Roasted Broccoli and "Cheese" Soup

For some reason, when I think of broccoli-cheese soup I think of a little restaurant/bar that my friends and I frequented during our college days in Madison.  For some reason, everyone loved the broccoli cheese soup in a bread bowl.  Personally, I didn't really understand why.  Maybe it was because everyone was hungover and anything tastes great then.

Anyway, I really love the this vegan version.  The combination of the nutritional yeast, vegan butter, miso paste and dijon mustard really gives it that funky, cheesy, creamy deliciousness.  You definitely will not miss the cheese and dairy.  Heck, forget what I just said....you will actually really think that there is cheese and dairy in here.  I think we should put non vegans to a taste test and see what they think!  Muwahahaha.

Roasted Broccoli and "Cheese" Soup

 

I tend to love roasting vegetables, but you certainly do not have to with this recipe.  If you choose to forgo the roasting part of the broccoli and garlic, simply saute in the same step that I saute the additional vegetables in the recipe.

This will also save you about 15 minutes if you are pressed for time.





Ingredients/Directions (yields 6-8 servings)
1 large broccoli crown broccoli or 2 small crowns, cut into florets
3 garlic cloves
1-2 tbsp evoo
1 potato peeled and chopped
1 yellow onion peeled and chopped
2 celery stalks chopped
2 c vegetable broth
2 c almond milk
1/4-1/2 c nutritional yeast
3 tbsp dijon mustard
1.5 tbsp miso paste
1 tbsp vegan butter
s+p
2 tsp cayanne pepper or paprika
2 tsp onion powder

Preheat oven 350.  Lightly toss broccoli and garlic cloves in evoo and bake for 20-25 minutes.  In meantime, in large pot, heat evoo and saute potato, onions and celery for about 5-7 minutes, stirring often.  Add in broth and almond milk.  Bring to a boil and simmer.  Andd in remaining ingredients and the roasted broccoli and garlic once finished.  Let simmer for about 10 minutes.  Transfer to blender and blend until smooth.