This vegan broccoli soup is easy and delicious, and packed with flavor!The serving side is 2 cups, and it's so low in calories (198 calories) that you can have 2 servings if you like. Special Tip: I supplied you with a toppings guide to help "jazz" up this soup even more!
In a large sauce pan, add the olive oil and onions. Cook for 10 minutes.
Add in the garlic, and cook for one minute.
Add in the flour, and mix until a paste starts to form. This is your roux.
Whisk in half a cup of the broth, then add in the remaining broth, as well as the almond milk.
Add and broccoli, and cook until soft, about 20 minutes.
Use an immersion blender to blend until smooth. (Alternatively, you can cool the soup. And blend it in a blender, be sure to vent the blender if you choose this method.)
Mix in the vegan cheese shreds, and stir until melted. Simmer for 20 minutes on low.
Serve hot with desired toppings.
MAKE IT THICK / MAKE IT CHUNKY:
Add in an additional half cup of broccoli florets after blending, when you mix in the vegan cheese. This will give you a chunky broccoli cheese soup.
To thicken the soup, add 1 tablespoon corn starch before blending. Mix in then blend to thicken fast!