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Creamy Roasted Broccoli Soup

0 comments | September 20, 2019

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This is a perfect cozy soup to get you through the cooler months! It has minimal ingredients, but still has tons of flavour! Roasting the broccoli really makes all the difference. It brings out it’s natural sweetness and gives it a nice toasty flavour! Pro tip: top with crumbled crispy bacon! So good!

I also wanted to make a creamy broccoli soup that didn’t have too many steps and could be easily make on a weeknight. The magic ingredient is really the potatoes. Yep, potatoes. I wanted this soup to be nut free so that my family could also make and enjoy it (3/5 have severe nut allergies.. we didn’t even keep PB in the house growing up). The starchy potatoes, when blended, are what make the soup thick and creamy! Of course, if you want to add a handful of soaked cashews to the blended portion of the soup - go for it! it makes it even more rich tasting!

Another ingredient that I added for “cheesiness” is nutritional yeast. Nutritional yeast is a deactivated form of yeast full of vitamins, minerals, and nutrients and can be found at most health food store, as well as at places like Bulk Barn and sometimes Superstore. It has a savoury, cheesy/nutty flavour and I personally really enjoy cooking with it. It contains glutamic acid, which can be bothersome for digestion for some (not everyone), so if you know nutritional yeast doesn’t work for you, leave it out! The soup will still be delicious without it.

Enjoy!

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Creamy Roasted Broccoli Soup

Ingredients:

2 larger sized broccoli crowns, cut into florets
1-2 tablespoons avocado oil
salt and pepper
1 small yellow onion, finely diced
1 large rib celery, finely diced (about 3/4 cup)
1 medium carrot, peeled and diced
4 cloves garlic, minced
1 medium-large size white potato, peeled and diced (about 2 cups diced)
3 cups vegetable broth
1 cup coconut milk
2-4 tablespoons nutritional yeast, to taste (optional)

Method:

Preheat the oven to 400℉ and line a large baking sheet with parchment paper. Spread the broccoli florets on the baking sheet and drizzle with avocado oil. Season with salt and pepper, and roast for around 10-15 minutes.
While the broccoli is roasting, set a large pot on the stovetop over medium-high heat. Add 2 tablespoons of avocado oil and diced onions with a pinch of salt. Cook until onions are softened and translucent, about 4-5 minutes, stirring regularly.
Add the celery, carrots, and garlic. Stir, and cook until garlic is fragrant, about 1 minute more. Add the potatoes, vegetable broth, and coconut milk and bring to a simmer. Carefully remove the roasted broccoli from the oven, and add it to the simmering soup (leave out a couple pieces for garnish if you’d like). Stir in the nutritional yeast, turn the heat to medium-low, cover, and simmer until vegetables are completely softened, about 30 minutes.
When the vegetables have completely softened, ladle 1/2 of the soup into a high speed blender (or immersion blender) Only blending half will ensure that the soup still has texture throughout, but makes it super creamy! If you prefer a soup that is totally smooth, blend it all! It’s a good idea to let the mixture cool for a couple minutes before you start blending, and always hold a pot holder or towel over the lid when blending.
Add the pureed soup back to the pot, mix well, and season with salt and pepper to taste. Finish with a drizzle of olive oil + leftover coconut milk to serve.

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