Broccoli Cheese Soup
This soup is made with my no-cheese sauce and unsweetened coconut milk. Cooked potatoes and butternut squash are blended to make the soup creamy. the broccoli is barely blanched so it tastes very fresh. A sprinkle of Aleppo pepper is sprinkled on top for color and a little touch of heat. Creamy and delicious!
Print Recipe
Ingredients
- 1 1/2 Cup Diced potato
- 3/4 Cup Diced butternut squash
- 8 Oz Vegetable broth
- 2 Cups Cup broccoli divided
- 1/2 TBSP Garlic powder
- 2 Cups Plant Milk So Delicious unsweetened coconut
- 1/2 Cup No-cheese sauce See recipe
- 1 Pinch Nutmeg
- 1/2 TSP Salt
- 1/2 TSP Black pepper
- 1 Cup Water
- 1 Pinch Aleppo pepper (Optional) For garnish
Instructions
- Dice the potato and squash. Cover with vegetable broth and cook on medium heat until the vegetables are soft.
- Cut broccoli florets into small pieces and set aside. Add remaining broccoli (about half of it) to the saucepan the last minute of the cooking time.
- Add milk, garlic powder, nutmeg, salt, pepper, and no-cheese sauce to the blender.
- Add cooked vegetables to the blender. Blend until smooth.
- Rinse the sauce pan, add the chopped broccoli florets and cover with 1 cup water. Cook about 1 minute and drain the water from the pan.
- Add contents from blender to the cooked broccoli and stir to incorporate. Simmer and additional 3-4 minutes to warm the soup.
- Serve the soup and sprinkle Aleppo pepper on top for garnish.
Notes
This is a Snap Pea Sheep recipe
This requires some no-cheese sauce but you can instead blend 1/4 cup cashews with 1/2 cup water, 2 TBSP lemon juice, 2 TBSP Tahini, 1/2 TSP Dijon mustard to the broccoli and milk and blend. Same ingredients.
Substitute cauliflower for the broccoli to make cauliflower soup. 
