How to Make Vegan Broccoli and Cheese Soup

Five Methods:Prepare the PotatoesPrepare the SoupPuree the Soup Using an Immersion BlenderPuree the Soup Using a Traditional BlenderFinish the Soup

This recipe uses pureed potatoes and vegan cheddar cheese to lend a thick creaminess without the need for dairy. If you prefer a less spicy version, then omit the jalapeno.

Ingredients

Servings: 4 to 6

  • 3 cups Yukon Gold potatoes
  • 2 tbsp. plus 1/4 olive oil
  • 1 shallot, peeled and chopped
  • 1 small red onion, peeled and chopped
  • 1 large jalapeno, de-seeded and chopped
  • Juice of one lemon, freshly squeezed
  • 3 cups plus 2 tbsp. vegetable broth
  • 1-1/2 cups vegan cheddar cheese, grated
  • 1 tsp. salt
  • 1 tsp. pepper, freshly ground
  • 8 cups broccoli, chopped, including both stalks and florets
  • 1 cup parsley, chopped
  • 1 cup plain soy creamer
  • 2 tbsp. vegan mayonnaise
  • 1 cup plain soy milk
  • Grated cheese and chopped parsley for garnish

Method 1
Prepare the Potatoes

Baking the potatoes before adding them to the soup makes them tender and gives them an earthy flavor. During the last 30 minutes that the potatoes are cooking, chop the broccoli and the other vegetables.

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    Preheat your oven to 350 degrees Fahrenheit (180°C).
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    Pierce the potato skins with a fork in several different place.
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    Wrap the potatoes in aluminum foil and bake them for 1 hour or until they are tender.
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    Allow the potatoes to cool. When they are cool enough to handle, roughly chop them using a chef’s knife into 1/2" pieces.

Method 2
Prepare the Soup

In this part of the process, you will soften all of the vegetables and prepare the creamy base for the soup.

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    Heat 2 tablespoons of olive oil over medium heat in a large soup pot.
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    Sauté the shallots, onion and jalapeno for about 5 minutes or until the vegetables are tender.
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    Add the lemon juice, 3 cups of vegetable broth, salt, pepper and cheese to the pot.
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    Lower the heat until the soup is at a low boil.
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    Add the chopped potatoes.
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    Reserve 1-1/2 cups of broccoli florets and set them aside.
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    Add the rest of the broccoli florets and stalks to the soup pot.
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    Cook for 10 to 15 minutes or until the broccoli is tender.
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    Remove the soup pot from the heat and pour the soup into a large mixing bowl and allow it to cool slightly.
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    Whisk the parsley, soy creamer, vegan mayonnaise and soy milk together in a separate bowl.
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    Pour the cream mixture into the mixing bowl along with the cooked vegetables.

Method 3
Puree the Soup Using an Immersion Blender

An immersion blender saves the step of pouring soup into a traditional blender and keeping the puree separate in a new bowl.

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    Assemble your immersion blender and lower it into the mixing bowl.
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    Turn the immersion blender on its lowest setting and puree the soup in sections until the texture is completely smooth.
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    Turn the immersion blender off before removing it from the bowl.

Method 4
Puree the Soup Using a Traditional Blender

Be sure that you never overfill a traditional blender when you’re blending hot ingredients. Also, never put your face over a blender pitcher while you are pureeing hot soup.

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    Ladle soup from the mixing bowl into the blender. Fill the blender about halfway full.
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    Puree the soup in the blender, making sure that you secure the lid while you blend.
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    Pour the puree into a separate bowl.
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    Continue pureeing the soup in batches, filling the blender halfway full each time, until all of the soup is pureed.

Method 5
Finish the Soup

The addition of the reserved broccoli adds some texture to the soup. The stirring and additional cooking time help to remove any air bubbles from the pureeing process.

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    Heat the remaining 2 tablespoons of vegetable broth in your soup pot over medium heat.
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    Add the reserved 1-1/2 cups of broccoli florets to the soup pot.
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    Cook the florets until they are tender, which will take about 1 to 2 minutes.
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    Add the puree back to the soup pot and cook the soup for 20 minutes, stirring constantly for the first few minutes.
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    Ladle the soup into serving bowls.
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    Top it with grated cheese and fresh parsley.

Tips

  • To lower the fat content while keeping the creamy texture, substitute one 14-oz (396 g) can of chickpeas that has been drained and rinsed. Puree the chickpeas along with the other ingredients.
  • You can also bake your potatoes in a microwave. Wrap them with damp paper towels instead of aluminum foil.

Warnings

  • When you puree hot liquids in a traditional blender, you always incur the danger of having the lid blow off because of the pressure from the steam. You can always remove the vent from the lid and cover it with a clean dishtowel to relieve the pressure.

Things You'll Need

  • Fork
  • Aluminum foil
  • Chef’s knife
  • Large soup pot
  • Spoon
  • Large mixing bowl
  • Whisk
  • Immersion blender or traditional blender
  • Ladle

Article Info

Categories: Soups | Vegetable Soups