The photo for this cream of broccoli soup would be more green except that one of the ingredients gives it an orange hue. That would be the carrots, and while I love a green soup, the addition of carrots makes it slightly sweet while packing a good dose of vitamin A into this nutritious bowl of yum.
I like making this soup dairy free using my cashew ricotta recipe in place of a dairy-based cream or cheese. That said, you can use a dairy-based source such as heavy cream, yogurt, Farmer's cheese, or goat cheese. Or, you can even use shredded cheddar cheese if you wish. You can also use a dairy-milk, however the cream or cheese gives it a substantially thicker, creamier flavor. A higher amount of fat in foods brings out the best of the flavors.
Enjoy this soup with steamed broccoli and carrots, croutons, along side a salad, with crackers, bread, a sandwich, or as an appetizer. I'm sure you can think of other great additions. Enjoy!
Cream of Broccoli Carrot Soup
Equipment
- High speed blender or food processor
Ingredients
- ½ tablespoon olive oil
- 1 onion peeled and diced
- 1 carrot trimmed and diced into coins
- 1 celery stalk trimmed and diced
- 1 garlic clove peeled and diced
- 12 ounces broccoli florets
- 4 cups water or vegetable broth
- ½ cup cashew ricotta cheese
- salt and pepper to taste
Instructions
- Add the onions, carrots, celery, garlic, and broccoli to the saucepan, cooking for about 6 minutes. Stir occasionally.
- Add the water, bring to a boil, and then lower to a simmer. Cover the pot and simmer for about 15 minutes, or until the vegetables are tender.
- Let the soup cool for a few minutes and then transfer it to a blender, a few batches at a time to avoid splatter. Blend until smooth or until the desired consistency.
- Add the cashew cheese to the soup and mix or blend just until mixed in evenly. Adjust the flavor with salt and pepper.
- Serve very warm. Top with steamed broccoli and carrots, croutons, along side a salad, with crackers, or as an appetizer.
- Refrigerate leftovers for a few days or freeze for a few months.
Nutrition
Cashew Ricotta Cheese {dairy free}
Ingredients
- 1 cup raw cashews soaked in hot water for 10 minutes or in room temperature for a 6 hours or overnight
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ cup water, or more as needed
Instructions
- Add the cashews, lemon juice, a few tablespoons of water, and salt to a food processor and process until smooth.
- Use a spatula to scrape down the sides in between processing. Add water gradually until it's at the thickness you prefer.
Debbie says
This was delicious! I added cooked chick peas for protein and sauted it for 20 mins to bring all my flavours together with salt. And then added the broth. I added very little cheese to it as it was creamy even before this step.
Thank you for a great, quick dinner!!
Thanks, Debbie! Love your additions. White beans would be another great protein addition.