Broccoli cheese soup is one of my favorite all time soups. I have always loved broccoli, even as a child and I love soup all year round. I’ve worked on making a healthier version without the heavy cream. This uses cashew cream instead and I didn’t add cheese but you could if you like, although it’s rich and creamy without it.
1/2 cup raw cashews
1 cup water
2 Tbsp olive oil
4 Tbsp vegan butter
1 cup shredded carrot
1 medium onion, peeled and diced
6 cup broccoli florets and reserve 1 cup stems chopped
3 garlic cloves, peeled and chopped
3 Tbsp flour
6 cups vegetable broth
2 medium yellow potato, peeled and chopped
Soak cashews in enough water to cover them overnight or 8 hours. Drain water, rinse. Add to blender with 1 cup fresh water and puree until completely blended.
Heat oil and butter in a large pot over low heat until butter is melted and starting to bubble. Add carrots, onion, and chopped broccoli stems (set the florets aside for later). Sprinkle with salt and pepper and saute for 5 minutes or until onions are translucent.
Add garlic and simmer 1-2 minutes longer. Stir in the flour mixing to evenly coat the veggies. Let it cook for 2-3 minutes, stirring a few times.
Slowly whisk in about a cup of the broth and whisk to get anything stuck on the bottom of the pan. You don’t want to have any flour clumps in your soup. Then slowly whisk in the remaining broth. Add potatoes. Turn heat to high and bring to a boil.
Once boiling, reduce heat to medium-low and simmer uncovered for 15 minutes. Potatoes should be tender.
Add broccoli florets and cashew cream and stir. Simmer 5 minutes.
Using an immersion blender, puree to desired consistency. I like to leave some chunks of the broccoli and potato.