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!
Alexis says
Yay!!
angie says
just made this for the first time...amazing!
Jaye says
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!
ESter says
Ive made it now and its soooooo tastyy)))))thank you!!!
Alexis says
Yay!! Isn't it crazy delish? Love the nooch addition.
Katherine says
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!
Valentina says
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 🙂
Brookelynne says
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
Alexis says
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!!
Brookelynne says
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!
Brookelynne says
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
CashewsPapayaNO says
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!
Alexis says
Haha no problem! They add creaminess but I don't think you can really taste them 🙂
Alexis says
Awesome idea to add a leek. Thanks for letting me know you liked it!
Melanie says
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 ?
Elaine says
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!
Alexis says
Wahoooo! Cashew cream is my life. It's seriously good in everything! You're gonna be obsessed 🙂
Lindsay says
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!
Rosalie Marley says
Thanks - Pepper and salt are easy - will look at my local health food store for the nutritional yeast.
Rosalie Marley says
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!
Alexis says
Hmmm that's so odd that it tastes bland! I would add more salt, pepper, and nutritional yeast.
Charlotte Stalvey says
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
Charlotte Stalvey says
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
Alexis says
Thanks, Annie! So glad to have you! Nope, I don't post nutrition info.
Robin lucas says
Alexis, I finally got around to making this and it's so incredible!!! I may end up eating all the servings in one sitting
Alexis says
Yay!! I'm so glad! That is totally acceptable.
Annie says
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?
Alexis says
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
Emily says
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!
Emily @ Glitz Glam Gluten-Free says
Omg I'm making cashew cream for a different recipe tonight and am going to make a double batch so that I can make this tomorrow! It sounds and looks so delish, I can't wait to try it!
Liz says
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 😀
Sarah @ Making Thyme for Health says
You are a cashew goddess! This looks so creamy and delicious and I love how simple the ingredients are too. It's not humbelievable to think it's the best broccoli soup ever! 😉
Alexis says
Gahhhh thanks, mah dear!! Cashews make dreams come true, it's that simple.
Isadora @ she likes food says
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!
Alexis says
No thanks to all of that extra milk and cream, amiright?! Cashews to the rescue 🙂
Alexis says
Wait...what is a lorax? I don't even know. The broccoli pictures don't compare to the beauty that is your paleo face.
Alexis says
You can use chocolate chip cheesecake cookies instead of cashews 😉
Alexis says
Enjoy!!
Alexis says
Man oh man, that's so interesting! I've never tried walnuts. I don't think the flavor would be as mild, but it's worth a try!
Tara | Treble in the Kitchen says
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!?
S Sorenson says
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
Alexis says
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
Emily @ Sweet Summer Smiles says
Love all of these ingredients! Can't wait to make this!
Amanda @ .running with spoons. says
... is there a sub for the cashews? 😉 This soup looks incredible, lady! And I'm kind of mesmerized by the swirly design on the top. But cashews can give me some probs, so... no soup for me!
Kelly @ eatthegains says
Cashews make everything dreamy!! I love love love broccoli so I will def will be trying this out
Alexis says
Wahoo! Broccoli lovers unite!
Jamie says
Can you freeze this soup?
Alexis says
Yep! I freeze it in mason jars.
Erin @ The Almond Eater says
YESSSS broccoli soup and YES to clarifying that there is in fact NO substitutions for the cashews. I kind of hate when people ask 😀 Just sayin'. Pinning!
Alexis says
Thanks deary! I hope you love it 🙂
Alexis says
You're the greatest, and I think you'd die and go to soup heaven if you laid mouth on this. IT WAS MEANT FOR YOUR FACETRAP!!
Alexis says
I hope you fall in love!
Alexis says
It takes it to a whooooole other level. Do it!!
Alexis says
I just pour boiling water over them and call it a day!
Alexis says
Right?! When people substitute the wrong thing and then say the recipe sucks it makes me a little sad...
Alexis says
Hehe thanks lady! It tastes even better than it looks 🙂
Erica {Coffee & Quinoa} says
I love the simple ingredient list on this soup! I am usually too impatient for cashew soaking, but you've convinced me to make an exception. Putting it on my menu very soon 🙂
Brittany @ Delights and Delectables says
how delicious! It is snowing here... I could so go for some of this!
Alexis says
It was a level one snow emergency here so obviously I had to eat ALLLL the soup!
Ang @ Nutty for Life says
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. 😉
Alexis says
You don't like broccoli cheese soup?! OH DEAR. I still think you'll adore this because I decided it's impossible not to 🙂
Maryea {happy healthy mama} says
This recipe looks fabulous! I think you are totally right about cashews.
Alexis says
Thanks Maryea!
Saradha Devadas says
Can I use almond instead of cashew
Susan says
Unbelievably delicious and habit forming....better than chocolate 🥦🥣🤩🙌
Alexis Joseph says
Love it!
Therese M. Elasmar says
Hi this soup lools amazing...I would like to make it tomorrow...I'm just wondering how much broccoli to buy? Thank you!
Dixya @ Food, Pleasure, and Health says
love the backdrop/photos of this post...and the soup, you have convinced me to make it this week.