Sauté Aromatics and Tomatoes

• Heat olive oil or butter in a large pot over medium heat.

• Add onion and garlic, cooking until softened and fragrant (about 2-3 minutes).

• Stir in chopped tomatoes and cook for 5-7 minutes, allowing them to soften and release their juices.

Sauté Mushrooms

• Add mushrooms to the pot, sautéing for 5-7 minutes until they turn golden brown and their moisture evaporates. If roasting beforehand, add them here for deeper flavor.

Simmer Vegetables

• Stir in the broccoli, cauliflower, and vegetable broth. Bring to a boil, then reduce heat to a gentle simmer. Cook for 10-15 minutes, or until the vegetables are tender and easily pierced with a fork.

Blend the Soup

• Use an immersion blender to blend the soup to your preferred texture. For a silky-smooth finish, transfer it to a traditional blender in batches.

Season and Enhance

• Stir in cashew or coconut cream, thyme, smoked paprika, nutmeg, salt, and pepper. Let the soup simmer for another 5 minutes to meld the flavors.

Add Final Touches

• Brighten the soup with apple cider vinegar or lemon juice, adjusting to taste. Garnish with fresh parsley or chives, and serve with optional protein for added heartiness.