If you’re searching for a cozy, nourishing bowl of green goodness, you’ve come to the right place. This Creamy Vegan Broccoli Soup Recipe is one of my all-time favorites to whip up when I want something both comforting and totally satisfying without any dairy or heavy cream. I absolutely love how this soup turns out super velvety thanks to the cashew cream, and you’ll find that the natural sweetness from the veggies balances perfectly with the herbs and spices. Stick around, and I’ll walk you through every step and tip so you can serve this up with confidence!
Why You’ll Love This Recipe
- Rich and Creamy Texture: The cashew puree gives this vegan soup a silky finish without dairy.
- Loaded with Veggies: Broccoli, carrot, celery, and more make this soup packed with nutrients.
- Simple and Quick: Just about 35 minutes from start to finish – perfect for weeknights.
- Family-Friendly and Flexible: It’s gluten-free, oil-free, vegan, and easily customizable.
Ingredients You’ll Need
Choosing fresh, wholesome ingredients is the key here — the blend of aromatic veggies and creamy cashews works wonders together. When shopping, make sure your broccoli is vibrant and firm, and I like to grab raw cashew pieces that aren’t salted. The rest of the ingredients you likely have on hand already!
- Vegetable stock: Gives a savory base — homemade or store-bought both work, but low-sodium is best to control salt.
- Raw cashew pieces: The secret to that luscious creaminess you can’t get from other nuts.
- Onion: Adds a sweet depth when cooked gently.
- Celery stalks: Brings a subtle earthiness and crisp aroma.
- Carrot: Infuses natural sweetness and bright color.
- Garlic cloves: Essential for that warm, inviting flavor.
- Red bell pepper: Lends a mild fruity note and boosts vitamin C.
- Potatoes: Help thicken the soup and keep it hearty.
- Broccoli (including stem): Featuring both florets and stem ensures no waste and maximum flavor.
- Dried thyme: Offers a delicate herbal lift.
- Sea salt and black pepper: Balances and brightens every other flavor.
Variations
I love making this soup my own depending on the season or pantry staples. Feel free to switch things up — the base is forgiving and delicious no matter what additions you throw in.
- Add some heat: I sometimes stir in red pepper flakes or a dash of smoked paprika for a cozy smoky kick loved by my spice-loving friends.
- Nut-free version: Use cooked white beans or sunflower seed butter instead of cashews if you need a nut-free option — it still turns out creamy!
- Extra greens: Toss in some kale or spinach towards the end for a nutrient boost and vibrant color contrast.
- Seasonal swaps: When broccoli isn’t in season, tried and true cauliflower makes a lovely substitute with a slightly different twist.
How to Make Creamy Vegan Broccoli Soup Recipe
Step 1: Blend Your Cashew Cream
Start by pureeing 1 cup of vegetable stock with the raw cashew pieces until perfectly smooth. This little trick is what gives the soup its indulgent, creamy texture without any dairy. I usually blend for about 1-2 minutes, scraping down the sides once or twice to make sure it’s super silky. If your blender struggles, soaking the cashews in hot water for 20 minutes beforehand can help.
Step 2: Sauté the Base Vegetables
In a large pot, cook the finely chopped onion, celery, and carrot over medium heat using 1 cup of the vegetable broth. This gentle simmer softens the veggies and pulls out their sweetness — about 5 minutes is perfect here. Stir occasionally so nothing sticks or browns too fast. Then add the garlic, chopped red bell pepper, and cubed potatoes, cooking for another 2 minutes to blend flavors nicely.
Step 3: Simmer the Broccoli and Seasonings
Pour in the remaining 4 cups of vegetable broth, then add the chopped broccoli (florets and stems both!), dried thyme, sea salt, and black pepper. Bring everything to a boil over high heat, then cover and lower heat to let it simmer for about 10 minutes, until both broccoli and potatoes are tender and soft. You’ll know it’s ready when the veggies are easily pierced with a fork.
Step 4: Combine and Puree the Soup
Stir in the cashew mixture to unify all the flavors. Remove the pot from heat, then puree about half the soup in small batches until smooth using a blender. This gives you that perfect creamy texture while still keeping lovely bits for body. If you’re short on time, an immersion blender right in the pot works beautifully—just blend until you reach your desired consistency. Return the blended soup to the pot, warm through gently, and stir well.
Pro Tips for Making Creamy Vegan Broccoli Soup Recipe
- Soak Cashews for Sleek Creaminess: If your blender isn’t high-speed, soak the cashews in hot water for 20 minutes so the puree blends effortlessly smooth.
- Don’t Overcook the Veggies: Mushy broccoli can become bitter, so watch the simmer time closely—tender but still bright green is the goal.
- Use Broccoli Stems Too: Many people toss the stems, but I love chopping them finely so you get max flavor and less waste.
- Adjust Thickness with Stock: If the soup gets too thick, just stir in more vegetable stock as you reheat—super easy fix for busy nights.
How to Serve Creamy Vegan Broccoli Soup Recipe
Garnishes
I’m a big fan of simple garnishes that give a little crunch or burst of freshness. A handful of toasted pumpkin seeds or chopped fresh parsley sprinkled on top adds a lovely texture contrast. Sometimes I drizzle a little extra virgin olive oil or a swirl of coconut cream to make it extra indulgent. Nutritional yeast flakes also bring a subtle cheesy note if you want to amp up that savory vibe.
Side Dishes
This soup pairs beautifully with crusty artisan bread or garlic toast—perfect for dipping and soaking up every last drop. On lighter days, I like serving it alongside a fresh green salad with lemon vinaigrette to keep things bright. For a more filling meal, a side of quinoa or brown rice works nicely to round out the plate.
Creative Ways to Present
For special dinners or cozy holidays, I’ve served this soup in mini bread bowls, which always impress guests and saves on extra dishes. Another fun idea I tried was layering the soup with a drizzle of pesto and a sprinkle of toasted nuts in clear mugs — looks gorgeous and tastes amazing! Presentation doesn’t have to be fancy to delight the senses.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in airtight containers in the fridge for up to 4 days. It thickens up a bit, but just add a splash of veggie broth when reheating to loosen it back up. I recommend stirring well and warming gently on the stove rather than microwaving to keep the texture silky.
Freezing
This soup freezes like a dream. I portion it into freezer-safe containers or zip-top bags, leaving some room for expansion, and it keeps wonderfully for 3 months. Defrost overnight in the fridge and reheat slowly to retain that creamy texture — no one will guess it was frozen!
Reheating
When reheating, warm the soup gently over medium-low heat while stirring frequently. If the soup is thicker than you’d like, stir in a little more vegetable stock or water to get just the right consistency. Avoid boiling as it might affect the creaminess and brightness of the flavors.
FAQs
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Can I make this Creamy Vegan Broccoli Soup Recipe nut-free?
Absolutely! If you need to avoid nuts, swap the cashew cream for cooked white beans (like cannellini) blended with a bit of plant milk or use sunflower seed butter for a similar creamy texture. The flavor will vary slightly but remains delicious and satisfying.
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What if I don’t have an immersion blender?
No worries at all! You can puree the soup in batches using a regular blender or food processor. Just be careful when blending hot liquids—cool the soup a bit first and blend in small batches to avoid any accidents.
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How do I store leftover soup to maintain freshness?
Store leftovers in sealed containers in the fridge for up to 4 days. Reheat gently with a splash of vegetable stock to keep it smooth and creamy. Alternatively, freeze portions to enjoy later.
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Can I use frozen broccoli for this soup?
Yes! Frozen broccoli is a convenient option and works well. Just reduce the simmer time slightly since frozen broccoli cooks faster. The soup will still be creamy and full of flavor.
Final Thoughts
When I first tried this Creamy Vegan Broccoli Soup Recipe, I was amazed at how indulgent it felt without any dairy or heavy cream. It quickly became a staple in my kitchen for cold evenings and busy days. Whether you’re a vegan newbie or a seasoned plant-based cook, this soup is a reliable crowd-pleaser that’s both comforting and nourishing. I truly hope you enjoy making and sharing it as much as my family and I do—happy cooking!
Print
Creamy Vegan Broccoli Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
Description
This Creamy Vegan Broccoli Soup is a comforting and wholesome meal made with nutrient-dense vegetables and a rich cashew cream base. Perfect for a healthy, dairy-free, and gluten-free diet, this soup is easy to prepare and delivers a satisfying, velvety texture with every spoonful. It’s a delicious, plant-based option suitable for the entire family.
Ingredients
Soup Base
- 8 cups of vegetable stock
- 1 cup of raw cashew pieces
Vegetables
- 1 medium onion, finely chopped
- 2 stalks of celery, finely chopped
- 1 large carrot or 2 medium carrots, chopped
- 2 garlic cloves, minced
- ½ of a red bell pepper, chopped
- 2 medium unpeeled potatoes, cubed
- 1 head of broccoli (including stem), chopped (about 4 cups)
Seasonings
- 1 ½ teaspoons dried thyme
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Blend Cashews: Purée 1 cup of the vegetable stock with the raw cashew pieces in a blender until completely smooth and creamy. Set this mixture aside for later use.
- Sauté Vegetables: Heat a large pot over medium heat and cook the onion, celery, and carrot in 1 cup of vegetable broth for 5 minutes, stirring occasionally until softened.
- Add Aromatics and Potatoes: Add the minced garlic, chopped red bell pepper, and cubed potatoes to the pot. Cook for an additional 2 minutes to release their flavors.
- Simmer Soup: Pour in the remaining 4 cups of vegetable broth, then add the chopped broccoli, dried thyme, sea salt, and black pepper. Increase the heat to high and bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to a simmer, and cook until the broccoli and potatoes are tender, about 10 minutes.
- Incorporate Cashew Cream: Stir the prepared cashew and vegetable stock purée into the soup until well combined.
- Purée Soup: Remove the pot from heat. Use a blender to purée about half of the soup in batches until smooth, or alternatively, use an immersion blender directly in the pot to achieve a creamy texture. Mix the puréed portion back into the pot and heat through if needed, stirring well.
- Serve: Ladle the hot, creamy soup into bowls and enjoy immediately.
Notes
- This soup is naturally vegan, gluten-free, dairy-free, and oil-free, making it suitable for various dietary needs.
- For a nut-free version, substitute cashews with a nut-free cream alternative such as sunflower seed cream or silken tofu.
- If you prefer a thinner consistency, add more vegetable stock or water to adjust the soup texture.
- The soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 1 month.
Nutrition
- Serving Size: 1 serving
- Calories: 361 kcal
- Sugar: 12 g
- Sodium: 2537 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 9 g
- Protein: 13 g
- Cholesterol: 0 mg
