Vegan Broccoli Cheese Soup Recipe

This vegan broccoli cheese soup is scrumptious, and more healthy than the traditional recipe.

However you’d by no means comprehend it from the flavour, which has a creamy, tacky style and texture that’s each bit as comforting as the unique.

It’s additionally loaded with broccoli, so that you get nice nutritional vitamins and minerals, and the crunchy croutons on high are the proper accent. It is a wealthy, creamy, scrumptious soup that’s excellent as a aspect dish or alone as a lightweight lunch.

The Secret to this Recipe

This tacky vegan soup is topped with toasted bread croutons, that add scrumptious crunch and look stunning on high of the soup.

And so long as your toasting the bread, you might as properly roast some broccoli florets on the identical time, so as to add to the highest of the soup together with the croutons.

Roasting the broccoli brings out a richer, nuttier taste that goes completely with the contemporary, steamed broccoli within the soup itself, and the mixture of toppings seems to be attractive and takes no time in any respect.

You can also make this soup with out the toppings, however why would you?

Vegan Broccoli Cheese Soup Recipe

Serves 4

Components

• 2 tablespoons further virgin olive oil
• 1 small yellow onion, diced
• ½ cup chopped celery
• 1/3 cup chopped carrots
• 1 pound of broccoli: stems diced, florets chopped
• 1 small or 1 cup diced yukon gold potato
• 4 garlic cloves, minced
• 4 cups vegetable broth
• 3 cups cubed bread
• ½ cup uncooked cashews
• 1 and ½ teaspoons apple cider vinegar
• ½ teaspoon Dijon mustard
• ¼ cup contemporary dill
• 3 tablespoons dietary yeast
• 1 tablespoon lemon juice
• ¾ teaspoon sea salt
• freshly floor black pepper to style

Directions

For the croutons:

1. Preheat the oven to 350°F
2. Line two small baking sheets with parchment paper
3. On the baking sheets, add:
   • 1 cup of the broccoli florets
   • bread cubes

1. Drizzle them with olive oil and a pinch of salt
2. Toss to evenly coat with olive oil
3. Roast for 10-Quarter-hour, till the bread is crispy and the broccoli is brown across the edges and tender within the heart

For the soup:

1. Warmth the olive oil in a big pot on the stovetop over medium warmth
2. Add to the pot:
   • onion
   • celery
   • carrots
   • broccoli stems
   • salt
   • pepper

1. Saute about 10 minutes till softened
2. Then add:
   • potatoes
   • garlic

1. Stir to mix
2. Then add the vegetable broth
3. Simmer for 20 minutes, till the potatoes are softened
4. Take away from warmth and permit to chill barely within the pot

Steam the broccoli florets:

1. Deliver one other pot of 1 inch of water to a simmer on the stovetop
2. Place the remaining broccoli florets in a steamer basket
3. Place the broccoli florets within the simmering water and canopy
4. Permit the florets to steam for about 5 minutes, till the broccoli is tender

Mix in a blender:

1. Place the potato soup base right into a blender (should you don’t have a big blender, you might work in batches)
2. Add to the blender:
   • cashews
   • apple cider vinegar
   • mustard
   • dietary yeast

1. Mix till easy, thick, and creamy
2. Add the steamed broccoli, dill, and lemon juice
3. Rapidly pulse just a few occasions till the soup is mixed, however the broccoli continues to be chunky
4. If needed, you might add a bit of water to skinny the soup to your most popular consistency
5. Style for seasoning and add salt or pepper if wanted

Serve in bowls, topped with the roasted broccoli and croutons.

This vegan broccoli cheese soup is creamy, tacky, comforting, and deeply satisfying. It’s additionally more healthy than conventional broccoli cheese soup, with out tasting “wholesome”. The crouton and roasted broccoli topping elevates this soup right into a dish that may draw admiration from family and friends members, who received’t consider there’s no cheese in it. It’s the perfect of each worlds!