Thursday, October 22, 2009

Cheesy Broccoli Potato Soup

On the way home from Vegas I had to think up something for dinner so that we could stop a the store on the way home. I wanted something quick and easy to make, but healthy and light to make up for all the Vegas junk food. A pureed soup of lots of veggies did the trick. I didn't really measure what I did with this one, but I don't think it matters much. It is kind of hard to screw this one up. It is very close to a recipe in the Uncheese cookbook so if you don't want to deal with approximate values, you can check out that recipe.

"Cheesy" Broccoli Soup

Cheesy Broccoli Potato Soup

1.5 Tbsp Olive Oil
1 yellow onion, diced
1 carrot, diced
2 cloves garlic, minced
~1/2 tsp dried thyme, crumbled as you add it to the pot
~ 1/4-1/2 tsp dried basil
1 russet potato, diced small
2 cups+ vegetable stock
1-2 cups water, or more vegetable stock
1 bunch broccoli (mine was 3 small heads with stalks) - see prep below
1 cup nutritional yeast
1 tsp onion powder
1/3 tsp garlic powder
~1 cup soymilk
salt (or soy sauce) and pepper

Broccoli prep - cut the flowerets off the stalks. Divide the flowerets into 2/3 to go into the pot early and 1/3 to go into the pot late. Peel the stalks and chop the tender parts of the stalks. Set aside.

Heat olive oil in a large pot over medium heat. Add carrots and onions and saute till onions are tender. Add the thyme, basil, and garlic and cook until the garlic is fragrant. Add 2 cups water or stock. Add the potatoes, 2/3 broccoli flowerets, and chopped broccoli stalks. Add enough stock or water to cover the vegetables. Cover and simmer till vegetables are very tender (~30-40 minutes - note that my timing may be long because I am at high altitude and have a lower boiling temperature).

Once vegetables are tender, use a stick blender to blend soup till very well pureed (or you could use a regular blender). Add the remaining broccoli and simmer. Meanwhile, mix the nutritional yeast, onion powder, and garlic powder. Stir in enough soy milk to make this a loose liquid mixture. Add this mixture to the soup. Continue simmering the soup until the newly added broccoli has simmered for about 10 minutes. Add plenty of salt and pepper to taste. Optional - you could also now add a little silk soy creamer or some earth balance margarine for some extra richness.

Serve with a salad and a fresh baguette of bread.


  1. Oh it sounds incredable! yum. I made broccoli soup not too long ago, yours looks better :) ha


  2. Wonderful photo! What can be better than potato soup and fresh bread?

  3. I have never thought of using nutritional yeast in soup, but it sound like a great idea. I have to try it next time I make pureed soup.

  4. that looks so good! i can't stop making soup!!