"Cheesy" Broccoli Soup

vegan, refined sugar-free

Adapted from Jeanine Donofrio's recipe on Love & Lemons

Warm, creamy, and delicious, this soup will brighten your day! I like pureed soups, but I'll admit that sometimes, they can seem monotonous because the texture is too consistent. Well, we have a crunchy garnish to the rescue here! Roast some broccoli stems and croutons as you cook the soup, and you'll have a nicely balanced flavor and texture that everyone will love!

Serves: 4 / Prep time: 30 min / Total time: 45 min

Ingredients:​​
For the Soup:

• 2 tablespoons olive oil
• 1/4 onion, diced
• 3 celery ribs, chopped
• 2 carrots, chopped
• 1 small yukon gold potato, diced
• 3 garlic cloves, minced
• 1 lb broccoli, chopped - keep florets and stems separated - reserve 1 cup florets for garnish
• 4 cups vegetable broth or reconstituted bouillon, divided*
• ½ cup raw cashews
• 3 tablespoons nutritional yeast**
• 1½ teaspoons apple cider vinegar
• ¼ cup fresh dill, optional
• 1 tablespoon fresh lemon juice, or to taste
• ½ teaspoon sea salt, more to taste
• freshly ground black pepper

For the Crunchy Garnish:

• ​3 cups cubed bread (about 4 slices)
• reserved 1 cup broccoli florets
• drizzle of olive oil
• salt and pepper

Directions:

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Heat the oil in a large pot over medium heat. Add the onion and sauté until softened, about 6 minutes. Add the celery, carrots, potato, garlic, broccoli stems, and a dash each of salt and pepper. Sauté, stirring occasionally, until the vegetables are well-browned and tender, 10 to 12 more minutes. Let cool slightly.
3. In a blender, combine 2 cups of the vegetable broth with the raw cashews, nutritional yeast, apple cider vinegar, ¼ teaspoon salt, and the cooled vegetables from the pot. Blend until creamy and well pureed, at least 1 minute.
4. To the blender, add the broccoli florets (minus the cup of florets for garnish). Pulse until the broccoli is incorporated but still chunky. Pour the mixture back into the soup pot along with the remaining 2 cups of vegetable broth. Simmer until the broccoli is soft and cooked through, 15 to 20 minutes.
5. Meanwhile, place the reserved broccoli florets and the bread cubes on the baking sheet. Toss with a drizzle of olive oil, and sprinkle lightly with salt and pepper. Roast until the bread is crispy and the broccoli is tender and browned around the edges, 10 to 15 minutes.
6. Stir the fresh dill and lemon juice into the soup and season to taste with more salt and pepper.
7. Serve the soup in bowls with the roasted broccoli and croutons on top.

*I love "Better than Bouillon" brand No Chicken Base or Vegetable Base.
​**Nutritional yeast, commonly called "nooch" by vegans, is deactivated yeast with an amazing nutrition profile and a nutty, cheesy flavor. Look for nutritional yeast in the bulk bins, baking aisle, or supplements section at your grocery store. I use it to top pasta, pizza, salads, breads, rice, and popcorn, and it's used in many vegan cheese substitutes. For other recipes calling for nooch, see Crispy Kale Chips, Roasted Chickpeas, Tofu Scramble, Chickpea Noodle Soup, Soft Gruyere, Cauliflower Gratin, and Creamy Spinach-Artichoke Dip. In other words, if you don't already have some, you're going to want to buy some!