Portland is still enjoying perfect summer temperatures, warm to hot in the daytime and cooling off considerably at night. While this soup will be perfect come winter (wow, when did I start sounding like Little House?), we are enjoying it now as well.
Heck, I enjoyed it for lunch the other day, with the air conditioning on.
On the first day of vegan fusion class, we made soups. The soup I was assigned happened to be one of my favorites, a broccoli bisque. It was garnished with shiitakes, my favorite mushroom. There were some other aspects of the soup that made it unique, but what I am focusing on is the hearty flavor of the shiitake.
In lieu of a garnish, I made it an ingredient in the soup. It definitely adds a hearty depth of flavor that really makes this soup amazing!
I did also add shiitake as a garnish, along with tamari and sesame.
blackened broccoli bisque
dairy, soy, and gluten free, vegan
inspired by Vegan Fusion, adapted from asparagus pepper bisque
1 1/2 cups raw cashews
warm water for soaking
5-6 trees broccoli, chopped / broken into florets
4 tablespoons olive oil, divided
1 yellow onion, chopped
3 stalks celery, chopped
2 cloves garlic, minced
2 cups shiitake mushrooms, sliced, plus extra for garnish
4 cups vegetable broth
sea salt and black pepper
1/4 cup tamari, plus extra for garnish
sesame seeds for garnish (optional)
Place cashews in bowl with warm water, set aside.
Arrange broccoli on foil lined baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle sea salt, bake in 350 degree oven for 25 minutes, turning halfway through. To blacken / crisp further, broil for 3-5 more minutes, watching closely. Remove from oven and set aside.
In stockpot over medium heat, sauté onion, celery and garlic in remaining 2 tablespoons olive oil until soft. Add broccoli, shiitakes and broth, reduce to simmer (15-20 minutes).
Transfer broccoli mixture to blender (in batches if necessary), add (drained) cashews and puree on high until smooth. Return to pot to keep warm. Season with tamari, salt and pepper.
Serve warm, garnish with shiitake, tamari, sesame seeds.
This is savory and hearty with amazing flavor – even Jason loves it - he is not a broccoli fan!
{ 37 comments… read them below or add one }
Oh wow – just wow. That looks insanely good. Love the flavors going on with this. Sometimes veggie soups can get a little sweet, so I like the addition of the tamari and of course the mushrooms
this is definitely savory, not sweet at all… and so good, I know this will be a winter favorite here!
I LOVE soup!! And I LOVE when they are pureed to a perfect creaminess!! Def gotta try this in the fall
I hope you do – this will be a perfect cool weather soup!
this sounds very good, very creative! this would work with cauliflower as well, you think?
I believe so, I was thinking of having a mix of both broccoli and cauliflower.
Oh my gosh, cashews and broccoli? Two of my favorite things, in the same soup. Plus mushrooms. This sounds absolutely amazing, and way better than my usual lazy go-to of broccoli soup from a carton ;D
oh, Allie you need to try this one, please!
it comes together very quickly and is so delicious!
I don’t know why but even with this hot weather I’ve been craving soup. My husband will kill me if I make it for dinner but maybe I’ll try this out and bring it to work for lunch
I know, weird right? We had this with sandwiches for dinner, it was perfect!
ahhh wow, i long for your cooking and your company. sigh.
I miss you Lindsay! I still feel pretty disconnected right now. Things are mellowing out around here, but I feel like my brain is still jumbled and I’m trying to find my groove again, you know?
I hope you guys are well, wish I could have been there for your birthday weekend XXO
I have made your asparagus bisque, can’t wait to try this one too!
good to know, Alisha! hope you like this one too!
I love broccoli in soup form! But I have never tried to make it creamy with cashews. Another great idea to add to the list!
Eileen put this one at the TOP of that list… at least come fall and winter!
I’m picky about broccoli. I like it but it has to be prepared just so or I turn my nose up at it. But a broccoli bisque? With shitakes? And cashews? Now that I can get behind! Brilliant!
Jason is the same way with broccoli – basically will eat it raw and that is it! … this soup? he LOVES!
I hope you try it Molly!
what is it about broccoli soup that is just so darn tasty!? looks delish!
thank you! I love broccoli in anything, this is one of my new favorites!
This sounds really delicious and looks so elegant! I can’t believe how different the weather is from Seattle to Portland. Wow! I think there has been one afternoon in the low 80′s so far this whole “summer”.
uh oh, do you mean you haven’t been having warm weather? that IS weird, just a few hours away. this weekend is supposed to be our hottest of the year – upper 90s Saturday – Monday… will you be seeing warmer temps too?
never seen a soup like this, great idea! i love tomato bisque, never thought to try other veggies
this one is so good, the shiitake and the tamari give it an interesting savory flavor… so good even Jason liked it (he is NOT a broccoli fan!)
interesting to use cashews in a warm dish, I prefer a roux, and this can be made vegan.
This looks so so wonderful! I have to share this recipe with my friend (she’s a vegan and always interested in new recipes)!
again, another recipe I am thrilled with, I hope your friend does try it! XXO
This sounds fantastic! I’ve made roasted cauliflower soup, but never tried broccoli. Love how creamy this looks.
this would work well with cauliflower too!
Looks delicious! I know I will be making this once it gets colder.
P.s. I am “the friend” thanks to kath for sharing this with me. She knows me well.
hi Clara! I am so happy Kath shared this with you, I hope you love it as much as we do! Cheers!
I look forward to fall; this will be on the menu!
great – I hope you love it!
I love soup during the winter, and will definitely be trying this one! However, what is the side dish in the picture? It look not only beautiful but yummy. Can you share that recipe as I would like to make the whole meal together! Thanks.
I hope you do try this soup, it is SO good!
the salad we enjoyed with it was this one –> lemon avocado kale chiffonade with some candied hazelnuts added… really good 
I have made several kale chiffonades:
maple roasted beet salad
tahini kale chiffonade
grapefruit kale chiffonade
enjoy!!
This was so easy & delicious! So savory & filling! I had only about 1 3/4 cups shitakes & was worried, but it was still awesome. I’d recommend adding the tamari little by little – I didn’t get through the entire 1/4 cup before I was happy with the flavor. Taking the leftover to work tomorrow to wow my non-vegan coworker! Thank you!
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