Luxurious 7-Vegetable and “Cheese” Soup

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broccoliandcheesesoup 0902   Luxurious 7 Vegetable and “Cheese” Soup

Grocery shopping while hungry – oh boy. It seems to happen all too often, despite my best intentions. Sometimes, simply being in the proximity of tasty looking food makes me hungry. Ok, make that always. Last week, Eric and I were picking up some groceries at Whole Foods around dinnertime. Shopping at Whole Foods before dinnertime is Trouble with a capital T. I’m out of control and totally irrational. The hubby made a beeline for the pizza and I contemplated buying food from the hot and cold bar. That is, until I spotted a row of glorious, vegan, made-from-scratch soups on the very top row of the cooler section. The angels started to sing!!!

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Moral of the story: ALWAYS look on the top or bottom row at Whole Foods! That’s where the hidden gems are.

I was suddenly struck by an intense craving for broccoli and “cheese” soup. Funny how that happens! The jar was thrown into my cart so fast my head almost spun.

Needless to say, I polished off the jar by lunch the next day. SO GOOD. My new obsession was either going to make me broke feeding it, or I was going to try and make something similar in my own home. I bet you can take a wild guess what I did.

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That’s right. I got down and dirty in the kitchen. Recreating favourite store-bought foods is a true passion of mine. My version is a bit thicker than the original, but I’m not complaining. The original soup might be a bit stronger on the broccoli too, while mine probably has more squash and sweet potato. Either way, both are crazy good. It made a whopping 10 cups worth, which is so great for leftovers all week long!

Sure, there will be those times when I’m hangry in the grocery store and looking for something quick for dinner, but it’s good to know that I can make something similar in my own kitchen should I feel motivated to do so! Ontario friends, if you come across Sopa Organica Soup line (here is a list of locations), I strongly urge you to give this soup a try! I can’t wait to sample other kinds…

soup   Luxurious 7 Vegetable and “Cheese” Soup

Luxurious 7-Vegetable and "Cheese" Soup

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

By

print icon   Luxurious 7 Vegetable and “Cheese” Soup

Silky smooth and bursting with 7 different vegetables, this soup will keep you feeling great all fall and winter long. The nutritional yeast gives this soup a "cheesy" flavour and I kept the spices simple to allow the flavours of the vegetables to shine. I used Delicata squash in this recipe because you don't need to peel the skin and it's very easy to chop. But feel free to substitute your favourite squash (such as butternut) and play around with the seasonings. I really like a pinch of cinnamon blended into the mix, but spices like smoked paprika and cayenne work too.

Yield
10 cups
Prep Time
Cook time
Total Time

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 2-3 cups chopped sweet onion (from 1 large onion)
  • 3 large garlic cloves, minced
  • 1 cup chopped celery (from 2-3 stalks)
  • 1 heaping cup peeled and chopped carrots (from 2 small carrots)
  • 6 packed cups broccoli florets (from 1 large bunch broccoli)
  • 2 cups peeled and chopped sweet potato (from 1 small sweet potato, about 320 g)
  • 1.5-2 cups seeded and chopped Delicata squash (from 1 very small squash about 275 g)
  • 6 cups vegetable broth
  • 5 tablespoons nutritional yeast
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon cinnamon (optional)
  • Salt and pepper, to taste (I used about 1 teaspoon salt)
  • For serving: toasted Pepita seeds, a pinch of cinnamon or smoked paprika, and toasted bread

Directions:

  1. Grab a very large pot (about 6.5 qt) with a lid and set aside.
  2. Add the onion and garlic with the oil into the pot and saute over medium heat for a few minutes. Season with a couple pinches of salt and pepper.
  3. Add the celery, carrots, broccoli, sweet potato, and squash, one by one, as you chop them. Continue to saute over medium heat, stirring every once and a while so it doesn't stick to the bottom.
  4. Cover the pot with a lid and cook the vegetables for 4-5 minutes, reducing heat if necessary.
  5. Remove lid and stir in the broth. Bring the soup to a low boil. Reduce heat to low/medium and cover with lid. Simmer for 10-15 minutes, until the squash and potato are fork tender.
  6. Turn off heat and remove lid. Allow the soup to cool slightly for at least 10-20 minutes. After cooling, carefully scoop the soup into a blender (you'll have to do this in a few batches) and add in the nutritional yeast, optional cayenne, and cinnamon. Carefully blend the mixture with the lid ajar (to allow heat to escape) starting at a low speed and increasing the speed until smooth. Season with salt and pepper. Transfer pureed soup into another bowl or jar and repeat this step for the remaining soup.
  7. Pour all of the pureed soup back into the original pot and stir to combine the seasonings. Adjust salt and pepper to taste.
  8. Ladle into bowls. Garnish with toasted pumpkin or Pepita seeds and a sprinkle of cinnamon or smoked paprika. Serve with toasted bread or croutons.
  9. Transfer leftovers into jars and allow to cool before securing the lid and placing in the fridge. It should stay fresh for a week in the fridge and it can probably be frozen too.

Notes: To save money on vegetable broth, I like to buy the vegetable broth bouillon powder and mix it with water. I used 1 teaspoon bouillon for every 2 cups water. 2) If you need a gluten-free soup, be sure to use a gluten-free vegetable soup broth.

 

By the way, a huge thank you to everyone who made a donation to TEAM MOO in Farm Sanctuary’s What Did U Do? campaign! We’ve raised over $1000 (and a total of $3341 on our team!) and I can’t thank you enough for your generosity. This is going to help so many animals get the care they need. The campaign runs until October 2nd so you can donate at any time. To find out more, see yesterday’s post.

xo

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{ 170 comments… read them below or add one }

Andrea September 25, 2013

I’ve already made and frozen 3 batches of soup this September, and this is going to be my 4th! It looks delicious :)

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Jena October 1, 2013

YUM!! This soup is amazing! I tried it last night for the first time and it is now in my recipe box! I will be making a full batch next time so I can freeze it! Thanks!

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Janae @ Bring-Joy September 25, 2013

“Last week, Eric and I were picking up some groceries at Whole Foods around dinnertime. Shopping at Whole Foods before dinnertime is Trouble with a capital T.”

Exactly! Though, I cannot control myself in Whole Foods either which way, hungry or not, so this is why I’m so glad our Whole Foods is about a 30 minute drive from where I live. I don’t make it there very often, & my husband is happy about that :).

I have a question about the soup–do you taste the cinnamon at all? I threw some cinnamon into a pumpkin dish the other day (that was savory, not sweet) & was thrown off a little. I realized I don’t really like if I can taste cinnamon in a savory dish.

I too love recreating less expensive versions of my faves (mostly restaurant food for my husband, since we’re on a tight budget). It’s always fun when you’re version tastes better than the store-bought/restaurant!

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Angela (Oh She Glows) September 25, 2013

Yes you can taste the cinnamon for sure – if you aren’t a fan you can leave it out or swap it for another spice. Hope this helps!

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Erin @ An Inside Job September 25, 2013

Beautiful pictures!

I was wondering if there was any way cut out some of the cooking time on the stove and use the wonderful Vitamix to heat up and cook some of this soup. Maybe if you don’t mind pulverized raw vegetables?? I don’t know.

Either way it looks yummy!

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Angela (Oh She Glows) September 25, 2013

Hmm…I’m not sure! I haven’t made a soup in the Vitamix before. Maybe someone else can offer some input. :)

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Kelly September 25, 2013

I just took a soup class from a restaurant owner/chef. He made his soups just like you did by cooking them first. Only he didn’t crack the lid on his Vitamix, he strained after blending and added a bit of heavy cream once it was back in the pot. I don’t think it’d come out very good by using raw veggies. And the Vitamix is only a blender and doesn’t “heat up and cook”. Can’t wait to try your recipe!

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Susie September 25, 2013

Actually, the Vitamix does heat up. I have hot soup within 5-6 minutes with mine..

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Tracie September 25, 2013

I’m planning to make it in my pressure cooker. If time is your concern, you may want to look into one.

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Amy September 25, 2013

I make butternut squash soup in my vitamix ALL THE TIME :) So wonderful! It actually does heat up the soup. I cook all the ingredients down first on the stove (onions, squash, etc), then add to my vitamix with some broth, put the lid on & take the center part of the lid out & put a kitchen towel over that.
It’s such a wonderful invention, that Vitamix of mine!

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Erin @ An Inside Job September 26, 2013

Actually, Vitamix has a number of soup recipes that you can make by just throwing all the ingredients in and blending. It does heat up if you let it run for a few minutes which is how you can make things like scrambled eggs right in the blender (I don’t know why you would, but it’s possible).

I didn’t think it would actually cook the vegetables, but I don’t really have a problem eating raw veggies or ones pulverized in the Vitamix. Maybe I will have to give it a try and find out :)

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Peggy December 28, 2013

Actually, the Vitamix is definitely not “only a blender”. I usually make and heat my soups all in the Vitamix. No need to cook the veggies first unless you want to. They will be pulverized and all that wonderful nutrition hiding in the plant cells bursts forth with all the natural flavor intact. You don’t destroy the plant enzymes by cooking the veggies. Just let the Vitamix run for 4-5 minutes and it will be piping hot (steam actually comes out of the container when you remove the lid). Every last bit of nutrition remains in the soup.

The chef you took the soup class from could use a brush-up on the marvelous uses of the Vitamix! Now you know more than he does! Maybe you should give the next class! If you have a Vitamix, you should give this a try. But please, don’t ever call it “only a blender”.

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Amie January 17, 2014

I have made this soup a few times with the delacata squash. I have a butternut that I just chopped up to use this time. Do I need to cook the squash before putting in the blender? I recently received a Blendtec. I prefer raw. So, I’d rather put it all in the blender and not have to.

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Amy July 24, 2014

I have not yet tried my Vitamix to make soup, but it definitely fully cooks and makes hot soup (and then you can also do ice cream-or a non-dairy frozen treat- in it, how crazy is that??) I got mine from QVC and they demo hot soups all the time. It’s the high speed and length of time that creates steaming hot soups. They demo a cream of broccoli in like 5 to 8 minutes. Unreal!!

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suzi fichman September 25, 2013

this looks so rich and it offers alot of applications in my imagination… sauce for enchiladas? sauce for lasagna maybe? havent tried it yet but think i will have to!! meow : )

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Robin September 25, 2013

Yum! I know what I’m making as soon as I get a new thing of nooch!
Also, that little cut-work saucer is simply stunning, where is it from?

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Angela (Oh She Glows) September 25, 2013

Thanks Robin! I think it’s from Pier 1.

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Emily - It comes naturally blog September 25, 2013

Yummy – already planned parsnip and ‘cheese’ soup for dinner tonight. And hoping I can find one of those squashes at the Farmer’s market this week!

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Alexis @ Hummusapien September 25, 2013

I love soups packed with veggies, especially since I’ve been lacking in the veggie department lately. I bet the nooch adds the perfect cheesiness to this yummy fall soup. Thanks for sharing!

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Alexandra @ Lean Green Healthy Machine September 25, 2013

Squash soup is always a fall favorite but I’ve never incorporated the celery and broccoli before! More green vegetables is always a win.
And storing the vibrant yellow soup in the mason jars is so pretty!

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Abby @ The Frosted Vegan September 25, 2013

I adore soups like this! I doesn’t feel vegetable-y but is so so good!

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Dana September 25, 2013

I can’t see your pictures lately? :( Is it just me? I can see them on other blogs…

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Angela (Oh She Glows) September 25, 2013

Really? That’s strange! I haven’t heard of this issue before. What web browser are you using?

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Shundara@SavyNaturalista September 25, 2013

Oh boy! I had the same issues at whole foods the other day, I think I am going to pack snacks before I go to the grocery store. I love the color and how there are leftovers for those days you just don’t want to cook.

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Jessica @ FromtheKitchentotheRoad September 25, 2013

I LOVE making soup. I especially love making soup that goes into a blender (I use an immersion blender instead of having to transfer it). This soup is definitely going on to my list of recipes to try. I even have nutritional yeast and have been looking for good ways to use it. I am newish to the plant-based lifestyle and love finding recipes like this. Thanks!

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Sarah @ Making Thyme for Health September 25, 2013

Whole Foods is dangerous for me no matter when I ate last. Everything always looks amazing! I’ll have to remember your tip to look on the top or bottom row.

This soup looks unbelievable! I am so glad you decided to recreate it because I’m not sure they sell that brand at my local WF store. I can’t wait to try it!

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LaToya Henry September 25, 2013

Do you have a nutrional breakdown for the soup i.e. Calories, protein, carbs etc.

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Angela (Oh She Glows) September 25, 2013

No I’m sorry I don’t! calorie Count is a free site that I’ve used in the past for blog recipes and it works quite well.

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dishing up the dirt September 25, 2013

I’m so happy it’s finally soup weather around here! This is definitely happening in my kitchen tonight!

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Becky September 25, 2013

What is nutritional yeast? Do I need it in the recipe, and if so, what does it do? Thanks!!

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Angela September 26, 2013

I’m wondering the same thing and where do I find it in the store?

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Beka September 26, 2013

It is a powder… Organic section, probably with the flours and such. It is a yellow color. It gives it the ‘cheesy’ taste without the dairy.

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Heidi September 25, 2013

What is delicata squash? And can you substitute a different squash. I don’t think I’ve seen that at my local stores.

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Quyen September 25, 2013

A soup puree is my all time favorite. What a great recipe to start the fall season! I haven’t tried nutritional yeast, but it is definitely on my list!
http://liveitinerantly.com

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Daniela @ FoodrecipesHQ September 25, 2013

I heart this soup even though I haven’t tried it yet… the color itself is a wonder!

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Kylie - FotV September 25, 2013

Oh yum! I love soup so much, it’s a very comforting meal. My husband, on the other hand, is not a fan so I rarely make it at home :( But I definitely want to try this!

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Catherine @ Chocolate & Vegetables September 25, 2013

I love soup–and it’s cold and windy here this morning so I am REALLY starting to get it on the brain. Now I’ll have to pick up some delicata and broccoli next time I go shopping!

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Jessica @ conveganence September 25, 2013

This looks AWESOME. I was just thinking how much I missed the Broccoli Cheddar soup at Panera…now I have the inspiration to make a vegan version! And you’re not alone when it comes to lack of self control at Whole Foods. My problem sections are Whole Body, bulk grains, and the trail mix bar. To make matters worse, here in Chicago, we have a ginormous WF with a wine and craft beer bar so you can drink while you shop (and your husband can watch sports and drink beer while you shop). As you can imagine, that wine bar probably drives up the # of impulse purchases exponentially…

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Rhona September 25, 2013

I feel warm and cozy just looking at this soup. I will be creating asap. Also, delicata is my absolute FAV squash. Can’t wait.

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Allison September 25, 2013

Are there any substitutes you would suggest for the delicata squash? I’ve never seen that variety at my local supermarket.

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Angela (Oh She Glows) September 25, 2013

I think butternut squash would be awesome :)

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Angela @ Eat Spin Run Repeat September 25, 2013

Congrats on the fundraising Ange! That’s awesome! I totally agree – grocery shopping (ESPECIALLY at Whole Foods) while hungry is super dangerous! This soup sounds amazing! I’ve been totally in the mood for warmer fall foods these days, especially squash. Recreating restaurant/store bought foods is one of my favourite little cooking challenges – it’s so satisfying, especially when your own version turns out better!

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Andrea B. September 25, 2013

On Monday night I was dying for some broccoli & cheddar soup! I’m so glad I didn’t succumb to the take out variety when I can make this for myself. Awesome looking recipe and congrats on the great results for your fundraising!!!

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Emma September 25, 2013

I pretty much have soup everyday for lunch throughout the winter so will definitely be adding this one to my repertoire :)
And oh my goodness shopping when hungry is DANGEROUS! Especially somewhere where even on a full stomach you want to buy everything.

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Eileen September 25, 2013

Making huge batches of soup to freeze in smaller portions is one of my favorite kitchen timesavers! It’s a lot easier not to go buy lunch when you can just pop a container of frozen soup on the stove. I love how packed with veggies this soup is–so great!

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Kerry September 25, 2013

This looks amazing! I think my mom and I are both going to make it tonight :) Do you think it would work in a crockpot?

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Angela (Oh She Glows) September 25, 2013

Hi Kerry, I can’t see why not! Let me know if you try it :)

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Alina September 25, 2013

Yup, I’m definitely guilty of going grocery shopping while hungry around dinner time. If I really can’t stand it, I’ll buy myself something quick and cheap to deal with it (e.g. a fruit strip, a granola bar).

I’d been wondering about making a cheezy vegan soup (a vegan version of beer cheese soup, maybe), and this one looks really good! Thanks for the recipe.

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Mike Kirk September 25, 2013

What a great inclusion of all those vegetables! I’m a big fan of broccoli cheddar soup, and this really seems like a recipe that I’ll need to try out.

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Averie @ Averie Cooks September 25, 2013

What a gorgeous color to this cheezey, cheese-less soup! I just made a blender soup with nooch earlier this week. Was going to post about it next week. It’s still 80F here some days so it feels a little strange posting soup (and pumpkin) but I’m doing it anyway :)

And hidden gems on the top/bottom shelves of the store – love those. It’s the buried treasure finds that I usually love the most!

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Kristhy September 25, 2013

Hi Angela! I was wondering, can I sub the delicata squash for pumpkin puree? I just moved to Denmark and haven’t found any squashes whatsoever yet (such a shame) (besides sugar pumpkin and zucchini if you count that)

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Angela (Oh She Glows) September 26, 2013

I think a variety of squash would work, so I can’t see why not. Maybe try adding a little bit at a time and taste as you go?

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Chelsea @ BigBitesLittleBudget September 25, 2013

This looks so yummy! I have always loved cheddar broccoli soup (it was a staple in my family growing up). With the weather that UT has been having, I am really wanting a warm bowl of soup and I think this one will do the trick.

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Robin September 25, 2013

Sounds delicious!! Just right for a perfect autumn day. Thank you so much for this recipe.

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Lindy September 25, 2013

We were just talking about making some soups as the temps are finally below 100 here. Maybe in a couple more weeks, it will be cooler…like in the 80′s and we can make this! It looks awesome!!

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Caroline September 25, 2013

Can’t wait to try this recipe!!!i’m in hungary now but when i come back in 2 weeks, this is what i’m gonna cook!!!

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Afton September 25, 2013

I have seriously bookmarked the last 4 or 5 recipes you’ve posted! I love that you are posting so often this month!

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Claire (Eat Well. Party Hard.) September 25, 2013

Just discovered the word “hangry” last week and laughed so hard because I TOOOTALLY get hangry between meals if I’m not snacking. Glad I’m not alone :) Also? Soup looks delicious.

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Melissa @ Eat on the Run September 25, 2013

That looks delicious and such a great way to welcome fall. I’m the same way when it comes to foods I love – I find a way to recreate it at home.

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