Vegan Broccoli Cheese SoupPosted: May 11, 2011
Learning that Panera’s broccoli cheese soup was not vegetarian had to be one of the saddest moment of my life.
Exaggeration aside, when I came to the realization that this soup that I’d adored for years was not going to work for me anymore, I had to step up and make a version that was not only vegetarian, but vegan.
Oh, yes. I went there.
A healthy broccoli cheese soup recipe? Yes, my friends, it’s possible! It’s also possible to enjoy this soup without any animal products or actual dairy (and yes, the cheese really does melt!)
Thanks to Daiya, I managed to create a bowl of this classic soup that was just as ooey-gooey, melty and delicious as the version with real cheese and heavy cream.
The relatively high proportion of broccoli to soup also makes each bowl pack in two servings of veggies. How can you say no?
Vegan Broccoli Cheese Soup
- 2 cups broccoli florets
- 2 cups milk substitute (I used Unsweetened Plain Almond Breeze)
- 1 cup Cheddar-style Daiya shreds
- 1 1/2 teaspoons nutritional yeast
- 1 teaspoon parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon black pepper
- In a vegetable steamer (or in a colander over a pot of boiling water), steam your broccoli.
- In a medium saucepot, bring almond milk to a light boil and stir in Daiya shreds. Stir continuously over medium heat until “cheese” is melted.
- Drain the broccoli and slice into small pieces; stir into soup.
- Add in spices and continue to stir for 3-5 minutes. Soup will thicken if it boils – if it seems too thin, crank the heat up a bit; if it seems to thick, add a dash more almond milk and reduce heat.
- Serve warm!
Take that, Panera!
Have you ever found out that one of your favorite foods did not fit into your diet? What did you do?