Ben and I made this soup last week when we were trying to get rid of all of our freezer-burned broccoli. It actually worked very well and the soup was super tasty. It sat a bit heavy for both of us, but we liked the taste a lot. I honestly don’t think I will make it again just because it is basically plant milk, earth balance, and Daiya. BUT if you like that kind of thing this soup is for you! PLUS it is always fun to veganize childhood favorites.
3 1/2 C Broccoli, steamed or frozen
1 C Earth Balance
1 C Four
6 1/2 C Plant milk
2 2/3 C Shredded Daiya cheddar
Salt, to taste
Pepper, to taste
Garlic powder, to taste
Melt the butter in a large pot over medium heat and add the flour. Cook until the flour is a bit toasty, making a roux. Add the milk and whisk until mixed.
Add the broccoli and seasonings to taste. Cook on low, stirring constantly for about 5 minutes. Add the cheese just before serving, and mix so that it is evenly distributed.
Recipe thanks to: