Cream of Broccoli Soup (Robbins)

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Servings: 6 Difficulty: Advanced
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A velvety, dairy-free soup made creamy with blended raw cashews and fresh broccoli.
Cream of Broccoli Soup (Robbins recipe image

This comforting Cream of Broccoli Soup offers a rich, velvety texture without any dairy, relying on blended raw cashews for its luxurious body. The vibrant green color and earthy flavor of fresh broccoli are balanced by the subtle sweetness of unpeeled boiling potatoes and the aromatic warmth of dried basil. It’s a hearty, warming dish perfect for chilly evenings or as a healthy side for meal prep. Simple ingredients come together in one pot to create a wholesome, vegan-friendly meal that feels both rustic and refined.

Cream of Broccoli Soup (Robbins recipe image
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Cream of Broccoli Soup (Robbins)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 3022.3

Description

This comforting Cream of Broccoli Soup offers a rich, velvety texture without any dairy, relying on blended raw cashews for its luxurious body. The vibrant green color and earthy flavor of fresh broccoli are balanced by the subtle sweetness of unpeeled boiling potatoes and the aromatic warmth of dried basil. It&# 226;ÂÂs a hearty, warming dish perfect for chilly evenings or as a healthy side for meal prep. Simple ingredients come together in one pot to create a wholesome, vegan-friendly meal that feels both rustic and refined.

Ingredients

Directions

  1. Peel and dice one medium onion into 1/2-inch cubes.
  2. Trim the broccoli stalks and chop the florets coarsely to yield about 4 1/2 cups.
  3. Place the raw cashews and 1 cup of the vegetable stock into a blender.
  4. Blend the cashew mixture until completely smooth and creamy, about 1 minute.
  5. Pour the remaining 4 cups of vegetable stock into a large pot.
  6. Add the diced potatoes and chopped onion to the pot.
  7. Bring the liquid to a simmer over medium heat.
  8. Cover the pot and cook for 5 minutes to soften the onion and start cooking the potatoes.
  9. Stir in the chopped broccoli and dried basil.
  10. Return the soup to a simmer, cover, and cook until the potatoes are tender when pierced with a fork, about 10 minutes.
  11. Stir in the reserved cashew cream, fine sea salt, and freshly ground black pepper.
  12. Bring the soup just to a simmer to heat through, being careful not to boil vigorously.
  13. Remove the pot from the heat.
  14. Carefully transfer about half of the soup into the blender.
  15. Puree the soup until smooth and velvety.
  16. Pour the pureed soup back into the pot with the remaining chunky vegetables.
  17. Stir well to combine and serve immediately while hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 3022.3kcal
% Daily Value *
Total Fat 326.4g503%
Saturated Fat 49.7g249%
Cholesterol 0.0mg0%
Sodium 10.2mg1%
Total Carbohydrate 26.6g9%
Dietary Fiber 3.1g13%
Sugars 3.9g
Protein 11.9g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: broccoli, cashew cream, comfort food, creamy, dairy-free, easy, healthy, onion, potato, robins, simmered, smooth, soup, vegan, vegetable stock, warming, whole food
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