Oh Yum: Comfort Food Edition... Broccoli "Cheddar" Soup
Are you like me? Did you always love the broccoli cheddar soup at Panera and TGIFridays? I seriously have had a life long obsession with this particular soup. However, being lactose intolerant doesn’t really pair well with this delicious dish. So, when the weather grew chilly I found myself seeking out alternatives. I’ve already made a killer garlic alfredo sauce, and ooey gooey nacho cheese (don’t forget those yummy pulled mushroom nachos!), so why not broccoli cheddar soup?
I managed to find a truly delicious recipe. Not only is it vegan, (no dairy folks!), it’s also loaded down with heaps and heaps of healthy, delicious veggies. As you’re making the soup, you can’t help but feel really good about all that good stuff. Compare it to your restaurant versions and I can promise you, this is WAY tastier and much better for you.
So here it is my two favorite recipes:
Jeanine & Jack over at Love and Lemons came up with this amazing recipe loaded with heaps of healthy veggies, trust us, I even ran it by Lou and she agreed, it was darned tasty!
Here’s what you’ll need:
2 tablespoons extra-virgin olive oil, more for drizzling
1 small yellow onion, diced
½ cup chopped celery
⅓ cup chopped carrots
1 small yukon gold potato, diced
3 garlic cloves, minced
5 cups chopped broccoli florets and stems, separated, about 1 lb. - reserve 1 cup florets for garnish
4 cups vegetable broth, divided
½ cup raw cashews
1½ teaspoons apple cider vinegar
3 cups cubed bread, for croutons*
¼ cup fresh dill
1 tablespoon fresh lemon juice, or to taste
½ teaspoon sea salt, more to taste
freshly ground black pepper
Now get over to Love and Lemons, print out that recipe and get cooking!