I thought my broccoli soup days were over when I started eating healthier. As a child I loved cream of mushroom, broccoli, asparagus soup…..pretty much anything with a bunch of cream and sodium. I have noticed this recipe for a while on Oh She Glows for a vegan cream of broccoli soup. I thought, there is no way this soup could be good vegan. It is amazing! I actually made it two weeks in a row. I made it Sunday night and by Tuesday night it was gone.
The ingredients in this soup give it the consistency and flavor of cream. Nutritional yeast is such a great way to get a cheesy flavor. I added a little truffle salt for flavoring the second time I made it….that really took it to the next level! I really liked adding croutons too because it made the dish a little heartier.
I also used my new camera equipment on this blog posting! This light is so powerful that I could probably get a tan! I find that in the winter time I blog less because I can’t take good pictures without natural light, now I don’t have any excuses!
- 1 tablespoon olive oil
- 1 large onion
- 3 heads of broccoli
- 1 head of cauliflower
- 3 stalks of celery
- 2 small potatoes
- 32 ounces low sodium vegetable broth
- 4 cups of water
- 3 cups soy milk
- 2 cups nutritional yeast
- 3 tablespoons mustard
- 1/8 teaspoon truffle salt
- 1/8 teaspoon crushed red pepper
- 1 teaspoon black pepper
- 1 1/2 cups of Daiya cheddar cheese (last)
- Heal the olive oil in a large soup pot on medium heat.
- Once the oil is hot, add the chopped onion and cook until the onion is translucent.
- Cut the heads off of 2 stalks of broccoli (save the last head for the end) and cute the head off of the cauliflower. Chop into small pieces and add to the pan. Bring the heat up to medium high.
- Add the chopped celery and peeled and chopped potatoes.
- Once all the vegetables are in, pour in the vegetable broth and the water. Bring the pot to a boil (this will take a while with all of the veggies…..mine took about 15 minutes) stirring often.
- Once the water boils, bring the heat back down to medium and cook until the vegetables are all soft enough to pierce with a fork. This took another 15 minutes or so for me.
- Take the pot of water off of the stove. Place it either in the fridge on a dish towel or outside (if it is cold enough) to cool for about 20 minutes.
- Meanwhile, whisk together the cheese ingredients (soy milk through pepper) and place on medium-low heat. Continue to stir for about 10 minutes. **Make sure you don't add the vegan cheese yet.**
- Once your soup is cool enough too place in a food processor (basically not too hot to burn you), take it out and put it in batches into the food processor. If you have an immersion blender, this would also work well here.
- Once all of the vegetables are blended, add them back to the big soup pot. Combine the cheese sauce and mix until well-combined. While the soup is warming to your desired temperature in the big pot, chop of the last head of broccoli into small pieces and add it to the soup. This will give your soup a fresh taste and a little crunch.
- Place about two pieces of crumbled bread into the oven on broil for about 3 minutes to make croutons.
- When you think your soup is ready, add the Daiya cheese and stir well.
- Pour your soup into bowls and top with croutons. Your soup is ready to eat!
Let me know how it comes out if you try it!