Broccoli Cheese Soup

    Creamy & Dreamy.

    GF. V. SF.


    2/3 cup cashews or cashew pieces (pre-soak if you don't have a fancy blender)

    1 gold or russet potato (chopped into big chunks)

    1 half white or yellow onion

    Water for boiling your tater & onion

    1 cup shredded carrots

    1 tbsp nutritional yeast (aka magic cheese dust)

    1 tsp salt

    1/2 tsp smoked paprika

    4 cups (32 oz) veggie broth (I use Pacific Foods brand)

    1 tbsp oil (I use sunflower)

    1 small head of broccoli (cut into small florets)

    Salt & pep to taste

    Dash of hot sauce if ya nasty


    Put a stock pot on the stove and add in the water, potato, and onion, and bring to a boil

    Boil until fork tender

    Drain away your water and throw the potato, onion, 3/4 cup of the shredded carrots, cashews, salt, paprika, magic cheese dust, and veggie broth in your Vitamix / food processor / blender and blend until silky smooth

    Saute broccoli and remaining shredded carrots in oil in your stock pot until the broc is bright green - about 3-5 minutes

    pour in your blended cheese soup, season with salt, pep, & hot sauce to taste and keep on low, covered, for at least 15 minutes - or until you can't wait anymore to eat

    Serve with your favorite bread, or my fav pairing for anything cheesy - pretzels!

    Vicious Variations:

    Skip the broccoli and carrots and instead add some roasted red pep to the blender for a velvety cheesy red pep soup!

    Sound Mate:

    Scorpions - Taken By Force

    The Sails of Charon is such a fall weather jammmmmmm

    copyright © 2019 Filthy Batch

    Killer Recipes. Scratch Made. Real Food. Gluten Free. Vegan. Soy Free. Filthy Batch.