The creamiest nut-free and low fat Vegan Cream Broccoli Soup the world has seen and tasted. Roasted Garlic for taste, cooked broccoli for color and nutrition, vegetable broth for warmth and corn kernels for fun.
So, “creamy” soups always contain a ton of, well, dairy cream. Right? Or if vegan, they tend to contain a ton of cashew cream. Both equally high in fat. And that can be quite heavy, especially when all we want is an appetizer soup. We have to get our fat storage up for winter. I get that. It’s not winter just yet though and in Montreal I still have to wear small pieces of clothes to beat the heat. Soon the big sweaters will be pulled out and rest assured, I will come up with some delicious soups and stews we can indulge in while hiding the consequences under heavy knitwear ;)
For now let’s enjoy a low-fat version and vegan cream broccoli soup that makes dairy cream and cashew cream obsolete. The hero as in most my soups so far: Roasted Garlic! I can’t get enough of this stuff. Roasted Garlic Butternut Squash Soup, Roasted Garlic Potato Leek Soup, Roasted Garlic Tomato Sauce. Do you see some sort of pattern there?
Vegan Cream Broccoli Soup without cashews?!?
Yes, this is possible! You don’t HAVE to add cashews to the soup to make it creamy. You can of course but I find that adding cashews is 1. expensive, 2. very rich, 3. everything tastes like cashews. Don’t get me wrong. I LOVE cashews. I love their nutritional value and I love, love, love their taste. However, adding them to soup is not my favorite. They are much healthier eaten raw and broccoli soup should taste like broccoli. Right? So how does one achieve a creamy soup without adding ANY thickener? You just have to cook the vegetable well until it’s really soft. Add only little liquid. Use a high power blender and blend blend blend.