Vegan cream of broccoli soup has a rich and creamy texture, thanks to the combination of blended cashews and non-dairy milk.
Vegan cream of broccoli soup has a rich and creamy texture, thanks to the combination of blended cashews and non-dairy milk. The broccoli provides a hearty and earthy flavor, while the addition of garlic and thyme enhances the overall taste. The soup is savory, comforting, and has a satisfying creaminess without the use of dairy.
The cashews not only contribute to the creamy consistency but also add a subtle nutty flavor to the soup. The potato helps to thicken the soup without the need for flour or heavy cream.
The lemon juice, if added, adds a bright and refreshing element that balances the richness of the soup. Overall, vegan cream of broccoli soup is a flavorful and wholesome dish that is sure to satisfy your cravings for a classic cream of broccoli soup without any animal products. Feel free to adjust the seasonings to your liking and garnish with herbs or other toppings for added freshness and complexity.
The taste of vegan cream of broccoli soup is rich, savory, and satisfying. Here’s a breakdown of the flavors:
- Broccoli Flavor: The predominant taste comes from the broccoli, providing a robust and slightly earthy flavor. The broccoli is typically cooked until tender, blending seamlessly into the creamy base.
- Creaminess: The creaminess of the soup is achieved through the use of cashews and non-dairy milk. This creates a luxurious texture similar to traditional cream-based soups without the use of dairy.
- Aromatics: Onions and garlic add depth and savory notes to the soup. The sautéed onions contribute a slightly sweet flavor, while garlic provides a subtle pungency.
- Herbs: Thyme is often used in vegan cream of broccoli soup for its earthy and herby undertones. It complements the broccoli and adds a layer of complexity to the overall flavor.
- Seasoning: Salt and pepper are essential for balancing the flavors. Adjust according to your taste preferences.
- Optional Brightness: If you choose to add lemon juice, it will provide a burst of freshness, cutting through the richness of the soup and adding a citrusy zing.
Overall, the taste is comforting, creamy, and full of well-balanced flavors. It’s a great option for those who follow a vegan or dairy-free diet but still crave the comforting goodness of a classic cream of broccoli soup.
Vegan Cream of Broccoli Soup
Vegan cream of broccoli soup has a rich and creamy texture, thanks to the combination of blended cashews and non-dairy milk.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 4 cups vegetable broth
- 1 medium potato, peeled and diced
- 1 cup cashews, soaked and drained
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup non-dairy milk (such as almond, soy, or coconut)
- Juice of half a lemon
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 4 minutes.
- Add the broccoli florets, diced potato, vegetable broth, and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are tender, about 10 minutes.
- While the soup is simmering, blend the soaked cashews with a bit of water until smooth, creating a creamy consistency.
- Once the vegetables are tender, use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches.
- Return the blended soup to the pot. Stir in the cashew cream, non-dairy milk, salt, and pepper. Simmer for an additional 5-10 minutes, allowing the flavors to meld.
- Taste the soup and adjust the seasoning as needed. If desired, add a squeeze of lemon juice for brightness.
- Serve the vegan cream of broccoli soup hot, garnished with your favorite toppings, such as fresh herbs or a drizzle of olive oil.
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