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bowl of broccoli soup with cashews

Vegan Broccoli Soup

  • 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

Description

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


Ingredients

Units Scale
  • 3/4 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: 1/3 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 1/2 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