Easy Cheesy Broccoli Soup

Have you noticed the new broccoli crop is the greenest and prettiest ever? I don't know if it's because the broccoli is getting to market faster or if it's due to California's mild weather so far this year. Whatever the reason, the vegetable in question is lovely enough to double as a bridal bouquet. Hey, don't laugh. It could happen.

I suspect I am among the few that like soup and sandwiches in any kind of weather. It's just that in the summer, when heat radiates off the sidewalk, I serve the soup cold and if you haven't tried it, you might give it some thought.

Today's offering is good both hot and cold and although it is thoroughly vegan, it tastes so good nobody but you will know. I served it to some carnivores and they licked their bowls clean. So did I. Because the soup is so filling, I fixed garlic toast to serve alongside and called it good. You know by now how much I hate being in the kitchen. That's why my time spent there has to turn out great food with little effort. I hope you'll try this recipe. I bet you'll like it.

CHEESY BROCCOLI SOUP

2-3 Tbs. olive oil

1 onion, chopped

2 garlic cloves, minced

2 1/2 cups vegetable broth

2 cups non-dairy milk

1 big bunch of broccoli, florets and the peeled stems

3/4 cup nutritional yeast

2 tsp. lemon juice

Salt and pepper to taste

Big pinch of red pepper flakes

Into a large soup pot put:

Olive oil, onion, and garlic. Cook together about 5 minutes. Add the broccoli and the broth. Bring to a boil and then cover and move to the low heat of a back burner. Let the broccoli/broth mixture simmer 30-45 minutes or until the broccoli and onion are soft all the way through.

Allow to cool.  Put the mixture in your blender and set it to puree.

Put the puree back in the soup pot and add the milk, nutritional yeast, lemon juice, salt and pepper to taste and a big pinch of red pepper flakes. Allow the puree to heat through. 

Serves 4-5, generously.

Soup's On