‘Cheesy’ Vegan Broccoli Soup
‘Cheesy’ Vegan Broccoli Soup- this simple veggie-packed soup only requires one pot and 30 minutes to make! (nut-free, grain-free + gluten-free)
Here we are. Yet another week of trying to survive the arctic conditions outside. So far my attire this year has consisted of sweatpants, a long sleeve shirt, a hoodie, two pairs of socks and a blanket. After seeing our electric bill last month, I’m tempted to wear my jacket and beanie inside too. Can’t nobody afford to pay that much for heat!
Obviously soup is the dinner of choice around these parts lately. I whipped this one up after getting a mean craving for broccoli cheese soup last week. I used to love me some cheese but dairy and I broke up about a year ago and I haven’t looked back since.
It’s not always easy to find ways to replace old favorites but I enjoy the challenge. Because when a recipe works out and we like it just as much as the dairy version, I’m pretty stoked.
What gives this soup it’s creamy texture and cheesy flavor is diced potato paired with a combination of tomato paste, lemon juice and nutritional yeast. I know it sounds too simple but trust me, it works.
If you haven’t used nutritional yeast before, please don’t be afraid to try it. It’s simply a byproduct sugarcane (or beet molasses) that contains a significant source of B vitamins and protein. People always ask me if they can leave it out of my recipes and in some cases it isn’t a huge deal, but for this soup it is.
Another key ingredient is the quality of vegetable broth that you use. For me, I always turn to the old standby, Better Than Bouillon. I used the No Chicken Base for this soup and it worked gloriously.
Whether you decide to make this soup or not (which you should, duh) I hope you are staying warm! And don’t worry, spring will be here before know it. :)
'Cheesy' Vegan Broccoli Soup
Yield: 4 bowls
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 tablespoon extra virgin olive oil
- 1 small onion, finely chopped (about 1 cup)
- 3 garlic cloves, minced (about 1 tbsp)
- 3 carrots, finely chopped (about 1/2 cup)
- 1 potato, peeled and diced (about 1 cup)
- 2 teaspoons oregano
- 1 tablespoon tomato paste
- 4 cups chopped broccoli florets (about 3lbs before removing stem)
- 3 cups vegetable broth* + 1 cup water
- 4 tablespoons nutritional yeast
- juice of 1 lemon (about 3 tablespoons)
- 1 cup unsweetened plain non-dairy milk
- salt & pepper, to taste
In a large pot, warm olive oil over medium heat. Add the onion and cook for about 3 minutes, until translucent. Add the garlic, carrot, and potato, then continue to cook for 2 more minutes.
To the pot, add the oregano and tomato paste then stir to combine. Cook for a few minutes then add the chopped broccoli, vegetable broth and water. Bring to a boil and allow to cook for about 20 minutes, until broccoli and potato are tender. Set aside to cool for a few minutes.
To a high speed blender, add the contents of the pot. If you like a chunkier texture, reserve about 1/2 of the broccoli in the pot. Add the nutritional yeast, lemon juice and non-dairy milk to the blender then blend on high until smooth.
Pour the soup back into the pot and warm over low heat. Cook until heated through. Add salt & pepper to taste, serve warm and enjoy!
I recommend Better Than Bouillon No Chicken Base
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!