Cream of Broccoli, Leeks and Thyme

Delight yourself with this wonderfully smooth decadent fall soup.



  • 4 tablespoons butter or ghee
  • 2 large chopped leeks – white and green parts
  • 6 teaspoons chopped fresh thyme, divided
  • 1 large broccoli head – only crowns, chopped
  • 4 cups (or more) vegetable broth
  • 1 cup cashews
  • 1 piece of multigrain bread for croutons


  • Melt 3 tablespoons of butter in large pot over medium-high heat. Add leeks and 4 teaspoons thyme; sauté until leeks are almost soft, reducing heat if needed to prevent rapid browning. Add some liquid if needed.
  • Add broccoli and 2 1/2 cups broth to pot; bring to boil. Cover. Boil until vegetables are tender – 8-10 min. Take the pot off the stove once done.
  • In a meanwhile add to the blender 1 cup of cashews and 1 1/2 cup vegetable broth. Blend on high speed until smooth and creamy. Add to the pot with teh vegetables after the pot is off the stove.
  • Puree soup in the blender until smooth. You may need to do in batches. Thin soup with more broth, if desired. Season with salt and pepper.
  • Cut the bread into squares. Melt 1 teaspoon of butter in a pan, add the bread squares, cook them on low heat, stir occasionally and/or turn around so it pan bakes evenly. Cook about 5 min. Once done – they need to be slightly brown and very crisp.
  • Ladle into bowls; sprinkle with 2 teaspoons chopped thyme and homemade croutons.
  • Enjoy!


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