Vegan "Cheesy" Broccoli Soup Recipe

This vegetarian inferior Broccoli Soup is one in all our favourite comfort foods! Creamy from cashews & potatoes, it's packed with veggies for a healthy, straightforward meal.

This version – inferior broccoli soup, is thicker and a lot of made and cheese-like. Don’t worry – there’s still a large amount (or a pound) of broccoli during this direction. i like each versions, it’s simply a matter of what I’m within the mood for (though Jack is often within the mood for cheese).

Vegan "Cheesy" Broccoli Soup Recipe

For the “cheese” issue here, I loosely primarily based the ingredients on those I employed in this Carrot Queso. Potato is that the main stuff (along with some cashews), carrot provides it a inferior color, apple acetum provides it tang, and dill adds a savory flavor that pulls it all at once. I ought to add that there’s additionally broccoli stem items emulsified in here as a result of I got a lot of requests to use the total bunch of broccoli. Waste not, want not!

After you puree the bottom of the soup, the florets of broccoli get periodic  in so the soup encompasses a ton of broccoli texture throughout. come it to the pot and simmer till the broccoli bits area unit roast through.

While the soup simmers, roast the last of the broccoli in conjunction with some cubed bread as a result of this soup is best with some tender garnishes. Happy soup night!

Want a lot of whole-vegetable recipes? build this broccoli dish, these soba noodles, or cauliflower rice!

Ingredients

• 2 tablespoons extra-virgin vegetable oil, a lot of for descending
• 1 little yellow onion, diced
• ½ cup shredded celery
• ⅓ cup shredded carrots
• 1 little yukon gold potato, diced
• 3 garlic cloves, minced
• 5 cups shredded broccoli florets and stems, separated, about 1 lb. - reserve one cup florets for garnish
• 4 cups vegetable broth, divided
• ½ cup raw cashews
• 1½ teaspoons apple acetum
• 3 cups cubed bread, for croutons
• ¼ cup contemporary dill
• 1 tablespoon contemporary juice, or to style
• ½ teaspoon ocean salt, a lot of to style
• freshly ground black pepper

Instructions

1. Preheat the kitchen appliance to 350°F and line two little baking sheets with parchment paper.
2. Heat the oil during a massive pot over medium heat. Add the onion and sauté till softened, concerning half-dozen minutes. Add the celery, carrots, potato, garlic, broccoli stems, and ¼ teaspoon every salt and pepper. Sauté, stirring often, till the vegetables area unit well-browned and tender, ten to twelve a lot of minutes. Let cool slightly.
3. In a liquidizer, mix two cups of the vegetable broth with the raw cashews, apple acetum, ¼ teaspoon salt, and also the cooled vegetables from the pot. mix till creamy and well pureed (depending on your liquidizer, this may take a moment or so).
4. To the liquidizer, add the broccoli florets (minus the cup of florets for garnish). Pulse till the broccoli is incorporated however still chunky. Pour the mixture into the soup pot in conjunction with the remaining two cups of vegetable broth. Simmer till the broccoli is soft and roast through, fifteen to twenty minutes.
5. Meanwhile, place the reserved broccoli florets and also the bread cubes on the baking sheets. Toss with a drizzle of vegetable oil and a pinch of salt and roast till the bread is tender and also the broccoli is tender and tanned round the edges, ten to fifteen minutes.
6. Stir the contemporary dill and juice into the soup and season to style with a lot of salt and pepper.
7. Serve the soup in bowls with the roast broccoli and croutons on high.