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Continue shoppingBroccoli Potato Cheese Soup
Rated 5.0 stars by 1 users
Category
Soup
Author:
Joni Marie Newman
Servings
8
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!
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
- 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!
Recipe Note
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.
