It’s difficult to even consider making any other soup once this recipe is in your repertoire. This soup is thickened by blending pureed veggies and cashew cream in a Vitamix 
For the Soup: Heat oil in a soup pot over medium. Add diced onion with a pinch of salt and cook for about 3 minutes. Add garlic and cook another 30 seconds.
Add broccoli, carrots, remaining salt, turmeric and vegetable broth. Cover and bring to a boil and then reduce heat and simmer for about 10 minutes until carrots are tender.
For the Cashew Cream: Rinse and drain soaked cashews and add to blender along with vegetable broth, miso, nutritional yeast. Blend until completely smooth.
Add cashew cream back to soup pot and either use an immersion blender to puree leaving a few chunks of broccoli or add soup in batches to your blender.
Add soup back to pot (if you used a blender) and cook over low heat partially covered for about 10 minutes until thickened. Stir every couple of minutes. Once thickened add lemon juice and pepper and stir. Soup thickens even more as it cools. You may need to thin out leftovers.
Adapted from Isa Chandra Moskowitz. “Cheddary Broccoli Soup”. Isa Does It
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- For the Soup:
- 1 tbsp olive oil
- 1 small yellow onion diced
- ½ tsp salt plus a pinch
- 3 cloves garlic, minced
- 4 cups broccoli and stalks and florets
- ½ cup peeled and chopped carrots
- ¾ tsp ground turmeric
- 3 cups vegetable broth
- For the Cashew Cream:
- 1 cup cashews soaked for at least 2 hours
- 2 cups vegetable broth
- 3 tbsp white miso
- 2 tbsp nutritional yeast flakes
- 2 tbsp fresh lemon juice
- freshly ground black pepper
- For the Soup:
- Heat oil in a soup pot over medium.
- Add diced onion with a pinch of salt and cook for about 3 minutes. Add garlic and cook another 30 seconds.
- Add broccoli, carrots, remaining salt, turmeric and vegetable broth.
- Cover and bring to a boil and then reduce heat and simmer for about 10 minutes until carrots are tender.
- For the Cashew Cream:
- Rinse and drain soaked cashews and add to blender along with vegetable broth, miso, nutritional yeast. Blend until completely smooth.
- Add cashew cream back to soup pot and either use an immersion blender to puree leaving a few chunks of broccoli or add soup in batches to your blender.
- Add soup back to pot (if you used a blender) and cook over low heat partially covered for about 10 minutes until thickened. Stir every couple of minutes.
- Once thickened add lemon juice and pepper and stir.
- Soup thickens even more as it cools. You may need to thin out leftovers.
I’m confused. In step 8 you mention cauliflower. But there’s no cauliflower in the ingredients list.
Gaaa! Weird! I just had a look and you are right! I have corrected the recipe. Thanks for letting me know!
I’m still confused. Is there cauliflower in the recipe or not? And if so how much? It’s not in the ingredients list and I don’t have any cauliflower on hand!
Oh my gosh. I have no idea why it said ‘cauliflower’ in the text and I’m amazed that no-one has noticed this until now. Thanks and my apologies. It has been corrected:)
I love this recipe! So good! 🙂
Me too!
Do you buy the miso as a paste?
Yes, it’s in the refrigerated section of the grocery store. There are a few different kinds but you are looking for ‘shiro’ or white miso.
Loved it. Nice flavour and texture 👍
I agree!
I just made this soup for dinner and was blown away. Totally delicious!!!! The family likes it too. 🙂
I’m glad you liked it!
This is my favourite soup!