No-Cream Cream of Broccoli Soup
Inspired by the shockingly good vegan broccoli soup from California Chicken Cafe, this is a vegan adjacent version that employs ghee and Parmesan cheese but otherwise no dairy. And yet it’s smooth and creamy and delicious. I usually serve it with crostini on the side topped with ricotta, a drizzle of olive oil, and a sprinkle of flaky sea salt. Of course, it’s easy to make the soup fully vegan (olive oil for the ghee, no cheese on top) if you’d like.
- 1 heaping teaspoon ghee
- 1 shallot, roughly diced
- 2-3 cloves garlic, peeled and smashed
- 2 medium potatoes, peeled and cut into 2-inch cubes
- 2 heads broccoli, stems removed, discarded and florets roughly chopped
- 4 cups vegetable stock
- Fresh chives, finely chopped for garnish
- Parmesan cheese, freshly grated (optional)
- Aleppo pepper (optional)
- Kosher salt and freshly ground black pepper to taste
Melt ghee in a medium heavy pot over medium heat. Add shallots and cook slowly, stirring occasionally, until they smell sweet and look soft and translucent, almost browning, about 7-8 minutes. Add garlic, and cook another minute or two to soften.
Add potatoes, a big pinch of kosher salt, and stock. Bring liquid to a boil and then reduce to a simmer. Let potatoes cook uncovered for about 10 minutes, until fork tender.
Add broccoli, bring the liquid to a boil again and then reduce to a simmer. Let broccoli cook until tender, another 8-10 minutes. Remove from heat.
Using a hand immersion blender (or regular blender), blitz the soup until you get your desired consistency. I like to make it very smooth. Season to taste with salt, freshly ground black pepper, and Aleppo pepper, if using.
To serve, scoop soup into individual bowls and garnish with finely chopped fresh chives and freshly grated Parmesan cheese, if using. Serve warm.