Broccoli Cheese Hash Brown Soup ~
A warm and cheesy soup with potatoes in every bite!
This cozy and comforting one-pot dinner is on the table in 30 minutes or less. Perfect for busy weeknights!
Vegan Broccoli Cheese Soup Recipe
Soup season is here and I’m already looking forward to making this one again for the cold and rainy days ahead. It’s so good.
I like this soup because it checks all the boxes: it’s hearty without being heavy, deliciously satisfying, and so easy to make.
Ingredients for Broccoli Cheese Hash Brown Soup
You will need:
- 3 tablespoons vegan butter
- 1/3 cup yellow onion, diced
- 1 tablespoon garlic, minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 5 cups vegan chicken-style broth
- 28 ounces shredded hash browns, thawed
- 1 1/2 cups broccoli, chopped
- 1 cup oat milk
- 3 cups vegan cheddar cheese, shredded
Ingredient Notes
- Shredded Hash Browns – I like using shredded hash browns in this soup because it allows you to get potatoes in every single bite. We take our carbs very seriously around here so this is an important feature.
- Italian Seasoning – Equal amounts of basil, oregano, and thyme also be used in place of a seasoning blend.
- Vegan Chicken Style Broth – I use Better Than Bouillon’s No-Chicken Base.
- Oat Milk – I find oat milk to be the most similar to the taste of dairy milk. Another mild-flavored plant milk such as unsweetened almond would also work, although the flavor will be slightly diifferent.
- Vegan Cheddar Cheese – Violife brand shredded cheddar cheese has good flavor and melts fairly quickly into the soup.
How to Make Broccoli Cheese Hash Brown Soup
STEP ONE: In a large soup pot over medium-high heat, melt the butter. Add onion and cook, stirring frequently for 3 minutes, until softened. Add the garlic and continue cooking for an additional 30 seconds.
STEP TWO: Whisk in the flour, Italian seasoning, and black pepper; the mixture will be thick. Gradually add the chicken-style broth, whisking continuously to remove any clumps.
STEP THREE: Stir in the hash browns and broccoli. Bring to a boil then reduce the heat to low. Simmer for 10 minutes, until heated through.
STEP FOUR: Add the milk and cheese. Keeping the heat on a low simmer, cook for about 5 minutes, stirring occasionally until the cheese is melted. Adjust seasoning to taste and serve hot.
More Soup Recipes You’ll Love!
- Stuffed Pepper Soup
- Vegan Chicken Noodle Soup
- Wild Rice and Garbanzo Bean Soup
- Green Chile Rice and Black Bean Soup
- Cheesy Cauliflower Soup
Follow This Wife Cooks on Instagram | Facebook | Pinterest
Broccoli Cheese Hash Brown Soup
Ingredients
- 3 tablespoons vegan butter
- 1/3 cup yellow onion diced
- 1 tablespoon garlic minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 5 cups vegan chicken-style broth
- 28 ounces shredded hash browns thawed
- 1 1/2 cups broccoli chopped
- 1 cup oat milk
- 3 cups vegan cheddar cheese shredded
Instructions
- In a large soup pot over medium-high heat, melt the butter. Add onion and cook, stirring frequently for 3 minutes, until softened. Add the garlic and continue cooking for an additional 30 seconds.
- Whisk in the flour, Italian seasoning, and black pepper; the mixture will be thick. Gradually add the chicken-style broth, whisking continuously to remove any clumps.
- Stir in the hash browns and broccoli. Bring to a boil then reduce the heat to low. Simmer for 10 minutes, until heated through.
- Add the milk and cheese. Keeping the heat on a low simmer, cook for about 5 minutes, stirring occasionally until the cheese is melted. Adjust seasoning to taste and serve hot.
Leave a Reply