Vegan Broccoli Cheddar Soup with Grain Free Croutons

We are closing in on sweater weather everyone. Time to light some scented candles, throw on your chunkiest, coziest sweater, and break out some soup recipes.

I love to savor a bowl of broccoli cheddar soup with its velvety texture and rich flavors. And I especially love all the benefits from eating broccoli. This superfood veggie is high in fiber, supporting your digestive system and providing fuel for the healthy bacteria in your gut. It also boosts your immune system and helps prevent the risk of heart disease and cancer. When it comes to broccoli cheddar soup however, all this goodness can feel counteracted by the sheer volume of cheese and cream you digest.

That’s why I am providing you with this recipe for vegan broccoli cheddar soup! The use of nutritional yeast, mustard, vinegar and lemon juice keeps that luscious cheesy flavor, and you won’t have to feel guilty or heavy. Top it all off with croutons made from Plantiful Kitchen’s delicious grain free bread, adding significantly more fiber and protein to the mix, and you have yourself a gut happy meal to warm yourself on a chilly day.

Ingredients:

• 3 cups cubed gluten-free sesame seed bread for croutons (or you can use your favorite Plantiful Kitchen Bread item)

• 2 tbsp EVOO plus more for drizzling

• 1 small yellow onion, chopped

• ½ cup celery, chopped

• ½ cup carrots, chopped

• 1 pound of broccoli, stems diced, florets chopped

• 1 small Yukon gold potato, diced (about 1 cup)

• 4 garlic cloves, minced

• 4 cups vegetable broth

• 1 cup raw cashews

• 1½ tsp apple cider vinegar

• 1 tbsp Dijon mustard

• 1.5 tbsp lemon juice

• ½ - 1 tsp salt

• freshly ground black pepper

• ⅓ cup nutritional yeast

Directions:

For the Croutons:

1. You can find the full recipe on our site here. Preheat your oven to 275°F on the convection setting, or 350°F if using an air fryer.

2. Chop the bread into small cubes. Toss the bread with extra virgin olive oil and sprinkle with your desired spices over them (garlic powder, salt, pepper, Italian herbs, etc.).

3. Spread the bread out evenly on a baking sheet, or place in air fryer basket. In the oven, bake for 90-120 minutes, until they reach your preferred level of crunchiness. If using the air fryer, cook for approximately 30 minutes, and keep an eye on them to prevent burning. (if you cut your bread into very small cubes, the cooking time can be reduced. I cooked mine in the air fryer for 10 mins)

4. Remove from oven and allow to cool. These croutons can be stored in an airtight container for several days to be enjoyed on soups or salads.

For the Soup:

1. Line a baking sheet with parchment paper and preheat the oven to 350°F.

2. In a large pot, heat the olive oil over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and pepper, and sauté for about 10 minutes until softened. Next stir in the potatoes and garlic, then add the vegetable broth and simmer for 20 minutes until the potatoes are fork tender. Let it cool slightly.

3. Place broccoli florets on your prepared baking sheet. Toss with olive oil and a pinch of salt, and roast for about 10-15 minutes until browned around the edges and tender. Set aside.

4. In a blender, add the cooked vegetables (excluding the broccoli florets for now), cashews, apple cider vinegar, mustard, nutritional yeast, and lemon juice. Blend until the mixture is nice and smooth. Then add most of your your roasted broccoli florets (reserve some for topping your soup) and pulse until incorporated, but still a little chunky for some texture.

5. Top your soup with the prepared croutons and remaining broccoli florets and serve!