Vegetarian Broccoli Cheddar soup?! YES.
Friday! Friday! FRIDAY! You're here <3 I am so so happy we have made it to the weekend. Did anyone else feel like this week has gone on foooorrrrreeeever?!
What's everyone's weekend plans? Loungin by the pool? Shopping around? WELL, my trip to London & Scotland is approaching and I have so much to do to prepare. Still a lot of last minute errands to focus on, plus I'm taking a Food Styling class this weekend at the Institute of Culinary education. So much to be thankful for! AND my food photos will [hopefully] improve, so your eyes can really drooooool.
Now. This soup. Omg. If you grew up like me - a complete Panera Bread Broccoli Cheddar soup junkie, BUT when you went vegetarian those days were over because it's made with chicken stock (<\3)- this is the recipe for you. Or if you happen to have the best grandma that makes the greatest Broccoli Cheddar (vegetarian) soup, then lucky you because you're like me, too! Now I'm not saying this is better than hers at all (..if you're reading this grandma) BUT I do think you all need to give this version a go. You will be pleasantly impressed!
So let's all take a moment to think about this super creamy, super hearty, cheese packed Broccoli cheddar soup. It may not be vegan, but this is worth every bit of dairy you are about to consume! And like, live a little! It's the weekend! Little florets swimming in a pool of sauteed onions, garlic, and just straight up pure perfection. Need to say a huge THANK YOU to the very talented Yammie's Noshery for sharing this delectable recipe. I am so happy I found this original version! It tastes SO much like Panera's version ANNNNDD it's just so simple & easy! Promise!
Anyhow, have a fab weekend & thank you for reading! xx S.
|| Vegetarian • Gluten Free ||
I N G R E D I E N T S
- 4 cups of fresh broccoli florets (about one large head)
- 1/2 onion, diced
- 1-2 cloves of garlic, minced
- 1 carrot, diced small
- 2 cups of half & half
- 3 cups of veggie stock
- 1/2 stick of butter (1/4 cup)
- 1/4 cup of corn starch + 1/4 of water, mixed well
- 1/2 tsp of nutmeg
- 2 bay leaves
- 8 oz. block of sharp cheddar cheese, grated (about 2 1/2 cups!)
- Salt & Pepper to taste
BEGIN: First, dice and chop up all your veggies & get the broth ready. Also, grate the cheese and set aside in a bowl covered until ready to use.
COOKIN: In a large pot over medium heat, melt the butter and toss in your onions & garlic. Saute for about 5 minutes, or until translucent. Next, add your broth, half & half, nutmeg, and bay leaves. Take your little mixture of the cornstarch water (make sure it's mixed well so no clumps are in it), and pour it into your soup mixture. Stir well and lower heat to medium low.
ALMOST THERE!: After about 5 minutes, your soup will start to bubble and thicken. This is good! Toss in your broccoli & carrots, cover, and reduce heat to low. Let it simmer for another 15 minutes, while stirring occasionally. NOW, the reason I say 15 is because I don't like my broccoli super mushy, but if you do, let it cook a bit longer until desired. All up to you! You are the chef ;)
FINISH & SERVE: Once it's done cooking and your veggies are soft to your preference, kill the heat. Fish out those bay leaves and discard them. Add in your cheddar (um, if you haven't finished it all by picking at it. RESIST!) + some salt & pepper to taste. You might not need to add too much salt because the cheese gives it uber flavor, so be careful! I used a hand immersion blender and pureed it juuuuust a little, but all up to you. Serve & enjoy :)