7 Vegetable Soup

7 vegetable soup
7 vegetable soup

7 Vegetable Soup

Grocery shopping on an empty stomach is a dangerous endeavor. We’ve all fallen victim to those impulsive purchases, lured in by mouthwatering displays. Last week, Eric and I found ourselves in that very situation at Whole Foods during dinnertime. And let me tell you, it was Trouble with a capital T. However, amidst the chaos, I stumbled upon a hidden gem that made my heart sing: a row of delectable, vegan, made-from-scratch soups perched on the top shelf.


It was then that a powerful craving for broccoli and “cheese” soup struck me. The enticing jar found its way into my shopping cart, and by the next day, I had devoured every last drop. It was that good. But with the potential to drain my bank account, I decided to take matters into my own hands. Recreating store-bought favorites is a true passion of mine, and this time was no exception. Although my version of the soup may be a bit thicker and incorporate more squash and sweet potato, the result was equally fantastic. This recipe yields a whopping 10 cups, providing ample leftovers for the entire week.

Sure, there will always be times when we’re in a rush and opt for quick meals. However, it’s empowering to know that with a little motivation, we can create our own versions of our favorite dishes in the comfort of our own kitchens. If you happen to come across the Sopa Organica Soup line in Ontario, I strongly urge you to give it a try. Their broccoli and “cheese” soup is just the tip of the iceberg—I’m eager to sample their other offerings as well.


7 Vegetable and “Cheese” Soup


Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes
Yield: 10 cups (2.4 L)
Keywords: Vegan, Gluten-Free, Grain-Free, Nut-Free, Refined Sugar-Free, Soy-Free, Budget Friendly, Freezer Friendly
Cuisine: Canadian


  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 to 3 cups (280 to 420 g) chopped sweet onion (from 1 large onion)
  • 3 large garlic cloves, minced
  • 1 cup (115 g) chopped celery (2-3 stalks)
  • 1 heaping cup (155 g) peeled and chopped carrots (2 small carrots)
  • 6 cups packed (330 g) broccoli florets (1 large bunch broccoli)
  • 2 cups (270 g) peeled and chopped sweet potato (from 1 small sweet potato)
  • 1 1/2 to 2 cups (195 to 260 g) seeded and chopped delicata squash* (optional)
  • 5 1/2 cups (1.375 L) low-sodium vegetable broth
  • 3 to 5 tablespoons nutritional yeast, to taste
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper, to taste
  • White wine vinegar or fresh lemon juice, to taste
  • Toasted pepita seeds
  • Pan-Fried Garlic Croutons


  1. Grab a very large pot (about 6 1/2 quarts) with a lid and set it aside.
  2. Add the onion, garlic, and oil to the pot and sauté over medium heat for a few minutes. Season with salt and pepper.
  3. Add the celery, carrots, broccoli, sweet potato, and squash one by one as you chop them. Continue to sauté over medium heat, stirring occasionally to prevent sticking.
  4. Cover the pot with a lid and cook the vegetables for 4 to 5 minutes, reducing the heat if necessary.
  5. Remove the lid and stir in the vegetable broth. Bring the soup to a low boil, then reduce the heat to low/medium and cover with the lid. Simmer for 10 to 15 minutes, or until the squash and potato are fork-tender.
  6. Turn off the heat and let the soup cool slightly for about 5 minutes. Carefully transfer the soup to a blender (you may need to do this in batches), and add in the nutritional yeast and optional cayenne. Blend the mixture starting at a low speed and gradually increasing until smooth. Season with salt and pepper to taste. Alternatively, you can use an immersion blender.
  7. Pour the puréed soup back into the original pot. Stir in the vinegar or lemon juice, adjusting to taste. Usually, 1 to 2 teaspoons of white wine vinegar work well. This will give the soup a delightful brightness.
  8. Ladle the soup into bowls and garnish with toasted pepita seeds and croutons.
  9. Transfer any leftovers into jars, allowing them to cool before securing the lid and refrigerating. The soup should stay fresh for up to a week. To freeze, pour the cooled soup into a container or glass jar, leaving 1 inch at the top for expansion. Secure the lid and freeze for 1 to 2 months.


Q1: Can I substitute any of the vegetables in this recipe?
A: Absolutely! Feel free to experiment with different vegetables based on your preferences or what’s available. This recipe is versatile and can accommodate various substitutions.

Q2: How can I make the soup creamier without using dairy?
A: Nutritional yeast is the secret ingredient in this recipe that adds a cheesy flavor and creamy texture without the need for dairy. If you want an even creamier consistency, you can add a splash of non-dairy milk, such as almond or cashew milk, during the blending process.

By recreating beloved store-bought foods in our own kitchens, we can take control of the ingredients and flavors, while also saving some money. So, next time you’re craving something delicious, remember that you have the power to create your own culinary masterpiece.

Thank you to everyone who supported TEAM MOO in Farm Sanctuary’s “What Did U Do?” campaign. Your generosity has made a significant impact on the lives of animals in need. If you’d like to find out more or make a donation, please visit the official Takeout Food website.

Happy cooking!

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