Cheezy Cream of Broccoli Soup

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Thought your Panera Cream of Broccoli Soup days are over since you decided to ditch eating dead animals and their lactation? Well those days don’t have to be over! This soup will satisfy that craving. Don't forget to splash a couple doses of tabasco in it.

  • 6 tablespoon vegan butter + 1 tablespoon for sautéing onions

  • 2/3 cups flour (I used gluten free)

  • 1/2 cup celery, diced

  • 1 onion, diced

  • 3 stalks of broccoli, separated into florets- set aside 1 stalk or 1.5 cups

  • 6 cups vegetable stock

  • 1 bay leaf

  • 1 cup almond milk half & half (such as Ripple)

  • 1/2 cup vegan parmesan

  • 1 cup vegan cheddar

  • 1/4 cup nutrional yeast

  • 1 cup grated carrots

  • Salt and pepper to taste

  • Pinch nutmeg (optional)

In a large pot or Dutch oven, sauté onions and celery in 1 tablespoon of butter. Once onions are translucent, remove from pot and set aside. Start by making a roux- mix the butter in the pot then sprinkle in flour. Use a wooden spoon and stir gradually to prevent the flour from burning or getting brown. Cook for 2-3 minutes. Add onions and celery to the roux and mix well. Slowly add vegetable stock and almond milk by whisking. Add bay leaf and broccoli (all except the 1.5 cups you set aside), stir well, then cover and let simmer on low for 20 minutes. Make sure to check soup and give it a few stirs in between that time. *This is optional, but from here I take a hand immersion blender and I blend the soup until smooth. You can also do this by placing in a blender but make sure to place a dry kitchen towel between the hot soup and the lid of the blender, blend until smooth. Place soup back in to the pot. NOW add that extra broccoli, nutritional yeast, cheddar, parmesan, carrots, and nutmeg. Season well with salt and pepper then cover and simmer once more for 10 minutes. Serve hot with shredded vegan cheeze and or croutons.

Charity Morgan