Plant- Based Broccoli Cheese Soup

Broccoli Cheese Soup is a comforting classic with a new plant-based spin for a healthy alternative loaded with nutrients. 

Onions, broccoli, garlic, carrots create a wonderful mix. My girlfriend Renee suggested a potato based queso here and I think she was spot on. It's ooey and gooey! I took a cross between my queso and sharp cheddar and came up with a new kind below. Making your own not only makes this recipe healthier but adds a ton of flavor. Of course you can just buy some vegan cheese but if you live in the country like me, I got you covered. :) ​

Ingredients:

• 2 tsp Olive Oil or Veg Broth for Oil-Free
• 3 Cups Broccoli Florets or 500 grams
• 1 White Onion - Diced
• 4 Cloves Garlic - Minced
• 1/4 Cup Vegetable Broth
• 1/4 Cup Flour of Choice (I used Chickpea / Gram/Besan) 
• 3 Cups Vegetable Broth
• 2 Cups Dairy-Free Heavy Cream (or Dairy Free Milk or more Vegetable Broth)
• 2 Large Carrots - Diced or Juliened
• Potato Cheese Below or 1+ Cups Vegan Cheddar Cheese
• Salt, Pepper and Nutmeg to taste

Potato Cheese if using:

• 2 Small/Med Potato - Chopped & Boiled Until Soft
• 2 Tbsp Tamari Sauce (Soy, Coconut Aminos...)
• 2 Tbsp Apple Cider Vinegar
• 1/2 tsp Salt
• 1/4 of an Onion or about 2 Tbsp Fresh
• 1 tsp Dijon Mustard
• 1/2 tsp Chili Flakes or Pepper
• 1/2 tsp Turmeric
• 2/3 Cup Potato Water from Boiling or Dairy free milk

Blend until smooth, set aside. Add 2-4 Tbsp of Nutritional Yeast for more "cheese" flavor.

Peaceful Preparation:

1. In a medium-large pot, add the olive oil or vegetable broth for oil-free. Turn on the heat to medium. Once it begins to heat up add the diced onion. Saute for a 4 minutes or so to develop fragrance and color. Add broth as needed.
2. Add the 1/4 cup of vegetable broth and flour for the roux. You could use oil or earth balance butter for a heartier variety. Let this cook for 3-4 minutes, turn down the heat a little. 
3. Add the 3 cups of vegetable broth a little bit at a time. Mixing, heating it up, adding more. Add the dairy free heavy cream. Simmer this for 5 to 20 minutes depending on your time.
4. Add the carrots, broccoli and garlic. Simmer for 20-25 minutes until tender. Remove 1/2 and blend once cool enough, burping the side or with an immersion blender. Pour that back to the soup. You can also have it 100% blended or 100% chunky if preferred. 
5. Add the potato cheese or vegan cheddar cheese. Mix it in. Season with salt, pepper, nutmeg and as desired. Once set, dish it up, top with extra broccoli and vegan cheese if you want. Enjoy!! The leftovers are great too and it's super delish blended.