Thursday, February 16, 2012

Vegan Broccoli Soup with Homemade Croutons

Perfectly healthy and comforting, this soup is a winner with little and big kids alike! Oh, and it's relatively inexpensive.  So, you may want to double this recipe and freeze some for a rainy day!

olive oil
1 1/2 pounds of broccoli
1 onion, chopped
1 large or 2 small carrots, chopped
3 Tbsp flour
4 cups of veggie stock
1/2 cup cashew cream (optional)
1/2 cup nutritional yeast (optional but highly recommended)

day old french bread
olive oil

For the cashew cream, blend together 1/4 cup cashews and 1/4 cup water.

In a dutch oven or large stock pot, heat oil over medium heat.  Add in broccoli, onion, carrots and s/p.  Cook for 5 minutes and then add in flour.  Cook for another minute.  Pour in veggie stock and bring to a boil.  Lower the heat to a simmer and simmer uncovered for 15 minutes.  Pour in cashew cream and nutritional yeast.  Puree with an immersion blender or in shifts in a high powered blender.  Season to taste with s/p.

Preheat the oven to 400 degrees.

To make the croutons, cube the french bread, drizzle it with olive oil and season with s/p.  Place on a sheet pan in a single layer and bake for 10-15 minutes.


  1. This soup tastes sooo delicious! Thick and creamy...I love the subtle nuttiness from the nutritional yeast. It's a good thing I doubled the recipe, because we all kept going back for more.