This recipe for creamy Vegan Broccoli Soup with cashew cream is a Hummusapien community favorite! You'd never guess it's healthy and dairy-free. Done in under an hour and packed with loads of veggies (you can use fresh or frozen broccoli). So simple to make, freezer-friendly, and kid-approved. Comfort food in a bowl!
I may just marry this sensational soup. And you're all invited to the wedding.
I tell you no lie when I say this *rigorously tested and perfected* recipe tastes just as decadent and satisfying as classic creamy broccoli soup but is totally dairy-free. Who woulda thought?
She's like a cousin to my famous Creamy Vegan Broccoli Cauliflower Soup and Veggie-Loaded Vegetable Soup. The variations just keep getting better!
Want to know the secret? Okay. It's cashews. They're everything. They're like Spanx. Or truffle oil. They make everything look and taste and feel so much better.
The why behind key ingredients
- Broccoli: I developed this recipe with a lotta broccoli in this recipe because, HELLO, it's the star. I've tested both fresh and frozen--both work! I like to use a 16oz bag of frozen broccoli florets. You could also use 2 10oz bags--the dietitian in me loves that more broccoli isn't a problem here! You can indeed use the stems, but I love using all florets for the best flavor.
- Cashews: Trust me when I say that raw cashews blended with water make the dairy free "cream" of your dreams (in place of classic heavy cream). When I tested this recipe with coconut milk, it simply wasn't the same!
- Water or broth: When it comes to the liquid, I was shocked to love the version with water as much as the broth version (we're getting lots of flavor from all the other veg and aromatics). You do need a lot of salt to make the flavor pop, but it's so convenient for when you don't have broth on hand!
- Lemon juice: A lot of recipes for vegan cream of broccoli soup don't call for lemon but I find it key for adding unparalleled brightness to round out the flavor. Do not skip!
Let's make it
More notes from recipe testing
- It was clear that using a high speed blender or Nutribullet is essential for blending the cashews. You want it thick and creamy and fully blended, like nut milk!
- Go heavy on the seasonings. Especially if you use water, salt plays a big role in flavor here so use a heavy hand. It will seem like a lot but it's a big pot of soup!
- Make it your own and have fun with it! Add nutritional yeast, extra lemon juice, vegan bacon, or baguette croutons for crunchy textures.
Got leftovers?
This soup will last up to five days in the fridge in an air-tight container. I like to use Mason jars!
This can indeed be frozen, too.Place cooled soup in a large freezer baggie and lay flat to freeze. It will last three months in the freezer. Thaw overnight in the fridge and then warm on the stove once you're ready to eat!
DIG IN!
Print
Creamy Nourishing Vegan Broccoli Soup
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 6-8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This recipe for creamy Vegan Broccoli Soup with cashew cream is a Hummusapien community favorite! You'd never guess it's healthy and dairy-free. Done in under an hour and packed with loads of veggies (you can use fresh or frozen broccoli). So simple to make, freezer-friendly, and kid-approved. Comfort food in a bowl!
Ingredients
- ¾ cup raw cashews, soaked
- 2 tbsp extra virgin olive oil
- 2 medium onions, diced
- 2 stalks celery, chopped
- 3 medium carrots, chopped
- 3 large cloves garlic, minced
- 20oz fresh or frozen broccoli florets, chopped (about 6-7 cups)
- 6 cups water or broth, divided
- 1 ½-2 tsp salt (to taste) + freshly ground pepper
- 2 tbsp fresh lemon juice
- optional but recommended for cheezy goodness: ⅓ cup nutritional yeast
Instructions
- Place cashews in a small bowl. Cover with hot water. Soak for 20-30 minutes.
- Add oil to a large pot (I used my dutch oven) over medium high heat. Once hot, add onion and a pinch of salt and sauté for about three minutes. Add celery and carrots and sauté for another five minutes. Add garlic and broccoli and sauté for another five minutes.
- Add 5 cups water, 1 ½ tsp salt, and pepper. Stir and bring mixture to a boil. Once boiling, reduce heat to low and simmer, covered, for 15 minutes.
- Drain cashews. Place cashews and 1 cup water in a blender (I used my Nutribullet). Blend until very smooth and creamy. There should be no clumps. Add to soup.
- Puree soup using an immersion blender. You can also do this in batches using a high speed blender. I like to leave some broccoli chunky for texture. Season to taste with lemon juice for brightness, salt (I use at least 2 tsp with water for liquid) and pepper. You can also add 1 tsp apple cider vinegar for extra tang. I like to add nutritional yeast for umami and cheesy flavor!
Kimi says
This soup is a staple in my family. A friend shared it with me when my son was diagnosed with EOE and needing soft foods often after procedures. He is better now but we have stuck with it. My kids beg me to make it all the time! It’s going in my personal family recipe stash for sure! Do you have other vegan recipes to share that are just as good and simple?
Alexis Joseph, MS, RD says
Awww this makes me so happy! All my vegan recipes are here. My vegan lasagna is famous 🙂 The curried chickpea salad is a fave. You may like my 5-minute tomato soup, too! I love my new creamy red pepper pasta (omit parm)!
Kimi McGregor says
Thank you so much! Look forward to trying these!
Chahna says
This is literally the best. Before I went vegan, I used to eat the broccoli and cheddar potato from Wendy's and it's a taste I missed. This soup with nutritional yeast tastes exactly like it and it's so homey and delicious. Thank you so much for this recipe.
Alexis Joseph, MS, RD says
YAYYY so happy you love it! Thanks for taking the time to write a review.
Suzanne says
Love this soup
Alexis Joseph, MS, RD says
Thanks so much, Suzanne!
Anne says
Hello, I made this soup. It came out delicious. Next time I make it I'll cut it in half as I have lots of leftovers. I used vegetable broth.
Alexis Joseph, MS, RD says
So glad you liked it, Anne!
Brenda says
Do you know if this soup would freeze well?
Alexis Joseph, MS, RD says
It does! I always include freezing instructions in the post body (see the end). "Can the soup be frozen? Yes! Place cooled soup in a large freezer baggie and lay flat to freeze. It will last three months in the freezer. Thaw overnight in the fridge and then warm on the stove once you're ready to eat!"
Karen says
Very nice soup! Also made it in the IP like another reviewer.
Alexis Joseph, MS, RD says
So glad it was a hit in the IP, thanks Karen!
Geraldine Keenan says
Made this soup as per recipe but in an instant pot. Once carrots & celery saute complete I added other veg & water and pressure cooked for 5 mins..
Soup was delicious, only added half the cashew cream as first time I had made or used this & find it really rich!
Recipe saved, thank you.
Alexis Joseph, MS, RD says
So glad it worked well in the Instant Pot, thanks Geraldine!
Shelly says
We love this soup (even my non-vegan husband)... it's an easy way to get more veggies in (I detest broccoli in any other form, but it is so good in this soup!). I also water sauteed the veggies and we added a little more nutritional yeast. I have made this several times.. thank you for this recipe, and all that you do!
Alexis Joseph says
That sounds perfect, thank you so much Shelly!
Anonymous says
Ivi says
Will make again! I did not use the oil to sauté veggies, I water sautéed. Good flavor, tasty, surprisingly & deliciously not heavy with broccoli, well balanced. Used nutritional yeast, Hubs also used parmesan. Good tip with lemon (I used lime, it’s all I had). Hubs had his portion blended with immersion blender, I preferred mine super smooth on the Vitamix.
Alexis Joseph says
Hey Karen, I’ll recheck the nutrition, but broth has a good deal of sodium. You can use water and salt to taste if you’d like. I see your 2 star rating—did you make the recipe?
Mary says
I have made your creamy vegan broccoli 🥦 soup 2 x
Its sooo yummy 😋
I did add a bit of authentic Italian seasoning and it's so great with the nutrientinal yeast
Thank you for your sharing your recipes
The friends I shared it with were so happy to enjoy such a amazing, creamy non coconut soup and i absolutely love coconut
Alexis Joseph says
That sounds delish, thanks for letting me know it was a hit Mary!
Karen Baker says
Can the sodium content be incorrect as listed on nutritional data? Where is all the sodium coming from?
G says
Amazing how much this tastes like the "real" thing with cream and cheese! This was the first soup I've made using cashew cream and nutritional yeast and we absolutely loved it... I did reduce the amounts of carrot & celery slightly and added chopped zucchini for extra veggie-variety.
Alexis Joseph says
I'm so so glad! You'll have to check out the Cream of Mushroom and Wild Rice Soup with cashew cream, it's amazing 🙂
Lisa Fernandez says
Absolutely delicious!!! Thank you so much for this recipe.
Alexis Joseph says
Wahoo, so glad you loved it Lisa!
Ria says
I've tried several vegan soup recipes, but this is the best! Always my go too, husband loves it. I didn't change anything, made it just like written.
Alexis Joseph says
I love it, thank you so much!!
Scarlette Smith says
Made this recipe for the 2nd time today and it was just as delicious as I remembered! I had to remove the onions for allergy reasons and so I added a bit extra celery and carrots and a leftover yam and it worked perfectly. For anyone who is curious for a serving size of 1.5 cups it is 193 calories and 9g of protein (with these substitutions) so perfect for a balanced diet.
Cindy St Onge says
yum yum yummy this soup is awesome
Annemarie says
Absolutely adore this recipe, made it for the whole family and everyone loved it (vegan or brocolli fan aside it was a crowd favorite). I'll be making it again for sure!
Alexis Joseph says
I'm thrilled you loved it, Annemarie. Thanks so much for taking the time to leave a review!
Johharris says
Good morning
About to make this recipe- i have made very similar ones before .
Why dice the onions ? I am going to chop everything and then i will use an immersion blender . If you are planning on leaving chunks then i understand.
In the past i sometimes add canned white beans or butternut squash
Alexis Joseph says
Hi! I'm not sure I understand the alternative to chopping the onion. Chopping then sautéing helps bring out the onion's flavor and soften it (more surface area to do so versus big chunks). Let me know if I can be more helpful.
Ada says
Delicious! I didn’t have an immersion blender so used my blender. I also pre-softened the broccoli to al dente before blending. Great recipe, I will make this again. Thank You.
Tricia says
I have to make the soup a day in advance. Does it reheat well? Anything special I should do?
Alexis Joseph says
It reheats great, nope nothing special!
Bethy says
I made this fantastic soup last night, and it was a hit! Didn't have quite enough frozen broccoli, so I subbed in some frozen mixed veggies with the broc. Didn't have any lemon, so subbed some lime juice and some Trader Joe's Citrusy Garlic seasoning blend (love that stuff!) and it was marvy.
Thank you!
Alexis Joseph says
Perfection, those swaps sound just perfect! Thanks, Bethy!!
Dylan says
I made this a few days ago to have on hand for lunches. Such a quick and easy recipe. I used frozen broccoli. It turned out fab!
Alexis Joseph says
Frozen broccoli for the win, heck yes!