This smooth yet hearty and cheesy soup is sure to be a new favorite in your home, It's super easy to make and beyond delicious.
Here's another "Thank God vegan cheese is finally tasting like real cheese recipe." If you follow my blog closely you have probably heard me praise all of the new vegan cheese varieties and brands for all of the amazing improvements they have made. Especially since I can make things like this now and feed it to my non vegan friends and them fall in love with the flavor and most importantly begin embracing vegan food. This recipe got rave reviews and I'm sure you will love it as well.
BONUS: This is one of those recipes that's even better the next day!!!
Cook Time: 40 Minutes
Serves About 4-5
1 leek cleaned and chopped
2 garlic cloves minced
2 carrots sliced
1 cup of uncooked rice
4 cups of fresh broccoli
1 package of vegan cheddar or cheddar jack blend (I used the So Delicious Brand and it was delicious)
4 cups of vegetable broth
2 cups of plain non dairy milk (I used oat milk)
2-3 tbs of nutritional yeast
1/4 cup of room temperature vegan cream cheese ( I used the Trader Joe's Brand)
salt and pepper to taste
3 tbs of extra virgin olive oil
3 tbs of vegan butter
2 tbs of chives
Place a large pot over medium heat and add in the extra virgin olive oil and butter.
Once the oil is hot add in the leeks and garlic. Cook while stirring occasionally for about 4 minutes, then add in the carrots and rice.
Add in about 1/2 tsp of salt
Carefully pour in the vegetable broth and bring to a boil. Cook while stirring occasionally for about 5 minutes.
Reduce the heat to a simmer and cover with a lid for about 8 minutes.
Now stir in the fresh broccoli and reduce the heat to low and pour in the plain non dairy milk. Cover with a lid and cook while stirring occasionally for about 20 minutes.
Remove the lid and stir in the entire package of cheese, the 1/4 cup of room temperature vegan cream and nutritional yeast.
Add salt and pepper to taste and stir in the fresh chives before serving.
Make sure your cream cheese is room temperature before stirring it into the soup. Adding it cold can cause it to curdle.
You can also use frozen broccoli if you can't find fresh. Just make sure to thaw it out and strain the excess liquid first.
This is a picture of the soup the following day. Look at how luscious it is. Yum!
Think you'll try this recipe? If you do, leave a comment below or snap a pic and tag me at @bevegan__ on Instagram or on Facebook and let me know what you think. Liking posts, leaving comments and sharing my content is super helpful and I always appreciate the support. Plus I really love seeing your recipe recreations.