Vegan Broccoli and Cheese Soup

Name: Vegan Broccoli and Cheese Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Ingredients: 1 1/4 cup (190 g) diced peeled yellow or red potatoes*; 2 tbsp (6 g) nutritional yeast; 2 tbsp (30 mL) refined coconut or grapeseed oil**; 2 1/2 tbsp (37.5 mL) water; 1 1/2 tsp (7.5 mL) fresh lemon juice; 1/2 tsp fine sea salt; 1 clove medium (4 g) garlic; 1/2 tsp (2.5 mL) white wine vinegar; 1 tbsp (15 mL) extra-virgin olive oil; 1 medium (350 g) onion, diced (2 heaping cups); 3 medium (13 g) garlic cloves, minced; 1 cup (120 g) chopped celery; 5–6 cup (350 g) chopped broccoli florets; 1 1/2 cup (225 g) chopped Yukon Gold potatoes (about 2 medium); 3 cup (750 mL) low-sodium vegetable broth; 2 tbsp (6 g) nutritional yeast; 1/4 tsp cayenne pepper, or to taste; 1 1/2 tsp (7.5 mL) fresh lemon juice, or to taste; Freshly ground black pepper, to taste; Pan-Fried Garlic Croutons (use gluten-free bread if necessary)****; Smoked or sweet paprika; Fresh minced parsley; Heaping 1/3 cup (55 g) diced peeled carrots*; Fine sea salt, to taste (I use 1/2 teaspoon); 1 1/2 teaspoons to 3 teaspoons (7.5 to 15 mL) chickpea miso, to taste***

By Angela Liddon · Oh She GlowsPublic

Your rating · the average is public, yours is not

Like a big, cozy sweater, this soothing soup will help you get through the long winter. It combines my love for broccoli and cheese sauce, while doing without the dairy-based cream or cheese. This is a bit of a fussy soup (think weekend, not weeknight) as it involves a few homemade components (cheese sauce, soup, and homemade croutons), so you’ll need an hour start to finish. If you can make the cheese sauce the day before, that’ll help streamline things!

This soup is adapted from my 2011 version. The cheese sauce is lightly adapted from my cheese sauce in Oh She Glows Every Day.

Prep: 30 min
Cook: 30 min
Total: 60 min
Servings: 8

Start cooking Shopping list Save to my cookbook

Add variation

Recipe source

This recipe was taken from Vegan Broccoli and Cheese Soup · by Angela Liddon. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 8 people

Cooking for

1.25 cup(190 g) diced peeled yellow or red potatoes*
2 tbsp(6 g) nutritional yeast
2 tbsp(30 mL) refined coconut or grapeseed oil**
2.5 tbsp(37.5 mL) water
1.5 tsp(7.5 mL) fresh lemon juice
0.5 tspfine sea salt
1 clovemedium (4 g) garlic
0.5 tsp(2.5 mL) white wine vinegar
1 tbsp(15 mL) extra-virgin olive oil
1medium (350 g) onion, diced (2 heaping cups)
3medium (13 g) garlic cloves, minced
1 cup(120 g) chopped celery
5–6 cup(350 g) chopped broccoli florets
1.5 cup(225 g) chopped Yukon Gold potatoes (about 2 medium)
3 cup(750 mL) low-sodium vegetable broth
2 tbsp(6 g) nutritional yeast
0.25 tspcayenne pepper, or to taste
1.5 tsp(7.5 mL) fresh lemon juice, or to taste
—Freshly ground black pepper, to taste
—Pan-Fried Garlic Croutons (use gluten-free bread if necessary)****
—Smoked or sweet paprika
—Fresh minced parsley
—Heaping 1/3 cup (55 g) diced peeled carrots*
—Fine sea salt, to taste (I use 1/2 teaspoon)
—1 1/2 teaspoons to 3 teaspoons (7.5 to 15 mL) chickpea miso, to taste***

Steps

1
For the cheese sauce: Place the potatoes and carrots in a medium pot and add water to cover. Bring to a boil over high heat, reduce the heat to medium, and simmer uncovered for 10 to 15 minutes, until fork-tender. Drain.
2
While the potatoes and carrots are simmering, add the nutritional yeast, oil, water, lemon juice, salt, garlic, and vinegar into a high-speed blender and set aside.
3
Chop the onions, garlic, celery, broccoli, and potatoes for the soup and set aside.
4
When the simmering potatoes and carrots are fork-tender, drain them and add to the blender. Blend the cheese sauce until smooth, then transfer to a bowl.
5
For the soup: In a large pot, sauté the oil, onion, and garlic over medium heat, stirring frequently. Cook for about 3 to 5 minutes.
6
To the pot, add the celery, broccoli, and potatoes and sauté for a few minutes more. Now, add the broth, nutritional yeast, cayenne pepper, lemon juice, salt, and pepper. Cover and simmer over medium heat for about 13 to 15 minutes, until the potatoes are fork-tender. Turn off the heat and let the soup sit for a few minutes. Add the chickpea miso.
7
Carefully transfer the soup into a blender (you might have to do this in two batches). Blend until smooth and place back into the pot.
8
Set aside 1/4 cup (60 mL) of cheese sauce for garnish. Add the rest of the cheese sauce into the soup and stir to combine. Adjust seasonings to taste if desired.
9
Ladle the soup into bowls and swirl in a tablespoon of the reserved cheese sauce into each bowl. Top with Pan-Fried Garlic Croutons, paprika, and parsley, if desired.

Comments · 0

No comments yet.

Per portion

Calories: ~71.4 kcal
Protein: ~3.1 g
Fat: ~2 g
Carbs: ~11.4 g
Fiber: ~2.2 g
Sodium: ~428.2 mg

9 ingredients still need USDA food links. (120 g) chopped celery, Fresh minced parsley are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 8-portion recipe.

Approximate — includes amount ranges.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Wheat
Soy

Partial · 15/25 ingredients linked