Ok, so it’s summer but soup is great any time of the year! Especially when it’s bursting with flavor and so easy to make! Make a big pot of this and enjoy all week long so you can save time and enjoy more of what summer has to offer! I’m pretty sure my creamy “cheezy” vegan broccoli soup recipe will be a hit in your house!
- 2 tbsp olive oil
- 1 medium white or yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp sea salt
- 1 tsp white pepper
- 1 tsp dijon mustard
- 2½ cups unsweetened plain soy, almond or cashew milk
- 2½ cups vegetable broth or vegan chicken broth made from bullion
- 6 cups broccoli florets
- 1 cup nutritional yeast
In a large pot, cook the onions and garlic in the olive oil over medium heat for about 5 minutes.
Add the salt, pepper and dijon and cook for a few more minutes.
Add the milk, broth, nutritional yeast and broccoli.
Bring to a simmer, cover and cook for about 20 minutes or until broccoli is tender.
Remove and puree in a blender or blend in the pot with an immersion blender (much easier and safer option if you have one!)
Top with a dollop of vegan sour cream and enjoy!
Enjoy!
