Well, so much for jumping back into work after the Christmas holidays! It was my intention when I started this blog to remain as consistent as possible, so that you guys would always have access to delicious new recipes and vibration-raising tips. However, it is also extremely important to remain flexible and go with the flow of life, otherwise we miss out on new doors opening.
The other week, life presented me with an opportunity I had to jump on, which resulted in my week of crickets over here on the blog. Brandon dislocated his shoulder at work on Boxing Day, which meant he would be off work for at least a month. His mum, who lives in Toronto, suggested we come see her during that time. As soon as she said it, I knew it was meant to happen, and I put the wheels in motion.
Within three days we were on a plane to Toronto to be with family and friends Brandon hadn’t seen in almost four years. It made me so incredibly happy to watch B reunite with everyone, and to get a glimpse into his past from the people who have seen him through it all.
I had planned to keep posting while we were there, but I forgot my recipe book at home. I took it as a sign that I was meant to completely surrender to the moment, and I am so glad I did. Taking a step back from the blog allowed me to see things from a new perspective, and provided me with great clarity for the direction I want to travel in. I missed it so much, and coming back to the computer now is almost as rewarding as seeing my pups was upon return.
Universe, again I must thank you for giving me this opportunity to experience total creative freedom, and to live each day in absolute bliss. How blessed I am.
So, let us jump back in to giant bowls of this unbelievably tasty Broccoli Cheese Soup!! Oh mah friggin’ Fraggle Rock, you guys. It is soo insanely good, and the homemade croutons bring it to a whole new level. I could eat this soup for every meal of every day, and be the happiest gal on Earth.
No further explanation required. The proof is in the pudding… or soup, rather.
The BEST Broccoli Cheese Soup
This broccoli cheese soup is so easy to make, and is bursting with broccoli flavour! Plus, you would never know it's vegan!
For the Soup:
- 2 tbsp. grape seed oil
- 2 large onions diced
- 5 cloves garlic minced
- 4 ribs celery chopped
- 8 cups broccoli florets roasted
- 6 cups vegetable stock
- 2 cups almond milk (homemade is best) or other nut milk
- 1 cup nutritional yeast
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp paprika
- ¼ tsp cayenne
- ¼ tsp liquid smoke
- olive oil
For the croutons:
- ½ baguette
- 1 tsp garlic powder
- 1 tsp rosemary ground with mortar and pestle
- 1 tsp thyme rubbed
- ½ tsp salt
- olive oil to coat
For the Soup:
Preheat the oven to 400°F (204°C).
Chop the broccoli into small chunks and place in a single layer on lined baking sheets.
- Drizzle a healthy amount of olive oil on top and sprinkle with salt.
Roast the broccoli in the middle of oven for 25-35 minutes, or until tender with dark, crispy, edges.
Meanwhile, heat a large pot on medium heat.
- Add the grape seed oil and diced onion, and stir to coat.
- Cook for several minutes, until onion is translucent.
- Add the minced garlic, stir, and cook for one more minute.
- Toss in the chopped celery, stir again, and cook for 4 or 5 minutes.
If the mixture looks a little dry, add one more tablespoon of grape seed oil before adding the garlic powder, onion powder, paprika, and cayenne.
Stir the spices continuously for one minute so they do not burn before adding the vegetable stock.
Cover with a lid, bring to a boil, then reduce and simmer for 10 minutes covered.
Once the broccoli is done, remove it from the oven and add it to the pot, along with any remaining juices from the baking sheets.
Add the nut milk, liquid smoke, and nutritional yeast to the pot, stir to incorporate, and turn off the heat.
Blend the soup in batches in a high-speed blender, making sure to leave room for heat expansion.
Serve with homemade croutons, chopped parsley, a pinch of paprika, and a drizzle of olive oil.
For the croutons:
- Preheat a large fry pan (cast iron works best), to medium heat.
- Cut up half of a large baguette into bite-sized chunks and add them to a large mixing bowl. (Use a gluten-free baguette or bread to make the whole recipe gluten-free).
- Add the garlic powder, ground rosemary, rubbed thyme, and salt.
Add enough olive oil to coat each piece, (around 3 tbsp, depending on the size of your baguette), and toss well to coat.
- Pour the croutons into the skillet.
Stirring frequently, cook until they are nicely browned and crispy on all sides (around 5-10 minutes).
- Remove from pan and serve immediately with soup.
As always, nutritional information is a rough estimate, and is for the soup only. For a full explanation of nutritional analysis, please read our Disclaimer.
To make this recipe gluten-free, use gluten-free bread or baguette for the croutons.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!