Learning to eat vegan was both challenging and exciting. I miss cheese the most, and this recipe has all the comfort of the original broccoli-cheese soup I love. Canned pumpkin creates a creamy consistency without adding milk. And adds to the cheesy look!
Provided by L Mac
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes.
- At the same time, bring vegetable stock to a simmer in a separate saucepan.
- Transfer steamed broccoli to a blender. Add pumpkin, vegan mayonnaise, and red pepper; blend.
- Add 3 cups cheese to the blender; blend until incorporated. Slowly blend in hot stock until soup is thoroughly blended, you may not need all of it. Season with salt and pepper and garnish with remaining cheese.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 30.5 g, Fat 21.2 g, Fiber 6.4 g, Protein 6.4 g, SaturatedFat 6.2 g, Sodium 899.9 mg, Sugar 3.7 g
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