This easy, vegan broccoli cheese soup is perfect for busy weeknight dinners, as it's ready in under 30 minutes. It's also great to meal prep for vegan lunches!
free from: gluten/ wheat, dairy, egg, tree nuts, peanuts, shellfish, fish
Heat olive oil over medium heat in a dutch oven or large pot. Add onion, carrots, celery stalks, and garlic. Saute until tender (about 10 minutes), stirring occasionally.
For the broccoli you can either steam it in the broccoli for a few minutes (from either fresh or frozen) or once the other vegetables are tender, you can saute them in the pot. If you saute the broccoli, you will need to use tongs to remove most of the broccoli again before the next step.
Take 3/4 of the carrot, celery, onion, and garlic mixture and add it to a blender with the silken tofu, vegetable broth, and nutritional yeast. Blend on medium speed for 30-60 seconds until pureed smooth.
Pour blended soup into the pot with the remaining vegetables and broccoli. Stir. Add salt to taste, if needed.
Leave mixture on the stovetop about 10 minutes to thicken slightly and heat through. Serve immediately and enjoy!
Exact nutrition information may vary based on specific ingredients used. Does not include any garnish.