This Cheesy Vegan Broccoli Soup tastes very rich and sinful, but it’s actually a healthy soup. Don’t let the word healthy scare you off. It’s stealthy-healthy. The magic is in the chickpeas blended into the soup base.
2cupsprepared better than bouillon no chicken vegetarian base2 teaspoons base + 2 cups water or 2 cups other "no-chicken" broth or base
1-2cups waterthis doesn't go in the blender (for thicker soup use 1 cup water and skip salting until you've tasted it)
¼teaspoonsalt (may want to skip if using only one cup water)You may want more if using "no salt added" chickpeas, I like to start low and add to taste preference. The miso, broth and lemon juice bring some salt vibes already, so salt with caution.
½teaspoonground black peppermore to taste if desired.
Preheat oven to 425° F and line a baking sheet with a sil-mat or parchment paper.
Chop the Broccoli head into florets and slice the stem into thin coins removing the leaves, if using extra broccoli as a garnish, do the same with this extra broccoli leaving it separate from the broccoli for the soup. Coat the broccoli for the soup with oil and place it on the pan, spreading it out. Then coat the rest of the broccoli for garnish (if using) with oil and put it off to the side of the pan or on another lined pan so that you will know that it doesn't go in the blender later. Lightly salt and pepper the broccoli.
Place the pan(s) of broccoli in the oven for 15 to 20 minutes. Check and flip the broccoli at 8 minutes. The roasting time depends on the size of your florets and slices. Ideally, the broccoli will be browning and cooked through. Sometimes broccoli looks burnt when it is not burnt. Gather garnishing broccoli (if using) and set aside, this broccoli will not be going in the blender.
Add the 1-2 cups of water to your pot and set it aside on the stove.
In the blender combine chickpeas, unfortified nutritional yeast, lemon juice, salt, pepper, tomato paste, miso, liquid smoke, garlic powder, paprika, turmeric, and broth. Blend until smooth. Then add the roasted broccoli, leaving out the extra roasted broccoli for garnish (if using). Blend until mostly smooth; small chunks of broccoli are nice.
Pour the blended mixture into the pot with the 2 cups of water. Cook, stirring over medium heat, for about 2 minutes. Then reduce to a simmer and let cook for about 8 minutes, or longer if desired, stirring occasionally.
Taste and adjust salt, pepper to preference, if desired. Remove from heat and serve garnished with the extra roasted broccoli (if using), or croutons, Garlic Shake or Coconut Bacon Flakes.
For a Double-Batch: This recipe can be doubled, but you will have to blend it in batches because it won't all fit into the blended once its been doubled. I double it a lot, it freezes well and it's a nice soup to come home to in the fridge to heat up.