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!
Barbara-Ann says
Thank you
Jesse says
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!
Jesse says
Per my comment above, I substituted the garlic for ginger in case you were wondering...'cause it doesn't call for any ginger 🙂
Alexis says
Yum!!
Mark says
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!
Holli says
I made your recipe on my youtube channel Holli + Huckleberry 🙂 thanks for sharing!
Jessica says
Found the recipe and website through Holli + Huckleberry's youtube video. Delish! Accidentally forgot the carrots and still good!
Joy says
Really good! I will definitely be making this again. Easy, fast, and very tasty!
Sarah says
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.
Carol Marinelli says
I made this tonight and it was amazing.
Thanks Alexis
Shannon says
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!
Sandy says
Or borrow a food processor from someone. Can that be done later?
Sandy says
Or vegan sour cream?
Sandy says
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.
Alexis says
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!
Sandy says
A blender...maybe I need to put it back in and do another round of cashews with a little less water.
Carla says
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!
Alexis says
Yay! ENJOY!
Alexis says
I use veggie broth sometimes, too. Love that flavor boost!
Christina says
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!!
Alexis says
I use veggie broth sometimes, too. Love that flavor boost!
Tabby says
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 ^_^
Alexis says
Yay! ENJOY!
Bansi says
This soup is phenomenal. I cannot believe it's dairy free.
Alexis says
So glad you like it!!
John Finney says
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
Doreen says
it was perfect!!! and so easy to make. Also i'm happy to have soup recipes that don't require any bouillons...
Alexis says
Love!!
KWade says
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.
Lauren Topel says
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.
Lauren Topel says
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!!
Emma says
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?
Chris says
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.
Colleen says
Hi! I made this recipe yesterday & it is delicious! Any idea about calories? I divided it into six ~ 1.5 cup servings.
Kathleen Cooke says
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.
Alexis says
I haven't tried it but I don't see why not! I would suggest letting it naturally defrost in the fridge and then reheating in a pan 🙂
Romaine says
How does this soup do being frozen? Easy to reheat? Bad idea? Thanks!
Melanie Rose says
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!!!
Alexis says
Yay awesome! You're inspiring me to whip up the soup tonight too 🙂
Jo Peters says
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?
Rachel says
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!
Alexis says
So happy it was a hit! Thanks for making 🙂
Alexis says
I'm thrilled to hear that, Rachel! Cashews make the world a better place.
Jacky Joson says
Would there be a significant difference if I use roasted cashews instead of raw ones for cashew cream?
Alexis says
There would be a big difference in the consistency! Raw cashews make for that creamy, dairy-lik texture 🙂
Alexis says
Hey there, I used two whole stalks!
Bonnie Solomon says
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.
Kia says
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!
Alexis says
Hahah love that! I'm with you on the boiling water. SO easy.
Suz says
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.
Laura Wieland says
this is cravably delicious! I made it with a broccoli/cauliflower blend and added a tiny bit more garlic
Bethany says
Yum! We're having this for lunch and it's great.
Donna says
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...
Alexis says
Hi there! Nope, I haven't tried freezing it but I don't see why that wouldn't work.
Jessica says
Can I use coconut milk in place of the cashews?
Carina Schomacher says
Did you blend the cashews with or without the water?
Jenny says
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
Alexis says
Great! Love the addition of those spices 🙂
Heather says
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.
Alexis says
Great! Love the addition of those spices 🙂
Deborah says
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!!!!
Kim says
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.
Alexis says
Wahoo!! No thank you to a bowl of cheese and broccoli stalks 😉
Victoria says
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!