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!
Ruth says
Delicious flavor! So comforting too. We loved it.
I was out of celery, so I used a small bunch of baby bok choy as a substitute. OK, also added an extra garlic clove.
Thanks for the recipe. We’ll use it again for sure.
Jean says
Love this soup! I blend in 1/3 - 1/2 cup nutritional yeast at the end. Yummm!
Jim S says
Too easy for such a delicious soup. Good by itself or poured over potatoes, grains or whatever.
This was my first time using cashews to make a cream, so thanks for this recipe. It was nice to expand my plant based culinary repertoire.
Alexis Joseph says
Love it, thanks Jim! I have a few soups that use cashew cream so let me know if you give any others a try.
CC says
This is a great soup to make. I don’t think i blended the cashews long enough.
As well while it is delicious I agree it needs a lot of seasoning. I felt like it could have had a herb added to it for additional flavour. More onion and a little less water.
Alexis says
Great! Yes, blending the cashew until they're super smooth and creamy is great. It definitely need a good amount of salt--broth is a great stand in for water, too. Sometimes I'll add nutritional yeast for cheesy flavor.
Sally Hoynacki says
You were right! It’s marriage material! Amazing!
Alexis Joseph says
Hahaha yay!!!
Jocelyn says
This looks great. I have so much frozen broccoli and it gets nasty to roast or steam or air fry because too wet. Can I use frozen broccoli for this soup?
Alexis Joseph says
Yes, that works!
Jennifer says
Delicious and super easy to prepare. My husband and toddler loved it as much as I did. Used the hot water tip for the cashews; worked like a charm. I left some veggies unblended for kiddo which worked well also. Was a great way to use up one of our last garden broccoli harvests. Definitely going to stay on our fall/winter menu!
Alexis Joseph says
Awesome, I so appreciate the feedback, Jennifer! thrilled it was a hit with the fam.
Brigitte Kassnel says
I just came across this recipe and it is by far the best “cream” of broccoli soup I’ve ever had! Thank you! It’s delicious! Followed the directions, but had about a 1/4 cup extra cashews so I just added a little more water to the blender to adjust. I just couldn’t put those cashews back in the pantry. It is seriously so delicious!
Alexis Joseph says
Mmmm sounds amazing! Thank you, Brigitte!
Cathy says
Awesome! Easy! Rich! Delicious! I had extra broccoli, so I steamed it and chopped it very fine to add to the finished soup for texture. Also, I blended the soaked cashews in soy milk instead of water and reduced the amount of water to 4 cups. It was absolutely awesome! I keep soaked cashews in the freezer. I buy in bulk and soak the cashews all at once, overnight. Then, I drain them well and package them in 3/4 cup increments (which equals about 1/2 cup dry) to have on hand for the many ways that I use them since being converted to plant based eating. Thank you for posting!
Alexis Joseph says
This is sooo smart. I need to try that trick!! Thanks, Cathy!
Renee says
I just made your vegan cream of broccoli soup. It is delicious! I was looking for a broccoli soup that didn’t call for almond, soy or coconut milk. I like these milks but not in my soups. I was so excited when I read cashews in your recipe. I only deviated a bit from the recipe. I included 2 white flesh-sweet potatoes cubed and 1 soup bouillon cube to flavor the water. Thanks for a wonderful vegan recipe.
Alexis Joseph says
Mmmm that sounds so wonderful! Cashew cream is pretty incredible, right? Thanks so much for the review, Renee!
Louise says
Than You for this really tasty broccoli soup, we love the taste.
Alexis Joseph says
Woop! Thanks so much for the review, Louise!
Susana says
Yesterday, I prepared your recipe for the cream of broccoli with cashews cream. It came out so delicious! We really love! Thanks for sharing it. 👏🏻🥂🙏🏻
Alexis Joseph says
I'm thrilled to hear that, Susana! Thanks a ton for taking the time to leave a comment and review.
Maureen Koplow says
I just made a pot of this soup. The recipe looked a little bland, so I added a chopped long-hot pepper. Turned out great!
Alexis Joseph says
Glad you made it your own! Thanks, Maureen!
Yvonne says
Made the broccoli soup, was delicious, I added nutritional yeast at the end to get a bit of cheesy flavour, great recipe will make again.
Alexis Joseph says
Wonderful, thank you!
Ridget says
What can you substitute for cashews !
Alexis Joseph says
The cashew cream is important for texture and flavor in this recipe, but you can try my Vegan Cream of Broccoli and Cauliflower Soup which doesn't call for cashews.
Andrea says
Excellent! I skipped the oil and used a little less water - 5 cups plus enough to cook the veggies. I had a lot of broccoli stalks from several bunches, so I used them for half of the broccoli (and crowns for the other half.) Thanks for the recipe! Surprisingly delicious!!
Alexis Joseph says
That's great to hear! I'm glad your subs worked.
Alexis Joseph says
It definitely needs a good amount of salt (most soups do I find) to bring the flavors together since we're not using broth. Broth is always great instead of water if one has it on hand. Sorry this wasn't a keeper for you!
Robert says
5 Stars definitely a winner. I added a 1/4 teaspoon of mace to this already wonderful recipe for the finishing touch.
Alexis Joseph says
Wonderful, thanks Robert! If you'd be up for leaving a star rating next time you love a recipe, that would be super. Enjoy!
Amanda says
Yummy in my tummy! This is the best broccoli soup I have ever made, hands down. Thank you!
Alexis Joseph says
Fabulous, thank you so much!
Darlene says
Amazingly yummy!
Jeanne Rose says
This soup was the best!
Jeanne Rose says
This soup was the best!
Alexis Joseph says
Thank you so much!!
Jenn says
Soup was absolutely amazing. So easy to make and didn't even miss the cheese!! I will be making this again very soon!
coangator says
All of these comments... has anyone even made this soup?? Nothing like hearing all of you say "it looks good". I actually made it last night. I added some almond milk which probably wasn't necessary but its my need to feel more "creamy". You could drink this daily and never miss other food! Its truly amazing no matter what the weather outside.
I've never made cashews in the blender this way and I will use this method forever now. So so good from someone who has actually made it.
Alexis Joseph says
Thanks for your comment! I'm thrilled you liked the soup. I have tons of recipes with cashew cream, which is truly amazing. Try this Mushroom Wild Rice Soup, too! If you'd be so kind to leave a star rating next time, I'd really appreciate it! Super helpful for other readers, too.
Jordie says
Added 4 teaspoons of white miso and it was perfect!
Alexis Joseph says
Yummm!
Elizabeth Miller says
Quick, easy, healthy, simple.. and most of all delicious! Love this recipe.
Alexis Joseph says
Nice! Glad these were a win for you, Elizabeth. Thanks for taking the time to rate the recipe! I really appreciate it.
Megan says
I’ve been making this soup since you first posted it, so long ago. It’s so good. This time I made it and also added about two tablespoons of hemp seeds to the cashews and blended them altogether. Thank you so much for the delicious and easy recipe!
Alexis Joseph says
Wonderful, I love that addition!
lynnita says
oops, forgot to ask if you chop the stems and sauté them too?
lynnita says
do u chop the broccoli before sautéing it?
Alexis Joseph says
Yes, chopped! I use a mix of florets and stems but you can just use florets if you'd like.
Dawn says
A fantastic soup! I’m making it for the second time today and adding cooked mushrooms after blending it.
Made the soup (minus cashew cream) in my instant pot, too. Went pretty quickly..
I’m so happy to have this in my repertoire! Thank you for sharing this deliciousness with us! My family adores it!
Alexis Joseph says
Mmmmm love that! You'll have to try the Vegan Cream of Mushroom & Wild Rice Soup recipe next!
Charlie says
I'll give this a try.
I've been trying to find a cheese-free one.
Thank you that there is NO Coconut anything in this.
It is so hard today to find anything that doesn't have coconut milk, oil etc. in it.
Makes it tough for those with allergies.
Alexis Joseph says
Cashews all the way! Hope you love it.
Therese Elasmar says
Hi im wondering how much broccoli to purchase?
Alexis Joseph says
16oz! You can weigh it at the store 🙂
Barbara Bowen says
I used Fennel in place of celery because I didn't have any and wow was it a wonderful addition. Thank you for the recipe.
Alexis Joseph says
Ohhh yummy!
Allyson says
This is insanely delicious
Connie Moultroup says
Oh boy!!!! There’s other people like me out there????? I read cookbooks like they are novels!!!! I’ve just discovered your blog and am making this soup right now!!! I’m beyond excited!!!!!
Alexis Joseph says
Yay! Let me know what you think 🙂
Amber says
Wow so yummy the whole family ate this and even the next day. Goes lovely with a vegan grilled "cheese" definately will make this again ! Thanks
Alexis Joseph says
Mmmm love that!
Kristin says
Our entire family LOVES this recipe. It is a go-to and feels so good to eat a healthy broccoli soup that tastes soooo good! We don't miss the cheese or cream at all!
Alexis Joseph says
That makes me so happy! Thanks, Kristin!
Jen says
This soup was absolutely delicious and so simple to make. I used my Vitamix to make the cashew cream and to purée the soup. Thanks for sharing!
Alexis Joseph says
Ohhhhh fabulous! Thanks for the feedback, Jen!
Lara says
Made the soup today. It was delicious. Could not stop eating it, it was so good. Tasted a little like split pea soup which I love. Thanks for sharing such a wonderful recipe!
Alexis says
Mmmm thanks, Lara! Craving it now 🙂
Raquel says
This soup is amazing, I loved it!!!
Alexis says
Awesome news! Thanks for letting me know!
Alexis says
Thank you so much, Kris!
Kris says
This soup is amazing! Simple to make, healthy and delicious.
Alexis says
Thank you so much, Kris!
Arnella Brown says
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?
Alexis says
I freeze anything and everything, yes!
Joanne Bull says
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!
Alexis says
You can freeze the soup, yes!
Lia says
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 ?
Alexis says
Yes!
Alexis says
Never tried it but probably!
Alexis says
Awww thanks I’m so glad!
Kanchan says
I made this soup recently and it was simply amazing. Thank you for making broccoli tasty and interesting 🙂
Diane says
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
Alexis says
Yeasss so glad!!!
friendlytoanimals says
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.
Maria says
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.