Cooking Time: 20 to 25 minutes 

Truly creamy and delicious, this velvety soup offers the perfect balance of vegetable and cheese flavors! The soup will keep in the refrigerator, tightly covered in a glass container, for two or three days. Reheat it over a very low flame to avoid scorching. 



 

Preparation Time: 15 to 20 minutes

2 heads broccoli, cut into florets
½ cup olive oil
1 medium mild yellow onion, diced
1 clove garlic, peeled and sliced thin
4 cups vegetable broth
1 cup grated soy cheddar cheese or sharp cheddar cheese
1 cup soy milk or organic milk
¼ cup unbleached white flour
1 tablespoon salt
½ teaspoon freshly ground black pepper

Bring a medium saucepan of water to a boil. Add the broccoli, and cook 1 to 2 minutes, until bright green. Rinse the broccoli and drain well. Heat ¼ cup of the oil in a medium stockpot over medium heat. When the oil is shimmering, add the onion and garlic; sauté until tender, about 5 minutes. Combine the onion mixture, broccoli, and half the vegetable broth in the container of a food processor; process until smooth. Add the mixture to the pot and stir in the remainder of the broth; bring to a boil and lower to a simmer. Slowly stir the cheese and soy milk into the soup; continue to simmer 2 to 3 minutes.

Heat the remaining ¼ cup of oil in a sauté pan and stir in the flour. Cook, stirring, until the mixture is smooth and has turned golden brown, about 2 minutes. Stir the flour mixture into the soup just until it is thickened. Add the salt and pepper, adjusting to taste. Remove from the heat immediately and serve.

Makes 10 servings

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.