This vegan broccoli soup is creamy, cheesy, and satisfying! It can be made gluten-free and soy-free too.
Saute the onion in a little oil over low heat for about 5 minutes and sprinkle with a little salt.
Heat oil in the bottom of another soup pot and add flour (regular or gluten-free) to the oil. Stir with a whisk until it starts to sizzle.
Scoop out the broth being careful to not get large pieces of the broccoli, and add it to the roux one ladle at a time.
Mix 1/3 cup potato or corn starch and 1/2 cup water in a small bowl. Add it to the hot soup near the end of cooking.
Stir well and heat soup again until it just begins to boil, while stirring frequently.
Add salt and pepper to taste.
Tips for making it gluten-free:
To make vegan broccoli cheese soup: