Vegan Roasted Broccoli & Cheese Soup

This post is sponsored by my wonderful friends at Bob’s Red Mill! We’re using their Nutritional Yeast for this Vegan Roasted Broccoli & Cheese Soup.

omg. Yes, this is really happening!! Broccoli and cheese soup that’s warming, comforting, and totally 100% vegan.

How’s THAT for a happy Thursday?!

Soup is something I love and crave this time of year. Although I’m not outside much during the week because I work from home, there’s nothing better than sitting down to a big ol’ bowl of piping hot soup on a cold day. Soup is the pinnacle of comfort food, and I couldn’t love it any more in January.

SO. Soup’s on! And we’re doing a throwback recipe in honor of high school Alexa’s fave soup ever: Broccoli & Cheese.

Growing up, I used to frequent Panera quite a bit. If I wasn’t getting a chocolate-filled pastry, a frozen coffee drink, or a cinnamon crunch bagel (how is it so good?!), I would get their Broccoli and Cheese Soup. In a giant bread bowl. With a baguette for dipping on the side.

#carblove

But seriously, is there anything better than cheesy soup? Especially when roasted broccoli & garlic are involved? ESPECIALLY when it’s vegan?! Yeah, I don’t think so.

So, this soup is epic. In every way, shape, and form.

Like most delicious things, it starts out with roasted broccoli. If you haven’t gotten on the roasted broccoli train yet, make this your invitation to do so NOW. Roasted broccoli is so much sweeter and mouthwatering-er than boiled or raw broccoli. I can’t believe I love roasted broccoli enough to call it “mouthwatering,” but that’s where we are and I’m so not mad about it.

We’ll also roast some garlic while we’re at it! You know that super strong and almost spicy flavor of raw garlic? Yeah, that all goes away and disappears into a ooey gooey pool of sweet caramelized goodness. Roasted garlic may just be the single best food in the history of forever.

And then the cheese! Which comes in the form of Bob’s Red Mill’s nutritional yeast! I love having nutritional yeast on hand because it is:

1. cheesy and nutty in flavor (without any dairy!)
2. completely 100% vegan
3. a fab source of vitamin B12

Now, let’s spend a sec on that last item. Vitamin B12 is an essential vitamin that helps with neurological function (among other important bodily things). Vitamin B12 is found naturally in foods like meats, cheese, and eggs, so it’s important for vegans and vegetarians to get some vitamin B12 in their diets via a supplement or via vitamin B12-enriched foods…like nutritional yeast!* Nutritional yeast is delicious on popcorn, in hummus, and now in vegan broccoli & cheese soup. I love keeping the stuff on-hand for whenever I’m feeling a bit…cheesy.

{*ps. I’m not a doctor. Be sure to ask your primary care physician before adding vitamin B12 to your diet if you have any questions or concerns!}

I hope you love this soup, friends! Super warm and comforting, and it reminds me of bellying up to a giant bowl of broccoli & cheese soup as a kid.

PLUS. I served mine with Cheez-It Roasted Chickpeas, which are one of my favorite snacks EVER.

This whole thing makes me all kinds of happy. Enjoy!

Vegan Roasted Broccoli and "Cheese" Soup

From Fooduzzi at https://www.fooduzzi.com/2017/01/vegan-roasted-broccoli-cheese-soup/

https://www.fooduzzi.com/wp-content/uploads/2017/01/vegan-roasted-broccoli-cheese-soup-3.jpg

Prep: 10m

Cook: 1h

Yield: serves 3-4 people

Total: 1h 10m

You'll Need...

• 1 head garlic
• 4 heaping cups broccoli
• 5 Tbsp. olive oil
• salt + pepper
• 1/2 vidalia onion, diced
• 3 Tbsp. all-purpose gluten free flour
• 2 cups vegetable broth
• 2 cups unsweetened almond milk
• 7-9 Tbsp. Bob's Red Mill Nutritional Yeast
• 1/8 tsp. cayenne (optional)
• 1 Tbsp. lemon juice
• For serving: Cheez-It Roasted Chickpeas

Directions

1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Slice the top off of your head of garlic to expose the cloves. Drizzle with 1 Tbsp. olive oil and roast for 15 minutes. After 15 minutes, remove the pan and add your broccoli florets. Toss with another 1 Tbsp. olive oil, and season with salt and pepper. Roast for another 30 minutes, or until the garlic and broccoli is tender.
3. If your broccoli florets are rather large, toss them in a food processor and pulse them until they are bite-sized. Set aside.
4. Add 1 Tbsp. olive oil to a medium pot over medium heat. Add diced onion, season with salt and pepper, and sauté until translucent, about 3 minutes. While the onion is cooking, mash 5-6 roasted garlic cloves with a fork or mortar & pestle - add a tiny pinch of salt to help them break down. Add your mashed roasted garlic to the pot and allow it to melt slightly into the onion, another 2 minutes.
5. Add 3 Tbsp. olive oil to the pot along with your 3 Tbsp. flour. Cook until all of the flour is absorbed into the oil, then add your vegetable broth and almond milk. Stir to combine.
6. Add your nutritional yeast, 2 Tbsp. at a time, stirring in between each additional. Taste after 7 Tbsp. and add more if desired - I ended up with 8 Tbsp. total. Bring to a low boil.
7. Add your broccoli and stir to combine. Carefully taste (it's hot!), and adjust seasoning if necessary. Add cayenne if desired.
8. Remove from heat and add your 1 Tbsp. lemon juice to brighten up the flavors. Serve with Cheez-It Roasted Chickpeas if desired.

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A special thanks goes to Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons, and find stores near you at BobsRedMill.com!

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