My number #1 soup in the whole world.

Are you ready for one of the most impressive looking and tasty soups of your life? Well, my "no cheddar and broccoli soup is remarkably beautiful, easy to make and so delicious! You know, restaurant-style stuff... Hope you like it! CJ

Enough chitchat! Here is the recipe!

• 1 tablespoon of olive oil
• 2 tablespoons of vegan butter (recipe below)
• 1 diced onion
• 1 bay leaf
• 1 minced garlic clove or my garlic blend (recipe below)
• 3 grated carrots
• 4 tablespoons of all-purpose flour
• 4 cups of veggie broth
• Salt to taste
• Black pepper to taste
• 1/2 teaspoon smoked paprika
• A few drops of liquid smoke
• 1lb broccoli florets chopped
• 1 tablespoon of olive brine
• 2 tablespoons of nutritional yeast
• 1 1/2 cup of unsweetened plant-based milk plus 1/2 cup of vegan cream
• A pinch of yellow food coloring or turmeric powder
• A few drops of lemon juice


  • 1.
    In a large pot, on medium heat, add the olive oil and vegan butter. When it melts add the minced onions, let it saute until lightly golden.
  • 2.
    Add the garlic and the carrots and the bay leaf, lower the heat and saute for 5 minutes.
  • 3.
    Add the flour, the salt pepper, and smoked paprika, stir for 3 minutes.
  • 4.
    Add the veggie broth, the nutritional yeast, and the olive brine, the turmeric or food coloring, then add the broccoli florets, let it cook until the broccoli has softened up.
  • 5.
    Add the plant-based milk and cream, turn off the heat, and serve it!
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