Vegan Broccoli-Cheese Soup

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!

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 339 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

At the same time, bring vegetable stock to a simmer in a separate saucepan.

Step 3

Transfer steamed broccoli to a blender. Add pumpkin, vegan mayonnaise, and red pepper; blend.

Step 4

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.