Ruth's Vegan Cream of Broccoli Soup with Bacon topping

Main Soup Ingredients:  

• 3 Tablespoons olive oil
• Equal amounts (about 3/4 cup each) cut all but the cherry tomatoes similar sizes:  
• red onion
• carrots
• mushrooms
• cherry tomatoes
• 1 bag or 2 heads of broccoli
• 1 Tbls Italian seasoning (or Trader Joe’s 21 seasoning salute)
• Salt/Pepper to taste

For the Broth:

• 1/2 cup cashews
• 2 cups non-dairy milk 
• 1/2 cup nutritional yeast

Vegan “Bacon” for serving (double if you want more):

• 1/3 cup sun dried tomatoes
• 6 or so drops of liquid smoke (about 1/2 tsp)
• 1 tsp soy sauce
  

What to do: 

Start getting your broccoli cooked (rough cut into similar sized pieces).  Either steam over the stove or use the microwave.

Prep the main soup ingredients.  Using a large sauce pan, over medium heat sauté the onion, carrots, mushrooms and cherry tomatoes.  Continue to cook until soft and the tomatoes start to burst.  

Combine your broth ingredients (cashews, “milk” and nutritional yeast) and blend in a food processor or blender until smooth.

Add the sautéed veggies to the broth and blend until smooth.

Add most of broccoli and blend once more - leaving some chunks.

Return the contents of the food processor/blender to your sauce pan with the remaining broccoli and simmer until desired temperature and thickness.

Prepare your vegan bacon by combining the ingredients.

To serve - ladle out the soup and top with some of the bacon.  Enjoy!

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