Happy new year friends!
I recently took a poll on Instagram to see if you all would be interested in a soup recipe, and the votes suggested yes!
Come to think of it, I don’t believe I’ve shared a soup recipe on the blog until now. There’s a first time for everything. 😉
I made this cream of broccoli soup by scratch and I didn’t reference any other recipes. It turned out incredibly well.
With all that said, let’s dive right in!
- 1 tablespoon dairy-free butter
- 1 medium-sized sweet onion, diced fine
- 2 medium-sized heads of fresh broccoli, chopped fine (You can use 2 1/2 cups of frozen if desired)
- 4 cups vegetable broth
- 1 cup pre-soaked unsalted cashews (soak the cashews in hot water for at least 1-2 hours)
- 1 teaspoon white wine vinegar
- 2 cups unsweetened almond milk (or unsweetened plant milk of choice)
- 1 small bulb of roasted garlic (if you don’t know how to roast garlic, here’s how!)
- salt and pepper (to taste)*
*Note: I added a pinch of salt and pepper to most of the cooking stages, and it was a perfect amount for me at the end. I didn’t include an exact measurement. I want you to be able to control how much you’d like!
In a blender, add the cashews, white wine vinegar, almond milk, the bulb of roasted garlic, and a pinch of salt and pepper. Blend for 20-30 seconds on high until completely smooth and liquefied. Set this aside.
In a medium or large pot, add the dairy-free butter. Use medium-high heat and add your diced onions. Saute the onions and stir frequently to avoid sticking. Cook until translucent and very soft. You can add a small bit of vegetable broth to deglaze the pot if needed during cooking.
Turn the heat down to medium and add the chopped or frozen broccoli. Cook for about 3-4 minutes, or until they appear bright green. Add the vegetable stock and stir to combine everything. Turn down the heat to medium-low and slowly add the cashew/almond milk mixture.
Bring the soup to a low simmer and cook for an additional 10-15 minutes or until it reaches your desired consistency/tenderness. I let mine simmer for about 20 minutes because I wanted the broccoli to be super soft. Serve immediately and store leftovers in tight containers for the next few days. It should yield about 5-6 servings.
In my bowl, I cracked some extra pepper on top along with nutritional yeast and toast for dipping! So so so good ❤
I hope you loved this recipe!
If you make it let me know if you liked it. 🙂 To connect with me on social, visit my Instagram.