Plant-Based Broccoli “Cheese” Soup
Grab a bowl and spoon – it’s the beginning of soup season! Here in Florida, we aren’t experiencing chilly fall weather, but we are experiencing lots and lots of dreary, rainy days. September is peak hurricane season, after all. Whether it’s chilly or rainy where you are, I have a soup that’s going to delight your taste buds! This Plant-Based Broccoli “Cheese” Soup is roughly based on Panera Bread’s broccoli cheddar soup, minus the gluten and dairy.
This delicious plant-based soup got rave reviews from the staff! I think with how easy it is to make, it will get rave reviews from you, too.
For the “cheesy” base of this soup, I used vegetable broth and Loca Plant-Based Potato Queso. You can use mild or spicy, depending on whether you want this soup to have a kick or not. To thick it, I used a simple slurry of cornstarch and vegetable broth. We topped this soup with gluten-free croutons to give it some crunchy texture. If you’re looking for a gluten-free and vegan crouton, check out Carrington Farms brand.
I hope this recipe brings you as much comfort and joy as it did our staff! If you’re looking for more comfort-inducing recipes without dairy, check out our gluten-free dairy-free soup recipes section.
Plant-Based Broccoli “Cheese” Soup Recipe
- 2 tablespoons olive oil
- 1 white onion , diced
- 1 tablespoon cornstarch
- 4 cups gluten-free vegetable broth
- 1 (12-ounce) jar Loca Foods Plant-Based Potato Queso, mild or spicy
- 1 head broccoli , chopped
- 3 medium carrots , peeled and thinly sliced or grated
- Kosher or fine sea salt , to taste
- Freshly ground black pepper , to taste
- Gluten-free vegan croutons , optional
- In a large saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
- Combine the cornstarch with 3 tablespoons vegetable broth, stir until smooth, and set aside.
- Add the rest of the broth and the queso to the pot and bring to a simmer. Add the broccoli and carrots, reduce heat, and simmer for 10 minutes or until the vegetables are tender. Add the cornstarch mixture and cook for 1-2 minutes, until the soup is thickened.
- Serve hot topped with croutons, if desired.
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