Creamy Vegan Broccoli Cheese Soup
Comforting, creamy, vegan cheesy deliciousness! This easy recipe for Vegan Broccoli Cheese Soup takes just 30 minutes and one pot to make! It's perfect for lunch or dinner served with fresh baked bread or a salad.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- ½ large onion, diced (about 1 ½ cups)
- 1 medium carrot, diced (about ½ cup)
- 2 tablespoon gluten-free or regular flour
- 2 ½ cups low sodium vegetable stock or water
- 2 cups unsweetened almond milk
- 2 medium yukon gold potatoes, peeled and diced (about 1 cup)
- 4 cups broccoli florets and core, chopped
- 2 cups broccoli florets, bite size (set aside from chopped broccoli)
- ¼ cup nutritional yeast flakes
- 1 teaspoon dijon mustard
- 1 teaspoon apple cider vinegar
- 1 pinch cayenne (optional )
- 1 pinch turmeric (optional for color)
- ½ to 1 teaspoon salt (season to taste at the end)
Instructions
- Add the olive oil, garlic, and onions with a pinch of salt to a deep pot. Turn the heat on to medium high and cook for about 2-4 minutes until the onions are translucent. You want to sweat the onions and garlic not fry them, so it is important that you aren’t adding the onions and garlic to hot oil. This is why you want to begin with a cold pot and then turn the heat on with the onions, garlic, and oil starting out at the same temperature.
- Next, add the carrots and cook for another 2 minutes.
- Now, sprinkle the flour over the veggies and stir to coat. Don’t spend too much time to get to the next step as you don’t want the flour to burn.
- Add the vegetable stock and almond milk. Now, scrap the bottom of the pan to make sure there are no flour bits sticking.
- Add in the potatoes and 4 cups of chopped broccoli florets and core. Bring to a boil, turn down the heat, and simmer uncovered for 15 minutes.Note, if you don't want a chunky broccoli soup then add the other 2 cups of broccoli florets now. If you do this it will mean that your soup is closer to a pureed soup having less texture and little to no chunks.
- While the soup is simmering, steam the other 2 cups of bite size broccoli florets in a steamer or the microwave.
- Once the 15 minutes have passed, the potatoes, carrots, and broccoli in the pot should be nice and soft. If they aren't fully done then cook for a few more minutes. Now, in two batches, puree the mixture in a blender or food processor along with the nutritional yeast. You can pour the pureed soup into another pot or bowl for now.Make sure to be careful when working with hot soup. To be safe, only fill your blender or food processor to ¾ of its capacity. Do not overfill or you could end up with soup everywhere and a minor burn. If your blender or food processor is on the small side do more batches.
- Once the soup is fully pureed, add a portion of it back into your blender or food processor with the remaining 2 cups of steamed broccoli. Pulse the mixture until you reach your desired consistency. I left a few broccoli chunks, but you can make it as chunky or smooth as you like. You can also skip this step and just add the bite size florets to the soup for extra chunky soup.
- Now pour all the soup back into the pot and add the dijon mustard, apple cider vinegar, cayenne, and turmeric. Heat the soup to a simmer and cook for about 5 minutes to meld the flavors. If the soup is too thin cook a tad longer to thicken. If the soup is too thick add a bit of vegetable stock or water.
- Once the flavors have had a few minutes to develop, taste for salt and season to your liking. If you used water in place of vegetable stock you will likely need more salt. My recommendation is to start with ¼ teaspoon if you used vegetable stock and 1 teaspoon if you used water. Then add in ¼ teaspoon increments until you reach your desired taste. I used low sodium vegetable stock and ended up adding an additional ½ teaspoon of salt. How much salt you add will be based on not only your preference, but the type of stock you use, type of salt you use, and if you use or add additional water.
- To serve, top the soup with fresh chopped tomatoes, croutons, or vegan cheese.
Notes
*You must use yukon gold potatoes for this recipe for the best results.
*Any type of unsweetened plant based milk can be used.
*Regular flour can be used in place of gluten free. The recipe will work with no flour at all, but will not be as thick.
Nutrition
Calories: 226kcal | Carbohydrates: 36.5g | Protein: 11.4g | Fat: 6.2g | Saturated Fat: 0.6g | Sodium: 479mg | Potassium: 1220mg | Fiber: 8.9g | Sugar: 5.2g | Calcium: 152mg | Iron: 4mg
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