Let us take a moment to salute the wonder stick of glory that is the immersion blender. I know it sounds like some pretentious gadget owned only by wealthy midwestern suburban housewives and/or Alton Brown. But it’s not. It’s a miracle and anyone can own one… unless of course you are/want to be a wealthy midwestern suburban housewife and/or Alton Brown. In this case you are more than welcome to interpret at will. But I digress.
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Healthy Broccoli and Cheese Soup
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This luxurious broccoli and cheese soup is a comforting vegan delight, perfect for a chilly winter night, with only 75 calories per serving.
Ingredients
- 1 lb (450 g) frozen broccoli
- 1 medium onion, diced
- 1 tsp minced garlic
- 3/4 cup (180 ml) almond milk
- 6 tbsp (90 ml) nutritional yeast
- 1/4 tsp garlic powder
- 2 tsp Dijon mustard
- 1 cup (240 ml) canned pumpkin
- 2 cups (480 ml) low-sodium vegetable broth
- Salt and pepper, to taste
Instructions
- Prepare the frozen broccoli according to package instructions, either in the microwave or on the stovetop, until fully heated.
- Meanwhile, heat a greased or nonstick-sprayed large pot over medium-high heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in the almond milk, nutritional yeast, garlic powder, Dijon mustard, canned pumpkin, and vegetable broth. Bring the mixture to a simmer.
- Add the cooked broccoli to the pot. Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only part of the soup.
- Season with salt and pepper to taste. Continue to simmer for another 5 minutes to allow the flavors to meld together.
- Serve hot, garnished with additional nutritional yeast or a sprinkle of black pepper if desired.
Notes
- You may substitute any kind of milk or dairy product for the almond milk.
- Use a non-nut milk to make the recipe nut-free.
- Omit or reduce salt and use unsalted broth to make the recipe lower in sodium.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 75
- Sugar: 3
- Sodium: 150
- Fat: 2
- Carbohydrates: 12
- Fiber: 4
- Protein: 4
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
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- Chicken Khao Soi: Curry Noodle Soup
- Slow Cooker Chicken Enchilada Soup
Frequently Asked Questions
What gives this soup its “cheesy” flavor if it is vegan?
The cheesy depth comes from 6 tbsp of nutritional yeast, which has a naturally savory, umami-forward flavor. Combined with 2 tsp of Dijon mustard and 1 cup of canned pumpkin (which adds body and a subtly sweet creaminess), the soup reaches only 75 calories per serving despite tasting rich.
Why does the recipe call for an immersion blender?
The article’s opening is a small tribute to the immersion blender — the author calls it a “miracle” tool. Blending directly in the pot avoids hot liquid transfers and lets you control texture: blend all the way for completely smooth, or blend only part of it for a chunkier soup, as the instructions suggest. 
Can the almond milk be swapped for a different milk?
Yes — the notes explicitly say any kind of milk or dairy product can replace the 3/4 cup of almond milk, and suggest using a non-nut milk to make the recipe nut-free. Dairy milk would add a slightly richer texture; oat milk is a neutral nut-free option that keeps the soup vegan.
