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Broccoli & Cheeze Soup

kept byjohnnygrizz
recipe byOh She Glows

Healthy comfort food at its finest! This soup combines my love for broccoli and cheeze sauce, while doing without the cream or cheese. The prep is quite lengthy due to all the chopping, so I suggest using an electric chopper or processor if you want to speed things up. I finished the soup with a sprinkle of smoked paprika and Daiya cheese. Enjoy with your favorite croutons or even some breadsticks for dipping would be lovely. I didn’t have any croutons so I just double toasted some bread, spread it with Earth Balance, and a sprinkle of garlic powder. Yum!

Yield: 4 servings


Broccoli & Cheeze Soup

1 tsp extra virgin olive oil
1 medium sweet onion, chopped
2-3 garlic cloves, minced
1 cup chopped celery
4-4.5 cups chopped broccoli florets (2 heads, stems removed)
1.5 cups peeled & chopped potatoes (about 3)
3 cups vegetable broth
2 tbsp nutritional yeast
1/4 tsp cayenne pepper (or crushed red pepper flakes)
Low-fat vegan cheeze sauce, divided (see below for recipe)
1/2 tbsp lemon juice (optional)
herbamare & onion powder, to taste
Kosher salt & black pepper, to taste
1/4 cup fresh minced parsley, plus more to garnish
Daiya cheese, to garnish
Smoked Paprika, to garnish (optional)

Low-Fat Vegan Cheeze Sauce (double batch)
Adapted from here. I basically just doubled my old recipe and added a couple extra spices.


1.5 cup unsweetened, unflavoured almond milk
3/4 cup nutritional yeast
1 tbsp Earth Balance or other non-dairy buttery spread
2 tbsp all purpose flour
1 tbsp + 1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt & freshly ground black pepper, to taste
1/4 tsp cayenne pepper



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