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Oil-Free ‘Cheesy’ Cream of Broccoli Soup
Made From ONLY VEGETABLES...creamy and delicious

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Oil-Free ‘Cheesy’ Cream of Broccoli Soup

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Ingredients

Adjust Servings:
2 large crowns Broccoli
1 large, diced White Onion
3 cloves, minced Garlic
3 cups Organic Vegetable Broth
Cheese Soup Base
3 medium, cut into large chunks Baking Potato
3 large, cut into large chunks Carrot
3 cups Organic Vegetable Broth
1/4 cup Nutritional Yeast
3 Tablespoons Soy Sauce
3 teaspoons Garlic Powder
3 teaspoons Onion Powder

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Cuisine:

A satisfying creamy soup made from potatoes, carrots, onions, and broccoli; no added fat, non-dairy milk, or oil.

  • 1 hour
  • Serves 4
  • Medium

Ingredients

  • Cheese Soup Base

Directions

Share

Watch out Panera; I just made a creamy, ‘cheesy,’ oil-free broccoli soup that puts yours to shame. Recently, a friend I work with went to Panera and brought carry-out to lunch. She took out the nutritional pamphlet from the bag. Critically curious, I grabbed it to take a peak. For a 12 ounce serving, it contained 300 calories; 171 from fat. With 19 grams of fat, 13 grams saturated, the cholesterol in one cup was 65 mg; the sodium in 12 ounces 1250 mg. Although I wasn’t surprised by the nutritional information, I was shocked when she announced its mere 300 calories. UGH! So, instead of jumping on my soap box, I decided to make my version of Panera’s Broccoli Soup from only vegetables and bring it to work for a taste test.

Needless to say, my version won, but no one cared it contained no added fat. In fact, the focus was the convenience of driving through to buy lunch rather than making it.

In order to cook healthy, it requires creativity and a little time. Convenience should not replace health. Instead, we need to go back to our roots and cook from scratch with whole foods.

 

Steps

1
Done

'Cheese' Soup Base

Boil a hard pot of water.
Add cut potatoes and carrots (skin on)
Boil for 30 minutes uncovered until soft when pierced with a fork.
Drain water from potatoes and carrots using a colander.
Add 2 cups of vegetable broth to a high speed blender.
Add potatoes and carrots.
Add nutritional yeast, soy sauce, garlic powder and onion powder.
Add 1 more cup of vegetable broth.
Blend until smooth.
Return half of the cheese mixture to the pot you used to cook the potatoes and carrots.

2
Done

Broccoli

Remove stem from broccoli.
Cut into large pieces and place in a vegetable steamer.
Steam for 10 minutes.
Remove half of the broccoli and place on a cutting board.
All the other half to the blender with half the cheese base.
Blend on high until smooth.
Pour into the pan with the other cheese soup base.

3
Done

Onions and garlic

Dice onions, and in a non-stick skillet, saute onions and garlic.
Cook until translucent.
Add to the pot with the cheese base.

4
Done

Making the soup

Roughly chop the broccoli on the cutting board.
Add to the large pot.
Add 3 more cps of vegetable broth to the large pit.
Stir.
Cook on low, stirring frequently until heated through.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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