Monday, January 21, 2019

Easy Vegan Broccoli Cheese Potato Soup

Cold outside? Warm up your insides with this easy to throw together Broccoli Cheese Potato Soup!

Vegan Broccoli Cheese Potato Soup
1/4 cup vegan butter or canola oil
1/4 cup all-purpose flour
3 cups vegetable broth (I use water with bouillon cubes added.)
1/2 cup nutritional yeast
2 cans sliced or cubed potatoes (Yep! I said canned potatoes!)
1 pound frozen (or fresh) broccoli florets, finely chopped
1 cup unsweetened vegan milk
1/2 cup vegan sour cream
1 cup (more or less) instant potato flakes
salt and pepper to taste
your favorite vegan shredded cheese to garnish, optional

In a soup pot, melt butter over medium-high heat. Once melted stir in flour to make a roux, and continue to stir until golden and pasty.

Stir in vegetable broth. Stir until roux is dissolved and broth begins to thicken a little. Add in nutritional yeast, potatoes, broccoli, sour cream, and milk. Stir to combine.

Reduce to a simmer, cover and simmer for about an hour, returning to stir often.

Stir in potato flakes a little bit at a time until desired thickness is achieved. Add salt and pepper, to taste, and garnish with your favorite shredded vegan cheese.

Yield: 8 servings

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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni