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Cream Of Broccoli Soup

What you need: 

4 tablespoon extra virgin olive oil
2 onions dicedhttp://vegweb.com/index.php?board=428.0
6 cloves garlic diced
3 carrots diced
1 large head broccoli, chopped
6 Yukon Gold potatoes diced
2 ribs celery diced
4 tablespoon nutritional yeast
3 vegan chicken bouillon cubes or tablespoon of dried vegan stock
3 quarts water (or more to taste)
2 teaspoon dried oregano
1 bay leaf
3 tablespoon flour

What you do: 

Heat oil and add onions, garlic, celery and carrots, add flour and stir fry for 3 minutes over medium heat.
Add stock granules or bouillon and water. Stir bottom to get off all the sticky pieces. Add broccoli, potatoes, yeast, oregano and bay leaf. Bring to a boil turn down heat and let simmer for 35 minutes or so.
Puree about 3/4 of the soup in a blender and add the puree to the rest of the soup..

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
8-10
Recipe Category: 

SO HOW'D IT GO?

I am in the process of making this right now...had a lot of brocolli after getting a good deal at the farmer's market. I did not have but one small red potato but everything is in the pot cooking now and then it hit me that I could add cream vegan style. So I blend some cashews and tofu which made a wonderful creamy paste and I add it to it so it looks a lot more creamy. I also added some psyillium husks and flax seed just for added fiber. Thanks for the recipe smells great. Can't wait to try it.

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This soup is fantastic! I made it last night with broccoli, onion, carrots, potatoes and zucchini and it was great. So nice and creamy... I didnt have very much broccoli so that wasnt the main sort of taste but it was very nice... Then today I made it (because last nights got eaten very quickly) with pumpkin, potato, onion, carrots and zucchini and it is just as good. This is such a good 'base' of a soup recipe and you can just add whatever veggies left in the fridge at the end of the week. I think this will become a regular in our house this winter. Oh and both times I added, salt, pepper and a bit of chilli powder. Makes it super warming.

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We thought this was pretty good..I pretty much followed the recipe (maybe a little too much water). It wasn't as thick/"creamy" as I was expecting.  :-\

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  This soup is absolutely fantastic. I've made it twice already. My wife says it is the best soup she's ever tasted in her life!

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This is a great soup.  Totally easy and my kids love it!  I added some vegan cheddar to each serving and it looked beautiful... I think I've found a great replacement for the traditional creamy broccoli cheese soup.  YUM!

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This recipe alone has made me:

1. Trust in my skills as a cook, because it turned out so well, and

2. Believe in the power of my blender as an Important Tool, and

3. Regain my love of soups.

There is nothing else to say. EVERYONE MUST MAKE THIS SOUP IMMEDIATELY.

One more thing to say: I pureed almost the whole thing--seriously, about 9/10--and I like this way. And this is a hard point to make to an anonymous internet audience, but it's a sign of how great this soup is that I didn't bother to add a dollop of Tofutti Better Than Sour Cream Sour Supreme.

Because a soup like this cries out for that, or so I thought. But I couldn't do it. Because this soup is seriously that good by itself.

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