Tuesday, December 11, 2012

Hoff's Broccoli Cheddar Soup

I wasn't always a vegan and during those times, I would make pilgrimages to The Barn Restaurant in Smithville, Ohio specifically for their Broccoli Cheddar Soup.  I have been obsessed with this soup since I was a kid and it's one of the things I miss most from my pre-vegan days.  I'm happy to say that I took at stab at this legendary soup and came pretty close to the original.  It will never beat The Barn's soup, but this vegan gal is a happy camper once again!

Hoff's Broccoli Cheddar Soup
Yields: about 16 cups
meat-free, dairy-free, egg-free, oil-free, soy-free

  • 5 cups Water
  • 3 cups Veggie Broth
  • 4 cups plain unsweetened Almond Milk
  • 12 oz. thin Whole Wheat Spaghetti (broken into bite size pieces)
  • 1 large head of Broccoli (finely chopped)
  • 1 cup Sweet Onion (chopped)
  • 1 tbsp. Sea Salt
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Onion Powder
  • Pepper to taste

 "Cheese" Sauce
    • 1 can Diced Potatoes (rinsed & drained)
    • 1 cup Veggie Broth
    • 1 Red Pepper (chopped)
    • 4 tbsp. Nutritional Yeast
    • Juice from half a Lemon
    • 2 tbsp. Yellow Mustard
    • 1 1/2 tsp. Sea Salt
    • 1 tsp. Onion Powder
    • 1 tsp. Garlic Powder
    • 1/2 tsp. Paprika

    1. In a very large pot over medium-high heat, sautee Onions until soft
    2. Add Broth & Water, bring to boil
    3. Add Pasta & Broccoli, cook for 7 minutes
    4. Meanwhile, combine all "Cheese Sauce" ingredients in a Vitamix or blender, blending until well combined, about 2 minutes
    5. Once Pasta has cooked, reduce to a simmer
    6. Stir in "Cheese Sauce"
    7. Once soup has stopped boiling, add "Milk"
    8. Simmer for 2 hours uncovered, stirring occasionally
    9. Add Seasonings & serve

    Hoff Thoughts: Yes, this is a lot of soup, but it freezes well if you happen to have leftovers.

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