Cheesy' Vegan Broccoli Soup
Cheesy' Vegan Broccoli Soup is a gluten free, dairy free, and whole 30 soup. One serving contains 277 calories, 17g of protein, and 7g of fat. This recipe serves 4 and costs $2.1 per serving. If you have nutritional yeast, carrots, Salt & Pepper, and a few other ingredients on hand, you can make it. 38 people have tried and liked this recipe. It can be enjoyed any time, but it is especially good for Winter. It is brought to you by Making Thyme for Health. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 99%, this dish is excellent. Similar recipes include Vegan “Cheesy” Broccoli Soup, Cheesy Vegan Broccoli Potato Soup, and Crispy Vegan Cheesy Roasted Broccoli.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
4 cups chopped broccoli florets (about 3lbs)
3 carrots, finely chopped (about 1/2 cup)
1 tablespoon extra virgin olive oil
3 garlic cloves, minced (about 1 tbsp)
juice of 1 lemon (about 3 tablespoons)
1 cup unsweetened plain non-dairy milk
4 tablespoons nutritional yeast
1 small onion, finely chopped (about 1 cup)
2 teaspoons oregano
1 potato, peeled and diced (about 1 cup)
salt & pepper, to taste
1 tablespoon tomato paste
3 cups vegetable broth*
Equipment:
pot
blender
Cooking instruction summary:
In a large pot, warm olive oil over medium heat. Add the onion and cook for about 3 minutes, until translucent. Add the garlic, carrot, and potato, then continue to cook for 2 more minutes.To the pot, add the oregano and tomato paste then stir to combine. Cook for a few minutes then add the chopped broccoli, vegetable broth, and 1 cups of water. Bring to a boil and allow to cook for about 20 minutes, until broccoli and potato is tender.Set aside to cool for a few minutes.To a high speed blender, add the contents of the pot. If you like a chunkier texture, reserve about 1/2 of the broccoli in the pot. Add the nutritional yeast, lemon juice and non-dairy milk to the blender then blend on high until smooth.Pour the soup back into the pot and warm over low heat. Cook until heated through. Add salt & pepper to taste, serve warm and enjoy!
Step by step:
1. In a large pot, warm olive oil over medium heat.
2. Add the onion and cook for about 3 minutes, until translucent.
3. Add the garlic, carrot, and potato, then continue to cook for 2 more minutes.To the pot, add the oregano and tomato paste then stir to combine. Cook for a few minutes then add the chopped broccoli, vegetable broth, and 1 cups of water. Bring to a boil and allow to cook for about 20 minutes, until broccoli and potato is tender.Set aside to cool for a few minutes.To a high speed blender, add the contents of the pot. If you like a chunkier texture, reserve about 1/2 of the broccoli in the pot.
4. Add the nutritional yeast, lemon juice and non-dairy milk to the blender then blend on high until smooth.
5. Pour the soup back into the pot and warm over low heat. Cook until heated through.
6. Add salt & pepper to taste, serve warm and enjoy!
Nutrition Information:
covered percent of daily need
