This soup is rich, creamy, and delicious...you wouldn't guess that there isn't a shred of cheese in it! The cheddar-like color comes from some very secret ingredients: cooked potatoes, carrots, and onion. Pretty much guilt-free, right? Just the way I like it.
I first tasted this soup in academy and searched high and low to find the recipe after I graduated. I honestly can't say who to give credit to for this family favorite. I'm glad they developed it, though! I have made a few modifications to suit my family's taste.
Ingredients:
2 carrots, washed and cut into medallions
2 medium potatoes, peeled and cubed
1/2 onion, peeled and roughly chopped
1/2 cup cashews
1 Tb. Tahini
3 cups water
2 tsp. salt
3 cups fresh or frozen, thawed broccoli florets, cut rather small
Instructions:
Place carrots, potatoes, onion and water in a medium pot and bring to a boil. Allow to cook until the carrots and potatoes are softened (not the consistency of mashed potatoes, though) and easy to blend. Pour into a blender base and add cashews and salt. Blend until very smooth and creamy. If you have a conventional blender, this might take a little while. Add liquid if necessary to get the smooth texture and consistency you'd like.
Meanwhile, steam broccoli florets until crisp-tender in a small amount of water. Drain and set aside.
Pour "cheese" sauce into a large pot, add broccoli and bring to a light boil. Serve hot with crackers.
So easy, and perfect for a cold winter day! Enjoy
I'm surprised no one has commented on this recipe yet! This is one of my favorite recipes ever because it's healthier than other vegan broccoli-cheese soups I've seen (no margarine or fake cheese?!). It also looks like the real thing and it tastes amazing! When I've taken it to potlucks, people have told me they had no idea it was non-dairy. Thank you for sharing it!
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