Classic American Fare, Now In Vegan!

1. 1

   In a medium saucepan over medium high heat, melt 2 tablespoons vegan butter and saute onion, garlic and broccoli stems (if using fresh broccoli) and add salt.

2. 2

   If using frozen, omit this step and cook all the broccoli together.

3. 3

   When stems are just cooked through, add water, cheese, milk and yeast, then remove from heat.

4. 4

   In a medium skillet over medium high heat, heat remaining butter, add broccoli flowers, and saute until bright green.

5. 5

   Remove from heat immediately and add broccoli to soup pot.

6. 6

   Blend using an immersion blender if you wish (it's great chunky, too).

7. 7

   Add pepper and more salt to taste, and add cornstarch if you want it thicker.

* Per serving · 4 servings · Values may vary.

No additional tips available.