Cheesy Broccoli Tomato Soup (V, GF w/Oil-Free opt)

7/28/2017

Vegan Parmesan cheese, a healthy serving of broccoli, tomatoes and chick peas create a unique soup to be remembered. Instant 10 out of 10 from my husband, lip-smacking, I'll have just one more bowl good. A slow simmer to start, then 30 minutes 'til dinner. I used to rush my soups, and remember my dad used to sometimes take a whole day to make his, so while it's not 15 minutes, it's worth every minute once you take a bite. The recipe video is also available on YouTube + you gotta see the special effects by my husband, Gerald Clark. We like to have fun and things got a little outta control in the kitchen.

Ingredients:

2 Tbsp. Olive Oil or Vegetable Broth of oil-free
3 Tbsp. Flour of Choice (I chose Chick Pea Flour)
1/3 Cup Chopped Onions (I used white)
1 Lg Clove Minced Garlic (roasted is even better)
S&P to taste
Opt: Cayenne & Paprika to taste
3 1/2 Cups Vegetable Broth
2 1/2 Cups Chopped Broccoli (about 1/2 small head)
1 1/2 Cups Chopped Tomatoes
1 tsp fresh lime or lemon juice
1/4 Cup Vegan Parmesan (see below)

Directions:

Heat your olive olive in a medium pot over medium to low heat. Once heated, add the flour and whisk or stir constantly, heating for a couple minutes to create a roux.
Stir in the onions, add a pinch of salt and cook for a couple of minutes, then add the garlic and cook for 30-60 seconds.
Slowly add the broth, stirring constantly to avoid any lumps, if any happen, don't worry, whisk it out. Continue adding the broth slowly, and then bring to a slow simmer, stirring occasionally to avoid any sticking.
Add the broccoli and tomatoes, give it a stir, simmer over low heat for 30 minutes. Feel free to cover, stirring occasionally.
Take about 3 cups of soup out, blend with an immersion blender or cool slightly to blend (burping the side slightly to avoid explosions if too hot). Add the Parmesan, blend. Season with the juice of a lemon or lime, s&p to taste, cayenne and paprika to taste if using and re-blend slightly. A final taste, adjust as needed. Serve hot!

Notes:

We topped with red pepper flakes, more vegan Parmesan and a swirl of coconut milk.
Top with roasted or blanched vegetables!
Top with crispy chickpeas!
Vegan Parmesan: 1/2 cup cashews (in this instance I used almonds and it was great!), 1/4 cup Nutritional Yeast, 1-2 tsp garlic salt or garlic powder and sea salt to taste. Blitz in a food processor until fine and enjoy!