"Cream" of Roasted Broccoli Soup

"Cream" of Roasted Broccoli Soup


1 pound frozen broccoli florets (feel free to use fresh if you have it)

olive oil



1 russet potato--cubed

1 carrot--diced

1/2 onion--diced

2 cloves garlic--minced

1-2 cups vegetable broth (I used 1 1/2 cups)

1/2 cup to 1 cup oat (or preferred) milk (I used 1/2 cup)

1/2 cup raw cashews--soaked 4 hours to overnight


*Cover cashews with water. Soak at least 4 hours to overnight. When ready to use, drain and rinse soaked cashews.

*Preheat oven to 400 degrees F. Add broccoli to a large baking dish. Drizzle with ~2 tablespoons of olive oil. Sprinkle with salt and pepper. Roast until soft (~30-40 minutes), turning one time during roasting. Once roasted, set aside.

*Add diced potato (I kept the skin on) to medium sized pot. Cover with cold water and add a pinch of salt. Bring to a boil. Drop down to medium and simmer for 15-20 minutes, or until soft. Drain and set aside.

*Add diced carrots to a medium sized sauce pan with ~1 tablespoon olive oil, pinch of salt and pepper. Saute over medium about 10 minutes. Add onion. Saute until onion is soft. Add garlic. Saute additional 2 minutes, or until garlic is soft. Set aside.

*Add drained potatoes and drained, rinsed cashews to a blender. Blend until smooth (scrapping down the sides occasionally). Add 1/2 cup of milk. Blend until smooth and creamy. Add the broccoli, carrot mixture, and 1 cup of vegetable broth to the blender. Blend, scrapping down the sides as needed, until totally smooth. Add additional broth/milk to desired consistency. Adjust seasoning to taste. Serve warm. Enjoy!