Cream of Romanesco Soup

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Cream of Romanesco Soup

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A tender kind of comfort — creamy Romanesco, soft spice, and the feeling that everything will be okay for a little while.

Ingredients

 1 head Romanesco (or broccoli, see Notes) (about 20 ounces or 8 cups,chopped)
 ½ cup finely diced yellow or white onion
 2 cloves garlic, minced
 1 ½ to 2 cups water (not quite covering vegetables)
 1 tablespoon mushroom bouillon powder or paste (or vegetable bouillon powder or paste)
 2 cups unsweetened, unflavored plant milk (use more or less to reach desired consistency)
 ½ cup unsweetened, unflavored vegan creamer (or to taste)
 1 tablespoon plant butter, optional (omit for oil-free option)
 Salt & black pepper to taste

Instructions

Prepare and Cook Vegetables
1

Clean and coarsely chop the Romanesco.

2

Dice the onion and mince the garlic.

3

Place the vegetables in a soup pot. Add water to cover. Stir in the bouillon. Cook until soft.

4

Remove from heat.

Make the Soup
5

Drain the vegetables. Reserve the cooking liquid.

6

Place the vegetables in a blender or use an immersion blender. Purée the soup with about ½ cup reserved liquid.

7

Pour back into the pot. Heat gently on low. Do not boil.

8

Add creamer and plant butter if using. Stir into soup. Add enough milk to reach the desired consistency. This could be as little as ½ cup and as much as 2 cups.

9

Season with salt and pepper to taste.

10

Heat on low, just until it reaches serving temperature. Do not boil.

11

Serve immediately.

12

Notes

Romanesco is a beautiful vegetable with a spiral-like structure. It is closely related to both broccoli and cauliflower with a mild flavor. It is pale green in color and can be eaten raw or cooked. As it is a cool weather crop, it is available in either early spring or fall.

We suggest using either oat or coconut milks (for their mild flavor) in this soup.

This soup would be delicious made with broccoli or cauliflower instead of the Romanesco.

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Ingredients

 1 head Romanesco (or broccoli, see Notes) (about 20 ounces or 8 cups,chopped)
 ½ cup finely diced yellow or white onion
 2 cloves garlic, minced
 1 ½ to 2 cups water (not quite covering vegetables)
 1 tablespoon mushroom bouillon powder or paste (or vegetable bouillon powder or paste)
 2 cups unsweetened, unflavored plant milk (use more or less to reach desired consistency)
 ½ cup unsweetened, unflavored vegan creamer (or to taste)
 1 tablespoon plant butter, optional (omit for oil-free option)
 Salt & black pepper to taste

Directions

Prepare and Cook Vegetables
1

Clean and coarsely chop the Romanesco.

2

Dice the onion and mince the garlic.

3

Place the vegetables in a soup pot. Add water to cover. Stir in the bouillon. Cook until soft.

4

Remove from heat.

Make the Soup
5

Drain the vegetables. Reserve the cooking liquid.

6

Place the vegetables in a blender or use an immersion blender. Purée the soup with about ½ cup reserved liquid.

7

Pour back into the pot. Heat gently on low. Do not boil.

8

Add creamer and plant butter if using. Stir into soup. Add enough milk to reach the desired consistency. This could be as little as ½ cup and as much as 2 cups.

9

Season with salt and pepper to taste.

10

Heat on low, just until it reaches serving temperature. Do not boil.

11

Serve immediately.

12

Notes

Romanesco is a beautiful vegetable with a spiral-like structure. It is closely related to both broccoli and cauliflower with a mild flavor. It is pale green in color and can be eaten raw or cooked. As it is a cool weather crop, it is available in either early spring or fall.

We suggest using either oat or coconut milks (for their mild flavor) in this soup.

This soup would be delicious made with broccoli or cauliflower instead of the Romanesco.

Cream of Romanesco Soup
IngredientsDirections