Cheesy Broccoli Soup

by Robin on January 17, 2013

in Recipes,Uncategorized

Cheesy Broccoli Soup from Nut Butter Universe (photo by Lori Maffei)

The official publication date of Nut Butter Universe is still nearly four weeks away, but I’m so excited for this book to come out, I decided to share a recipe from it today.  And since the weather is cold, damp and soon-to-be snowy, what better type of recipe to share than a nice warming soup?

This is one of my favorite soups in Nut Butter Universe, perhaps because the nut butter in this particular recipe is so unexpected and rather than being a dominant flavor, it actually just melds into the overall lusciousness to make a creamy “cheesy” broccoli soup.  I hope you enjoy it as much as I do.

btw… Nut Butter Universe is available for preorder now on Amazon.


Cheesy Broccoli Soup

Almond butter adds extra richness to this flavorful soup. Just as you don’t need dairy cream to have a creamy soup, you don’t need dairy cheese to add a cheesy flavor to recipes. This recipe is from Nut Butter Universe by Robin Robertson (c) 2013.

1 tablespoon olive oil or 1/4 cup water

1 medium yellow onion, coarsely chopped

1 medium russet potato, peeled and finely chopped or shredded

1 pound broccoli, trimmed and coarsely chopped

3 cups vegetable broth

Salt and freshly ground black pepper

1/2 cup nutritional yeast

1/4 cup almond butter

1 tablespoon lemon juice

1 teaspoon Dijon mustard

2 cups plain unsweetened almond milk

In a large soup pot, heat the oil or water over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the potato and stir in the broth. Season with salt and pepper, to taste. Bring to a boil, then reduce the heat to low, add the broccoli and simmer, uncovered, until the vegetables are tender, about 15 minutes. Use a slotted spoon to remove 1/2 cup of small broccoli florets and set aside.

Add the nutritional yeast, almond butter, lemon juice, and mustard to the soup. Use an immersion blender to puree the soup directly in the pot or transfer to a high-speed blender or food processor and puree, in batches if necessary, then return to the pot. Stir in the almond milk, then taste and adjust the seasonings, if necessary. Reheat the soup over low heat until hot. To serve, ladle soup into bowls, garnish with the reserved broccoli florets.  Serve hot.

Serves 4 to 6


{ 20 comments… read them below or add one }

1 betsy shipley January 17, 2013 at 6:48 pm

Sounds fantastic! Our local farmers’ market has the best organic broccoli @ $1.50/lb which I purchase just about weekly. So next week, it will be some extra broccoli for this soup.
Thanks for sharing this recipe.
betsy shipley


2 Robin January 19, 2013 at 9:08 am

Betsy, That’s an amazing price for organic broccoli. I’d be eating it every day if I could get it at that price. (hope you enjoy it in the soup)


3 Connie Fletcher January 18, 2013 at 8:00 pm

I can’t wait for this new book. I pre-ordered it Dec 6th….4 more weeks???? OMG…I’m not sure I can stand it!! This recipe sounds wonderful and I will be making it tomorrow…..the whole family is coming into town…wish it were under better circumstances, my hubby is terminally ill. Cooking is my stress buster…..thank you for this recipe…..


4 Robin January 19, 2013 at 9:07 am

Thanks Connie. I hope you and your family enjoy the soup. I wish it were underbetter circumstances too. All good wishes to you and your husband.


5 Lyndsay O. January 20, 2013 at 12:06 am

This soup sounds delightful. I’m thinking I may try it with cashew butter because that’s what I have in my fridge. Thanks for sharing, and can’t wait to get my hands on the book!


6 Robin January 20, 2013 at 2:57 pm

Lyndsay, Let me know how you like it with cashew butter. I think it will be yummy!


7 Jennifer January 20, 2013 at 1:56 pm

This soup turned out great. It was very easy to prepare, and it was creamy and flavorful. You wouldn’t know there wasn’t any dairy in it. I added some hot chili spice at the end to give it a bit of a kick. This is a great recipe!


8 Robin January 20, 2013 at 2:56 pm

I’m so glad you enjoyed it Jennifer. Thanks for letting me know!


9 Jennifer January 21, 2013 at 8:14 am

My husband licked his bowl clean!


10 Robin January 21, 2013 at 8:52 am

Ha! Love it! :)


11 betsy shipley January 21, 2013 at 3:12 pm

Just made it and it’s a winner, almost ate the whole thing but refrained from doing that and will freeze half and Gunter and I will enjoy the other half tonight.


12 Robin January 21, 2013 at 3:29 pm

Glad you love the soup, Betsy! I admire your willpower. :)


13 Tracy January 28, 2013 at 7:23 pm

I discovered you a few month back. I love to cook intersting, flavorful meals. I have 2 of your cookbooks. I decided if this soup was super tasty I was buying 2 more of your cookbooks. I am off to download them! Absolutely fantastic recipe. Super yummy!! Can’t WAIT for nutbutter universe!!


14 robin February 11, 2013 at 10:08 am

Wow. Thanks so much Tracy!


15 Vanessa Compton February 8, 2013 at 12:04 pm

Made your broccoli soup and it was SO delicious. I immediately ordered your crock pot cookbook and just received it so I am heading home to make the spicy tortilla soup for dinner and try my hand at the vegan sour cream. Thanks so much for the delicious recipes.


16 robin February 11, 2013 at 10:07 am

Thanks Vanessa. I’m glad you loved the soup — and I appreciate your buying my cookbook!


17 totopermadi February 16, 2013 at 9:04 am

its healthy soup..broccoli is super vegetable, antioxidant and anti cancer too


18 Karen G February 28, 2013 at 11:52 pm

Made this today for myself, husband and two grown boys. Thumbs up, they love it and want me to make it again! The one son was really surprised because he “doesn’t like cream of broccoli soup”. This recipe changed his mind. Thanks for a great vegan recipe.


19 Robin March 1, 2013 at 7:10 am

It’s so great that everyone loved the soup, Karen — especially your son who used to not like cream of broccoli soup — a great testament to what a little nut butter can do! :)


20 Abby @ The Frosted Vegan May 15, 2013 at 12:15 pm

Oh yes please, I love this kind of soup! It’s my favorite at Panera, but soo salty there! This looks perfect!


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