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Creamy Broccoli Cheese Soup

Vegan Broccoli Cheese Soup

Vegan Broccoli Cheeeeese Soup

Whew… what a weekend! As you already know we put our house on the market and it went under contract really fast- faster than we had anticipated.  As in, we thought we’d probably be moving next spring but now we’re moving this fall, and we wanted a chance to say goodbye to all our neighbors. We also wanted to give them (and our friends) a chance to “snoop” around the house and see all the changes we’ve made, so obviously I had to throw a party, right? Right.

I’m going to fill in some of these recipes over the next few weeks, because they all came out amazingly. Everyone seemed to really enjoy them (even though I actually wrote “vegan” on the little buffet name cards) which was a wonderful feeling. Even my cattle rancher neighbors were spotted chowing down on some of my spinach dip :)  And the best surprise was learning that my wonderful next-door neighbors (who always take care of our dogs and kitty cat when we’re out of town) have been eating vegan! I sent them home with some cookbooks and I think I might make them a batch of my chicken-style seitan this week…  But anyway, here’s a list of everything I made:

Yep- it was all vegan! And all sooooo yummy!

But enough about finger foods- I have the “fall bug” and I only want to think about soups. Especially the thick, rich, creamy kind that would make any omnivore say “That Was Vegan?”

Vegan Broccoli Cheese Soup

True story: After Jason ate this soup he accused me of being some kind of sorcerer for being able to make it taste so cheesy :)


Creamy Broccoli Cheese Soup (makes 6-7 servings)

Ingredients:

  • 1 small onion, chopped
  • 1/2 teaspoon powdered garlic
  • 1/4 cup Earth Balance
  • 1/4 cup flour
  • 1.5 cups soy cream
  • 1.5 cups non-dairy milk of choice
  • 2 cups vegetable stock (or water plus 1 bouillon cube)
  • 1 head of broccoli (about 1/2 lb, or a little bit more), chopped
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon sea salt
  • 1 bag Daiya Cheddar shreds
  • 1/3 cup Daiya Jack wedge, cubed
  • Fresh ground pepper

Directions:

  1. Water sautee onion for 6-7 minutes, then add powdered garlic and leave in for another minute or so.  Melt in the butter, then sprinkle in the flour, mixing everything together into a paste. Keep stirring for at least a minute or two.
  2. Add the cream, milk and stock and bring to a boil, then add the chopped broccoli (even the itty-tiny pieces!). Reduce heat to medium and let it simmer covered for about 10 minutes or until the broccoli is soft. It’ll be nice and thick now!
  3. Stir in the spices and cheese until the whole thing is melty and gooey and you can’t wait another second. Top with some fresh ground pepper and serve with a chunk of crusty bread!

Enjoy!

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{ 49 comments… add one }

  • Jamie October 9, 2012, 9:18 am

    OMG – this looks sooooo good, you sorceress, you! ;) I love love love soup and can’t wait to try this!

    • Barb October 15, 2012, 12:09 pm

      I’ll make you some ;)

  • Somer October 9, 2012, 10:31 am

    You are totally a sorcerer! You and Veggie Witch need to hang out! Looks creamily delicious my friend.

  • veghotpot October 9, 2012, 10:35 am

    your party menu looks soo good :) and this soup looks perfect for this fall weather! Ive never actually had cheesy broccoli soup but Id definitely want to start with a vegan one

    • Barb October 15, 2012, 12:10 pm

      Well if you make this one, let me know how it turns out!

  • Vegan Thyme (Kelly) October 9, 2012, 11:10 am

    What woman in her right mind, vegan or non, wouldn’t want to dive right into a bowl of this soup! Yum! I’ll keep you in my thoughts as your move approaches. (I don’t envy you.)

    • Barb October 10, 2012, 6:00 am

      Thanks Kelly, it’ll be tough but it’s a good thing. And I wish I had more of that soup left!

  • estvereme October 9, 2012, 1:28 pm

    *faints* this looks very tasty – thanks so much for sharing the recipe and the menu for the party. Very generous of you

  • mightyvegan October 9, 2012, 5:07 pm

    I’m all about soups right now and this is right up my alley! We just moved too!

  • veganinthefreezer October 9, 2012, 8:27 pm

    I can’t wait to try this!!! The ingredients are already added to my shopping list.

    • Barb October 10, 2012, 5:59 am

      Let me know how you like it!

  • Lisa October 9, 2012, 9:07 pm

    Love Daiya cheeses and the jack wedges are the BEST!!!

    • Barb October 10, 2012, 5:58 am

      Couldn’t agree more- I could eat an entire wedge every single day!

  • Gabby @ the veggie nook October 10, 2012, 4:08 am

    If I am ever in your neighbourhood I am totally coming over for a few days so you can cook for me, I would eat like a QUEEN! ;)

    • Barb October 10, 2012, 5:58 am

      Gabby- you have a standing invitation!

  • Sophie33 October 10, 2012, 5:50 am

    A truly fantastic creamy cheesy broccoli soup! I love it! xxx

    • Barb October 10, 2012, 5:58 am

      Thanks- I loved it too ;)

  • gail October 10, 2012, 6:10 am

    the soup looks delicious…and I wish I was your neighbor ;)

    • Barb October 10, 2012, 6:36 am

      I wish you were my neighbor too ;)

  • epicureanvegan October 10, 2012, 9:31 am

    That looks Fall-icious! I’m in soup mood, too and this is definitely going on my to-make-soon list. Thanks!

    • Barb October 10, 2012, 9:39 am

      If you make it, let me know how you like it!

  • Cadry's Kitchen October 10, 2012, 9:53 am

    Wow, that soup looks amazing, and I look forward to hearing the details on that spinach dip with rosemary crostini. You’re not really a sorcerer… Are you?

  • Melissa October 10, 2012, 1:29 pm

    Yummm broccoli cheese soup was always one of those things that I loved but always felt so sick after eating because of the dairy… I am loving your version because I could totally chow down on a big bowl and still feel awesome. Your party foods sound amazing too – I would like to attend! :)

    • Barb October 15, 2012, 12:08 pm

      I’ll invite you to the next one ;)

  • thecrueltyfreereview October 10, 2012, 6:49 pm

    Broccoli cheddar soup is such a classic. And if Jason thought it tasted like the ‘real’ thing I bet I could get Robert to think the same thing! Also, I can’t wait until you guys are closer to us…we have so many places we need to eat at!

  • JL October 11, 2012, 4:28 am

    I want this soup RIGHT NOW! I looks incredible!

    • Barb October 11, 2012, 5:28 am

      Thanks JL- and it was fun meeting you the other night at Trinity!

  • Heather October 12, 2012, 2:50 pm

    I think you should mail me a HUGE big ol’ batch of this – I so need this!!! I love how you throw a party – I love making up tons of Vegan food – if we got together and threw a party people wouldn’t know what to taste first…well i know what I would go to first – this soup!!! and a cupcake of course :)

    • Barb October 15, 2012, 12:05 pm

      That would be a pretty great party!!

  • GetSkinny GoVegan October 12, 2012, 7:03 pm

    I so want corn and black beans right now. I am lusting, super hard. But it would hurt my tummy because my tummy IS revolting. It is having a grand ol’ fcking revolution!!!! Okay, I will scrounge up those olives in the fridge. Really, this is just super adorable and looks like THE perfect “bite”.

  • GetSkinny GoVegan October 12, 2012, 7:04 pm

    Oops! think I meant my comment for the tortilla post!!!

  • Sophie33 October 14, 2012, 7:26 am

    I have made it & loved it so much, so did my mom, dad & my husband too! :)

    • Barb October 15, 2012, 12:04 pm

      You’re the best Sophie! I’m glad your fam enjoyed it!

  • Lee October 14, 2012, 1:42 pm

    Yum! We added dried basil, smoked paprika, and onion powder, and used quinoa flour, almond milk instead of soy creamer, and that’s about it. Amazing sequence of ingredients to prevent clumping, and preserve texture!!!

    • Barb October 15, 2012, 12:04 pm

      I’m glad it turned out so well- and I bet it was yummy with basil!

  • Sarah October 21, 2012, 11:26 am

    You should make it so u an pin this. I don’t see a pin it button. But I am on my phone don’t know if that matters.

  • Kris Petersen (@RiverOtterPost) October 21, 2012, 5:01 pm

    Awesome! Just made it, didn’t have the jack wedge so I used Pepperjack shreds. Noms :-) Very good recipe, thanks!

  • Meg November 2, 2012, 5:06 pm

    Question about your recipe– is it meant to say 1.5 cups of milk? 1/5 seems like an oddball quantity. Wonder if that was just a typo. Thanks! Can’t wait to make this!

    • Barb November 2, 2012, 6:56 pm

      Arrgh! Yes… thanks for catching that :)

  • Mary November 14, 2012, 11:45 am

    This soup looks so good. I really want to try this recipe. I am not much of a cook so sometimes ingredients confuse me. What would I use for the soy cream? Would I find it by the soy milk in my store or more by the vegan butter etc…? Sorry for a probably very obvious question but I just want this to turn out right :)

    • Barb November 14, 2012, 3:13 pm

      At my store, the soy cream is with the other creamers… but if it’s not there, then try with the other non-dairy milks. And if all else fails, just use non-dairy milk… that would be my advice :)

  • Amy September 10, 2014, 3:51 pm

    Made this for dinner tonight~ my store doesn’t carry the jack wedges or non-dairy cream, so i subbed with daiya mozzarella, and doubled the almond milk. So good, thick, and cheesy! I plan on eating the leftovers for lunch tomorrow. Thanks for the recipe!

    • Barb September 12, 2014, 9:06 am

      I’m so glad to hear you enjoyed it- makes my day!!!

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