Creamy Broccoli Cheese Soup

When I wasn’t vegan and I was applying to law school I worked at a law firm in Quincy, MA near a Panera Bread. My favorite lunch was always a bowl of their signature Broccoli Cheese Soup and a toasted Asiago bagel and an apple.  The soup was so decadent and the sharp Asiago smothering the bagel made me just fall into a million pieces. I would’ve eaten this over a filet mignon or fancy lobster dinner (mostly because I never liked either but also because it was that good in my mind). So when I was beginning my ideas for this next week of blogging on soups, stews, and chowders I thought that I really must start off with Broccoli Cheese Soup. I have eaten the broccoli cheese soup in Chef Chloe’s cookbook and it is very good and very healthy but I wanted to make a truly decadent creamy creation that reminded me of that soup near the law firm. So with that I present my version.

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Creamy Vegan Broccoli Cheese Soup

Ingredients:

6 tbsp olive oil

1/2 cup flour

1/2 tsp granulated garlic

1 tbsp vegetable bouillon paste (I use Penzey’s)

1 1/3 cup Daiya Mozzarella Shreds

(1) White Onion

(2) Heads of Broccoli

(6) Small or Baby Carrots

1 qt of Soy Creamer

1/2 cup soy milk

1 cup of water

1/4 cup Tofutti Better than Cream Cheese

1/4 cup Tofutti Sour Supreme Sour Cream

Salt

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Prepare the Base:

  • Put (2) tablespoons of oil in a pan with salt and (1) onion chopped into rings.
  • Sweat the onion on medium heat until very soft and light golden brown. They will naturally start to separate as they heat up, so continue stirring.
  • Take 1/2 of the onions out and place in an extra large sauce pan. Add broccoli and 1 tbsp oil and place on medium heat,
  • Toss oil, onions, and broccoli and sprinkle with salt. Leave on medium heat.
  • Take remaining onions in the frying pan and add 3 tablespoons oil and flour. Stir until it forms a paste.

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Cooking down the soup:

  • Pour creamer into large sauce pot with broccoli and onion mixture.
  • Bring to a simmer.
  • Add all remaining ingredients and oil/onion paste except for carrots.
  • Stir until broccoli is soft and well combined. The sauce should be thick now and form a film on top if not constantly stirred.
  • Take an immersion blender and place in pot allowing the blender to chop and puree the broccoli. You can reserve a few small pieces if you want it a little chunkier.
  • Then shred the carrots with a peeler or making matchsticks with a sharp knife and add a few minutes before serving. These should be cooked but slightly crisp.
  • Serve hot and Enjoy!

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Serves (7). 1 cup servings. WW Points 11.

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XOXOX,

The Hippie Gypsy

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