Creamy Broccoli Soup (vegan)

Recipe Difficulty: Easy

Recipe Tags:

• Broccoli Soup
• Vegan Broccoli Soup
• Broccoli Cheddar Soup (option)
• The Best Broccoli Soup

My Broccoli Soup Recipe Notes
I love making broccoli soup when I want something delicious that is also full of green goodness. In addition to broccoli, I also choose to blend in some fresh spinach into my soup towards the end. This step is optional, but I just like the extra green nutritional boost. The soup will still be delicious without it. For garnish, you could add a swirl of vegan cream, vegan cheddar, parsley, croutons, whatever you like really.... or don't garnish it at all. 
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To make the texture of this soup super creamy I add a bit of potato, and raw cashews which when blended with water and added to this soup, act like cream. If you have a cashew allergy, I would recommend picking up some plant based whipping cream at the store. I used a bit of Silk brand whipping cream to garnish my soup because I had it on hand from another project. The taste is delicious. You could use it in lieu of cashew cream. The only thing to keep in mind is that the quantity you add might be different. I would add a bit at a time to taste. I'm guessing you'd need less volume of the store bought whipping cream compared to the cashew cream to add richness to this soup.

Roasted Garlic
I use roasted garlic in this recipe. I make more than I need, because I like to stash some in my freezer. Turning the oven on for a couple of heads of garlic seems a little much, so might as well make a big batch! It's really simple to do, but I'm sure you could just replace the two heads of roasted garlic with maybe 8 cloves of chopped fresh garlic, or more, I like garlic a lot. 

If you want to try roasting some, it's really fun, and you can use it in so many things. Smoosh it onto grilled bread with hummus for one (or blend it into a batch of hummus), or use in basically any soup, stew or sauce recipe. All you need to do is cut the tops off your heads of garlic, place inside some tin foil and drizzle with olive oil. Removing the loose excess peels is a good idea too. Wrap it up tightly in tin foil and place in a 425F oven for about 75 minutes. I checked after 60 minutes and it wasn't quite done. 

Let the garlic cool, and when you're ready to use some, simply squeeze the cloves out with your hands. I save the cut tops of garlic, and the roasted peels for my freezer bag of veg scraps for making vegetable stock. 

Vegan Cheese

Melting some shredded Vio Life Vegan Cheddar into this soup is a worthy addition. I don't add it to the full pot, I just heat a single portion of soup, sprinkle in a small handful of cheese and allow it to melt in. Then if you want, you can garnish with a bit more on top. I'm sure other brands would work too, but Vio Life is what I have tried, and I have a feeling it's a widely available product considering I can get it here in Canada, and it was also available in Spain. 

I don't add the cheese to the full pot of soup, because sometimes I prefer to make cheesy toasts for dunking vs grilled bread. (I always want bread of some kind) I mean, you could put cheese in the soup AND on some toasts, but my perspective is that I am simply trying to add a bit of decadence to my meal, not have vegan cheese as the main event. 

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