Truly one of the more popular soups served in restaurants, most cream soups average 13 grams of fat and over 700mg of sodium per cup. Chef Norakowski’s version of cream soups average 1 gram of fat and less than 300mg of sodium. The flavor and texture remains the same, however, this one is much healthier, yet delicious. Serves 4-6
2 Vegan Cream Soups, 1 Easy Base
For Broccoli & Cheddar: 1 cup shredded vegan cheddar cheese (optional) Daiya is really good. Another option: add 1/4-1/2 cup of nutritional yeast for cheesy flavor.
For Broccoli & Mushroom: 8-12 oz. sliced Baby Bell, Crimini, or Shiitake mushrooms
Bring the water to a boil using a large pot. Add the onions, potatoes, garlic and cayenne, cover and simmer about 15 minutes or until the potatoes are just tender.
Note: If making the mushroom version, saute the sliced mushroom in a pan with med/high heat. Stir in a few tablespoons of Braggs Aminos, tamari, soy sauce, or broth and fresh thyme, and cover to cook mushrooms till tender and browned. Add a bit more liquid to deglaze the pan. Set aside for later.
Add the broccoli pieces, cover and simmer 4-5 minutes until tender.
Using a large slotted spoon or small hand strainer, scoop out the cooked vegetables and place in a blender. Add just enough of the cooking broth to cover the top of the vegetables. Set remaining broth aside. Add the miso and puree until creamy. Pulse the blender with center cover adjusted to release steam before turning on full speed to minimize splashing. Adjust seasoning and more broth as desired.
Note: If making Broccoli & Cheddar Soup add the cheese to the blender and puree again until creamy, or add nutritional yeast, a little at a time while tasting.
If making the Broccoli & Mushroom Soup, add about 1/2 of the sauteed mushrooms and blend, leaving a slightly speckled finish. Scatter the rest of the mushrooms on the soup as it is served.
Taste and adjust seasoning as desired. Serve hot and enjoy!
