I don’t make nearly enough soup. I ate it for lunch all the time when I lived in NY, but (until recently) there hasn’t been a easy nearby soup place and I often just don’t think about making it at home. So it was a great thing when I came across broccoli in the store and the desire to make soup overcame me.


Both broccoli and cauliflower soups are in my top five favorite soups, so I was all pumped about this. Of course, then I got distracted by other things and didn’t remember the soup until it was too late and the broccoli had to be discarded. I hate it when I do that.

So I went out, bought more broccoli and actually make soup this time. And what a delicious, rich, filling soup it was. Bright green and sweet with roasted broccoli flavor, made rich by cashews and a touch of cream…all kinds of goodness to be had here. And it was filling. The extra protein from the cashews made it a great lunch. Using homemade turkey broth was also kind of awesome. I’m pretty stoked about the whole thing.






Roasted Broccoli Soup
A delicious and healthy recipe for broccoli soup that is thickened with cashews and just a touch of cream.
Recipe By:
Recipe Type: Soup
Serves: 6
  • 1¾ lb Broccoli, in pieces
  • ½ Onion, large
  • 3 cloves of Garlic, large
  • 1 Jalapeno, seeded
  • 6 Tbsp Olive Oil
  • 1 tsp Salt
  • ⅛ tsp ground Black Pepper
  • 3 C Turkey, Chicken or Vegetable Stock
  • ½ C Cashews
  • 1 tsp Lemon Juice
  • ¼ C Cream
  • Parmesan Cheese for garnish
  1. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or foil.
  2. Toss the broccoli, onion, garlic and jalapeno with the olive oil and spread the vegetables out over the baking sheet. Sprinkle the vegetables with the black pepper and ½ tsp of the salt.
  3. Roast the vegetables in the oven for 20 minutes, flipping the vegetables over half way through.
  4. Once the vegetables are finished cooking, add the broccoli, onion, garlic and jalapeno to a large blender, along with the remainder of the salt and 2 cups of the stock. Blend until smooth, adding more stock as needed.
  5. Add the cashews and lemon juice and blend again, adding stock as needed to reach a consistency you like. If you have a Vitamix or other blender that can heat the soup, turn the blender on to high for about 6 minutes or until the soup is hot. Otherwise, once the soup reaches your desired consistency, heat it over the stove until hot.
  6. Lastly, blend or stir in the cream.
  7. Serve with extra bits of broccoli, cashews and parmesan cheese.
This soup comes out of a vitamix or similar blender quite fluffy and smooth. If you prefer chunky soup, you can blend the soup less and heat it on the stove, or you can cook a little extra broccoli and reserve it until the soup is ready. At that point you can chop up the extra broccoli and add it the soup to create a chunky soup.



Cleaning up after the photo shoot