Print

Vegan Cream of Broccoli Soup Recipe

Print Recipe

★★★★★

4.6 from 53 reviews

This Vegan Cream of Broccoli Soup is a velvety, nutritious, and comforting dish that uses raw cashews and vegetable broth to create a rich, dairy-free base. Infused with sautéed onions, garlic, and fresh broccoli florets, it’s enhanced with nutritional yeast and a splash of lemon juice for depth of flavor. Perfect for a healthy lunch or dinner, this soup is both hearty and easy to prepare.

Ingredients

Scale

Soup Base

  • ½ cup raw cashews, unsalted (soaked at least 4 hours and drained)
  • 4 cups vegetable broth (or bouillon and water) (divided)
  • 2 tablespoons olive oil

Vegetables and Flavorings

  • 1 yellow onion (diced)
  • 3 cloves garlic (minced)
  • 3 stalks broccoli (separated into bite-sized florets, and peeled stems cut into medium chunks)
  • ¼ cup nutritional yeast
  • ½ lemon (juiced)
  • ½ teaspoon freshly ground black pepper
  • Salt (to taste)

Instructions

  1. Prepare Cashew Cream: In a high-powered blender, combine the soaked and drained cashews with 1 cup of vegetable broth. Blend until completely smooth, creating a creamy base for the soup.
  2. Sauté Aromatics: Heat 2 tablespoons of olive oil in a large stock pot over medium-high heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and cook for an additional 2 minutes until fragrant.
  3. Cook Broccoli and Simmer: Pour in the remaining 3 cups of vegetable broth along with the blended cashew cream. Add the broccoli florets and stems. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and cook for 20 minutes, allowing the broccoli to soften and flavors to meld.
  4. Set Aside Some Vegetables: Remove and scoop out some broccoli and onions into a separate bowl; this will be added back in later to add texture to the soup.
  5. Blend the Soup: Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully blend the soup in 2-3 batches using a standard blender.
  6. Finish and Season: Return the reserved broccoli and onions to the blended soup. Stir in nutritional yeast, lemon juice, and freshly ground black pepper. Taste and adjust salt as needed for seasoning.

Notes

  • Soaking cashews for at least 4 hours ensures a smooth and creamy texture without grittiness.
  • For a quicker option, soak cashews in hot water for 1 hour if short on time.
  • You can substitute broccoli with cauliflower or a mix of green vegetables if desired.
  • Use gluten-free vegetable broth or bouillon if needed to keep the recipe gluten-free.
  • The lemon juice brightens the flavors and balances the richness of the cashew cream.

Keywords: vegan broccoli soup, creamy broccoli soup, dairy-free soup, cashew cream soup, healthy vegan soup

Find it online: https://leofoster.com/vegan-cream-of-broccoli-soup-recipe/