Broccoli cheddar soup without the dairy. Yes, please. This is a thick, hearty soup that is great by itself, or lovely when you top it with such awesomeness as corn biscuits, non-dairy sour cream, and cracked salt & pepper.
Corn biscuits, and gluten-free corn biscuits at that. I found this recipe a while ago, and make these biscuits to go with soup and chili. And at Thanksgiving, they are wonderful drenched in gravy.
They are crumbly, buttery, flaky, and full of flavor. Find an excuse to make them sometime, you won’t be sorry.
You can make your broccoli any way you want for this soup. I like mine roasted, well-done, tender without a crunch. If you don’t like bigger chunks of broccoli, you can chop the broccoli or even throw it in the Vitamix for a quick buzz to break it down even more.
This soup is also delicious if you steam your broccoli. Pretty much any way you make it will be awesome.
I’ve been getting so many potatoes in the CSA, and when the broccoli showed up in this last box…soup it was. Creamy, cheesy goodness soup. Try it.
- 2 heads broccoli, florets removed from stems.
- 2 cloves garlic, minced
- splash olive oil
- salt & pepper
- 2 golden potatoes, cubed small
- 1 carrot, chopped
- 1 rib celery, chopped
- ½ sweet onion, chopped
- 2 garlic cloves, chopped
- water to cover veggies
- ½ cup raw cashews, soaked for 30 minutes, then drained
- 2 teaspoons Herbamare or sea salt
- 1 teaspoon nutritional yeast (optional)
- about 1 cup vegetable broth (or water if you don't have broth on hand)
- Preheat oven to 425 degrees.
- Put broccoli florets and minced garlic in a bowl and toss with a splash of olive oil to coat.
- Spread mixture on oiled baking sheet.
- Bake for about 15-25 minutes, depending on how tender you like your broccoli.
- While the broccoli is roasting, put the soup base vegetables (potatoes, carrot, celery, onion, & garlic) in a medium saucepan with enough water to cover.
- Bring to boil and simmer for about 15 minutes until vegetables are tender.
- Pour entire contents of pot (water included) into a high-speed blender. Blend!
- Add vegetable broth slowly, making sure not to make the consistency to watery. The goal is to keep it moving smooth in the blender.
- Add the cashews, salt, and nutritional yeast (if you're using it) and blend again, slowly adding more broth to get desired thickness.
- Chop roasted broccoli as small as you would like in your soup, and put back in the bowl.
- Pour soup base over broccoli and stir.
- Serve in bowls, top with your favorite toppings, and enjoy!