Vegan Roasted Broccoli and ‘Cheese’ Soup Recipe

1 head garlic
4 heaping cups broccoli
5 Tbsp. olive oil
salt + pepper
1/2 vidalia onion, diced
3 Tbsp. all-purpose gluten free flour
2 cups vegetable broth
2 cups unsweetened almond milk
7-9 Tbsp. Bob’s Red Mill Nutritional Yeast
1/8 tsp. cayenne (optional)
1 Tbsp. lemon juice
For serving: Cheez-It Roasted Chickpeas

  1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Slice the top off of your head of garlic to expose the cloves. Drizzle with 1 Tbsp. olive oil and roast for 15 minutes. After 15 minutes, remove the pan and add your broccoli florets. Toss with another 1 Tbsp. olive oil, and season with salt and pepper. Roast for another 30 minutes, or until the garlic and broccoli is tender.
  3. If your broccoli florets are rather large, toss them in a food processor and pulse them until they are bite-sized. Set aside.
  4. Add 1 Tbsp. olive oil to a medium pot over medium heat. Add diced onion, season with salt and pepper, and sauté until translucent, about 3 minutes. While the onion is cooking, mash 5-6 roasted garlic cloves with a fork or mortar & pestle – add a tiny pinch of salt to help them break down. Add your mashed roasted garlic to the pot and allow it to melt slightly into the onion, another 2 minutes.
  5. Add 3 Tbsp. olive oil to the pot along with your 3 Tbsp. flour. Cook until all of the flour is absorbed into the oil, then add your vegetable broth and almond milk. Stir to combine.
  6. Add your nutritional yeast, 2 Tbsp. at a time, stirring in between each additional. Taste after 7 Tbsp. and add more if desired – I ended up with 8 Tbsp. total. Bring to a low boil.
  7. Add your broccoli and stir to combine. Carefully taste (it’s hot!), and adjust seasoning if necessary. Add cayenne if desired.
  8. Remove from heat and add your 1 Tbsp. lemon juice to brighten up the flavors. Serve with Cheez-It Roasted Chickpeas if desired.

Original recipe and Notes of recipe visit: Vegan Roasted Broccoli and ‘Cheese’ Soup @

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