Broccoli Potato Cheese Soup

Joni Marie Newman

Servings

8

Category

Soup

Plant-Based Broccoli Potato Cheese Soup

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!

Broccoli Potato Cheese Soup

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

Directions

  1. 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.
  2. 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.
  3. Reduce to a simmer, cover, and simmer for about an hour, returning to stir often.
  4. Stir in potato flakes, or mashed potato, a little bit at a time until desired thickness is achieved. Add salt and pepper, to taste.
  5. Garnish with your favorite shredded vegan cheese, a swirl of vegan sour cream, extra broccoli florets, or even some vegan bacon bits!
  6. Serve hot.
  7. Enjoy!
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