There’s something magical about a warm bowl of cream of broccoli soup, especially when it’s completely plant-based. This vegan version takes the classic comfort food to new heights, combining the velvety richness you love with the vibrant flavors of fresh, wholesome ingredients.
Perfectly creamy without a drop of dairy, this recipe is a celebration of simplicity and nourishment. And if you love this, be sure to try our equally loved vegan green pea soup with broccoli—another comforting bowl of plant-based goodness!
Vegan cream of broccoli soup is a game-changer for comfort food lovers! It delivers all the creamy, hearty goodness you crave without a drop of dairy. This wholesome, plant-based recipe is packed with nutrients from fresh broccoli and blended cashews, making it as nourishing as it is satisfying.
The Wonders of Cream of Broccoli Soup
What makes this soup truly magical is its versatility—perfect for cozy weeknight dinners or as an elegant starter for a special meal. Here are more reasons to make to wonderful soup:
- Perfectly Creamy and Dairy-Free: This soup delivers all the richness of a classic cream of broccoli soup without any dairy, thanks to the magic of blended cashews.
- Wholesome Ingredients: Packed with fresh broccoli, onions, garlic, and a touch of lemon, it’s as nutritious as it is delicious.
- Comfort in a Bowl: Warm, hearty, and full of cozy vibes, it’s the perfect dish to enjoy on chilly evenings or whenever you’re craving something soothing.
- Easy to Make: With simple steps and just one pot (plus a blender), you can whip up this comforting dish without spending hours in the kitchen.
- Versatile Pairing: Enjoy it as a light starter, a hearty main, or paired with crusty rosemary bread, a fresh salad, or your favorite vegan sandwich for a complete meal.
- Family-Friendly: Even picky eaters will love this smooth, flavorful soup—it’s a great way to sneak in those greens!
Key Ingredients and Substitutions
Each ingredient works together to create a rich, creamy, and satisfying vegan broccoli soup with a perfect balance of flavors! Shockingly, you don’t need any fancy ingredients for this recipe, just your basic vegan pantry staples:
- Raw Cashews: These create a creamy, dairy-free base for the soup. Make sure to soak them for at least 4 hours (or overnight) to soften them, making blending easier and the texture smoother.
- Vegetable Broth: This forms the flavorful foundation of the soup. Use a high-quality broth or make your own for the best results. If using vegan bouillon, adjust the salt to avoid over-seasoning.
- Yellow Onion: A key aromatic that brings subtle sweetness and depth to the soup. White onion or sweet onion also works well.
- Garlic: Fresh garlic gives the soup a robust, savory undertone. Mince it well for maximum flavor release during sautéing.
- Broccoli: Use both florets and peeled stems to reduce waste and add texture. Bite-sized pieces ensure even cooking, while the stems contribute extra nutrients.
- Nutritional Yeast: A must-have for a cheesy, umami flavor. Nutritional yeast is a staple in vegan cooking that enhances the richness of the soup.
- Lemon Juice: Brightens the flavors and balances the creaminess with a subtle tang. Use fresh lemon juice for the best taste.
For the full measurements, scroll down to the printable recipe card below.
Step-By-Step Instructions
Here’s the step-by-step process with photos to break it down for you. For full instructions, scroll down to the recipe card.
Blend Cashew Cream: In a high-powered blender, combine the cashews with 1 cup of vegetable broth and blend until completely smooth.
Sauté Aromatics: Heat olive oil in a large stockpot over medium-high heat. Once the oil is hot, add the onion and sauté until translucent. Stir in the garlic and cook for an additional 2 minutes.
Combine Ingredients: Pour in the remaining 3 cups of vegetable broth (or water with bouillon), the cashew cream, and the broccoli. Bring everything to a gentle simmer, then reduce the heat to medium, cover, and let it cook on low for 20 minutes.
Reserve Some Vegetables: Scoop out a portion of the cooked broccoli and onions and set them aside in a bowl.
Purée the Soup: Using an immersion blender (or working in batches with a standard blender), blend the soup until it’s smooth and creamy.
Finish the Soup: Return the reserved broccoli and onions to the pot and stir in the nutritional yeast, lemon juice, and black pepper. Taste and adjust with salt as needed.
How to Serve Up Your Vegan Broccoli Soup
Need some suggestions on what to eat with your soup? Look no further, we’ve got you covered! Here are some great options:
- Sandwiches – Sandwiches are ideal for enjoying with soup. The fluffy bread coupled with a savory filling does wonders for one’s taste buds, mmm. May we suggest pairing this scrumptious soup with none other than our vegan BLT sandwich made with homemade eggplant bacon? Or how about these vegan tea sandwiches for something lighter?
- Side of Salad – Salads are classic pairings with soup. The cool, crunchy texture paired with the smooth warmth of soup is a favorite of many! Can’t get enough veggies? Check our arugula quinoa salad with butternut squash. Pining for pasta? Try this vegan pasta salad or this chickpea orzo salad.
- Bread – If you’re good with gluten, bread can be an extremely enjoyable addition to soup. It’s hard to go wrong with our rosemary beer bread, vegan focaccia bread, and Pandesal (Filipino bread). Want bread but something less heavy? Grab some crisp crackers or warm pita and you’re good to go! And for something that feels extra special and cozy, serve it in a bread bowl!
How To Store
Soup is perfect for making in bulk to enjoy throughout the week. Kept in an airtight container in the refrigerator, this broccoli cauliflower soup will last 3-4 days. If freezing, it will keep up to 3 months when kept in a freezer-safe bag or container.
FAQs
Yes! You can substitute the cashews with sunflower seeds or silken tofu to achieve a creamy texture without nuts.
Absolutely! Frozen broccoli works just as well and is a convenient option. You can add it directly to the pot without thawing.
To thicken the soup, let it simmer uncovered for a few extra minutes or blend more of the broccoli. To thin it out, simply add more vegetable broth or water until it reaches your desired consistency.
More Cozy Vegan Soups to Try
If you make this vegan cream of broccoli soup recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
Vegan Cream of Broccoli Soup
Ingredients
- ½ cup raw cashews, unsalted soaked at least 4 hours, and drained
- 4 cups vegetable broth (or bouillon and water) divided
- 2 tablespoons olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 3 stalks broccoli separated into bite-sized florets, and peeled stems cut into medium chunks
- ¼ cup nutritional yeast
- ½ lemon juiced
- ½ teaspoon freshly ground black pepper
- salt to taste
Instructions
- In a high-powered blender, blend cashews and 1 cup of vegetable broth until completely smooth.
- In a large stock pot, add olive oil and turn on medium-high heat. Once hot, add the onion and saute until translucent. Add garlic and saute two more minutes.
- Add the remaining 3 cups of vegetable broth (or water and bouillon), the blended cashew cream, and the broccoli. Bring to a simmer, then lower to medium heat, cover, and cook on low for 20 minutes.
- Scoop out some of the broccoli and onions into a bowl and set aside.
- Using an immersion blender (or carefully in 2-3 batches using a standard blender), purée the soup until smooth. Add the separated broccoli and onions back in and mix in the nutritional yeast, lemon juice, and pepper. Taste and add salt to taste, if needed.
Notes
Nutrition
The post Vegan Cream of Broccoli Soup appeared first on World of Vegan.