A Healthier Twist on a Comfort Food Classic
There’s nothing quite like a warm bowl of creamy broccoli soup. It’s the ultimate comfort food! But can you capture that classic, cheesy goodness without the actual cheese? Absolutely. We’ve reimagined this beloved soup, swapping out dairy for the magic of nutritional yeast to create a velvety, savory flavor that will have you coming back for seconds. This isn’t just a substitute; it’s an upgrade that’s lighter, healthier, and packed with plant-powered goodness. Get ready to fall in love with a new classic.
Ingredients
• 2 Tbsp / 30 ml extra virgin olive oil
• 1 medium yellow onion, chopped
• 1 clove garlic, chopped
• 2 Tbsp / 30 ml whole wheat flour
• 1½ cups / 360 ml plain unsweetened soy milk, almond milk or other milk substitute
• 1½ cups / 360 ml low-sodium vegetable broth
• 2 bay leaves
• ¼ tsp / 1.25 ml fresh grated nutmeg
• ½ tsp / 2.5 ml sea salt
• ½ tsp / 2.5 ml pepper
• 1 large carrot, peeled and chopped
• ½ lb / 225 g broccoli, chopped
• ¼ cup / 60 ml nutritional yeast
Instructions
1. Heat olive oil in a Dutch oven or large soup pot over medium heat. Add the onion and garlic, and cook until the onion is translucent but not brown, about 3 minutes.
2. Stir in the flour and cook for one minute to form a paste. Gradually whisk in the milk and vegetable broth until the mixture is smooth and no lumps remain.
3. Add the bay leaves, nutmeg, salt, and pepper. Increase the heat to bring the soup to a boil.
4. Once boiling, cover the pot, reduce heat to a simmer, and cook for 20 minutes, stirring occasionally to prevent burning. Remove and discard the bay leaves.
5. Add the chopped carrot and broccoli. Cover and continue to simmer for about 15 minutes longer, or until the vegetables are fork-tender.
6. Remove the pot from the heat and stir in the nutritional yeast. Use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a stand blender.
7. Ladle the hot soup into bowls and serve immediately.
Nutritional Information
• Nutrition Information
• PREP: 10 minutes | COOK: 38 minutes | YIELD: 4 x 1-cup servings
• Nutritional Value Per Serving
• Calories: 202 | Calories from Fat: 77 | Protein: 10 g | Carbs: 24 g | Total Fat: 9 g | Saturated Fat: 2 g | Trans Fat: 0 g | Fiber: 6 g | Sodium: 378 mg | Cholesterol: 6 mg
Pro Tips
• For a deeper, roasted flavor, toss the broccoli and carrots with a little olive oil and roast at 400°F / 200°C for 15-20 minutes before adding them to the simmering broth.
• To add some pleasing texture, set aside a handful of small broccoli florets. Briefly steam or blanch them and use as a garnish on top of the finished soup.
• If you prefer an even “cheesier” flavor, feel free to add more nutritional yeast, one tablespoon at a time, after blending until you reach your desired taste.
FAQ
Q: Can I make this broccoli soup gluten-free or nut-free
A: Yes, this recipe is easily adaptable. For a gluten-free version, substitute the whole wheat flour with a gluten-free all-purpose flour blend or cornstarch. To make it nut-free, simply use soy milk or another nut-free plant-based milk instead of almond milk.
Q: Is this vegetarian broccoli soup a good source of protein
A: Absolutely. Each serving contains 10 grams of plant-based protein, thanks to ingredients like nutritional yeast and soy milk. For an extra protein boost, consider blending in a half-cup of silken tofu or white beans along with the vegetables.
Q: How should I store leftover creamy broccoli soup
A: You can store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. The soup may thicken upon cooling, so you can add a splash of vegetable broth or water when reheating to reach your desired consistency.
