This creamy, “cheesy”, vegan broccoli cheese soup has silky smooth texture and classic broccoli cheese flavor with exactly zero ingredients out of a can. Real food meets comfort food.

Ingredients

5 serv.

olive oil↗0.25 cup
cloves garlic, minced↗2
an onion, chopped↗0.5
stalks celery, chopped↗1
large carrots, chopped↗4
large potato, peeled and chopped↗1
broccoli florets, in large pieces for easy removal↗2 cup
vegetable broth↗2 cup
almond milk (unsweetened)↗2 cup
nutritional yeast↗0.25 cup
optional, see notes
sea salt↗1.5
croutons↗see notes
see notes

Step-by-step instructions

1
Make Soup Base: Heat the olive oil over medium high heat. Add the mirepoix, garlic, and potatoes. Saute until softened, about 10 minutes.
2
Add Broccoli: Add broccoli, vegetable broth, and almond milk. Simmer until bubbly and broccoli is bright green, about 5 minutes.
3
Blend Blend Blend: Using tongs, pull out most of the broccoli pieces and set aside. Blend the soup, sans broccoli, to a suuuper creamy, cheesy-looking consistency, and then add the broccoli and just pulse a few times to mix it in. This will likely need to be done in batches. Return to pot; stir in nutritional yeast and salt. Taste and adjust and serve!

Source: pinchofyum.com

Original recipe ↗

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