Cheesy Roasted Broccoli and Potato Soup

Roasted Broccoli and Cheesy Potato Soup

Vegan Cheesy Roasted Broccoli and Potato Soup

Prep Time: About 60 minutes total
Serves: 4 generous bowls of soup

When the weather gets chilly, I, like many of us, gravitate toward warmth! And, it is the perfec time of year for a hearty, delicious soup. Enter vegan Roasted Broccoli and Potato Soup.

This Cheesy Roasted Broccoli and Potato Soup is rich, creamy and features vegan cheese flavors and textures that, to me, closely simulate the original without the dairy.

The ingredients in this recipe are clean and nutritious. The most time consuming part of preparing this Cheesy Roasted Broccoli and Potato Soup is, of course, the chopping of all the veggies.

Once you have the veggies chopped, the rest is a breeze.

Roasting the veggies allows for an easy cooking process and it also adds great flavor.



Ingredients Needed for Cheesy Roasted Broccoli and Potato Soup

4 yellow potatoes peeled and sliced
1 onion sliced
4 crowns of broccoli trimmed and cut into florets
A couple of tablespoons of Extra Virgin olive oil for roasting 
Sea salt and black pepper to taste for roasting
½ teaspoon smoked paprika
5 cloves of garlic, peeled and sliced
1 teaspoon turmeric
½ teaspoon dry mustard powder
2 TBS nutritional yeast
8 cups vegetable broth
1 cup shredded vegan cheddar (I like Violife)

How to Prepare Cheesy Roasted Broccoli and Potato Soup

Broccoli and potato soup
  • Preheat oven to 400°F, 
  • Line a couple of large baking sheets with parchment paper.
  • Arrange potato slices, sliced garlic and onions on the baking sheets and season with olive oil. Brush to coat the veggies evenly.
  •  Add sea salt and black pepper to the veggies to taste
  • Roast the veggies in the preheated oven for about 25 minutes, watching to be sure they don’t start to brown too much (a little browning is great and will add a lot of flavor!)
  • When the veggies are done, take out of the oven and prep the broccoli florets in the same manner.  Roast the broccoli for about 25 minutes in the oven.
  • While the broccoli is roasting, put the roasted potatoes, garlic and onion and seasonings into a soup pot with the vegetable broth and simmer for about 15 minutes. 
  • After 15 minutes, use an immersion blender to blend puree the veggies into the broth you have a smooth and creamy soup. 
  • Add the broccoli to the soup and give it a few more pulses with the immersion blender to chop up the broccoli, but leave some chunks!
  • Stir in the vegan cheddar shreds until they get nice and melty.
  • Serve with a little shredded vegan cheddar shreds on top, if desired.

For more delicious, nutritious vegan, gluten-free recipes, check out our recipes page at HealthTastesGood.com.

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