Vegan Broccoli Cheese Soup
This Vegan Broccoli Cheese Soup requires 10 ingredients and just 30 minutes to make. Creamy, cheesy, and completely delicious without oil.
Equipment
- high speed blender
Ingredients
- 4 cups, heaping broccoli florets fresh or frozen works
- 4 small yukon gold potatoes, peeled and cubed. About 3 cups.
- 2 carrots, sliced. About ½ cups.
- 31/2 cup plain unsweetened almond milk
- 2-3 garlic cloves, peeled
- ½ -¾ cup nutritional yeast
- 1-2 tablespoon dijon mustard
- 1 teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon pepper
Instructions
- In a saucepan combine the potatoes, carrots, whole garlic cloves, and almond milk. Bring to a boil and gently boil until potatoes are soft and easily break apart with fork. About 20 minutes.
- In a separate pan steam broccoli florets until slightly tender.
- Transfer potato mixture to a blender and add nutritional yeast and remaining seasonings. Blend until very smooth. Taste and adjust seasonings to your liking and add half of the steamed broccoli. Blend for a few seconds longer.
- Return cheese soup to stovetop and add remaining broccoli. Heat until warmed through and serve immediately.
Notes
You can add additional milk after blending and returning to stovetop if it's too thick. Refrigerated leftovers will thicken considerably. Simply add a splash of almond milk and reheat to return to a thinner soup consistency.
