I’m not a fan of conventional dairy products, but thankfully, there are plenty of alternatives out there. This vegan cheese soup recipe is a perfect example—comforting, versatile, and oh-so-satisfying.
Lately, I’ve been using it as a sauce, drizzling it over lentil or miracle noodles to create a “mac and cheese” that truly soothes my soul. It’s so delicious that even my grandkids are hooked!
I also love using this vegan cheese soup as a topping for organic ground beef, adding chopped onions and tomatoes for a hearty grass-fed burger bowl. The possibilities are endless, transforming classic comfort foods into healthy, cancer-fighting meals that keep everyone coming back for more!
Ingredients:
- 5-6 medium tomatoes, chopped
- 1 yellow squash, chopped
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
- 7 garlic cloves
- 1-2 tbsp Avocado or Olive Oil
- Salt & Pepper to taste
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Handful of fresh basil
- Juice of 1 lemon
- 1/2 – 1 cup bone broth
- 3-4 tbsp nutritional yeast
Directions:
- Preheat oven to 425 degrees
- On a large baking sheet line up the tomatoes, squash, zucchini, red bell pepper, onion, and garlic cloves
- Drizzle with oil, salt, pepper, garlic powder, and onion powder and stir to mix well
- Roast in the oven for about 30 minutes or until lightly golden
- Once vegetables are roasted pull from the oven and add to a blender along with basil and nutritional yeast, blend until smooth adding in bone broth until you get the consistency you want. Depending on the size of your blender you might have to do this twice
- Enjoy on its own as a soup or mixed in with miracle noodles or over roasted cauliflower for a delicious, “cheesy” topping to almost anything!