The Best Vegan Broccoli Cheese Soup
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.8 out of 5 stars
(112)
Ingredients
5 servings
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 an onion, chopped
- 1-2 stalks celery, chopped
- 4-5 large carrots, chopped
- 1 large potato, peeled and chopped
- 2-3 cups broccoli florets, in large pieces for easy removal
- 2-3 cups vegetable broth
- 2 cups almond milk (unsweetened)
- 1/4 cup nutritional yeast – optional, see notes
- 1 1/2 – 2 teaspoons sea salt
- croutons – see notes
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Preparation
Chef’s notes
Here’s how to make the most amazing croutons:
Heat 1/4 cup olive oil (more as needed) in a skillet over medium high heat. Add a clove of smashed garlic and let it hang out (WITHOUT browning) for a few minutes. Remove garlic. Add cubed bread (about 6 thick slices cut into chunks) and toss around in the pan until golden brown and chewy/crispy. Drain on paper towels. Season with salt.
FYI, I’ve also casually thrown a spoonful of pesto in there for good measure – it was Level 900 Awesome. Just saying.
If the blended soup looks too thick for you, just add an additional 1/2 cup or so of liquid.
Nutritional yeast is not necessary for texture, but it adds a yummy, salty, cheesy flavor and some extra vitamins, too.
Nutrition doesn’t include croutons.