Broccoli Soup

I remember in college that I would sometimes indulge in the Velveeta-yellow, broccoli and cheese soup that my cafeteria offered. It was good and filling and on a cold New England day it was downright perfection.

On a chilly day last week I had a craving for that soup, so when I saw two packages of frozen chopped broccoli on sale for $1 at the grocery store, I knew I had to attempt it. And I'm sure glad I did.

This soup, with no cheese, no dairy, no nutritional yeast flakes (often found in vegan dishes to mimic "cheesiness") is somehow creamy and almost cheesy. I attribute it to the rice flour roux, blending of the soup and long simmer time of the recipe. I ate it right out of the pot. Then I had it warm for dinner. And the next day I had it cold for breakfast. I've gotta make these cheap dishes more often.

"Creamy"Broccoli Soup (gluten-free, dairy-free, vegan)

serves 4

1 large yellow onion, chopped
3 tablespoons olive oil
3 tablespoons rice flour
2 packages of 10 oz frozen, chopped broccoli slightly thawed
2 cups water plus one vegetarian bouillon cube (or vegetable stock)
freshly cracked salt and pepper (about 1 teaspoon each)
1 teaspoon ground garlic (or 2 cloves of fresh garlic)

In a saucepan on medium heat, add the olive oil. Then add the onion and saute for at least five minutes. Next, add the rice flour to create a roux. With a whisk keep mixing the flour/olive oil/onion mixture until it gets light brown (about five minutes). Then one and a half boxes of the broccoli, salt, pepper and garlic and saute a bit more. Then add the water or stock. Bring to a boil and turn the heat down and continue to simmer. Next, I used my immersion blender and blended the soup until creamy, then I added the rest of the broccoli to make it more of a hearty soup. If you like it creamier, then blend all the broccoli. Simmer for another twenty minutes, adjust seasonings and serve.