VEGAN BROCCOLI-CHEESE SOUP

Vegan Broccoli-Cheese Soup image

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

Ingredients

1 ½ pounds broccoli florets
1 cup vegetable stock
½ cup canned pumpkin
¼ cup vegan mayonnaise
1 large roasted red pepper, drained and cut into strips
4 cups shredded vegan Cheddar-flavored cheese (such as Daiya®)
salt and ground black pepper to taste

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