Olive oil cooking spray
1/4 cup vegan butter
2 medium onions, chopped
2 1/2 cups soy milk
3 cups vegetable broth
2 cups frozen or fresh broccoli, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon garlic, power
2 cups vegan cheddar cheese, shredded
1 cup vegan mozzarella cheese shreddeded
Grease slow cooker generously by spraying with cooking spray. In a large frying pan on medium heat, sauté onions in butter for 5 minutes, stirring occasionally. Stir in flour, stirring constantly, until it completely covers onions and begins to slightly brown. Slowly stir in 1 1/2 cups of soy milk until mixture is thick, then carefully pour into a slow cooker or soup cooker. Add vegetables broth, broccoli, salt, pepper and garlic powder to slow cooker and mix. Cook on high heat setting for 3-4 hours or until broccoli is tender; soup should be bubbly. Finally, add cheeses and stir until they are thoroughly melted. If needed, season with additional salt and pepper to taste. If you’d like an even creamier and smoother soup, you can blend with an immersion blender or with a blender in batches, to all or some of the soup. Or just with a soup cooker especially if the broccoli is blended and you enjoy having a nice creamy soup with no bits. Depending on your taste and choice of how you like your soup. And serve with a crusty roll.
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