Cauliflower and Broccoli Cheddar Soup

A cozy, comforting soup that's perfect for a cold winter night. The cauliflower and broccoli add a touch of sweetness, while the vegan cheddar and nutritional yeast give it a cheesy, umami flavor.

This soup was born out of a desire to create a vegan version of my favorite childhood comfort food: broccoli cheddar soup. I experimented with different vegetables and seasonings, and eventually settled on this combination of cauliflower, broccoli, vegan cheddar, and nutritional yeast. The result is a soup that's just as creamy and cheesy as the original, but without any of the dairy.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• Olive oil
• Head of cauliflower, chopped into florets
• Head of broccoli, chopped into florets
• Onion, chopped
• Celery stalks, chopped
• Vegetable broth
• Vegan cheddar
• Nutritional yeast

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss cauliflower and broccoli with olive oil and spread on a baking sheet.
3. Roast for 20 minutes, or until tender.
4. Heat olive oil in a large pot over medium heat.
5. Add onion and celery and cook until softened.
6. Add vegetable broth, roasted cauliflower, and broccoli.
7. Bring to a boil, then reduce heat and simmer for 15 minutes.
8. Puree soup with an immersion blender or in a regular blender until smooth.

Why It Works

• The cauliflower and broccoli add a touch of sweetness and a lot of nutrients.
• The vegan cheddar and nutritional yeast give the soup a cheesy, umami flavor.
• The soup is thickened with a combination of puréed cauliflower and nutritional yeast, which gives it a smooth, creamy texture.
• The soup is simmered for 15 minutes, which allows the flavors to meld and develop.