Hummusapien

Vegan Cream of Broccoli Soup

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The creamiest, healthiest Vegan Cream of Broccoli Soup there ever was…comfort food in a bowl!

I very seriously considered calling this soup “The Best Vegan Cream of Broccoli Soup There Ever Was, Ever.”

Vegan Cream of Broccoli Soup

Would I ever lie to you?  Is the sky green? Is hummus disgusting?

I wasn’t fibbing when I I told you these black bean brownies taste nothing like beans. Or that this double chocolate ice cream most definitely does not taste like an avocado party in yo’ mouth. Or when I said that people would think you were joking if you admitted there was quinoa in these strawberry oat bars. And the fact that these gingerbread blondies are made with chickpeas?! GAHHHHH you’d never know!!!

Vegan Cream of Broccoli Soup

I am the Lorax Hummusapien. I speak for the trees superfoods. I speak for the superfoods for the superfoods have no tongues.

And the truth is that this Vegan Cream of Broccoli Soup is the bees knees. I made three batches in a row for Alchemy’s soup of the day, but I made so much that I honestly had no idea how to scale it down to non-restaurant proportions. When I make soup, I hardly ever measure anything or write down what’s in it. This time I swore I would record everything because there was no way I couldn’t share this creamy, dreamy, broccoli beauty with you.

Vegan Cream of Broccoli Soup

Want to know the secret? Okay. It’s cashews.

The cashews are everything.

They’re like spanx. Or truffle oil. They make everything look and taste and feel so much better. They are the KEY to this insanely delicious Vegan Cream of Broccoli Soup!

Vegan Cream of Broccoli Soup

There really is no substitution here for cashews, my friends. I say this because I know I’m going to get asked. It would be like trying to make brownies without cocoa powder or scrambled eggs without eggs. It’s just not really possible. So if you’re allergic to nuts, go make this lentil soup instead. Seriously. It’s nut-free and super tasty!

I’m noticing that ever since my boyfriend and I broke up, I’ve been more into food than ever. Maybe it’s because now I can spend all my free time cooking and eating and then writing about what I cooked and ate?

WOAH did this post just get a little personal?!

Vegan Cream of Broccoli Soup

Moral of the story…I’m may just marry this easy Vegan Cream of Broccoli Soup. You’re all invited to the wedding.

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Vegan Cream of Broccoli Soup

★★★★★ 4.8 from 45 reviews
  • Author: Alexis Joseph, MS, RD, LD
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 6-8 1x
  • Category: Soup
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Description

The creamiest, healthiest Vegan Cream of Broccoli Soup there ever was…comfort food in a bowl!

Scale

Ingredients

  • 3/4 cup raw cashews, soaked
  • 2 tsp extra virgin olive oil
  • 2 medium onions, diced
  • 2 stalks celery, chopped
  • 3 carrots, chopped
  • 3 cloves garlic, minced
  • 16 oz broccoli (about 7 cups, packed)
  • 6 cups water, divided
  • 1 1/2 tsp salt (or to taste)
  • freshly ground pepper

Instructions

  1. Place cashews in a small bowl. Cover with water. Soak for at least 30 minutes, or overnight. (I brewed water in a tea kettle, poured the boiling water over the cashews, and let them soak for 15 minutes. If you have a high-speed blender, they won’t need to soak long.)
  2. 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.
  3. Add 5 cups water, salt, and pepper. Stir and bring mixture to a boil. Once boiling, reduce heat to low and simmer, covered, for 15 minutes.
  4. 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. Set the cashew cream aside.
  5. Puree soup using a large blender or immersion blender. You’ll likely have to do this in batches.
  6. Once soup is pureed, stir in cashew cream. Season to taste with additional salt and pepper, if desired.

 

The creamiest broccoli soup there ever was...completely healthy, guilt-free, and vegan!

MORE SOUPS TO LOVE:

The Yummiest Vegetable Soup

Comments

  3. Somehow you’ve convinced me to eat this soup and I don’t even like broccoli cheese soup. Are you magic?!
    I rarely measure out my soups, too, so it’s really difficult to make a post about them. I have to do that soon for a post… cue dad getting mad about me using measuring spoons and not washing them. ;)

    Reply

  4. I can’t think of a better spokesperson for the superfoods than you, m’dear. Everything I’ve tried of yours is fan-freaking-tastic so I definitely trust that this is the best broccoli soup that ever was! A lil’ cashew creamines??! Suh-lurp!

    P.S. Food is my choice replacement for men too. It’s just how we ladies gots ta roll ;)

    Reply

  15. Let me first say, I never leave comments on blogs. Never. I’m just too lazy. But every time you post a new recipe I think, ok I need to take a minute to tell her how amazing she is before she launches into super-stardom. A few months ago in a post-holiday haze I decided I had to clean up my diet and in searching for healthy, anti-inflammatory recipes I stumbled across your site. I have been making a bunch of your recipes over the past few months and without fail they have been amazing. I hate to say it, but I’m a food snob. I read cookbooks like regular books. I plan vacations around restaurants I want to try. And I am so often disappointed in people’s interpretations of healthy and vegan cooking. But you have a gift my friend! You aren’t fibbing when you say your recipes don’t taste like their components. I have tried a lot of these recipes out on my very non-vegan friends and family and only after they sang the recipes praises did I tell them what was in it….or rather what was not in it! (Me at a brunch the other day speaking to all the dumbfounded guests stuffing their face with the Vegan Chocolate Banana Muffins, “Seriously, they have no dairy in them. Nope, no added sugar either…”) Not only are you bringing some much needed soul to healthy cooking you’re an amazing and hilarious writer to boot!

    You are the Hummusapien. You do speak for the superfoods. And I will continue to listen, taste, and do as you say.

    Thank you for helping my husb and I get our health back on track.

    Your humble hummusapienite,

    S

    Reply

    • S,

      Thanks for the best comment ever. I must repeat—EVER. Like, I re-read this ten times before I proceeded to email it to my mom and dad. I still can’t wipe the smile off my face. I kid you not, it’s comments like yours that I make myself re-read over and over on days when I’m so freaking tired and don’t have the motivation to write a post.

      I really am so touched by your kind words. Thank you for actually reading what I say, making my recipes, and sharing them with your friends. It means THE WORLD to me. There’s absolutely nothing more rewarding than hearing that this little blog has actually helped some one else live a healthier, happier life.

      PS we should hang out in real life because I too read cookbooks like books and plan vacations around food. I think we’d be besties. Your words were the ultimate compliment. Thanks for making my day, month, year, etc. You must come to Alchemy for a smoothie or three if you’re ever in Columbus :)

      All the X’s and O’s,

      Alexis

      Reply

  16. This sounds so tasty! I love how cashews are super creamy when added to savory dishes, but unforunately they are high FODMAP and I’m working through some digestive issues. I’ve been wanting to experiment with Walnuts in the way that cashews are used as the “cream” in various sauces/soups. Have you ever tried that!?

    Reply

  17. I continue to be amazing at all the amazing things you can do with cashews!! I honestly don’t think there is a single dish that cashews can make more delicious! I love broccoli but I never make cream of broccoli because the recipes always call for lots of milk and cream, but yours sounds and looks so good!

    Reply

  19. So sorry to hear about your breakup. :( But glad to hear you’ve jumped right back in to things and met a new mate. Can I be a bridesmaid? Cause I love me some broccoli. And everyone knows it’s ain’t no party like a cashew party cause a cashew party don’t stop. LOL :D

    Reply

  21. Oh my gawd. So, I just made this soup tonight AND your vegan lasagna…did I mention that your site basically feeds me like every day of my life? The soup was JUST incredible. My 90 year old father just shook his dear curmudgeonly head when I asked him if he wanted to try it…then I asked him please. So he did. All he said was, ” it’s good”‘ and proceeded to eat a whole bowl. Now, I know you don’t know my dad but let me tell you what a score this recipe was for both you and me at that moment! And then the lasagna…my 15 year old daughter said, “you finally found a recipe I really love! I like it better than lasagna with meat”! I thought I must have died and gone to heaven. But no, just to my beloved Hummasapien blog. You are literally the only thing that keeps me going in my new healthy eating resolution. You are some sort of a food genius. And so adorable and witty, can you tell I am crushing on you/ your blog? Okay, I admit it! I can’t thank you enough for what you do for me and my family. I have a whole circle of people around me now who are also sharing the HummusLove. Keep up what you do and know what a huge impact your blog and your being have on so many levels!

    ★★★★★

    Reply

    • Emily…where do I even begin? I am ecstatic that you and your loved ones are enjoying my recipes! The fact that my blog feeds you “like every dat of your life” makes my heart just melt. It’s so exciting that people are enjoying such nourishing and tasty food! Keep on crushing, puh-lease. You made my day. I can only hope to keep inspiring you and making an even bigger impact :) XOXO

      Reply

  22. I have just stumbled on your blog for the first time today and I’m really enjoying it! This recipe looks delicious. Do you ever post nutrition information for your recipes?

    Reply

  23. Alexis, I finally got around to making this and it’s so incredible!!! I may end up eating all the servings in one sitting

    Reply

  24. Alexis,
    I made this soup over the weekend and it was FANTASTIC!! My boyfriend was shoveling into his face. ( I was too. I’m not going to lie)! He kept asking what seasonings I used and was blown away that it was just some sea salt and pepper. I am tickled to find your website. Thank you so much for this recipe. I will definitely be making it again. I’m debating about not pureeing it next time and leaving it more chunky. Have you tried that? My boyfriend suggested leaving out a cup of the veggies, pureeing the rest, and then adding them back in for some texture. I think the puree threw him off. haha
    Either way, we will definitely be adding this to the rotation!
    Thanks again,
    Charlotte

    ★★★★★

    Reply

  25. My husband over-bought broccoli the other day, so I decided to make soup. I love using cashews as the “cream” and your blog entry was really entertaining! I just made this tonight – I followed the recipe to the letter (you made it so easy!) BUT…. it seems very bland. What are your thoughts on adding some herbs, like a handful of parsley, and maybe some tarragon?

    Thanks!

    ★★★

    Reply

  26. This is lovely. My co-op landed me with more broccoli than I knew what to do with so I made this today. I added an herbed vegetable bullion cube and some nutritional yeast for more depth of flavor and I’m really pleased with the result. Thank you!

    ★★★★★

    Reply

  27. I’m a produce junkie and got a little carried away with my broccoli purchase a couple of days ago. I love Cream of Broccoli soup, but the cream doesn’t love me, so I went searching for a dairy-free version. That’s how I found YOU!! I just made this recipe today and the results were outstanding! The cashew “cream” intrigued me. This will definitely be a new soup staple for me. I’ll be exploring your site for more yummy goodness. Thank you for sharing your talent!

    ★★★★★

    Reply

  28. This turned out delicious! I added a leek to the recipe and loved it :)
    Not sure how to add a picture of mine but it looks pretty much like the pictures in the recipe! Definitely added to my go-to recipes for my son and I who are on a dairy free diet! Thanks so much ?

    Reply

  29. I hate hate hate hate cashews (no digestive issues, just really dislike the taste). I may be the only person in the world who does, so my question is: is the cashew taste obvious, or is it hidden by the other ingredients? Other than the cashews, the recipe looks amazing! Thanks!

    Reply

  30. ALEXIS. This. Soup! I’m going to have to come to alchemy from Cincinnati to give you the biggest hug ever for coming up with this. The ingredients are so simple, but I would’ve never thought to put them together and then purée it.

    I had my wisdom teeth taken out yesterday and did not do a very good job of prepping savory vegan foods beforehand (just some applesauce from whole foods, smoothie ingredients and muffins), and afterwards I was craving something salty. Five hours after surgery, I mustered up the strength to make this soup (love that it was all ingredients that I always have on hand so no chipmunk-cheeked grocery trip with my mother-in-law required). And let me tell you, it was WELL worth it. My new favorite soup (ever)!

    And I’d like to stress that I’ve been vegetarian for 15 years and vegan for two – since then I’ve made nearly every soup/chili in the blogosphere (seriously, I make at least one new soup recipe a week, even during sweltering Ohio summers) and this is just the perfect combination of healthy, simple and unbelievably good.

    I used my vitamix to purée it to a consistency between applesauce and mashed potatoes instead of making it pure liquid to accomodate my sutures, and it did not look appetizing, but I finished the entire recipe myself in less than 24 hours! It was the perfect size to blend in my vitamix 7500 – no batches required (I added the cashew cream in with the vegetables to help it blend easier).

    Love your personality, humor, recipes, stories, and YOU! I’ve been making your recipes for about a year now and have loved every last one (your baked spaghetti is a huge hit with my two year old). I cannot thank you enough for existing and making a wonderful resource for all of us to enjoy!

    Hugs from Cincinnati,

    Brookelynne

    Reply

    • Oops, I forgot to mention that I added nutritional yeast (about a tbsp) to each bowl for an extra punch of cheesy goodness and nutrition, but I also ate quite a few bowls without it and both were absolutely divine!

      Reply

    • So, I wasn’t joking when I said this soup is my favorite! I went back to make it again today, and halfway through the recipe – I realized I completely skipped step 3 (clearly too many painkillers from the surgery!) – I never added 5 cups of water or boiled the vegetables, I just through them straight in the blender with the cashew cream as soon as the 5 minutes of the broccoli/garlic cooking was up (this is why it fit into my blender with no batches). It was so good that way that I decided to skip the step again this time around.

      I read a previous commenter that said the soup was bland – I don’t see how that’s possible even with the added water, but doing it this way if you have a powerful enough blender may be the way to go.

      Thanks again Alexis, and I’m sorry being so confusing!

      ~ Brookelynne

      ★★★★★

      Reply

      • You are so welcome, Brookelynne! Thank YOU for leaving such a thoughtful response. I love that you forgot the water–I bet it tastes AMAZING that way. Nice and thick!!

        Reply

  31. I just got done making this (and devouring it)! it was fantastic and not very time consuming….i was of course multitasking so maybe its just me haha! this soup is a great meal for the oncoming winter time and i am very happy that i found your website! i wish i lived closer to your cafe! thanks so much for having all these great recipes available :)

    Reply

  32. Loved it! Added some nutritional yeast and a bit of cayenne pepper for a bit of a spicy kick and it was perfect! Can’t believe there’s no veggie broth in here – it’s so flavourful!

    ★★★★★

    Reply

  34. I just made this and it is fantastic! It is very easily to make and it is good for you too. I will definitely make this again. Thank you!

    Reply

  36. Thanks for this recipe. I have a bulk amount of broccoli that I was looking to use and every other recipe out there for broccoli soup was just a bowl of cheese with a stalk of broccoli thrown in.

    This is much healthier and it turned out great!

    ★★★★★

    Reply

  37. The most wonderful “cream of” soup I’ve ever made!!! Thank you for this wonderful and easy recipe. I’m going to try this with asparagus and then maybe butternut squash.

    ★★★★★

    Reply

  38. Hi Alexis,
    Thanks for a wonderful recipe. My 88 year old Mom really loved it too. She is a brittle diabetic and loves soups. It is sooo great to make a “cream” soup that is healthy.

    Thanks again!!!!

    ★★★★★

    Reply

  39. This soup was delicious! I was thinking of making a cream of broccoli soup using cashew cream, did a Google search and viola, there was your recipe on my iPad! It was wonderful. I did add some ground sage and ground thyme and a shake of oregano. I just like lots of flavour…Never thought of the nutritional yeast, but made add it to the next batch!
    Gotta try your other recipes! Thanks Alexis. P.s. Love the name hummusapien.

    ★★★★

    Reply

  40. OMG this soup was HEAVEN!!! WOW, I had it for dinner this evening and I will so have it again for lunch tomorrow…and dinner again tomorrow night probably!! Soo good! I used store bought cashew-milk but followed your instructions to a T otherwise. Thank you so much for sharing this!! Cant wait to share it with friends and family!:) xoxo

    ★★★★★

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  43. Hi..I just made this recipe for the first time and it was amazing!! My big question is have you tried freezing it? I started eating paleo several months ago due to gluten and dairy allergies and I love recipes that I can freeze…

    ★★★★★

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  45. this is cravably delicious! I made it with a broccoli/cauliflower blend and added a tiny bit more garlic

    ★★★★★

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  46. Fan freaking tastic! Have made it more than a dozen times already. Grew too much kohlrabi this summer and threw a few in with the last batch … so good! My 1.5 yr. old granddaughter (raised veggie from birth) loves this so much we have to feed it to her last or she turns up her nose at everything else afterward.

    Reply

  47. Am I the only one to question: Do you really mean 2 STALKS of celery, or 2 RIBS? 2 stalks seems a lot compared to the other ingredients.

    Reply

    • Hahaha, I just Googled “difference between celery stalk and rib” and I now understand why you asked this question! I just finished making this recipe using two ribs (not stalks) and it was delicious! The two ribs yielded about 1 cup chopped.

      The cashews give it a delicious creaminess and a hint of sweet as well! Because I have a Vitamix, I also chopped up the entire broccoli stalks and cooked them along with the onions and carrots. Boiling water is my favourite way to soak nuts in no time flat! Thanks for a great recipe!

      ★★★★★

      Reply

  48. Would there be a significant difference if I use roasted cashews instead of raw ones for cashew cream?

    ★★★★★

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  49. I loved this recipe. It was so super creamy and satisfying! My three year old and I just shared two bowls of it for lunch! Thank you so much!

    Reply

  50. I hate to leave anything less than a raving review, but initially we found this soup kind of bland. :( However, after adding a vegetable bouillon cube, it was transformed! There were no leftovers for lunch. I wonder whether being a fairly recent convert to a mostly whole food, plant-based diet has something to do with it – taste buds somewhat desensitized and wanting more salt?

    ★★★★★

    Reply

    • I also made the soup with broth!! And it was still bland to my taste; I added nutritional yeast for more depth… and that made the difference i was looking for!! I also thought about adding some mushrooms to the vegies being sauteed.

      ★★★★

      Reply

    • I topped with half a squeeze of lemon, dash of cayenne, and for the paleo/meat eaters, a put a few organic bacon bits. White carrots and blanched broccoli kept the color brighter I thought. Can buy blanched frozen organic broccoli at costco…2 bags is what the recipe calls for.

      ★★★★★

      Reply

  51. I just made this soup last night and used veggie broth instead of water. IT IS AMAZING!!! I am freaking out over this soup!!!! Could not be happier to have found this recipe! I also bought stuff to make the creamy cauliflower soup. Can’t wait to try more of your recipes!!!

    ★★★★★

    Reply

  53. are you supposed to drain the liquid before pureeing the soup? I made it once and I drained some of the liquid but not all….I feel like there are a lot of good nutrients in that water :)
    ps…love your morning glory breakfast cookies!!

    ★★★★

    Reply

  54. Hi! I made this recipe yesterday & it is delicious! Any idea about calories? I divided it into six ~ 1.5 cup servings.

    ★★★★★

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  55. This soup was so good and very easy to make. I omitted the oil, and added 1/2 cup of nutritional yeast to the cashew cream.

    ★★★★★

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  56. I just made this soup!! Wow, absolutely delicious!!!!!! Anyone who is thinking of trying it will not be disappointed!!!
    Can’t wait to try your other recipes, the lasagne is definitely on my radar.
    Just one question, the lentil soup that you mentioned in this post, the link doesn’t work and you have a few lentil soups on your recipe page, which one were you referring to?

    Reply

  57. I topped with a pinch of cayenne and a squeeze of fresh lemon. Used white carrots and costco’s frozen organic blanched broccoli to keep it more green:) Very good!!

    ★★★★★

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  58. I haven’t made this recipe but I’m looking forward to it. How many heads of broccoli did you use to get 7 cups? About 3 or 4? I have 3 broccolis going yellow and want to use them up, and fell upon your recipe :)

    ★★★★

    Reply

  59. I make this once or twice a month. My go-to healthy lunch, in a hurry. My only change in the recipe is I use vegetable broth instead of water. It taste like a way better version of ‘cup o soup’ from my childhood. Raw pecans in place of cashews work too. Thanks. This is one of my fav vegan recipes.

    ★★★★★

    Reply

  60. it was perfect!!! and so easy to make. Also i’m happy to have soup recipes that don’t require any bouillons…

    ★★★★★

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  61. Alexis,
    Thanks for another great recipe. I like spices so I added a 1/2 tsp of oregano, thyme, cayenne pepper and smoked paprika. I also added 2 tbsp of nutritional yeast. I left some broccoli chunks in the soup while blending about 90%. The result was a delicious. I started a vegan diet about two months ago (for health reasons) and as a result my wife pretty much stays away from my cooking but she liked this soup. I have made four of your recipes now and I like them all.

    Thanks,
    John

    ★★★★★

    Reply

  63. Can’t believe I haven’t seen this recipe before – cashew nuts are definitely the spanx of the food world, agreed. So glad I’ve discovered this right in time for soup season ^_^

    ★★★★★

    Reply

  64. I just made this soup and it is so yummy!! Next time I think I will split the water into, half vegetable broth half water to give it a little more flavor, and I did add more salt. Love the creamy cashew texture . This will definitely be in my dinner rotation. Thanks for sharing!!

    Reply

  65. I was searching for a vegan broccoli soup and came across this recipe online. As I was reading my mouth started to water and could not wait to make it. Just made it 15 minutes ago and had to post a comment. It was absolutely delicious, very happy I found this website and I will continue to explore more of your healthy vegan recipes. Thank you!

    Reply

  66. I tried to make this but it didn’t look as nice as your pic. My looks more carroty and the cashew cream was more frothy than anything. I followed the recipe to the letter (it’s the rule follower in me). What did I do wrong? I would like it to be more creamy. Are we just talking more cashews? Not sure how to salvage – taking it for my vegan niece for Thanksgiving.

    Reply

    • Bummer! What did you use to blend? If if looks carroty it sounds like it’s not fully blended? The cashew cream should be blended until completely smooth and creamy before adding to the soup. It should be thicker versus super thin. I’m honestly not sure where the frothiness is coming from, but yes, blending in more cashews will definitely thicken it!

      Reply

  67. Late to the game on this recipe, but OH EM GEE. Seriously BEST broccoli soup recipe EVER. My family absolutely loved it. We had it with grilled cheese…haha! Vegan soup with grilled cheese. Anyway, THANK YOU for posting such a beauty!

    ★★★★★

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  68. Just made this for a snowy day in Denver. Absolute perfection and so damn simple. I love a recipe that calls for all the things I already have at home.

    Reply

    • Found the recipe and website through Holli + Huckleberry’s youtube video. Delish! Accidentally forgot the carrots and still good!

      ★★★★★

      Reply

  71. I have a vegan friend coming for dinner tomorrow and I have decided this will be my starter. Loving the way it’s described and the use of cashews as a paste. Looking forward to eating it!

    Reply

  72. This is SO good! I substituted the carrots for parsnips because I didn’t have any carrots, and it was really good! Also I didn’t add enough ginger @ the beginning, so added more at the end, and that made it probably how it was supposed to be. THANK YOU!

    ★★★★★

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  74. Am anxious to try this cream of broccoli soup though i am allergic to nuts, chocolate and other stuff. So what should I use instead of cashews.

    Reply

  75. I made this last night and it was delicious. I added a vegetable bullion cube (would have used home made soup stock if I’d had any) and a bit of lemon juice. It was good before these additions, and irresistible after. The teenagers went back for seconds.

    ★★★★★

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  76. I have been on the hunt for a really good WFPB cream of broccoli soup, I cant tell you how many recipes I tried that ended up in the garbage. I vowedthis was going to be my last try!! So glad I tried this recipe, it was delicious, printed it out right away and added to my recipe book so I wouldn’t loose it.
    Only thing I did differently was not add the oil
    Thank you for sharing your recipe, it’s definately a keeper

    ★★★★★

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  77. I made this soup recently and it was simply amazing. Thank you for making broccoli tasty and interesting :)

    Reply

  78. Sounds great, but, as some others have bemoaned, I cannot have cashews!
    Would raw macadamias work instead? They’re pretty creamy and buttery….
    Thanks!

    ★★★★

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  80. You know, I decided not so long ago that I wanted to become a vegetarian. Sometimes it’s hard to find a recipe that’s easy to make if you’ve never done it. But here I got to your site and was pleasantly surprised. Many recipes can be done yourself and it does not take much time. You know, it even motivates me more to eat right. Thank you for sharing, Bon appetit.

    ★★★★

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  81. I am cooking this today and am so happy to hear it’s been a success for so many. One thing- 16 ounces of broccoli isn’t 7 cups. I’ll go with the cup measurements ?

    Reply

  82. Hi can I pkease check is this freezable? Or should I make the broccoli soup base and freeze that then defrost it when needed and adding the cashew mix? Thanks in advance – so looking forward to trying this!

    Reply

  83. I just made this soup. It was easy to make and delicious! I made a big pot full and was wondering if it could be stored in the freezer. Have you tried that?

    ★★★★★

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