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Cream of Broccoli Soup

Cream of Broccoli Soup

I have recently tried the Daiya vegan cheese products, and find they work very nicely in my recipes. Here I used the pepper jack shreds. They help make a creamy broth with a touch of spicy heat.

Serves 3-4.


  • 1 small bunch broccoli
  • 1 Tbsp olive oil
  • 1 c celery, chopped
  • 1/2 c red onion, chopped
  • 1 clove garlic, minced
  • 1 1/2 c vegetable broth
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 c milk, dairy or vegan
  • 1 Tbsp corn starch
  • 1/2 c Daiya pepper jack vegan cheese shreds (or use dairy cheese)

  1. Trim and peel thick stems of broccoli. Slice the peeled stems and cut the florets into bite-sized pieces. (You should have about 1 quart of trimmed broccoli.)
  2. In a 2-quart or larger pot over medium heat, warm the olive oil. Add celery and red onion. Sauté 3 minutes.
  3. Add garlic and sauté another minute.
  4. Add the broth, salt, pepper and broccoli. Bring to a boil.
  5. Reduce heat, cover, and simmer 8 minutes.
  6. Uncover and add milk.
  7. Mix the corn starch in a tablespoon of water and add, stirring well. Bring back to a simmer, stirring until thickened.
  8. Stir in the cheese until incorporated and melted. Serve hot.

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