This deliciously creamy broccoli soup is a snap to make in the blender. Fresh ingredients and silky cashew cream make this soup better than any cream of broccoli soup. No one can believe it's dairy-free.
I've been wanting to make this creamy broccoli soup since last winter. I discovered a similar soup at Gelson's market on a busy night on the way home from ballet. I was surprised to find the dreamy creaminess wasn't due to cream at all. I took a peek at the ingredients and found cashews listed. Ah-ha! I am no stranger to creamy cashew recipes. I've been making vegan "cheesecake" out of raw cashews for years. Once they are soaked, raw cashews can be blended into the most delightful cream for all sorts of recipes. If I recall correctly, the soup I bought that day also had quinoa in it. Though I didn't add it in this recipe, I may next time.
This broccoli soup is easy to make, filled with loads beautifully pure, fresh ingredients, and tastes incredibly comforting. I don't think I've ever eaten as much broccoli as I have when making this soup. It has that addictive cheesy umami flavor that keeps you wanting more. To my surprise, my 9 year old loved this soup and has requested it again. My 7 year old wasn't so sure. C'est la vie. The rest of us loved this one so much it's going on our regular dinner rotation.
CONTINUE READING THIS POST »