Meatless Monday: Vegetarian Cheddar Broccoli Soup

Meatless Mondays is a new weekly feature which will showcase some of my hits and probably misses with living a meatless life. Many of you know I stopped eating meat about a year ago for personal reasons. While, I haven’t had any desire to go back to eating meat, it has been a struggle to find healthy foods to eat.

Everywhere you go, meat is the main dish. Since I was new to this lifestyle, it led me to eating unhealthy options. I’m on a path now to cook healthier options at home without meat. While going meatless is a personal choice for me, you can still save money by having one meatless meal a week.

Will you join me on this journey by preparing one meatless dish every week?

Vegetarian Cheddar Broccoli Soup

Ingredients

• 4 Tbsp. butter
• 1 onion, diced
• 1/4 c. flour
• 32 oz. vegetable stock
• 1 head of broccoli
• 1 1/2 c. milk
• 2 c. shredded sharp cheddar
• croutons

Melt the butter.

Since we are multi-tasking moms, while the butter is melting, diced your onions. I use my Ninja Kitchen to dice mine because I use it for everything.

Cook for a few minutes until soft. If your family hates onions, like mine, this may be where you want to set aside the onions and add in the bowls individually.

Then add the flour.

It will be pasty.

Then whisk in the broth. I used vegetable broth but it would probably have more flavor if you use chicken broth. Use whatever you feel comfortable with. Plus, chicken broth is cheaper.

Bring it to a boil and then add the broccoli. You will want to stir it often so it doesn’t stick to the bottom of the pan. Don’t try to multitask right now. I’m kind of talking to myself there because often I leave things on the stove and go to check my email, skype, or my website and forget about my food until it is burning or overflowing.

There is no exact timing here but it is done when the broccoli is soft. Then you will puree the broccoli mixture. I use my Ninja Kitchen and can do it all in one batch.

Once all is pureed, you will put it back in the saucepan. Add the milk and half the cheese. Cook until warm.

Top with croutons & cheese. Yummy.

Serves 4 – 6.

Post Dinner Analysis

My daughter and I both enjoyed this soup. The little ones won’t eat anything with green in it. Bryan thought it was “ok.” I think he would have liked it better with chicken broth for a bit more of a meaty flavor.

I made this both ways, once with the onions in it so they were diced up nice and smooth and another time with the onions on the side. I prefer the chunky onions on the side (like pictured at the top) in the soup. If you don’t like onions at all, just leave them out.

Freezer Friendly

I will be making this one often and freezing single serving portions for easy lunches. Pair with a salad or a sandwich for a complete meal.

Meat it Up

Top with ham or bacon.

Vegan Option

Use soy milk and vegan cheese.

If you have any questions about the vegetarian lifestyle, you can read more about it at GoVeg.com.

**This recipe has been adapted from the All You Eat Well, Save Big Cookbook.

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