You can feel the comfort of this healthy and delicious bowl of Creamy Vegan Broccoli Cheese Soup. Packed with nutritious ingredients, this creamy goodness will leave you wanting more.
In a medium saucepan, combine carrots, potatoes, and onion with enough water to cover well. Cover and cook for 15 minutes or until tender.
Drain veggies and pour into blender along with cooking water. Add remaining ingredients and blend until smooth. Let sit in blender for a later step.
In a large pot, saute onions and garlic in a few tablespoons of water (enough so it doesn't stick). Saute until lightly browned.
Add 2 1/2 cups of water, carrots, and broccoli florets. Cover and cook for 10 - 15 minutes, or until slightly tender but not mushy.
Remove from heat and take 1/2 of the veggies and add to blender with cheese sauce. Also, add 1/2 cup of the reserved cooking water from the cheese sauce. Blend until just combined, about a minute or less.
Empty blender contents back into the pot with the remaining 1/2 of the cooked broccoli and veggies. Add plant milk, 1 cup of water, Braggs, chicken seasoning, mustard, chili powder, and salt.
Cook for about 10 minutes on low heat. Remove from heat and serve.
This creamy cheese sauce is versatile and can be used on many dishes—from potatoes and nachos to a topping over broccoli. Store it in the refrigerator for up to one week or freeze for longer storage.