Vegan Broccoli and Cheese Soup
Like a big cozy sweater this soothing soup will help you get through the long winter It combines my love for broccoli and cheese sauce while doing without the dairy-based cream or cheese This is a bit of a fussy soup think weekend not weeknight as it involves a few homemade components cheese sauce soup and homemade croutons so youll need an hour start to finish If you can make the cheese sauce the day before thatll help streamline things
Like a big cozy sweater this soothing soup will help you get through the long winter It combines my love for broccoli and cheese sauce while doing without the dairy-based cream or cheese This is a bit of a fussy soup think weekend not weeknight as it involves a few homemade components cheese sauce soup and homemade croutons so youll need an hour start to finish If you can make the cheese sauce the day before thatll help streamline things
- freshly ground black pepper to taste
- 1/2 teaspoon fine sea salt
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 1/4 cups (190 g) diced peeled yellow or red potatoes*
- heaping 1/3 cup (55 g) diced peeled carrots*
- 2 tablespoons (6 g) nutritional yeast
- 2 tablespoons (30 ml) refined coconut or grapeseed oil**
- 2 1/2 tablespoons (37.5 ml) water
- 1 1/2 teaspoons (7.5 ml) fresh lemon juice
- 1 medium (4 g) garlic clove
- 1/2 teaspoon (2.5 ml) white wine vinegar
- 1 medium (350 g) onion diced (2 heaping cups)
- 3 medium (13 g) garlic cloves minced
- 1 cup (120 g) chopped celery
- 3 cups (750 ml) low-sodium vegetable broth
- 1/4 teaspoon cayenne pepper or to taste
- 1 1/2 teaspoons (7.5 ml) fresh lemon juice or to taste
- fine sea salt to taste (i use 1/2 teaspoon)
- 1 1/2 teaspoons to 3 teaspoons (7.5 to 15 ml) chickpea miso to taste***
- smoked or sweet paprika
- fresh minced parsley
- 5 cups (350 g) chopped broccoli florets
- 1 1/2 cups (225 g) chopped yukon gold potatoes (about 2 medi
- pan-fried garlic croutons (use gluten-free bread
- Carbohydrate 0.039955625 g
- Cholesterol 0 mg
- Fat 0.010121875 g
- Fiber 0.0186125004291534 g
- Protein 0.008124375 g
- Saturated Fat 0.00195625 g
- Serving Size 1 1 cups (2 litres) (0g)
- Sodium 145.364875 mg
- Sugar 0.0213431245708466 g
- Trans Fat 0.001643125 g
- Calories 0 calories
Step-by-step
- For the cheese sauce: Place the potatoes and carrots in a medium pot and add water to cover. Bring to a boil over high heat, reduce the heat to medium, and simmer uncovered for 10 to 15 minutes, until fork-tender. Drain.
- While the potatoes and carrots are simmering, add the nutritional yeast, oil, water, lemon juice, salt, garlic, and vinegar into a high-speed blender and set aside.
- Chop the onions, garlic, celery, broccoli, and potatoes for the soup and set aside.
- When the simmering potatoes and carrots are fork-tender, drain them and add to the blender. Blend the cheese sauce until smooth, then transfer to a bowl.
- For the soup: In a large pot, sauté the oil, onion, and garlic over medium heat, stirring frequently. Cook for about 3 to 5 minutes.
- To the pot, add the celery, broccoli, and potatoes and sauté for a few minutes more. Now, add the broth, nutritional yeast, cayenne pepper, lemon juice, salt, and pepper. Cover and simmer over medium heat for about 13 to 15 minutes, until the potatoes are fork-tender. Turn off the heat and let the soup sit for a few minutes. Add the chickpea miso.
- Carefully transfer the soup into a blender (you might have to do this in two batches). Blend until smooth and place back into the pot.
- Set aside 1/4 cup (60 mL) of cheese sauce for garnish. Add the rest of the cheese sauce into the soup and stir to combine. Adjust seasonings to taste if desired.
- Ladle the soup into bowls and swirl in a tablespoon of the reserved cheese sauce into each bowl. Top with Pan-Fried Garlic Croutons, paprika, and parsley, if desired.
My Cozy Vegan Broccoli and Cheese Soup Adventure
Winter's chill has always been a challenge for me, not just physically, but emotionally too. The shorter days and gray skies sometimes make me crave comfort, something warm and nurturing to chase away the gloom. This year, I decided to tackle the winter blues head-on with a recipe that embodies everything cozy and delightful: my Vegan Broccoli and Cheese Soup. This isn't just any soup; it's a culinary hug in a bowl, a testament to the fact that vegan cooking can be incredibly rich, creamy, and satisfying without relying on dairy.
The journey of creating this soup was, to be honest, a labor of love. It's not a weeknight throw-together kind of recipe; it demands attention and care, a mindful approach that reflects the slow, deliberate pace I've learned to appreciate during the winter months. The homemade cheese sauce, the perfectly simmered broth, even the pan-fried garlic croutons – each component adds a layer of depth and flavor that elevates this soup beyond the ordinary. I started by carefully selecting the freshest broccoli florets, their vibrant green a stark contrast to the winter landscape outside my window. The potatoes and carrots, chosen for their sweetness and ability to create a creamy texture, simmered gently until they were meltingly tender.
The heart of this recipe lies in the vegan cheese sauce. I experimented with various combinations of nutritional yeast, oil, and spices until I achieved that perfect cheesy, tangy flavor. It’s a revelation! The nutritional yeast adds a nutty, umami depth, while the lemon juice provides a bright, acidic counterpoint. This sauce is a masterpiece in itself, creamy without a drop of dairy, a testament to the versatility of plant-based cooking. The soup itself is a symphony of flavors and textures, the creamy cheese sauce complementing the tender broccoli and potatoes. A dash of cayenne pepper adds a subtle kick, a delightful surprise that awakens the senses.
Making the croutons was another fun experiment. Using gluten-free bread, I pan-fried them until golden brown, their crispy texture offering a delightful contrast to the smooth soup. A sprinkle of smoked paprika and fresh parsley adds a touch of visual appeal and further enhances the flavor profile. This soup is more than just a meal; it's an experience, a journey of culinary discovery that transports me to a warm, inviting space, regardless of the weather outside.
But what truly makes this soup special is the simple joy of creating something delicious and nourishing from scratch. It’s a reminder that even amidst the hustle and bustle of daily life, there's always time to slow down, connect with the ingredients, and create something truly magical. And on those cold winter evenings, when the world feels gray and muted, there's nothing quite like a bowl of this soup to warm the body and soul.
The process of making this soup was, in itself, therapeutic. Chopping the vegetables, feeling their textures, smelling their aromas – it’s a grounding experience. The simmering broth, the gentle blending, the careful layering of flavors – each step brought a sense of calm and contentment. This soup, more than just a delicious meal, is a reminder to savor the small moments, to embrace the simplicity of everyday life, and to find joy in the process of creating something beautiful.
So, as the winter winds howl outside, I invite you to try my Vegan Broccoli and Cheese Soup. Let it become your culinary refuge, your comforting companion on those cold, gray days. It's a reminder that even in the depths of winter, warmth, comfort, and culinary delight can always be found, especially in a bowl of something truly special.
