Creamy Broccoli Soup

2 - 3 Cups
25 min

So here’s the thing…


I don’t love to cook.


And if I do cook,


I want it to be quick, easy and tasty.


So when I came up with this super quick and easy recipe for creamy broccoli soup,


I was all in!

Now, this is not your average creamy broccoli soup.


There’s something really different in it


and if you didn’t know they were in there


you wouldn’t even be able to tell.


Are you ready to find out the secret ingredient?


Okay...


Let's get cookin'


INGREDIENTS:

  • 1 large or (2 smaller) head of broccoli
  • 32 oz. chicken broth
  • 1/2 to 3/4 cup RAW cashews (not roasted, not salted)
  • 1/2 onion, sliced
  • 1 to 3 garlic cloves, whole peeled
  • salt and pepper to taste

TO MAKE THE SOUP:


Wash the broccoli and cut it into large pieces.


Add your raw cashews, onion, garlic and broccoli into a large saucepan.

Pour about 1/2 of the chicken broth into the pan. (Make sure the cashews are down in the liquid.)


Bring to a boil, cover and cook on medium heat until the broccoli, cashews and onions are very tender — about 10 to 15 minutes.


Remove from heat and let cool. (I usually add a little more chicken broth to cool it down a little faster.)


Set aside one small piece of broccoli to chop up and add later if you like little chunks of broccoli in your soup.

Transfer everything into a blender

and puree until completely smooth.

Pour the pureed soup back into the saucepan, add your little chunks of broccoli, salt and pepper and heat through, adding more chicken broth until it’s the consistency you like.

Serve hot or chilled.


Makes 2 - 3 cups. Store leftovers in the refrigerator for up to 3 days.

See what I mean?!


So quick and easy!

Recipe details
  • 2 - 3  Cups
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients
INGREDIENTS
  • 1 large or (2 smaller) head of broccoli
  • 32 oz. chicken broth
  • 1/2 to 3/4 cup RAW cashews (not roasted, not salted)
  • 1/2 onion, sliced
  • 1 to 3 garlic cloves, whole peeled
  • salt and pepper to taste
Instructions
MAKE THE SOUP
Wash the broccoli and cut it into large pieces.
Add your raw cashews, onion, garlic and broccoli into a large saucepan.
Pour about 1/2 of the chicken broth into the pan. (Make sure the cashews are down in the liquid.)
Bring to a boil, cover and cook on medium heat until the broccoli,cashews and onions are very tender — about 10 to 15 minutes.
Remove from heat and let cool. (I usually add a little more chicken broth to cool it down a little faster.)
Set aside one small piece of broccoli to chop up and add later if you like little chunks of broccoli in your soup.
Transfer everything into a blender and puree until completely smooth.
Pour the pureed soup back into the saucepan, add your little chunks of broccoli, salt and pepper and heat through, adding more chicken broth until it’s the consistency you like.
Serve hot or chilled.
Tips
  • Make sure to puree it until the cashews are completely smooth.
Interior Redoux
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