This chunky blended soup will surprise you with its depth of flavor—honest! There’s a hint of dairy-free cheesiness from the nutritional yeast and vinegar-based hot sauce (to avoid spicy heat, try just vinegar). An immersion/stick blender is very handy for blending the soup right in the pot. Inspired by a post on the Connoisseurus Veg blog.
- olive oil
- onion, diced
- mushrooms, chopped
- potato, chopped
- sweet pepper, chopped,
- jalapeño chile, sliced
- homemade vegetable broth or store-bought
- fresh tomatoes, chopped, or canned diced tomatoes
- raw cashews
- garlic cloves, minced
- unsweetened plain plant-based milk (such as soy milk or almond milk)
- nutritional yeast flakes
- vinegar-based hot sauce
- freshly ground black pepper
- broccolini or broccoli, cut into bite-size pieces
- fresh cilantro or fresh parsley, chopped
- In a large pot over medium heat, warm the oil. Add the onion and cook until translucent, about 5 minutes. Add the mushrooms, potato, sweet pepper, and jalapeño and cook, stirring occasionally, until slightly browned. Add broth, tomatoes, and cashews and bring to a boil. Lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes. During the last 5 minutes, stir in the garlic.
- Using an immersion blender right in the pot or transferring the soup in batches to a blender (and then back into the pot), blend until mostly smooth. Stir in the milk, nutritional yeast, hot sauce, turmeric, a few grinds of pepper, and the broccolini. Bring to a simmer and cook until the broccolini is tender, about 7 minutes. Ladle some soup into a heatproof measuring cup with a spout, whisk the miso into the liquid until dissolved, and pour the miso mixture back into the pot to reheat. Taste and adjust seasonings, stir in the cilantro, and serve.