wish I had got a bailout broccoli soup


Why “wish I had got a bailout broccoli soup,” simple because it has no “cheddah!”

So, yeah that was really lame. It is not that we couldn’t afford some cheese, the truth why this soup does not have cheddar started a few weekends ago when I tried my first attempt at making a broccoli cheddar soup. It ended in disaster because I added the cheese too early and it got stringy. This largely happened because of my refusal to actually use a recipe or read them all the way through. If I had done that I would have learned cheese likes to melt at low heat, and that there is actually a science to that. Lesson learned. This time around I was being patient, but right before I added the cheese I had Val taste test soup prior to adding the cheese. She liked it without the cheese so we decided to scrap the cheese (maybe use it as a topping) and leave it as is.


  • 2 tbsp butter (or Earth Balance)
  • 1/2 yellow onion diced
  • 1 carrot peeled and diced
  • 3 cloves garlic minced
  • 1 orange bell pepper diced
  • 1 tbsp dried thyme
  • 1 tbsp course ground black pepper
  • 3 cups veggie stock
  • 1 russet potato peeled and cut into small cubes
  • 3 stems of broccoli (about 3-4 cups of florets)
  • 1 1/2 cups of soy milk
  • salt to taste

Heat a large soup makin’ pot up to medium heat. Melt the butter, add the onions, bell peppers, carrots, and garlic. You’ll cook these until they soften (about 10mins), as the onions begin to sweat add the thyme and black pepper. Err on cautious and add later than sooner as you don’t want to burn the thyme. Add the vegetable stock and potato, then bring to a boil. Once boiling add the broccoli, cook until the broccoli and potato are tender enough to stick a fork in (the broccoli should be bright green). Pour the soup in a blender or food processor, add the soy milk, salt to taste, and blend until smooth (or what ever your preferred consistency is).

You can add some cheese when serving it, or add some nutritional yeast for a cheesy flavor if you want to keep it dairy free. It also makes for a pretty tasty baked potato topping.

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