I like to call winter “soup season” – it’s one of my favorite ways to make the chilly weather much more pleasurable. Last year, the idea of hygge jumped across the pond and it’s a concept I embrace wholeheartedly. Most Sundays during the winter (with early, dark nights and chilly weather) I cozy up inside, put on some music, and make a warm, hearty meal that will carry us through the next couple of days.
Broccoli-cheddar is one of my all time favorite soups. The classic was a big comfort food in college, and this version is just as satisfying. The “cheddar” is made from a base of blended cannellini beans, vegetable broth, sauteed vegetables, and nutritional yeast, giving the soup that beloved cheesy flavor. The ‘cheese’ is blended up in my KitchenAid® Pro Line® Series Blender, which gives makes the creamiest puree. I add the puree back to the soup and simmer it with very finely chopped broccoli florets, which provides the perfect texture for the soup. There is also an abundance of hidden greens in this soup – something I find much harder to fit in during the winter!
The soup is topped off with vegan parm, chives, and some delicious crispy chickpea croutons. I use these croutons on all on pureed soups, and in a ton of salads. Feel free to enjoy the soup with a big slice of gluten free sourdough slathered with ghee and flaky sea salt.