup), 1 tsp salt, 1/2 tsp pepper to the slow cooker, stir and let the soup cook on low for about 4 hours, stirring occasionally 
  12. A few minutes before serving, add the remaining 1/2 cup of shredded cheese
  13. Garnish with fresh parsley

Notes

** Recipe adapted from 40 Aprons
**NOTE: if you don’t have a high speed blender, soak your cashews overnight or boil them for 15 minutes
** If you’ll be at work when the soup will be done, feel free to have your slow cooker switch to the keep warm mode (if available)

  • Prep Time: 30 minutes
  • Additional Time: 0 hours
  • Cook Time: 4 hours
  • Cuisine: American

Nutrition

  • Serving Size: 1 people

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Find it online: https://healthylittlevittles.com/slow-cooker-broccoli-cheese-soup/