Broccoli Potato Cheese Soup
Plant-Based Broccoli Potato Cheese Soup
Created by Joni Marie Newman.
This hearty soup is perfect on a cold or rainy day, and a great way to use up some of that broccoli in your CSA boxes!
Yield: 8 Servings
Ingredients
1/4 cup vegan butter or canola oil
1/4 cup all-purpose flour
3 cups vegetable broth (you can also use water with bouillon cubes added.)
1/2 cup nutritional yeast
2 cans sliced or cubed potatoes (Yep! I said canned potatoes!)*
1 pound fresh broccoli florets, finely chopped
1 cup unsweetened vegan milk
1/2 cup vegan sour cream
1 cup (more or less) instant potato flakes*
Salt and pepper to taste
Your favorite vegan shredded cheese to garnish, optional
*You can also use fresh potatoes for this, simply peel, slice, and boil the potatoes. To replace the sliced potatoes in this recipe, you will need about 3 cups sliced. To replace the potato flakes, you will need about 1 to 2 cups of mashed potato, depending on how thick you want your soup.
Method
In a soup pot, melt butter over medium-high heat. Once melted stir in flour to make a roux, and continue to stir until golden and pasty.
Stir in vegetable broth. Stir until the roux is dissolved and the broth begins to thicken a little. Add nutritional yeast, sliced potatoes, broccoli, sour cream, and milk. Stir to combine.
Reduce to a simmer, cover, and simmer for about an hour, returning to stir often.
Stir in potato flakes, or mashed potato, a little bit at a time until desired thickness is achieved. Add salt and pepper, to taste.
Garnish with your favorite shredded vegan cheese, a swirl of vegan sour cream, extra broccoli florets, or even some vegan bacon bits!
Serve hot.
Enjoy!
