It’s creamy! It’s broccoli! It’s soupy! Drumroll please… it’s creamy broccoli soup!
So first things first. This soup. It’s got a creamy thick base involving non-dairy milk and veggie or chicken stock layered with delicious tender broccoli and long carrot strips just like in the movies, kids. It’s topped with a fake cheesy concoction of nutritional yeast and lemon juice and it slurps its way into your heart.
This soup totally brings back my Panera love memories of their cheesy broccoli and cheese smothered cheese soup that gave me bathroom probz for days. Looking back, it wasn’t my fondest of memories. But that soup was good stuff.
I definitely wanted this soup to have that thick consistency so I searched high and low for ways to make it thicker. I also blended half of it up because nobody likes their broccoli pieces to be too big. When your broccoli is bigger than your spoon it’s not good. Ya feel me?
I loved the idea of creating a signature fall/winter transitional soup that everyone can enjoy.
I personally enjoyed this with my family around the table as we talked about our day. Hip hip hooray for family time.
By the way, my entire family loved the soup. And none of them have dairy allergies. They just added a little cheese on top (Daiya for me) and slurped until the cows came home.
We also got to hear the crazy stories of our favorite friends Hunter (not me) and Jodie’s adventures in Africa. They just got back from building a SCHOOL over there in the African bushland, and we got to hear all about it. There’s some crazy culture shocking stuff going on over there. But hey, the African peeps probably think some (most) stuff we do is totally crazy culture shocking too.
But seriously, it was absolutely amazing to hear about their trip and the wonderful work they’ve been doing. I’m so proud of them and love them to pieces.
And I’m happy they are home safe and well to tell the tale.
After hearing about a harrowing taxi ride journey that involved american cash, an atm, and an abandoned building, I’m just glad they didn’t have to take out any bad guys, though I know Jodie can kick some butt.
Travel is always an adventure.
And it’s always the best feeling in the world to come home to nice warm bowls of soup and home cooking. I think this broccoli soup would be amazing served to anyone you love that you might not have seen in a while. Or your mom. She’s cool too.
- 1 small onion, diced
- 2 garlic cloves, diced
- 1 tablespoon olive oil
- 3 tablespoons non-dairy milk powder (I used this)
- 2 tablespoons Dijon mustard
- 2½ cups non-dairy milk (I used almond)
- 5 tablespoons cornstarch
- 4½ cups chicken or vegetable stock
- 2 cups water
- 2 sprigs of thyme
- 6 cups broccoli florets
- 1 cup carrots
- 1 teaspoon garlic powder
- 1 cup nutritional yeast or Daiya cheese
- 2 teaspoons lemon juice
- Salt and pepper to taste
- In a large soup pot, sauté the onion and garlic in olive oil until soft and slightly browned. Add in the non-dairy milk powder and Dijon mustard until well coated.
- Pour in the almond milk and bring to a light simmer. Scoop out about ½ cup of the hot milk, and in a small bowl, whisk together the milk and cornstarch until a thick paste looking consistency is formed. Pour the paste back into the pot. Add the stock and water and mix together.
- Add the thyme, broccoli, carrots, and garlic powder to the pot, bring to a boil, and then cover and reduce to simmer for 20 minutes, or until the broccoli is tender, stirring occasionally.
- When the broccoli is tender, mix in the nutritional yeast or Daiya cheese (a little at a time just in case you don't like too much of the taste), lemon juice, and salt and pepper.
- Pour half of the soup into a high-powered blender and blend until smooth. Add the blended half back into the soup bowl and mix together. Serve warm.