Alright, let’s break this recipe down into simple, everyday language, shall we?
First off, we’re making a creamy and "cheesy" vegan broccoli cheese soup. It’s all about genuine, fresh ingredients, and comfort food at its finest, with no canned stuff in sight.
Here’s what you need:
- A quarter cup of olive oil
- Two minced garlic cloves
- Half a chopped onion
- One or two chopped celery stalks
- Four to five large chopped carrots
- One large, peeled and chopped potato
- Two to three cups of large broccoli florets (for easy removal)
- Two to three cups of vegetable broth
- Two cups of Almond Breeze Original Almondmilk
- A quarter cup of nutritional yeast (optional, but adds a nice cheesy flavor and extra vitamins)
- One and a half to two teaspoons of sea salt
- Some croutons (optional, but they add a nice crunch)
Now, let’s get cooking:
- Start by heating the olive oil over medium high heat. Toss in your mirepoix (that’s just a fancy term for your chopped onion, celery, and carrots), garlic, and potatoes. Give them a good sauté until they get soft – that should take about 10 minutes.
- Next, throw in your broccoli, vegetable broth, and almond milk. Let it all simmer until it’s bubbly and your broccoli turns a lovely bright green color. This should take about 5 minutes.
- Now, the fun part – blending. Take out most of the broccoli with tongs and set it aside. Blend the rest of the soup until it’s super creamy and looks a bit "cheesy". Then, add your broccoli back in and give it a few pulses to mix it in. You might have to do this in batches. Pop the soup back in the pot, stir in the nutritional yeast and salt. Give it a taste and adjust it to your liking. And voila – your soup is ready to serve!
Let’s talk croutons:
Want to make your soup even better with some amazing croutons? Here’s how: Heat up a quarter cup of olive oil (add more if needed) over medium high heat. Add a clove of smashed garlic and let it mingle with the oil for a few minutes, but make sure it doesn’t brown. When it’s done, take out the garlic, throw in some cubed bread (about 6 thick slices cut into chunks), and toss it around in the pan until it’s golden brown and has a nice chewy/crispy texture. Drain the croutons on paper towels and season them with salt. If you’re feeling adventurous, toss in a spoonful of pesto. Trust me, it’s awesome.
And that’s it! Enjoy your delicious, homemade, vegan broccoli cheese soup. Remember, the nutritional yeast is optional but it does add a nice cheesy flavor and some extra vitamins. And keep in mind, the nutrition facts do not include the croutons. Bon Appétit!
