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Cheesy Broccoli Soup

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.
Author Robin Robertson

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.

Recipe Notes

The Nut Butter Cookbook

This recipe is from The Nut Butter Cookbook by Robin Robertson (c) 2013. Photo by Lori Maffei