Cheezy Broccoli Soup

Written by Liz

I’m Liz, I share recipes and easy substitutes to make plant-based living simple!

August 9, 2021

 

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Cheezy Broccoli Soup

This plant based cheezy green soup is ultra comforting and filling. The cheese can be used for a variety of dishes!
Course Soup
Cuisine American, Vegan
Keyword broccoli, broccoli soup, quick vegan cheese, soup, vegan cheese, vegan dinner, vegan lunch, vegan meal, vegan recipe, vegan soup
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 people
Cost $13

Ingredients

Soup

  • 2 heads of broccoli cut into florets, stalk roughly chopped
  • 1 brown onion diced
  • 2 garlic cloves minced
  • 2 potatoes peeled and diced
  • 2 celery stalks diced
  • 6 cups vegetable stock
  • 1/2 cup nutritional yeast
  • olive oil, for cooking

Cheezy Sauce

  • 1/2 cup cashews soaked in boiling water for 10 mins, then drained
  • 1 cup soy milk
  • 1 garlic clove roughly chopped
  • 1/4 cup nutritional yeast
  • 1/2 tsp salt
  • 3 tbsp tapioca starch
  • 1 tsp apple cider vinegar

To serve

  • sourdough croutons
  • olive oil
  • cracked pepper

Instructions

  • Heat olive oil in your Crumble Dutch Oven, then add onion, celery, garlic and potatoes. Stir for 2-3 minutes until onion and garlic are fragrant.
  • Add vegetable stock and bring to the boil.
  • Add broccoli florets and cook until soft, approx 7 minutes.
  •  Puree the soup using an immersion stick blender or food processor. If using a standblender, be sure to only use a blender that has a removable lid and can allowthe heat to escape - closed blenders like Nutribullet or similar cannot safelyblend hot liquid and can explode.
  • Cover soup with a lid to keep warm while you make your cheezy sauce.
  • Add all cheezy sauce ingredients to a blender. Blend on high until smooth.
  • Add 1/2 the cheezy sauce to the soup, plus the nutritional yeast and mix well.
  • Add the remaining cheezy sauce to a small pot and heat on low until sauce begins to thicken. Stir constantly to avoid lumps.
  •  Once the cheese has thickened to desired consistency, remove it from heat and serveimmediately with the soup. Add a drizzle of olive oil, sourdough croutons andcracked pepper to finish.

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