Vegan Broccoli Cheese Soup Recipe

So last night I was scrolling through Facebook when I saw a broccoli cheese soup that someone had made.  Oh man, being that it was the first cold and brisk day we've had this fall (I count the BER months as all), I instantly wanted this soup for dinner.  However, I am vegan now so there in lies the problem. Or does it?  Well, it was in this moment that I put my culinary skills to the test and THIS Vegan Broccoli Cheese Soup Recipe was born!


Nut free, dairy free, gluten free, and oil free you would this this Vegan Broccoli Cheese Soup Recipe would be bland, but bot you would be wrong!  All the great cheesy flavor you crave in this recipe, but all from vegetables!  I know you're gonna love it so...

Let's get started!

For this Vegan Broccoli Cheese Soup Recipe you will need a few simple ingredients:

  • 1 lb of Broccoli (fresh or frozen will do)
  • 2 c Potatoes, peeled and diced
  • 3 Carrots, peeled and chopped
  • 1 c Carrots, shredded
  • 3 Stalks of Celery, diced
  • 1 Onion, diced
  • 1 quart Vegetable Broth
  • 1 c Plant Based Milk
  • 1 c Reserved Cooking Water
  • 1/2 c Nutritional Yeast
  • 1 Tbsp Cornstarch
  • 1 tsp Garlic Powder
  • 1tsp Seasoning Salt
  • 1/2 tsp Paprika
  • Salt and Pepper, to taste

To begin, you will need to place your potatoes and carrots in a pot with water.
Bring to a boil and cook until fork tender, about 15 minutes.


While your potatoes and carrots are cooking go ahead and sauté the celery and onions in a pan until soft and translucent. 


If you are using fresh Broccoli cut the florets into small, bite-sized pieces.


Now add the shredded carrots to the pot and saute 1-2 minutes until tender. 


Add the broccoli to the pot. 


Pour in the vegetable broth. 


Add in your spices. 


Cover and bring to a simmer.  Cook until broccoli is tender, about 10 minutes.


By now you ar carrots and potatoes should be done. 

Pour off 1 cup of the cooking water. 


Drain the rest of the carrots and potatoes. 

Add them to a high powered blender along with the reserved cooking water, milk, and cornstarch.


Blend until smooth and creamy, about 1 minutes. 


Check to see if your broccoli is how you want it. 


Once the broccoli is ready pour in you vegan cheese sauce. 


Stir everything together and simmer for about 5 minutes. 


Would you look at that gorgeous bowl of liquid gold goodness!  There is no lack of "cheesy" goodness in this Vegan Broccoli Cheese Soup Recipe, and the best part is that you could eat the entire pan guilt free because it is made out of 100% vegetables!  Talk about a great way to get veggies in your kiddos diets!  And this over a bakes potato or rice the next day...YUM!  I know you're gonna love this Vegan Broccoli Cheese Soup, so get in the kitchen and give it a try TONIGHT!  

And as always....

Happy Reading, Happy Eating, and Healthy Living, 

~The Kitchen Wife~
 

Yield: 4-6
Author: Mandee Pogue
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Vegan Broccoli Cheese Soup Recipe

Vegan Broccoli Cheese Soup Recipe

Nut free, dairy free, gluten free, and oil free you would this this Vegan Broccoli Cheese Soup Recipe would be bland, but bot you would be wrong! All the great cheesy flavor you crave in this recipe, but all from vegetables!
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients:

  • 1 lb of Broccoli (fresh or frozen will do)
  • 2 c Potatoes, peeled and diced
  • 3 Carrots, peeled and chopped
  • 1 c Carrots, shredded
  • 3 Stalks of Celery, diced
  • 1 Onion, diced
  • 1 quart Vegetable Broth
  • 1 c Plant Based Milk
  • 1 c Reserved Cooking Water
  • 1/2 c Nutritional Yeast
  • 1 Tbsp Cornstarch
  • 1 tsp Garlic Powder
  • 1tsp Seasoning Salt
  • 1/2 tsp Paprika
  • Salt and Pepper, to taste

Instructions:

  1. To begin, you will need to place your potatoes and carrots in a pot with water.
  2. Bring to a boil and cook until fork tender, about 15 minutes.
  3. While your potatoes and carrots are cooking go ahead and sauté the celery and onions in a pan until soft and translucent.
  4. If you are using fresh Broccoli cut the florets into small, bite-sized pieces.
  5. Now add the shredded carrots to the pot and saute 1-2 minutes until tender.
  6. Add the broccoli, vegetable broth, and spices to the pot.  Stir together and simmer until the broccoli is as tender as you like.  
  7. While the broccoli is cooking reserve 1 cup of your cooking liquid from the potatoes and carrots.  Drain the rest and add in a blender along with the milk, cooking water, nutritional yeast, and cornstarch.
  8. Blend until smooth.  
  9. Once the broccoli is tender add the "cheese" sauce and stir in.
  10. Simmer for about 5 minutes to thicken. 
  11. Serve and Enjoy!
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1 comment

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