Vegan Broccoli Cheese Soup
Creamy, dreamy broccoli cheese soup that just happens to be vegan!
Servings: 4 Servings
Ingredients
- 1/2 an Onion, chopped
- 2 Cloves Garlic, chopped
- 2 tsp. Olive oil
- 1/4 C. Vegan butter, I used Earth Balance
- 1/4 C. All purpose flour
- 3 C. Vegetable broth
- 2 C. Broccoli, cut into florets(fresh)
- 1/2 C. Carrots, chopped
- 3 C. Soy milk
- 1 C. Vegan cheese, shredded, I used Daiya Cheddar style farmhouse blocks
- 2 Tbsp. Nutritional yeast
- 1/4 tsp. Mustard, dry
- 1/2 tsp. Nutmeg
- Salt and Pepper to taste
Instructions
- In a saute pan, heat the olive oil on medium high. Then add the onion and garlic. Saute on medium high for 4-5 minutes until the onion is translucent. Remove from heat and set aside.
- Now in a large soup pot, melt the vegan butter on low and then add in the flour. Whisk together to make a roux. Cook on low for 1-2 minutes until it is thick and bubbly.
- Now whisk in the vegetable broth, until the roux is fully incorporated. Raise the heat to medium high and bring the broth to a simmer. Once it has started to thicken, 3-5 minutes, reduce to low.
- Now add the broccoli, carrots and the sauteed onion and garlic, cook for about 2 minutes, then add the soy milk, vegan cheese, nutritional yeast and seasonings. Start with a few pinches of salt and pepper.
- Now bring the soup back up to a simmer. Simmer until the vegan cheese has melted and the soup has thickened. 5-10 minutes. Stirring frequently. Now taste and adjust seasoning. I added a lot of salt and pepper, but it is to your preference.
- Serve immediately! I like to garnish with green onions.