Vegan Broccoli & Cheese Soup
The perfect comfort food: Vegan Broccoli & Cheese Soup. Creamy, savory, and a sharp cheese flavor (with the helping hand of nutritional yeast and a touch of dijon mustard), this classic soup takes only 30 minutes to make!
This week’s recipe will definitely become a staple in my home’s cycle of easy weeknight dinners! The simplicity of the ingredients and instructions make it the ideal meal after a long day at work when I would rather lie on the couch than cook dinner.
Want more easy weeknight dinner recipes? Here are some of our favorites:
Last week, my fiancé, Devin and I were playing card games. After a few games, I realized that the whole evening had gotten away from us while we were busy having too much fun! Suddenly it was past 8:00 p.m. and I hadn’t even started making dinner!
However, knowing that I was making this Vegan Broccoli and Cheese Soup, I said we could play one more round of cards before I even started cooking! We were eating in no time (after I won our last game) because of how incredibly quick this soup is to make!
If you're looking for other yummy soup recipes, check these out:
Taylor and I have both made vegan versions of broccoli and cheese soup over the years, but never wrote down a recipe to confirmed the measurements or timing needed to make a perfect cozy soup. Now we have finally done it and I am so happy that we get to share this easy and delicious dinner!
~Tessa
Vegan Broccoli & Cheese Soup
Vegan
Serves: 4 - 6 people
Prep time: 5 minutes
Cook time: 35 minutes
Author: Kitchen Potatoes
Ingredients
· ½ cup vegan butter
· 1 finely chopped onion
· 1 tbsp dijon mustard
· 4 minced garlic cloves
· 1½ tsp salt
· 1 tsp pepper
· ¼ cup all-purpose flour
· 4 cups vegetable broth
· ½ cup nutritional yeast
· 8 cups broccoli, chopped into ½ inch pieces (approximately 4 medium heads of broccoli)*
· 2 cups unsweetened non-dairy milk
Optional Topping
· vegan cheddar shreds
Method
In a large pot melt vegan butter over medium-high heat. Once butter is heated, add chopped onion and sauté until onions are soft and translucent.
Once onions are soft, add dijon mustard, garlic, salt, and pepper. Sauté for one minute, stirring constantly.
Add flour and stir constantly for another minute or two to cook the flour. While continuing to stir, slowly add vegetable broth. Add nutritional yeast, chopped broccoli, and non-dairy milk. Cover with the lid slightly ajar and allow to simmer, stirring occasionally, for approximately 30 minutes or until the broccoli is fork tender. If the soup comes to a rapid boil, reduce the heat to medium or medium-low.
Once cooked, transfer half of the soup to a blender, blend until smooth, and return back to the pot (alternatively, you may use an immersion blender). If you prefer a completely smooth soup, simply blend all of the soup. You may have to blend in batches.
Try our Buttery Vegan Biscuits as the perfect side to this soup! Serve and enjoy!
Notes:
* If the broccoli is not chopped into small enough pieces, your measurements might not be accurate. Using four medium heads of broccoli is the perfect amount for this soup.
Here is an example of the ideal size you should cut your broccoli into:
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