Broccoli and Cauliflower Cheddar Soup

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Broccoli, cauliflower, and cheddar come together to create a delicious bowl of soup that you'll want to make again and again!

2 tablespoons Earth Balance Butter
1 large yellow onion, chopped
1 teaspoon caraway seeds, crushed
2 large russet potatoes peeled and cut into 1" cubes
4 cups prepared Better Than Bouillon No Chicken Base, or vegetable broth
1 large bay leaf
2 cups Broccoli florets, cut bite-size
2 cups cauliflower florets, cut bite-size
1/2 cups soy or almond milk
4 to 6 ounces Daiya Cheddar Cheese, shredded

Melt butter in a large soup pot over medium heat. Add onions and caraway seeds and cook until onions are tender. Add potatoes, broth, and bay leaf. Bring to a boil, reduce heat, and simmer, covered, about 30 minutes, stirring occasionally.

Add broccoli and cauliflower and continue to simmer, covered, for 10 minutes, or until tender. Discard the bay leaf. Add the non-dairy milk and cheese, stirring gently until the cheese has melted. Garnish with fresh basil, parsley, tarragon, and croutons. Get creative.

Season to taste with salt and pepper, and serve immediately. Refrigerate any leftover soup, and enjoy within 3 to 5 days.

If you prefer a smooth, creamy style soup, use an Immersion Hand Blender, and process until smooth.

This recipe will serve up to four people.


Cheese (vegan)