'Cheesy' Vegan Broccoli Soup
This simple veggie-packed soup only requires one pot and 30 minutes to make! (nut-free, grain-free + gluten-free)
Servings: 4
Calories: 311kcal
Ingredients
- 2 tablespoons olive oil or vegan butter
- 1 medium onion finely chopped
- 1/2 cup finely chopped carrots about 3 medium carrots
- 3 garlic cloves minced
- 3 cups diced russet potato about 2 large potatoes, peeled
- 1 tablespoon tomato paste
- 2 teaspoons dried oregano
- 8 cups chopped broccoli florets about 4lbs including the stem
- 3-4 cups vegetable broth see notes
- 4 tablespoons nutritional yeast
- 3 tablespoons lemon juice from 1 large lemon
- 1 cup plain unsweetened non-dairy milk oat milk is my favorite
- salt & pepper to taste
- shredded vegan cheese and/or croutons for garnish
Instructions
- In a large pot, warm olive oil over medium heat. Add the onion and cook for about 3 minutes, until translucent. Add the garlic, carrot, and potato, then continue to cook for 2 more minutes.
- To the pot, add the oregano and tomato paste then stir to combine. Cook for a few minutes then add the chopped broccoli, and vegetable broth. Bring to a boil and allow to cook for about 15 minutes, just until broccoli and potato are tender. Set aside to cool for a few minutes.
- To a high speed blender, add the contents of the pot. If you like a chunkier texture, reserve about 1/2 of the broccoli in the pot. Add the nutritional yeast, lemon juice and non-dairy milk to the blender then blend on high until smooth.
- Pour the soup back into the pot and warm over low heat. Cook until heated through. Add salt & pepper to taste. Serve warm with shredded cheese and croutons, and enjoy!
Notes
You may need more than 3 cups broth but I recommend starting with that and adding more as needed.
Nutrition
Calories: 311kcal | Carbohydrates: 51g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 844mg | Potassium: 1389mg | Fiber: 10g | Sugar: 13g | Vitamin A: 4383IU | Vitamin C: 178mg | Calcium: 218mg | Iron: 4mg