Most broccoli soups are pureed and hubby doesn't like straight up pureed soups. So reserve some of the cooked potato and broccoli (or steam a little bit on the side) to put back in after pureeing the rest!
The soup itself is vegan (uses nutritional yeast for a slightly cheesey flavor). But I have to admit that I liked it best with a sprinkling of cheddar cheese on top-- for a strictly vegan version omit the cheese or use vegan cheese like Daiya. Even with the real cheese on top, this recipe is less dairy-ish than a traditional "broccoli cheese soup".
Saute 1 chopped onion in olive oil until golden.
Add 2 C cubed yukon gold potatoes and 2-3 minced cloves garlic and stir. Cook for 2-5 minutes until everything is starting to yellow/brown.
Pour in 5 C water and stir, scraping any bits off the bottom of the pan.
Stir in the following and let simmer for 4-5 minutes until potatoes are half soft.
1/3 C nutritional yeast ("nooch")
1 tea coarse sea salt
2 bay leaves
1/4 tea black pepper
1 TB basil (frozen is fine)
Add 3 C chopped broccoli (stalks are great for this!) and simmer until the broccoli and potatoes are soft but not too mushy.
For chunky soup- remove some potato chunks and broccoli pieces and reserve. (or alternatively, steam a little bit of potato and broccoli on the side for this purpose).
Puree the soup- I like blending the whole amount to a cut-up consistency, pouring half back into the pan and then pureeing on high the other half of the soup. This gives a good variation in textures and makes the soup have body and a creamy texture.
Pour the soup back in the pan. Add the reserve potato and broccoli chunks. Add up to 1 -1.5 more teaspoons coarse salt, and pepper and garlic powder to taste. Bring up to serving temp. Then serve!
For non-vegan eaters: you can shred white cheddar over the top of the vegan soup to make it even more convincing!
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