Broccoli Bisque Recipe


Souper Stars

Hot, cold, savory, spicy, or sour – few dishes are as versatile as soups, which can be tailored to any season, diet, or flavor preference. Here, locals showcase their favorite soup recipes that are loaded with nutrients and adaptable ingredients, so you can whip up a recipe using whatever you have in your pantry. Locally-grown seasonal produce is sure to shine in the recipes, so be sure to connect with the many independent grocers and farmers in the Chattanooga area!

Photography by David and Drew Photography

shayla toombs-withers

broccoli bisque

Broccoli Bisque Recipe

Shayla Toombs-Withers
Course Soup
Cuisine American
Servings 4 servings


For the base:

  • 1 medium white onion, diced
  • 1 qt. vegetable broth, divided
  • lb.-bag broccoli florets
  • 1 Tbsp. minced garlic
  • 1 tsp. coarse sea salt
  • cup raw cashews
  • ¼ cup nutritional yeast
  • 1 Tbsp. lemon juice

For the toppings:

  • Wonton strips, croutons, or sliced almonds


  • Sauté diced onion in a warm pan lined with 2 tablespoons of vegetable broth. Heat until translucent.
  • Add broccoli florets, minced garlic, and sea salt to pan and cook until broccoli is tender. Use vegetable broth as needed to prevent sticking to pan.
  • Using a high-powered blender, add raw cashews, nutritional yeast, lemon juice, and 1 cup of vegetable broth.
  • To the blender, add warm broccoli and onion mixture and blend on high until smooth.
  • Add vegetable broth as needed to achieve desired creamy consistency. Serve warm and top with wonton strips, croutons, or sliced almonds for crunch.
Keyword broccoli, broccoli bisque
Chattanooga Allergy Clinic Ad

You Also Might Like

[related_post post_id=""]
CityScope Celebrating 30 Years Logo

Get access to the next issue before it hits the stands!