In the last days of “winter” here I decided to get out the crockpot and do something I should have been doing all winter – making my crockpot vegan broccoli cheese soup.
Especially with me meal prepping a ton lately, making a big pot of soup for the week is literally the perfect addition for prepping dinners!
(I like bigger lunches and smaller dinners)
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While I’m not strictly a food blogger, I definitely include food too as part of my vegan/cf lifestyle blog 🙂
So my recipes aren’t quite as detailed and such as a food blog, but I keep it simple and to the point!
This was my fave non vegan soup before I went vegan, so it makes sense that it is the first soup here on the blog lol.
For more food, visit this section here on the blog!
Of course, you can make this in a crockpot or just on the stove.
Feel free to customize as you like because I sure do!
Especially since I don’t think it usually has potatoes in it, but I add them. I do what I want. 😁
It typically is supposed to have carrots but sometimes I forget 🤭
So just do your thing like I do ♡
Enjoy!
Easy Crockpot Vegan Broccoli Cheese Soup
Recipe:
4 cups Vegan Chicken Boullion (Linked below!)
1 Cup plant milk of choice (I use Oat)
A couple cut up broccoli crowns
2 blocks Daiya vegan cheddar cubed
2 tbsp plant butter (I use Country Crock plant)
1/2 to whole bag of diced hashbrowns (your pref)
Sprinkle to taste of vegan “bacon-less” bits
Salt, pepper, onion, & garlic powder to taste
Some Daiya shreds to top if desired
Simply prep everything and dump it together in your large crockpot!
I usually cook it for at least 4-6 hours on low, and it turns out great every time.
**Video will be up soon on my socials!**
Favorite Bases (V, GF)
