Vegan Broccoli Soup

The creamiest, most delicious Vegan Broccoli Soup there ever was. This easy recipe is perfect for cozy lunches. You'd never guess it's healthy and dairy-free! 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 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. The variations just keep getting better!

Now listen. When I make vegan soup recipes, I hardly ever measure anything the first time. I know, it's bad. Then I kick myself when it turns out delish! This time I swore I would record everything because there was no way I couldn't share this dream boat of a broccoli beaut with you. And here we are!

How to make vegan broccoli soup

As a dietitian, I love that this soup isn't just easy, but it's also brimming with nutrients like fiber, vitamin A, and omega-3 fatty acids!

1. First, soak your cashews so they're easy to blend.
2. Sauté onion until softened. Add carrot and celery and cook for another 5 minutes. Add garlic and broccoli and cook for another 5 minutes.
3. Add water, salt and pepper. Bring to a boil and simmer for 15 minutes.
4. Blend water and cashews to make cashew cream. Stir into soup.
5. Puree mixture with an immersion blender. Season to taste with salt, pepper, and lemon juice and devour!

Key ingredients and substitutions

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.

• Broccoli: There's a lot of broccoli in this recipe because it's the star! Fresh or frozen works. You can use the stems, but I love using all florets. You could also do a mix of broccoli and cauliflower.
• Cashews: Raw cashews blended with water make the dairy free "cream" in place of heavy cream in this recipe. Unfortunately there isn't a cashew sub here.
• Mirepoix: The golden mix of onion, carrot and celery build the flavor of this soup.
• Garlic: Fresh garlic for necessary aromatics. Use more if you're a garlic lover!
• Water or broth: For the liquid in the soup. Use broth for extra flavor and season it to taste with salt.
• Salt and pepper: Very important for rounding out the flavor, especially if you use water!
• Lemon juice: This is key for brightness to round out the flavor.

Can I use frozen broccoli?

Yes! I like to use a 16oz bag of frozen broccoli florets. You could also use 2 10oz bags--more broccoli isn't a problem!

Tips for success

Use a high speed blender or Nutribullet to blend 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.

Make it your own and have fun with it! Add nutritional yeast, extra lemon juice, vegan bacon, or baguette croutons for crunchy textures.

What makes this soup healthy?

As a Dietitian, I love how packed with veggie goodness this soup is. It's truly a healthy hug in a bowl! In addition to being dairy-free, it's also gluten-free, grain-free, and soy-free.

Cashews may help lower total and LDL cholesterol. Broccoli is packed with antioxidants to help reduce free radicals and lower risk of chronic disease.

While boasting those awesome healthy fats, this soup is also much lower in saturated fat than classic broccoli soup. It's definitely all around lighter, but still tastes unreal! With all the extra veggies, it's high in filling fiber, too.

Variations

• Stir in some vegan cheese or extra nutritional yeast for a flavor boost.
• Swap the water for broth for extra depth of flavor. (Start with less salt if you use broth!
• Add a chopped potato for some texture and creaminess.

How to store

This soup will last up to five days in the fridge in an air-tight container. I like to use Mason jars.

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!

More delicious vegan soup recipes

• Cream of Mushroom and Wild Rice Soup
• Lemon Chickpea Rice Soup
• Vegan Lasagna Soup
• Creamy Vegan Tortilla Soup
• Corn Chowder with Quinoa
• Minestrone Soup

Click here to see the step-by-step web story instructions for this recipe!

Print