Vegan "Cheesy" Oven-Roasted Broccoli Soup

It's a chilly November day. As the sun was coming up this morning and I was in a terrible mood, I decided to get out and enjoy the morning air, destined to find a new book to get lost in. Well, the coffee shops on the way to the library weren't open, so really it shouldn't have been a surprise that the library wasn't either. As I made my way back up the street disappointed, I passed not just one, but two 24-hour grocery stores. It is a bit ridiculous, especially since they are one block apart, but for some reason I wandered into both. If I couldn't get lost in a book, I could get lost in something just as comforting.

The cheesy flavour comes from the nutritional yeast, but it could be omitted if you have any allergies and still be very tasty. This is one of my favourite soups in the world. And it's my favourite colour. The greens and golds may fade out of this city with the seasons but never from my kitchen.

Vegan "Cheesy" Oven-Roasted Broccoli Soup   

Ingredients 

1 broccoli crown, chopped into florets
1/2 tbsp olive oil, plus a small amount for drizzling
1 large yellow onion, peeled and chopped
4 cloves of garlic, crushed and minced
3 cups GF vegetable stock (CF and TF if necessary)
1 tbsp nutritional yeast
Pinch of salt and pepper, to taste

Directions 

Pre-heat oven to 400 degrees Fahrenheit. Spread broccoli over a baking tray and lightly drizzle with olive oil. Roast for 15-20 minutes until tender.

While broccoli is roasting, sauté the onion and garlic with the olive oil in a large pot on medium heat for 3 minutes, until soft. Add veggie stock and bring to a gentle boil.

When the broccoli is done, combine all ingredients in a food processor including the nutritional yeast and blend until smooth. Return to the pot, turn the heat down and let simmer for about 20 minutes to let the flavours settle. Season with salt and pepper to taste. Serves 3-4 people.