This time of year is perfect for soup, and broccoli cheese soup is one of our favorites. Unfortunately, commercial broccoli cheese soup is neither vegan nor gluten free. In fact, many canned versions contain MSG – yuck.
This savory soup is so creamy, you won’t believe that it is vegan. The spices and seasonings make for a heavenly aroma, and the taste is unbelievable.
Gluten Free and Vegan Broccoli Cheese Soup
1 tsp extra-virgin olive oil
1 medium onion, sliced
2 garlic cloves, minced
6 Tbsp nutritional yeast
¼ tsp garlic powder
2 tsp dijon mustard
1 medium head of cauliflower, chopped
2 cups unsweetened almond milk, or preffered milk alternative
1 cups vegetable broth or no-chicken broth
1 pound frozen broccoli
1 Tbsp onion powder
Salt and pepper to taste
Prepare the frozen broccoli according to the instructions on the bag, then chop into small pieces. Set aside. Heat the oil in a large pot over medium-high heat. Add the diced onions and saute until slightly browned, about 3-4 minutes. Add in minced garlic and saute, stirring occasionally, until golden – about 3 more minutes. In the same pot, bring the almond milk to a gentle boil over medium-high heat. Immediately whisk in the nutritional yeast, garlic powder, and Dijon mustard. Cook until thickened, whisking often, for about 4 more minutes. Add broth and cauliflower. Cover and bring to a boil. Reduce heat to simmer, cover, and cook until the florets are soft, about 10 minutes. Add in half of the cooked broccoli. Using an immersion blender, puree until smooth. If you do not have an immersion blender, use a regular blender, but work in small batches as the soup is hot, and may spurt out of the top. After blending, return the soup to the pot. Add salt, pepper and onion powder, and stir in the remaining broccoli. Serve immediately.
This is delicious when topped with your favorite vegan shredded cheese, but is perfect on its own, as well.
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