Cheezy Hash Brown Broccoli Soup
This delicious and hearty soup is quick to make thanks to hash brown potatoes. If you don't have dehydrated hash browns, you can use frozen or even fresh.
Servings: 8
Ingredients
Trimazing! Queso (recipe also here)
- 1/2 cup raw cashews or rolled oats for a lower fat and nut-free version
- 1 cup vegetable stock
- 1/2 cup water
- 3 tbsp cornstarch
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 1 tsp salt
- 3 oz tomato paste
- 1 clove garlic
Soup
- 1 large onion chopped
- 4 cloves garlic minced
- 8 cups vegetable stock
- 12.5 ounce dehydrated hash brown shreds or 6 cups frozen or fresh shredded potatoes
- 8 cups chopped broccoli fresh or frozen
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp Worcestershire sauce plant-based, omit for soy-free
Instructions
Make Trimazing! Queso
- Add all Queso ingredients into a blender. Bring to high speed until smooth.
- If you have a high-speed blender, like a Vitamix, just keep the blender running on high until the sauce gets steamy and thick, about 5 minutes. If using a regular blender, pour blended mixture into a saucepan, bring to a boil, and simmer until thick.
- Set prepared Queso aside.
Soup
- Heat a large stock pot or Dutch oven over medium heat. Add onions and saute until they turn translucent, adding a little bit of vegetable stock or water if they start to stick. Add garlic and cook another 30 seconds.
- Add vegetable stock. Add dehydrated hash browns and stir. Bring to a boil and simmer 15 minutes (boil 7 minutes if using frozen or fresh hash browns).
- Add broccoli, stir, cover and cook 7 minutes until broccoli is tender.
- Add Queso and stir. Add salt and pepper for seasoning, if needed, and Worcestershire sauce.
- If you'd like the soup a little thicker, remove 2 cups, blend until smooth, and return to soup.
- Remove from heat and serve.
Notes
This is a great way to cycle through your emergency stock of dehydrated potatoes!