Description

You'll crave this restaurant-worthy creamy vegetable soup all season long! Made with frozen veggies for ease, hearty potatoes, and silky cashew cream instead of milk. So comforting and leftovers taste even better the next day!.

Ingredients

Units Scale

1 cup raw cashews
1 tbsp extra virgin olive oil
1 medium onion, diced
4 cloves garlic, minced
1 tsp thyme
1 tsp oregano
1 16oz bag frozen mixed veggies
3 cups diced Yukon gold potato (from 2 medium potatoes)
2 cups broccoli or cauliflower small florets (fresh or frozen)
4 cups vegetable broth (I use Better Than Bouillon)
1 tsp kosher salt + freshly ground black pepper
1 tbsp reduced sodium soy sauce*

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Instructions

Place cashews in a medium bowl and cover with hot water. Set aside to soak.
Heat oil in a large saucepan or Dutch oven over medium heat. Add onion and a pinch of salt and pepper and cook for 5 minutes, stirring often. Add garlic, oregano, and thyme and cook for another minute.
Add frozen vegetables, potatoes, broccoli, broth, salt, and pepper. Bring to a boil then reduce heat to medium and boil, uncovered, for 20 minutes, or until potatoes are fork tender.
Reduce heat to low. Drain and rinse cashews. Add to a high speed blender (I use my Nutribullet) with 1 1/2 cups water. Blend until completely smooth and creamy.
Stir cashew cream and soy sauce into soup. Taste and adjust seasoning if needed (I always add more salt). The soup will continue to thicken as it sits, but if you want it thicker, feel free to simmer it for another few minutes. Serve with crusty bread. And SMILE, you made soup!

Notes

*If your soy sauce is not reduced sodium, use only 1/2 tsp kosher salt and season to taste from there.

I've also tried this with the addition of shredded chicken (rotisserie is great here) and it's delish if you're looking for more protein!