Vegan Broccoli-Cheese Soup

Learning to eat vegan was both challenging and exciting. I miss cheese the most, and this recipe has all the comfort of the original broccoli-cheese soup I love. Canned pumpkin creates a creamy consistency without adding milk. And adds to the cheesy look!

Step: 1

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes.

Step: 2

At the same time, bring vegetable stock to a simmer in a separate saucepan.

Step: 3

Transfer steamed broccoli to a blender. Add pumpkin, vegan mayonnaise, and red pepper; blend.

Step: 4

Add 3 cups cheese to the blender; blend until incorporated. Slowly blend in hot stock until soup is thoroughly blended, you may not need all of it. Season with salt and pepper and garnish with remaining cheese.

Per Serving: 339 calories; protein 6.4g; carbohydrates 30.5g; fat 21.2g; sodium 899.9mg.

Great taste and easy , these snack work for any meeting or occasion . When throwing a Friendly gathering , big or small , you can’t forget the delicious snacks . We’ve collect with others of our best snacks menus that are sure to impress your guests. From lips to spreads and everything in between, you’re sure to find the perfect appetizer for any gathering .

For your holiday party, make sure to make the Cranberry Meatballs . If you’re crunched for time, the Instant Classic Cheese Tray is your easy to do .