Broccoli Cheddar Soup

Preheat the oven to 425°F. Peel and dice the russet potato(es). Roughly chop the broccoli florets into bite-size pieces. Add just ½ cup (1 cup) diced russet potato to a large pot, cover with 1 inch water, and add a pinch of salt. Bring to a boil and add just 2 cups (4 cups) chopped broccoli florets. Cover and cook until potatoes are fork-tender, 10 to 12 minutes. Drain and transfer boiled vegetables to a blender.

Add remaining diced russet potato and remaining chopped broccoli florets to a baking sheet and toss with 1 tbsp (2 tbsp) olive oil and a pinch of salt and pepper. Roast until tender, 15 to 17 minutes.

Cut ancient grain roll(s) into ½ inch cubes. Peel and mince the garlic. Add just half the minced garlic, butter, and white miso paste to a large bowl and mix well. Add cubed ancient grain roll(s) and toss to coat. Transfer coated bread to a baking sheet and bake until golden brown, 10 to 12 minutes.

Peel and dice the onion(s). Heat 1 tbsp (2 tbsp) olive oil in a medium skillet over medium-high heat. Add remaining minced garlic and diced onion. Cook until softened, 3 to 5 minutes.

Transfer the sautéed aromatics to the blender with the boiled vegetables. Add nutritional yeast, vegetable broth concentrate, 1 cup (2 cups) water, 1 tsp (2 tsp) salt, and a pinch of pepper to the blender. Blend the broccoli cheddar soup until smooth. TIP: If necessary, blend the soup in batches. Vent blender (by removing the plastic center of the lid) and begin blending on low and finish on high to avoid splashing.

Divide the broccoli cheddar soup between bowls. Top with roasted potatoes and broccoli, and miso garlic croutons. Soup’s on!