Broccoli Cheese Soup

There are numerous ways to make cheesy vegan soups, but this one won’t leave you feeling cheated. If you are hankering for an old favorite, you have found the perfect version.

Course Soup

Cuisine American

Servings 4 servings

Author Zsu Dever

Ingredients

4 cups plain unsweetened vegan milk
1/4 cup vegan cream cheese
2 tablespoons savory broth mix
1/4 cup diced jarred pimientos or roasted red peppers
1 tablespoon nutritional yeast flakes
1/4 teaspoon paprika
2 tablespoons vegan butter
1 small onion, finely chopped
1/2 cup unbleached all-purpose flour
12 ounces broccoli, tough stems removed or peeled, finely chopped
sea salt and fresh ground black pepper
pinch of freshly grated nutmeg
1 teaspoon apple cider vinegar

Instructions

In a blender, combine the milk, cream cheese, broth mix, pimientos, nutritional yeast, and paprika and blend until very smooth. Set aside.
Heat the butter in a large pot over medium heat. Add the onion and cook, stirring, until it begins to soften, about 3 minutes.
Add the flour and cook, stirring, until it begins to develop some color, about 2 minutes.
Slowly pour the milk mixture into the pot; mix the soup continuously using a whisk until there are no lumps. Bring the soup to a simmer and cook until thickened. (Do not boil.)
Stir in the broccoli. Add salt, black pepper, and nutmeg to taste. Simmer the soup on low until the broccoli is tender, about 15 minutes. Stir in the vinegar.

Recipe Notes

Variation: To make Cauliflower Cheese Soup, use finely chopped cauliflower instead of broccoli.