The Kid got her first job this summer at nationally recognized (I’ll leave it nameless here) sandwich shop. They have subs, salads, flatbread pizzas, and soups. LOL, for the first time in her life, The Kid is making things with sliced cheese, shredded cheese, cheese toppings… with gloves on of course. It’s just ironic that the one with the life threatening dairy allergy is actually working daily with the killer substance.
She surprised me the other day when she came home and said she wished that she could try the broccoli cheddar soup. Yeah, I guess you have weird wishes when you can’t actually have certain things. So since I’d recently tried my hand at making cheeseless mac and cheese, I figured how hard could it be to take out the mac and add broccoli and liquid to make it into soup consistency.
It actually wasn’t hard at all , and the soup turned out pretty good with a strong “cheese” flavor. Like a very sharp cheddar if I had to describe it. Not bad, but stronger than the broccoli cheese soups I’ve had before. Keep in mind the last time I had broccoli cheddar soup was over 16 years ago (that’s how old The Kid is), and most likely it was from a can.
Since I was having this for dinner, I wanted to get fancier than just a bowl of soup. I made a quick batch of vegan sausage crumbles to go on top. These were just a bunch of random sausage flavored ingredients and playing around. I’ve made sausage before with real meat so I just started with fake meat crumbles and added typical sausage seasonings. I guess I managed to do it right because to quote The Kid about the crumbles, “These taste just like real sausage!”
She even asked if I was sure they didn’t have meat in them, so that’s a winner in my book. I need to try them as patties next time.
Dairy Free Broccoli Cheddar Soup
- 5 cups (295g) broccoli florets
- 1/2 large (~235g) russet potato
- 1/2 cup (36g) nutritional yeast
- 2 Tbsp lemon juice
- 1/2 Tbsp (16g) tomato paste
- 1 tsp (4g) miso paste
- 1/2 tsp liquid smoke
- 1 tsp garlic powder
- 1/2 tsp smoke paprika
- 2 cups vegetable broth
- 2 cups water
Preheat your oven to 400 degrees and line a cookie sheet with foil. Spread the broccoli florets onto the foil and roast them at 400 degrees for about 20 minutes. Meanwhile cut the potato into wedges or cubes and microwave for about 5 – 7 minutes until tender.
Remove the broccoli from the oven. Place the broccoli, cooked potatoes, and remaining ingredients in a blender, food processor or Magic Bullet. Puree until smooth. Pour the mixture into a large pot and heat on the stove over medium heat until warmed, about 8 – 10 minutes.
Remove from heat and serve with sausage topping, if desired. Makes 4 servings at approximately 125 calories each – 9g protein, 20g carbs, and 1g fat.
I used one large broccoli crown and just chopped the stems and florets into pieces before roasting them. I like a bit of broccoli chunks in my soup so I kept about 1/2 cup of the roasted florets to the side before blending. After I pureed the soup in the blender, I added the leftover broccoli florets to the mixture and heated it. This added some broccoli texture to the soup.
- 1 cup (96g) TVP granules
- 1/2 Tbsp (16g) tomato paste
- 1 tsp fennel seeds
- 1 tsp cumin
- 1 pinch sugar
- 1/2 Tbsp soy sauce
- 1 tsp liquid smoke
Rehydrate the TVP granules according to the package directions. Stir in the remaining ingredients and mix well to combine. Spread the crumbles onto a foil lined cookie sheet and broil until they are heated and slightly crispy. Be careful to not burn them. You want browned and crisp, not black and burned. Use them to top the broccoli cheddar soup.
Makes 4 servings at approximately 92 calories each – 13g protein, 10g carbs, and 0g fat.