Cheesy Broccoli and Potato Soup with Tempeh Bacon Topping
Warm up with this recipe for Cheesy Broccoli and Potato Soup. The base of this soup is a puree of simmered and seasoned baby potatoes, combining the classic soup ingredients of garlic, onion, and carrots. The potato puree is then warmed to briefly cook the broccoli, infusing our florets with all those savory ingredients. To finish the soup, a nice topping of crumbled tempeh bacon and grated parmesan is added. Providing our broccoli and potato soup with a lovely smoky-umami flavor.
Hacking this Recipe
Feel free to make the potato soup puree a day or two in advance. Reheating, when ready to eat, and finishing the soup by cooking the broccoli and topping with the tempeh and parmesan. You can also use frozen broccoli florets in place of the fresh florets we used in this recipe. Just be sure to thaw the frozen broccoli before adding it to your soup (and, draining away any excess water).
You can easily substitute the milk and parmesan in this recipe for your favorite dairy-free versions.