Creamy Broccoli Soup
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!
Creamy Broccoli Soup
Recipe details
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.
Comments
Share your thoughts, or ask a question!
Thanks
When I do this soup I like to add one potato cut into small cubes and boil it with the brokoli . It gives some texture and make the soup more creamy,