In just a few minutes, you can whip up this creamy, comforting soup featuring carrots, broccoli, tarragon, and onions. This dish is like a warm blanket on a cold day; try making it with different vegetables and spices to change things up.
2 tablespoons extra-virgin olive oil
2 medium onions, diced
4 stalks celery, chopped
3 carrots, peeled and chopped
3 cloves garlic, minced
Sprig of tarragon
2 bay leaves
7 cups chopped broccoli, packed
4 to 6 cups water or vegetable broth (or half water and half veggie broth)
3 to 4 tablespoons cashew cream, store-bought or homemade
Salt and pepper (optional)
In a large soup pot over medium heat, heat olive oil and sauté onions, celery, and carrots for about 6-7 minutes.
Add garlic and herbs and sauté for another minute longer; then add broccoli and vegetable broth or water and bring to a simmer.
Cook until broccoli is very tender, about 8 minutes.
Let soup cool for a few minutes, remove bay leaves, and then transfer soup to a blender, working in batches.
Try not to fill blender more than halfway.
Remove center of blender cap and cover with a dish towel.
Add 3 to 4 tablespoons of cashew cream and blend soup until it’s pureed.
If using an immersion blender, add cashew cream directly to pot and puree until smooth.
Add salt and pep- per to taste.
Note: You can also use this recipe as a soup base to make cream of mushroom soup, pepper cream soup, and creamy tomato soup. Just substitute mushrooms, peppers, or tomatoes for the broccoli, cooking each until tender.
