Broccoli Cheddar Soup
2 tablespoons light olive oil or avocado oil
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable stock
1 pound broccoli, chopped into bite-sized florets
1 bay leaf
1/2 teaspoon Worcestershire sauce (see Note)
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon crushed red pepper flakes
1 cup unflavored non-dairy “milk”
1/2 of an 8 oz tub of GO VEGGIE Vegan Classic Plain Cream Cheese
1/2 of a 7 oz bag of GO VEGGIE Lactose Free Cheddar Shreds, plus a little more for garnish if desired
Heat the oil in a medium saucepan over medium heat.
Add the onion and cook until starting to soften, about 3 minutes, stirring occasionally.
Add the garlic and cook 30 seconds more, stirring constantly.
Stir in the vegetable stock, broccoli, bay leaf, Worcestershire sauce, Dijon mustard, salt, black pepper, and crushed red pepper flakes.
Bring up to a boil, and then cover the pot. Turn the heat down and simmer until the broccoli is fork-tender, about 8 minutes.
Stir in the milk and cream cheese until the cream cheese is fully combined, and then whisk in the cheddar shreds until melted. Turn off the heat.
Serve topped with more cheddar shreds if desired.
Recipe by: An Edible Mosaic