Ridiculously Easy Cream of Broccoli Soup
You can vary the flavor of this basic soup by adding a teaspoon of thyme, basil, or any herb during the first step. For a delicious change of pace, try the curried variation at the end of the recipe.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
gluten free
red meat free
shellfish free
dairy free
- 1 large onion (chopped)
- 1/4 cup raw cashews
- 1 bunch broccoli (about 1 1/4 pound or 6-7 cups chopped)
- 2-4 cloves garlic (peeled)
- 4 cups vegetable broth (i used imagine’s no-chicken)
- 1 large yukon gold potato (cooked peeled and diced)
- salt (black pepper and cayenne, to taste)
- Carbohydrate 1.86605416666667 g
- Cholesterol 0 mg
- Fat 2.6458125 g
- Fiber 0.17125 g
- Protein 0.873945833333333 g
- Saturated Fat 0.522712083333333 g
- Serving Size 1 1 Serving (6g)
- Sodium 0.913333333333333 mg
- Sugar 1.69480416666667 g
- Trans Fat 0.11645 g
- Calories 33 calories
Place the broccoli, onion, garlic, and vegetable broth in a saucepan. Bring the broth to a boil, cover, and reduce heat. Simmer until broccoli is tender, about 8 minutes. Put half of the broccoli and broth into a blender with half of the potato and cashews. Blend at high powder until smooth. Pour into another saucepan, and repeat with the rest of the broccoli, potato, and cashews. Heat the soup, covered, on low for 10 minutes or so. Check seasonings and add salt, freshly ground black pepper, and a pinch of red pepper to taste.
