DIRECTIONS: 1 Mix chicken broth, frozen broccoli and tomatoes and chilies together. 2 Simmer for 25 minutes or until veggies are tender. 3 Cube Velveeta and put into soup pot. 4 Simmer just until cheese is melted. 5 This recipe freezes and refrigerates well.
4 medium russet potatoes, peeled and cubed (about 4 cups)
6 cups chopped fresh broccoli (about 3 small heads)
1 teaspoon salt
1/4 teaspoon pepper
In a large saucepan, saute onions and celery in oil until tender. Add 4 cups broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Cool slightly. In a blender, process soup in batches until smooth. Return to pan; add the remaining broth and bring to a boil. Add broccoli. Reduce heat; simmer, uncovered, 8-10 minutes or until broccoli is tender.
1 cup: 142 calories, 4g fat (0 saturated fat), 0 cholesterol, 409mg sodium, 24g carbohydrate (5g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.
Originally published as Vegan Cream of Broccoli Soup in Fast Track 2019
This is the best ever mushroom soup! This creamy mushroom soup is easy to make, low carb, dairy free, vegan, paleo and Whole30 friendly. Ready in about 30 minutes this recipe will soon become your go-to soup recipe4.96 from 96 votes Print Pin RateCourse: SoupCuisine: AmericanKeyword: creamy soup, mushroom soupPrep Time: 10 minutesCook Time: 30 minutesTotal Time: 40 minutesServings: 2Calories: 116kcal
In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
Add the bay leaf, the salt and the liquid aminos to the mushrooms.
Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.
This soup is amazing the next day as well and can easily be doubled or tripled.To make the soup creamier, you can blend half the soup in a high speed blender (be careful, it’s hot). To thicken the soup even more, you can add a can of drained white beans or boiled potatoes. A mixture of cremini (baby portobello) and white button mushrooms are best. However you can use all cremini or all white button mushrooms if you need to.If you don’t have fresh thyme, you can use 1 teaspoon of dried thyme.Dairy free milks that this works well with include: unsweetened almond milk, coconut milk, cashew milk or oat milk.Substitutes for tapioca starch include arrowroot powder or cornstarch.