What to do with a bunch of beautiful fresh broccoli? Well, soup of course. Creamy easy vegan broccoli cheese soup is full goodness, so comforting you will forget it’s even cold outside.
This is definitely the healthier sister to the traditional broccoli cheese soup recipes. Most broccoli cheese soups use heavy cream and cheese. But this one is dairy-free, gluten-free, soy-free but NOT taste-free. Healthier does not translate into bland or boring. With the right ingredients it’s savory every time. Loaded with hearty veggies and spices your taste buds will be jumping for joy and your tummy filled with warmth.
Tips for creating a hearty broccoli soup
- Broccoli; lots of these gorgeous green goodies, don’t want to hunt for them in the soup. Keep the florets small, uniform and don’t overcook
- Broccoli Florets; add them at the end just before serving. This will allow the broccoli to keep that bright green color. When re-heated they turn a darker shade; still delicious just not as pretty.
- Broccoli Stems; yes, use the stems! Make sure to chop them small.
- Carrots, Celery, and Red Potatoes; adds great color, texture, flavor, and savory creaminess.
What gives the soup a cheesy vegan flavor?
Nutritional yeast! What is nutritional yeast? It is deactivated yeast in the form of powder or flakes. Nutritional yeast has B vitamins, protein and fiber. It has many uses in a vegetarian or vegan pantry, I think the most common is to make recipes creamy. I use it daily. Nutritional yeast gives food a nutty or cheesy flavor, a perfect cheese substitute. It’s the secret ingredient in many hearty, creamy and/or cheesy vegan dishes.
Worried about diary-free being creamy? No need to worry. The combination of nutritional yeast with potatoes and plant-based milk or coconut cream adds plenty of smooth savory goodness.
Save it for later?
Find it hard to believe there might be leftovers. But if the question does arise; refrigerate up to three days. If you prefer to freeze, place it into an airtight container for up to three months. Love leftovers! Personally, I think the flavors get even richer by the next day.
Not Sure How to Cut Broccoli? This is for You!
In short, have fun in the kitchen, don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. Share your positive comments and suggestions. Love from VGFL.
- 2 cups broccoli steamed, blanched, mircorwaved, or roasted
- 1 tablespoons vegan butter
- 1 cup onion diced
- 2 cloves garlic minced
- 1/2 cup carrots diced
- 1/2 cup celery diced
- 1/2 cup white wine optional
- 2 tablespoons GF flour
- 4 cups vegan broth
- 1 cups red potatoes diced
- 1/2 cup nutritional yeast
- 1 teaspoon dijon mustard
- 2 cups plant-based milk unsweetened or coconut cream
- 1/4 teaspoon pepper
- 1/4 teaspoon salt optional
- Vegan Shredded Cheese
- fresh herbs
- Roasted Broccoli
- Cut broccoli into small florets. Steam, blanch, roast or microwave for a few minutes. Do not overcook, maintaining a bright green appearance and crisp.
- Melt butter in a large soup pot or dutch oven over medium heat. Add in onions, garlic, carrots, and celery. Sauteé for 8 to 10 minutes stirring to not over brown. Pour in wine bring to a boil reduce by half approximately 8 to 10 minutes. Whisk in flour stir until it makes a roux.
- Stir in vegan broth, potatoes, nutritional yeast, mustard, and plant-based milk. Bring to a boil reduce heat cook until potatoes are fork-tender approximately 20 minutes.
- Using a blender or food processor ladle soup into a blender, working in small batches, blend until smooth. Pour back into pot add in cooked broccoli and re-heat. Serve.
- Sprinkle soup with vegan shredded cheese, fresh herbs, lemon zest, or roasted broccoli. You decide.