If it’s not one thing, it’s your mother! This Mother’s Day, we’re embracing the joy of cooking together — from shared laughs to heartfelt moments in the kitchen. Let’s make this day extra special with a creamy, dairy-free mixed vegetable soup that’s as comforting as a mother’s hug!
Creamy Mixed Vegetable Soup
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Product
Servings
10
Ingredients
4 shallots
1 head of garlic
4 medium sized potatoes
1 clam shell cherry tomatoes
1 head of celery
3 zucchinis
2 bell peppers
4 medium sized carrots
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2 Nuts For Cheese™ Un-Brie-Lievable™ wedge
2 blocks of silken tofu
4 cups of vegetable broth
Salt and pepper, to taste
4 tbsp olive oil
Fresh dill, for garnish
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½ Nuts For Cheese™ Chipotle Cheddar wedge
1 Baguette
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1 tbsp Nuts For Cheese™ Salted Butter
8-9 Cups of Vegetables of Choice, We Used:
Remaining Soup Ingredients
Mini Chipotle Grilled Cheese Garnish
Directions
Mixed Vegetable Soup
Preheat your oven to 400°F (200°C).
Chop your vegetables into even-sized pieces for even roasting. Toss with a bit of olive oil, salt, and pepper.
Roast vegetables on a baking sheet for 25–30 minutes, or until tender and slightly caramelized.
Let the vegetables cool slightly, then transfer them to a blender. You may need to do this in batches depending on your blender size.
Blend roasted vegetables with vegetable broth until smooth and creamy.
Pour the blended mixture into a large pot over medium heat. Stir to combine and bring to a gentle simmer.
Add silken tofu and Nuts For Cheese™ Un-Brie-Lievable™ wedges directly into the pot. Use an immersion blender to blend until fully creamy and smooth. Adjust seasoning as needed.
Chipotle Cheddar Mini Grilled Cheese
Slice baguette into thin slices.
Slice and add Nuts For Cheese™ Chipotle Cheddar wedge to your bread.
Butter the outside of each sandwich slice or lightly brush with olive oil.
Preheat a skillet or grill pan over medium heat.
Grill the sandwiches for 2–3 minutes per side, or until the bread is golden and the cheese is fully melted.
Garnish each bowl of soup with a few mini grilled cheese.
