Vegan Broccoli Cheeze Soup

Ah yes – another delicious soup. Growing up, my favorite soup was broccoli + cheese, usually out of a can. I can say with confidence I am a healthier, more fulfilled person since I’ve stopped eating junk and started cooking and eating healthier substitutes for my favorites from the past.

I remixed the recipe only slightly, only because I wanted it to be a bit thicker. I added 2 small potatoes.

This recipe calls for a lot of vegan cheeze (daiya, etc.) Plan ahead friends! 😎

Vegan Broccoli Cheeze Soup

Ingredients

  • 1/4 cup vegan butter
  • 1 cup onion, diced finely
  • 1/2 tablespoon garlic, minced
  • 16 ounces broccoli, fresh or frozen, chopped
  • 1 quart water or vegetable stock (4 cups)
  • 1 tablespoon cornstarch, mixed with 1/2 cup water
  • 1/4 cup nutritional yeast
  • 1 1/2 cups unsweetened unflavored soy or almond milk
  • 8 ounces vegan cheddar cheese
  • 2 small potatoes (optional)
  • Black or White Pepper to top

Instructions

  1. In a medium saucepan over medium high heat, melt 2 tablespoons vegan butter and sauté onion, garlic and broccoli stems (if using fresh broccoli) and add salt. I also cooked the potatoes with the stems. If using frozen, omit this step and cook all the broccoli together.
  2. When stems are just cooked through, add water, cheese, milk and yeast, then remove from heat.
  3. In a medium skillet over medium high heat, heat remaining butter, add broccoli flowers, and sauté until bright green. Remove from heat immediately and add broccoli to soup pot.
  4. Blend using an immersion blender to blend to desired consistency – or transfer to your blender in batches. Add pepper and more salt to taste, and add cornstarch if you want it thicker.

Serves 4

Thanks to foodrepublic.com for the original recipe – get it here!

brocsoup-side_zpsy5sgehac

 

Pairs well with some veggie fries (pictured here sweet potato fries) + a grilled cheeze. Awe yeah! Life is good!

What chu think?