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Creamy Broccoli Potato Cheese Soup

American \ Dinner \ Main Dish
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Prep Time20minutes
Cook Time40minutes
Passive Time
servings
There is no Nutrition Label for this recipe yet.

YUM!

This soup is a spectacular dish and great hot or cold. I am always looking for a reason to eat soup 365 days a year so I try it at both temperatures.

Broccoli is rich in both antioxidants and Vitamin C plus it is a great source of fiber, Vitamin K, iron, and potassium! This creamy version will have you coming back for a second helping!

The chunks of potatoes and crunchy broccoli make this soup super satisfying with no need for bread or crackers.

ENJOY!

Ingredients

  • 2 Tbl. olive oil
  • 4 Tbl. Earth Balance
  • 1 large onion diced
  • 4 cloves garlic chopped
  • 1 medium carrot shredded
  • 6 large red potatoes 3 diced and 3 reserved
  • 8 cups broccoli flowerets 6 cups cooked in soup, 2 cups baked in oven
  • 2 Tbl. Vegetable Better than Bouillon
  • 6 cups hot water
  • 1 large bay leaf
  • 1/8 tsp. nutmeg
  • 1 tsp. salt more or less to taste
  • 1 tsp. black pepper more or less to taste
  • 16 oz. Vegan Heavy Cream, Country Crock, or similar
  • 12 oz. Violife Cheddar Shreds or similar vegan cheddar

Directions

  1. In a Ninja Foodi, or comparable brand, saute onion and garlic in olive oil and Earth Balance for 5 minutes, or until onions are translucent. Add carrot, 3 diced potatoes, and 6 cups of broccoli flowerets. Saute for an additional 3 minutes.
  2. Mix together Better Than Bouillon and Hot Water. Stir until dissolved and add to the pot with the sauteed vegetables. Stir in bay leaf, nutmeg, salt, and pepper. Close the lid and set it to the pressure cooker setting and cook for 10 minutes. NOTE: Pressure cookers take time to heat. Make sure that the soup cooks, once preheated, for 10 minutes. Release steam.
  3. Preheat oven to 350 degrees and place the remaining 2 cups of broccoli flowerets on a lined baking sheet. Coat with olive oil, salt, and pepper. Cook for 25-30 minutes, being careful not to burn.
  4. When the soup is in the pressure cooker, pierce 3 remaining potatoes and microwave until soft. Remove from microwave and dice.
  5. Once the steam is released, open the lid and stir in diced potatoes, vegan heavy cream, and vegan cheddar cheese shreds. Stir in roasted broccoli and serve.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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