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    Hummusapien » Recipes » Soups » Creamy Nourishing Vegan Broccoli Soup

    ★★★★★ from 67 reviews

    Creamy Nourishing Vegan Broccoli Soup

    Published Oct 6, 2022 · Modified Sep 20, 2022 · by Alexis Joseph · 237 Comments

    Jump to Recipe

    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! Done in less than an hour and packed with good for you ingredients like broccoli, carrots, and cashews. So simple to make, freezer-friendly, and kid-approved. Comfort food in a bowl!

    bowl of broccoli soup with spoon

    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 and Vegetable Soup. The variations just keep getting better! Don't miss all of my other vegan soup recipes.

    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: Similar to my Healthy Potato Soup, 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.

    How to make (step-by-step)

    veggies cooking in white pot

    Soak your cashews in a bowl of hot water so they're easy to blend. Sauté onion until softened. Add carrot and celery and cook for another 5 minutes.

    broccoli and veggies cooking in pan

    Add garlic and broccoli and cook for another 5 minutes.

    veggies with water in pot

    Add water, salt and pepper. Bring to a boil and simmer for 15 minutes.

    white cream in soup pot

    Blend water and drained cashews in blender until smooth. Stir into soup.

    soup pot with white liquid and broccoli

    Puree mixture with an immersion blender. Season to taste with salt, pepper, and lemon juice and devour!

    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.

    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!

    blended yellow green soup

    What makes this soup healthy?

    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!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.
    bowl of broccoli soup with cashews

    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
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    bowl of broccoli soup with cashews

    Creamy Nourishing Vegan Broccoli Soup

    ★★★★★ 4.9 from 67 reviews
    • Author: Alexis Joseph
    • 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
    Print Recipe
    Pin Recipe

    Description

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


    Ingredients

    Units Scale
    • 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
    • 1-2 tsp salt (to taste) + freshly ground pepper
    • 2 tbsp fresh lemon juice
    • optional: ⅓ cup nutritional yeast

    Instructions

    1. Place cashews in a small bowl. Cover with hot water. Soak for 20-30 minutes. 
    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, 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.
    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. Add to soup.
    5. 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 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!

    Keywords: vegan broccoli soup

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Ruth says

      May 24, 2022 at 1:04 am

      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.

      ★★★★★

      Reply
    2. Jean says

      March 20, 2022 at 5:56 pm

      Love this soup! I blend in 1/3 - 1/2 cup nutritional yeast at the end. Yummm!

      ★★★★★

      Reply
    3. Jim S says

      November 08, 2021 at 7:47 pm

      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.

      ★★★★★

      Reply
      • Alexis Joseph says

        November 11, 2021 at 1:36 pm

        Love it, thanks Jim! I have a few soups that use cashew cream so let me know if you give any others a try.

        Reply
    4. CC says

      August 16, 2021 at 8:29 am

      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.

      Reply
      • Alexis says

        August 16, 2021 at 4:46 pm

        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.

        Reply
    5. Sally Hoynacki says

      December 29, 2020 at 12:45 am

      You were right! It’s marriage material! Amazing!

      ★★★★★

      Reply
      • Alexis Joseph says

        December 29, 2020 at 2:38 am

        Hahaha yay!!!

        Reply
    6. Jocelyn says

      November 16, 2020 at 4:10 pm

      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?

      Reply
      • Alexis Joseph says

        November 16, 2020 at 10:33 pm

        Yes, that works!

        Reply
    7. Jennifer says

      November 02, 2020 at 3:04 am

      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!

      ★★★★★

      Reply
      • Alexis Joseph says

        November 02, 2020 at 1:14 pm

        Awesome, I so appreciate the feedback, Jennifer! thrilled it was a hit with the fam.

        Reply
    8. Brigitte Kassnel says

      October 04, 2020 at 10:51 pm

      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!

      ★★★★★

      Reply
      • Alexis Joseph says

        October 05, 2020 at 1:28 pm

        Mmmm sounds amazing! Thank you, Brigitte!

        Reply
    9. Cathy says

      October 04, 2020 at 6:46 pm

      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!

      ★★★★★

      Reply
      • Alexis Joseph says

        October 05, 2020 at 1:29 pm

        This is sooo smart. I need to try that trick!! Thanks, Cathy!

        Reply
    10. Renee says

      August 25, 2020 at 9:03 pm

      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.

      ★★★★★

      Reply
      • Alexis Joseph says

        August 25, 2020 at 9:04 pm

        Mmmm that sounds so wonderful! Cashew cream is pretty incredible, right? Thanks so much for the review, Renee!

        Reply
    11. Louise says

      August 16, 2020 at 4:51 pm

      Than You for this really tasty broccoli soup, we love the taste.

      ★★★★★

      Reply
      • Alexis Joseph says

        August 17, 2020 at 1:37 pm

        Woop! Thanks so much for the review, Louise!

        Reply
    12. Susana says

      July 25, 2020 at 7:36 pm

      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. 👏🏻🥂🙏🏻

      ★★★★★

      Reply
      • Alexis Joseph says

        July 27, 2020 at 1:30 pm

        I'm thrilled to hear that, Susana! Thanks a ton for taking the time to leave a comment and review.

        Reply
    13. Maureen Koplow says

      June 11, 2020 at 5:21 pm

      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!

      ★★★★★

      Reply
      • Alexis Joseph says

        June 11, 2020 at 10:28 pm

        Glad you made it your own! Thanks, Maureen!

        Reply
    14. Yvonne says

      June 08, 2020 at 2:15 am

      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.

      ★★★★★

      Reply
      • Alexis Joseph says

        June 09, 2020 at 6:22 pm

        Wonderful, thank you!

        Reply
    15. Ridget says

      May 20, 2020 at 10:13 pm

      What can you substitute for cashews !

      Reply
      • Alexis Joseph says

        May 21, 2020 at 3:30 pm

        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.

        Reply
    16. Andrea says

      May 05, 2020 at 2:40 am

      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!!

      ★★★★★

      Reply
      • Alexis Joseph says

        May 05, 2020 at 7:20 pm

        That's great to hear! I'm glad your subs worked.

        Reply
    17. Alexis Joseph says

      April 19, 2020 at 9:55 pm

      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!

      Reply
    18. Robert says

      April 15, 2020 at 1:38 pm

      5 Stars definitely a winner. I added a 1/4 teaspoon of mace to this already wonderful recipe for the finishing touch.

      Reply
      • Alexis Joseph says

        April 15, 2020 at 9:18 pm

        Wonderful, thanks Robert! If you'd be up for leaving a star rating next time you love a recipe, that would be super. Enjoy!

        Reply
    19. Amanda says

      March 13, 2020 at 6:52 pm

      Yummy in my tummy! This is the best broccoli soup I have ever made, hands down. Thank you!

      ★★★★★

      Reply
      • Alexis Joseph says

        March 16, 2020 at 1:44 am

        Fabulous, thank you so much!

        Reply
    20. Darlene says

      March 01, 2020 at 12:45 am

      Amazingly yummy!

      ★★★★★

      Reply
    21. Jeanne Rose says

      March 01, 2020 at 12:06 am

      This soup was the best!

      Reply
      • Jeanne Rose says

        March 01, 2020 at 12:07 am

        This soup was the best!

        ★★★★★

        Reply
        • Alexis Joseph says

          March 05, 2020 at 9:27 pm

          Thank you so much!!

          Reply
    22. Jenn says

      March 01, 2020 at 12:05 am

      Soup was absolutely amazing. So easy to make and didn't even miss the cheese!! I will be making this again very soon!

      ★★★★★

      Reply
    23. coangator says

      February 25, 2020 at 1:48 pm

      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.

      Reply
      • Alexis Joseph says

        February 25, 2020 at 3:44 pm

        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.

        Reply
    24. Jordie says

      February 23, 2020 at 10:13 pm

      Added 4 teaspoons of white miso and it was perfect!

      Reply
      • Alexis Joseph says

        February 24, 2020 at 2:36 am

        Yummm!

        Reply
    25. Elizabeth Miller says

      February 05, 2020 at 9:31 pm

      Quick, easy, healthy, simple.. and most of all delicious! Love this recipe.

      ★★★★★

      Reply
      • Alexis Joseph says

        February 06, 2020 at 3:41 pm

        Nice! Glad these were a win for you, Elizabeth. Thanks for taking the time to rate the recipe! I really appreciate it.

        Reply
    26. Megan says

      January 28, 2020 at 8:26 pm

      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!

      Reply
      • Alexis Joseph says

        April 13, 2020 at 3:12 pm

        Wonderful, I love that addition!

        Reply
    27. lynnita says

      January 08, 2020 at 8:38 pm

      oops, forgot to ask if you chop the stems and sauté them too?

      Reply
    28. lynnita says

      January 08, 2020 at 8:37 pm

      do u chop the broccoli before sautéing it?

      Reply
      • Alexis Joseph says

        January 09, 2020 at 3:11 am

        Yes, chopped! I use a mix of florets and stems but you can just use florets if you'd like.

        Reply
    29. Dawn says

      November 20, 2019 at 10:20 pm

      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!

      Reply
      • Alexis Joseph says

        November 21, 2019 at 11:06 pm

        Mmmmm love that! You'll have to try the Vegan Cream of Mushroom & Wild Rice Soup recipe next!

        Reply
    30. Charlie says

      October 21, 2019 at 12:33 pm

      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.

      Reply
      • Alexis Joseph says

        October 24, 2019 at 11:17 pm

        Cashews all the way! Hope you love it.

        Reply
        • Therese Elasmar says

          November 06, 2019 at 1:41 pm

          Hi im wondering how much broccoli to purchase?

          Reply
          • Alexis Joseph says

            November 07, 2019 at 3:22 pm

            16oz! You can weigh it at the store 🙂

    31. Barbara Bowen says

      October 21, 2019 at 4:54 am

      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.

      Reply
      • Alexis Joseph says

        October 24, 2019 at 11:17 pm

        Ohhh yummy!

        Reply
    32. Allyson says

      October 18, 2019 at 12:16 am

      This is insanely delicious

      Reply
    33. Connie Moultroup says

      October 08, 2019 at 6:57 pm

      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!!!!!

      Reply
      • Alexis Joseph says

        October 09, 2019 at 10:06 pm

        Yay! Let me know what you think 🙂

        Reply
    34. Amber says

      September 30, 2019 at 1:01 am

      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

      Reply
      • Alexis Joseph says

        October 09, 2019 at 10:16 pm

        Mmmm love that!

        Reply
    35. Kristin says

      September 25, 2019 at 3:36 pm

      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!

      Reply
      • Alexis Joseph says

        September 26, 2019 at 12:56 am

        That makes me so happy! Thanks, Kristin!

        Reply
    36. Jen says

      September 15, 2019 at 12:13 pm

      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!

      Reply
      • Alexis Joseph says

        September 16, 2019 at 11:18 am

        Ohhhhh fabulous! Thanks for the feedback, Jen!

        Reply
    37. Lara says

      September 01, 2019 at 1:32 am

      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!

      Reply
      • Alexis says

        September 02, 2019 at 11:11 pm

        Mmmm thanks, Lara! Craving it now 🙂

        Reply
    38. Raquel says

      August 11, 2019 at 9:05 pm

      This soup is amazing, I loved it!!!

      Reply
      • Alexis says

        August 13, 2019 at 7:07 pm

        Awesome news! Thanks for letting me know!

        Reply
    39. Alexis says

      April 02, 2019 at 6:35 am

      Thank you so much, Kris!

      Reply
    40. Kris says

      April 01, 2019 at 1:28 pm

      This soup is amazing! Simple to make, healthy and delicious.

      ★★★★★

      Reply
      • Alexis says

        April 02, 2019 at 6:35 am

        Thank you so much, Kris!

        Reply
    41. Arnella Brown says

      February 08, 2019 at 4:36 pm

      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?

      ★★★★★

      Reply
      • Alexis says

        February 14, 2019 at 8:30 am

        I freeze anything and everything, yes!

        Reply
    42. Joanne Bull says

      February 01, 2019 at 7:45 am

      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
      • Alexis says

        February 01, 2019 at 12:38 pm

        You can freeze the soup, yes!

        Reply
    43. Lia says

      November 17, 2018 at 8:24 am

      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
    44. Alexis says

      November 06, 2018 at 9:27 am

      Yes!

      Reply
    45. Alexis says

      September 29, 2018 at 8:46 am

      Never tried it but probably!

      Reply
    46. Alexis says

      July 11, 2018 at 8:21 am

      Awww thanks I’m so glad!

      Reply
    47. Kanchan says

      July 11, 2018 at 2:14 am

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

      Reply
    48. Diane says

      June 15, 2018 at 2:35 pm

      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

      ★★★★★

      Reply
      • Alexis says

        June 17, 2018 at 3:34 pm

        Yeasss so glad!!!

        Reply
    49. friendlytoanimals says

      May 29, 2018 at 2:56 pm

      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.

      ★★★★★

      Reply
    50. Maria says

      May 05, 2018 at 4:48 pm

      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
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