Name: Plant-Based Broccoli Cheddar Soup
Total time: 20 min
Ingredients: 1.5 cups diced golden Yukon potatoes; 1/2 cup carrots, diced and peeled; 3 Garlic cloves (minced); 2 tablespoons olive oil; 1/2 teaspoon white wine vinegar; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 teaspoons extra virgin olive oil; 1 yellow onion (diced); 2 celery stalks (diced); 2 cloves of garlic (minced); 1 teaspoon fresh thyme sprigs; 1.5 cups diced golden Yukon potatoes; 5 cups chopped broccoli heads, plus more for garnish; 2.5 tablespoons nutritional yeast; 2 tablespoons miso paste; Pinch or two of cayenne pepper; 1/4 teaspoon freshly ground black pepper; 1 teaspoon kosher salt; 3 cups vegetable broth; 1/2 cup chopped green onions; Alpha pot pie (for serving)

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How this works

Plant-Based Broccoli Cheddar Soup

Total Time: 20

Course: Soup

Keyword: alpha foods, plant-based

Servings: people

Author: Alpha Foods

Ingredients

Cheese Base

1.5 cups diced golden Yukon potatoes
1/2 cup carrots, diced and peeled
3 Garlic cloves minced
2 tablespoons olive oil
1/2 teaspoon white wine vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Broccoli Base

2 teaspoons extra virgin olive oil
1 yellow onion diced
2 celery stalks diced
2 cloves of garlic minced
1 teaspoon fresh thyme sprigs
1.5 cups diced golden Yukon potatoes
5 cups chopped broccoli heads, plus more for garnish
2.5 tablespoons nutritional yeast
2 tablespoons miso paste
Pinch or two of cayenne pepper
1/4 teaspoon freshly ground black pepper
1 teaspoon kosher salt
3 cups vegetable broth
1/2 cup chopped green onions
Alpha pot pie for serving

Instructions

In a large saucepan add golden Yukon potatoes and carrots. Fill pot with water until vegetables are just covered. Bring to a boil and cook for 10-12 minutes. Drain carrots and potatoes and add to a blender or Vitamix. Add in garlic cloves, olive oil, white wine vinegar, kosher salt, and black pepper. Blend cheese base mixture for 30-60 seconds or until smooth and creamy. Reserve ½-1/2 cup for soup garnish and set aside the rest.
In a large dutch oven heat olive oil one medium heat for 30 seconds. Add in diced onion, celery stalks, garlic and thyme sprigs. Sauté mixture for a few minutes or until the onions are translucent. To the same pot add the remaining potatoes, broccoli heads and sauté for 5 minutes. Add in nutritional yeast, miso paste, cayenne pepper, black pepper, salt and stir together. Add vegetable broth and cover pot for 15 minutes.
Add in cheese sauce and stir. Transfer the entire mixture with a ladle into large blender or Vitamix. Blend soup for 30-60 seconds or until smoothness level is achieved (I like it a little chunky but mostly smooth). Transfer soup back to Dutch oven and heat on low or serve right away. Top soup bowls with a few tablespoons of remaining cheese sauce, green onions and fresh broccoli.
Serve with your favorite Alpha Pot Pie flavor – we love serving this soup with Beefy Cheddar or the Chick’n Veggie options!

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