A delicious and cozy recipe for Vegan Broccoli Cheese Soup that’s ready in about 30 minutes! Luscious, filling, and packed with fresh roasted broccoli, this is the perfect recipe for fall and winter. Serve in a toasted bread bowl or with baked pretzels for the ultimate comfort food!
Ingredients
• 2 pounds broccoli crowns, roughly torn
• 1 tablespoons olive oil
• 1 ½ teaspoons kosher salt, divided, plus more to taste
• 1 ½ teaspoons fresh cracked black pepper, divided, plus more to taste
• 1 tablespoon vegan butter
• 1 cup white onion, diced
• 8 cloves fresh minced garlic
• 1 teaspoon smoked paprika
• ⅓ cup all-purpose flour
• ¼ cup nutritional yeast
• 4 cups vegetable broth
• 2 cups extra-creamy non-dairy milk, unflavored and unsweetened
• 2 cups shredded carrots
• 2 cups vegan cheddar shreds, plus more for garnish
Instructions
Preheat oven to 400°F
Place the broccoli crowns onto a prepared baking dish, drizzle with the olive oil and season with 1 teaspoon of the salt and pepper. Roast for 10 minutes. Once cool enough to touch, finely chop the roasted broccoli, and set aside.
Meanwhile, heat the butter in a large pot or Dutch oven over medium heat. Once the butter is melted, add the onion and garlic, and sauté until the onion is translucent and the grail is fragrant, 3 to 4 minutes. Season with the paprika, remaining half teaspoon of salt and pepper, and nutritional yeast, stirring to combine. Whisk in the flour and continue to cook 1 to 2 more minutes.
Slowly whisk in the broth and milk, stirring to ensure there are no clumps. Add the carrots, roasted broccoli, and vegan cheese shreds, gently stirring. Bring the soup to a simmer, then cover and cook until the carrots and broccoli are just slightly tender, 15 to 18 minutes. Remove the lid, and taste and adjust seasonings if necessary.
Serve immediately in a toasted bread bowl or with baked pretzels. Garnish with additional vegan cheese shreds, and enjoy!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-broccoli-cheese-soup/