1. In a 3 or 4-quart pot, bring broth to a boil. Reduce heat. Stir in soup mix and optional vegetable additions plus 1 cup broth as needed.
2. Return to a simmer, cover and cook for 30 minutes.
3. Remove from heat. Stir in cream and cheese. Return to stovetop, cover and cook on low for 10 minutes.
4. Stir in cream and cheese, cover and keep on low heat for 10 minutes longer.
5. For thicker soup use a hand immersion blender to puree the soup, or gently mash the vegetables with a fork, stir well and serve.

You Will Also Need: 

• 6 cups vegetable broth (48 oz.)
• 1 large white potato, peeled and diced or 1 crown broccoli, well chopped.
• 1 cup shredded non-dairy cheddar cheese (4 oz.)
• Optional: ½ cup of Walnuts, chopped)

Here's What You Do: 

1. In a 3 or 4-quart pot, bring broth to boil. Reduce heat. Stir in soup mix and vegetable addition (potato or broccoli) plus 1 cup broth, as needed.
2. Simmer, covered for 25 minutes.
3. Stir in non-dairy cheese, cover and keep on low heat for 10 minutes longer.
4. Garnish each serving with walnuts, if desired.

*For a creamier version add 1 cup cream or non-dairy cream substitute for the last 10 minutes of cooking

Here's What You Do: 

1. For an elegant summertime meal this soup may be served chilled. Prepare as above, but leave out the cheese and cook 10 minutes longer. Chill soup overnight.
2. Use an immersion blender or potato masher to puree. Serve with a topping of diced cucumber and sour cream on each bowl.

Remember these are soup-starter mixes, you can't go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

• To reduce sodium: use a low-sodium broth, bone broth, or stock.
• For cream based soups: use lower-fat dairy, almond milk, soy milk, coconut milk, oat milk, or preferred dairy replacement.
• For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
• For added nutrition: look in your fridge/garden and add any vegetables you have on hand!