Cheezy Broccoli Soup

This plant based cheezy green soup is ultra comforting and filling. The cheese can be used for a variety of dishes!

Course Soup

Cuisine American, Vegan

Keyword broccoli, broccoli soup, quick vegan cheese, soup, vegan cheese, vegan dinner, vegan lunch, vegan meal, vegan recipe, vegan soup

Prep Time 20

Cook Time 15

Total Time 35

Servings people

Calories 256kcal

Cost $13

Heat olive oil in your Crumble Dutch Oven, then add onion, celery, garlic and potatoes. Stir for 2-3 minutes until onion and garlic are fragrant.
Add vegetable stock and bring to the boil.
Add broccoli florets and cook until soft, approx 7 minutes.
Puree the soup using an immersion stick blender or food processor. If using a standblender, be sure to only use a blender that has a removable lid and can allowthe heat to escape - closed blenders like Nutribullet or similar cannot safelyblend hot liquid and can explode.
Cover soup with a lid to keep warm while you make your cheezy sauce.
Add all cheezy sauce ingredients to a blender. Blend on high until smooth.
Add 1/2 the cheezy sauce to the soup, plus the nutritional yeast and mix well.
Add the remaining cheezy sauce to a small pot and heat on low until sauce begins to thicken. Stir constantly to avoid lumps.
Once the cheese has thickened to desired consistency, remove it from heat and serveimmediately with the soup. Add a drizzle of olive oil, sourdough croutons andcracked pepper to finish.