Vegan Cream Of Broccoli Soup Recipes

Steps:

• Put the cashews and 1 cup of the vegetable stock into a blender. Blend until smooth, about 1 minute.
• Put the remaining 4 cups vegetable stock, the potatoes and the onion into a large pot. Bring to a simmer, cover and cook for 5 minutes. Stir in the broccoli and basil and return to a simmer. Cover and cook until the potatoes are tender, about 10 minutes.
• Stir in the cashew mixture, the salt, the pepper and bring just to a simmer. Remove from the heat, transfer about half of the soup to a blender and puree, or use stick blender. Return the puree to the pot and stir well. Serve immediately.

Steps:

• In a large saucepan, saute onions and celery in oil until tender. Add 4 cups broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Cool slightly. In a blender, process soup in batches until smooth. Return to pan; add the remaining broth and bring to a boil. Add broccoli, salt and pepper. Reduce heat; simmer, uncovered, 8-10 minutes or until broccoli is tender.

Steps:

• Cut the broccoli into florets and slice about one-fourth of the top of each stem.
• Reserve 1 cup of florets.
• Put the broccoli, onion, garlic, and broth or water in a large saucepan
• Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes.
• Put all the ingredients into a food processor and add the flour.
• Process until smooth.
• Return the soup to the saucepan; add the remaining ingredients and the florets.
• Cook over medium heat until the soup thickens and is heated through.
• Season to taste with the salt and pepper and serve.

Steps:

• Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.
• Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.
• Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender; blend until smooth. Return blended soup to pot and stir well. Serve immediately.

Steps:

• In a large pot sautee onions, celery, and a pinch of salt until browned.
• Add in garlic and sautee 30 seconds.
• Add mixture to your blender with 1 cup of water and the tofu. Puree until completely smooth.
• In the same pot, bring 1.5 cups of water to a boil. Stir in bullion, pepper, and cayenne pepper. Add in broccoli and cover the pot. Steam the broccoli until tender.
• Mash the peeled baked potato and stir it into the broccoli.
• Stir in contents of the blender and bring to a simmer.
• Add about 1/3 of the soup back into the blender and puree for a good 30 seconds. Add it back to the pot and bring back to a simmer.
• If the soup is too thick, you can add some additional water. Season to taste. Chances are you'll need more salt. It serves 4 large bowls of soup.