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!

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Cream of Broccoli Carrot Soup

I use water, but you can also use vegetable broth here if you prefer.

You can make this dairy free using my recipes for cashew ricotta cheese. If you prefer to go the dairy route, try cheddar cheese, goat cheese, thick yogurt, or Farmer's cheese instead of the dairy-free cheese.

I like this soup thick, but you can thin it out by adding more water or vegetable broth while blending it or after.

Servings: servings

Calories: 63kcal

Equipment

High speed blender or food processor

Ingredients

1/2 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
1/2 cup cashew ricotta cheese
salt and pepper to taste

US Customary - Metric

Instructions

Warm a sauce pan on low heat. Place the olive oil in the pan.
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

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Cashew Ricotta Cheese {dairy free}

This produces a thick ricotta cheese but you can thin it out with a bit of water, from between a few tablespoons to 1/4 cup or so. I add extra water to the food processor once I processed the cashews, lemon juice, and salt. If you don't have a food processor, you can use a high speed blender.

Servings: tablespoons

Calories: 45kcal

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
1/2 teaspoon salt
1/4 cup water, or more as needed

US Customary - Metric

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.