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    Dinner » Blackened Broccoli Bisque

    Published: Jul 31, 2012 · Modified: May 19, 2015 by Kristina Sloggett · This post may contain affiliate links · 46 Comments

    Blackened Broccoli Bisque

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    Blackened Broccoli Bisque is warming comfort food on a cold day - incredibly flavorful and rich, this is a satisfying bowl of veggies, no cream!

    Blackened Broccoli Bisque

     

    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.

    Blackened Broccoli Bisque

     

    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

     

    Blackened Broccoli Bisque

    dairy, soy, and gluten free, vegan

    inspired by Vegan Fusion, adapted from asparagus pepper bisque

    1 ½ 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
    ¼ 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.

    Blackened Broccoli Bisque

    This is savory and hearty with amazing flavor - even Jason loves it - he is not a broccoli fan!

     

     

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    Comments

    1. Michael says

      January 14, 2014 at 9:23 pm

      This recipe sounds amazing! We're doing a fitness challenge at work and I want to bring the soup to our healthy potluck lunch. One question: do you know approximately how much broccoli 5-6 trees amounts to? Thanks for the great recipe!

      Reply
      • Kristina Sloggett says

        January 15, 2014 at 7:34 am

        hi Michael, so happy you want to share this with your fitness group - it is a phenomenal flavor and I hope everyone enjoys it! I would say one tree (head) of broccoli = about 2 cups, so this recipe would use approximately 10 cups?

        Reply
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    Hi, I'm Kristina!

    I am a voracious reader and chickpea eater. also known as spabettie.

    Using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

    At spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor

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