Name: Vegan Cream of Broccoli Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 large crowns Broccoli; 1 large, diced White Onion; 3 cloves, minced Garlic; 3 cups Organic Vegetable Broth; 1 leek, diced; 3 medium baking potatoes, cut into large chunks; 3 large carrots cut into large chunks; 3 cups Organic Vegetable Broth; 1/4 cup Nutritional Yeast; 3 Tablespoons Soy Sauce or Tamari; 3 teaspoons Garlic Powder; 3 teaspoons Onion Powder

Watch out Panera! I just made a vegan cream of broccoli soup that puts your cream of broccoli soup to shame.

Recently, a friend I work with went to Panera for lunch. When she grabbed the nutritional information pamphlet from the counter, I wanted to check out the ingredients in the soup she ordered.

For a 12 ounce serving, Panera's cream of broccoli soup contains:

300 calories
171 from fat
19 grams of fat; 13 grams saturated
65 mg cholesterol in one cup
12 ounces serving contains 1250 mg sodium.

Although I wasn't surprised by the nutritional information, I was shocked when she announced its mere 300 calories. UGH!

So, instead of jumping on my soapbox, I decided to make a vegan cream of broccoli soup for my friend to compare to her beloved Panera broccoli soup.

HOW TO MAKE A CHEESY SOUP WITHOUT CHEESE

In order to make a thick and creamy soup base, I used carrots, onions, and potatoes, much like my Skinny Nacho Cheese Sauce. In order to make a cheesy soup base without cheese or nuts, you just need a few ingredients:

Baking potatoes
Carrots
Organic vegetable broth
Soy sauce or Tamari
Onion powder
Garlic powder
Nutritional yeast

First, I boil the potatoes and the carrots with the skins on until both vegetables are soft enough to poke with a fork. Then, I blend them with the other ingredients until smooth. Half the 'cheese' sauce goes into the soup pot with the sauteed onions and leeks.

WHAT ELSE GOES INTO VEGAN CREAM OF BROCCOLI SOUP?

Of course, two large heads of broccoli are the highlight of the soup. So the broccoli doesn't overcook, I steam it in my steamer for 8 minutes (2 minutes less than suggested), so it finishes cooking inside the soup pot.

Once steamed, I set half the broccoli aside, so I can blend half the broccoli, and use the rest in the soup pot before serving.

Once the onions, leeks, and garlic begins to carmelize, I add half the cheese sauce to the pot with some more vegetable broth. Then, I put half the steamed broccoli in the blender with the remaining cheese sauce and blend. With the other steamed broccoli, I rough chop it to add to the soup pot, so the cream of broccoli soup has fresh chunks of broccoli.

Needless to say, my version won! In fact, my friend was shocked at how good my vegan cream of broccoli soup is without any added fat or animal products.

ARE YOU A SOUP LOVER LIKE ME? IF, SO CHECK OUT SOME OF MY FAVORITES!

servings6

Vegan Cream of Broccoli Soup

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Vegan Cream of Broccoli Soup is a satisfyingly creamy, cheesy soup made from potatoes, carrots, onions, and broccoli without nuts, non-dairy milk, or oil. So, dive into a bowl of luscious cream of broccoli soup.

Ingredients

Soup Ingredients

2 large crowns Broccoli
1 large, diced White Onion
3 cloves, minced Garlic
3 cups Organic Vegetable Broth
1 leek, diced

"Cheese" Soup Base

3 medium baking potatoes, cut into large chunks
3 large carrots cut into large chunks
3 cups Organic Vegetable Broth
1/4 cup Nutritional Yeast
3 Tablespoons Soy Sauce or Tamari
3 teaspoons Garlic Powder
3 teaspoons Onion Powder

Instructions

Prepare Base

Boil a large pot of water.
Add cut potatoes and carrots (skin on)
Boil for 30 minutes uncovered until soft when pierced with a fork.
Drain water from potatoes and carrots using a colander.
Add 2 cups of vegetable broth to a high speed blender.
Add potatoes and carrots.
Add nutritional yeast, soy sauce, garlic powder and onion powder.
Add 1 more cup of vegetable broth.
Blend until smooth.
Return half of the cheese mixture to the pot you used to cook the potatoes and carrots.

Broccoli

Remove stems from broccoli.
Cut into large pieces and place in a vegetable steamer.
Steam for 8 minutes.
Remove half of the broccoli and place it on a cutting board.
Place the other half into the blender with half the cheese base.
Blend on high until smooth.
Pour into the broccoli/cheese mixture into the other cheese soup base.
Do not add the cut up broccoli on the cutting board yet

Onions and Garlic

Dice onions, and leek
In a non-stick skillet, saute onions, leek, and garlic.
Add vegetable broth to avoid sticking
Cook until translucent.
Add to the pot with the cheese base.

Making the Soup

Roughly chop the broccoli on the cutting board.
Add to the large pot.
Add 3 more cups of vegetable broth to the large pot.
Stir.
Cook on low, stirring frequently until heated through.
Ladle into bowls

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Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 186Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 1341mgCarbohydrates 38gFiber 8gSugar 6gProtein 10g

Nutrition facts may not be 100% accurate.

Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me

Vegan Cream of Broccoli Soup

HOW TO MAKE A CHEESY SOUP WITHOUT CHEESE

WHAT ELSE GOES INTO VEGAN CREAM OF BROCCOLI SOUP?

ARE YOU A SOUP LOVER LIKE ME? IF, SO CHECK OUT SOME OF MY FAVORITES!