Hoff's Broccoli Cheddar Soup

I wasn't always a vegan and during those times, I would make pilgrimages to The Barn Restaurant in Smithville, Ohio specifically for their Broccoli Cheddar Soup.  I have been obsessed with this soup since I was a kid and it's one of the things I miss most from my pre-vegan days.  I'm happy to say that I took at stab at this legendary soup and came pretty close to the original.  It will never beat The Barn's soup, but this vegan gal is a happy camper once again!


Hoff's Broccoli Cheddar Soup
Yields: about 16 cups
meat-free, dairy-free, egg-free, oil-free, soy-free


Ingredients:

• 5 cups Water
• 3 cups Veggie Broth
• 4 cups plain unsweetened Almond Milk
• 12 oz. thin Whole Wheat Spaghetti (broken into bite size pieces)
• 1 large head of Broccoli (finely chopped)
• 1 cup Sweet Onion (chopped)
• 1 tbsp. Sea Salt
• 1 tbsp. Garlic Powder
• 1 tbsp. Onion Powder
• Pepper to taste

 "Cheese" Sauce

• 1 can Diced Potatoes (rinsed & drained)
• 1 cup Veggie Broth
• 1 Red Pepper (chopped)
• 4 tbsp. Nutritional Yeast
• Juice from half a Lemon
• 2 tbsp. Yellow Mustard
• 1 1/2 tsp. Sea Salt
• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder
• 1/2 tsp. Paprika

Directions:

1. In a very large pot over medium-high heat, sautee Onions until soft
2. Add Broth & Water, bring to boil
3. Add Pasta & Broccoli, cook for 7 minutes
4. Meanwhile, combine all "Cheese Sauce" ingredients in a Vitamix or blender, blending until well combined, about 2 minutes
5. Once Pasta has cooked, reduce to a simmer
6. Stir in "Cheese Sauce"
7. Once soup has stopped boiling, add "Milk"
8. Simmer for 2 hours uncovered, stirring occasionally
9. Add Seasonings & serve

Hoff Thoughts: Yes, this is a lot of soup, but it freezes well if you happen to have leftovers.