Description
A creamy and delicious broccoli cheddar soup made without dairy, perfect for kids.
Ingredients
Scale
- 2 cups broccoli, chopped
- 1 cup carrots, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 cup dairy-free cheddar cheese, shredded
- 1 cup unsweetened almond milk
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté for 2 minutes.
- Add broccoli and carrots, cook for 5 minutes.
- Pour in vegetable broth, bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in almond milk and dairy-free cheddar.
- Mix cornstarch with 2 tbsp water, add to soup.
- Cook for 5 more minutes until thickened.
- Season with salt and pepper.
- Serve warm.
Notes
- For extra creaminess, blend half the soup before adding cheese.
- Adjust salt and pepper to taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg