Recipes Reviews

Vegan Broccoli and Cheese Soup

The frosty winter weather can chill us to the bone, so we naturally crave warm and cozy foods. Hot beverages, steamy casseroles, hearty stews and satisfying soups seem to defrost our souls and make everything feel better like a big ole snugly blanket. We’re big on soups and enjoy a big bowl brimming with flavor in every spoonful.

Soups are one of the easiest foods to make; you can add just about any vegetable, spice or herb you like. I love cruciferous vegetables but I can eat a lot more broccoli if it’s in a soup saturated with flavor. Broccoli is an excellent source of vitamin K, vitamin C, chromium and folate. It is an excellent source of dietary fiber, pantothenic acid, vitamin B6 & B1, vitamin E, manganese, phosphorus, choline, vitamin A-carotenoids, potassium and copper.

Vegan Broccoli and Cheese soup is one of our favorites and it can be made with a variety of vegan cheeses. You’ll have to decide which one works best with your taste buds. This soup tastes great and fills you up with nourishing ingredients.

Vegan Broccoli and Cheese Soup

Vegan Broccoli and Cheese Soup

Ingredients:

For the cheese sauce:
  • 1 1/4 cups (190 g) diced peeled yellow or red potatoes*
  • Heaping 1/3 cup (55 g) diced peeled carrots*
  • 2 tablespoons (6 g) nutritional yeast
  • 2 tablespoons (30 mL) refined coconut or grapeseed oil**
  • 2 1/2 tablespoons (37.5 mL) water
  • 1 1/2 teaspoons (7.5 mL) fresh lemon juice
  • 1/2 teaspoon fine sea salt
  • 1 medium (4 g) garlic clove
  • 1/2 teaspoon (2.5 mL) white wine vinegar
For the soup:
  • 1 tablespoon (15 mL) extra-virgin olive oil
  • 1 medium (350 g) onion, diced (2 heaping cups)
  • 3 medium (13 g) garlic cloves, minced
  • 1 cup (120 g) chopped celery
  • 5 to 6 cups (350 g) chopped broccoli florets
  • 1 1/2 cups (225 g) chopped Yukon Gold potatoes (about 2 medium)
  • 3 cups (750 mL) low-sodium vegetable broth
  • 2 tablespoons (6 g) nutritional yeast
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 1/2 teaspoons (7.5 mL) fresh lemon juice, or to taste
  • Fine sea salt, to taste (I use 1/2 teaspoon)
  • Freshly ground black pepper, to taste
  • 1 1/2 teaspoons to 3 teaspoons (7.5 to 15 mL) chickpea miso, to taste***

Directions:

  1. For the cheese sauce: Place the potatoes and carrots in a medium pot and add water to cover. Bring to a boil over high heat, reduce the heat to medium, and simmer uncovered for 10 to 15 minutes, until fork-tender. Drain.
  2. While the potatoes and carrots are simmering, add the nutritional yeast, oil, water, lemon juice, salt, garlic, and vinegar into a high-speed blender and set aside.
  3. Chop the onions, garlic, celery, broccoli, and potatoes for the soup and set aside.
  4. When the simmering potatoes and carrots are fork-tender, drain them and add to the blender. Blend the cheese sauce until smooth, then transfer to a bowl.
  5. For the soup: In a large pot, sauté the oil, onion, and garlic over medium heat, stirring frequently. Cook for about 3 to 5 minutes.
  6. To the pot, add the celery, broccoli, and potatoes and sauté for a few minutes more. Now, add the broth, nutritional yeast, cayenne pepper, lemon juice, salt, and pepper. Cover and simmer over medium heat for about 13 to 15 minutes, until the potatoes are fork-tender. Turn off the heat and let the soup sit for a few minutes. Add the chickpea miso.
  7. Carefully transfer the soup into a blender (you might have to do this in two batches). Blend until smooth and place back into the pot.
  8. Set aside 1/4 cup (60 mL) of cheese sauce for garnish. Add the rest of the cheese sauce into the soup and stir to combine. Adjust seasonings to taste if desired.
  9. Ladle the soup into bowls and swirl in a tablespoon of the reserved cheese sauce into each bowl. Top with Pan-Fried Garlic Croutons, paprika, and parsley, if desired.

Timer Savers:

  • *cut vegetables into smaller pieces so they cook faster
  • **use refined coconut oil or grapeseed oil
  • ***chickpeas miso is often soy free – if you can’t find it, use light miso

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