One of my absolute favorite dishes growing up was broccoli cheese soup. There was just something about the glowing warmth of the broccoli coupled with the strong taste of cheddar that made me enjoy broccoli at an early age. My mother also made the most amazing soup, thick and creamy (she used half and half!), with a side of sourdough bread it was hard to want to eat anything else!
When I first tried going vegan three years ago, broccoli and cheese soup was the only thing I really missed. I could not find a decent substitute! My feeble attempts at broccoli and cheese vegan style were too watery, the ‘cheese’ was weird, and the mixture was just…bad. If I recall correctly, real broccoli and cheese soup was one of the first dishes I went to when I “fell off the wagon”. For the record, this is my third time trying to be a vegan…so far, so good.
With this history, you can only imagine my joy when I found a recipe for “cheesey broccoli and potato soup” on pinterest. I admit, I was a bit skeptical at first. But after trying this out, and making a few additions, I am pleased to announce that I have found a replacement!
To counterbalance the watery feeling of this dish I used potatoes, almond milk, and earth balance butter! Daiya cheese, both mozzarella and cheddar, made up the delicate cheese taste, and I spiced the sauce using red pepper flakes and black pepper. Perfect!
3 medium-ish potatoes
1 bag of fresh broccoli (or one head)
3 garlic cloves
1 cup of broth
1 cup of almond milk (plain)
1/2 cup of daiya cheddar cheese
1/2 cup of daiya mozzarella
3 tbs of earth balance
black pepper to taste
red pepper flakes to taste
sea salt for the water
I garnished with daiya cheddar, tomatoes, and green onions.
First boil a pot of water, peel and cut the potatoes, and add them to the water. After about five minutes, add the broccoli. Cover and let the vegetables boil until soft. Once soft, drain the vegetables, and put them in a blender (1. careful,they are hot! 2. hooray ninja!), add one cup of broth, garlic, and one cup of almond milk. Blend. Add earth balance, daiya cheeses, black pepper, and red pepper flakes. Blend again. Blend until the entire mix is creamy (taste to see what you need more of!). I transferred the blended mixture back into the pan to heat as the broth and milk cooled the mixture considerably.
Once the soup is an acceptable temperature, serve, garnish if desired, and enjoy!