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
Servings4servings
AuthorZsu Dever
Ingredients
4cupsplain unsweetened vegan milk
1/4cupvegan cream cheese
2tablespoonssavory broth mix
1/4cupdiced jarred pimientos or roasted red peppers
1tablespoonnutritional yeast flakes
1/4teaspoonpaprika
2tablespoonsvegan butter
1small onion, finely chopped
1/2cupunbleached all-purpose flour
12ouncesbroccoli, tough stems removed or peeled, finely chopped
sea salt and fresh ground black pepper
pinchof freshly grated nutmeg
1teaspoonapple 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.