This velvety vegan broccoli soup is a nourishing blend of vibrant greens and creamy cashew goodness, perfect for any meal.
Packed with plant-based protein, fiber, and healthy fats from cashews, it’s naturally low in saturated fat and carbs.
Quick to prepare and easily customizable, this comforting soup is ideal for lunch, dinner, or meal prep, offering a wholesome, satisfying bowl that delights both taste buds and nutrition goals.
Vegan Broccoli Soup with Cashew Cream
Equipment
- 1 large soup pot
- 1 blender (high-speed recommended)
- 1 Small Mixing Bowl
- 1 Knife
- 1 Cutting board
- Measuring Cups and Spoons
Ingredients
- 1 cup raw cashews soaked 3–12 hours
- 1/2 cup water for cashew cream
- 1 teaspoon sea salt divided
- 2 tablespoons extra virgin olive oil
- 1 yellow onion peeled and chopped
- 2 celery stalks chopped
- 1/4 teaspoon black pepper
- 3 cloves garlic minced
- 8 cups broccoli florets
- 1/3 cup fresh Italian parsley roughly chopped
- 4 –6 cups vegetable broth
- 1 tablespoon nutritional yeast optional
Instructions
- Soak Cashews for Creaminess: Begin by soaking your raw cashews. If using cold water, soak them overnight for approximately 8–12 hours, which softens them and ensures a super smooth cashew cream. If you’re short on time, pour hot water over the cashews and soak for at least 3 hours. Properly soaked cashews blend effortlessly into a velvety, creamy texture, which is essential for this soup’s luxurious consistency.
- Prepare the Cashew Cream: Once soaked, drain the cashews and place them in a high-speed blender. Add 1/2 cup fresh water and 1/8 teaspoon of salt. Blend on high until completely smooth, scraping down the sides as needed. The cashew mixture should be silky with no visible lumps. Set this cream aside in a small bowl; it will enrich the soup with creaminess without using any dairy.
- Sauté Aromatics for Flavor: Heat 2 tablespoons of extra virgin olive oil in a large soup pot over medium heat. Add the chopped onion and celery and sauté until they are tender and translucent, which should take about 7 minutes. This step develops the soup’s base flavor. Stir occasionally to ensure even cooking and prevent sticking.
- Add Garlic and Seasonings: Once the onions and celery are softened, sprinkle in 1/2 teaspoon of sea salt, 1/4 teaspoon black pepper, and minced garlic. Continue sautéing for another minute, just until the garlic releases its fragrant aroma. Be careful not to let the garlic brown, as this can introduce a bitter flavor.
- Incorporate Broccoli and Herbs: Add the broccoli florets and roughly chopped parsley to the pot. Pour in 5 cups of vegetable broth and stir to combine. Increase the heat slightly and bring the mixture to a gentle simmer. Allow the soup to cook until the broccoli is very tender and bright green, which usually takes 8–10 minutes. This ensures the vegetables retain their nutrients and color while becoming soft enough to blend smoothly.
- Blend the Soup to Perfection: Remove the pot from heat and let the soup cool slightly for a few minutes to prevent steam-related accidents. Working in batches, carefully transfer portions of the soup to a blender. Add 4 tablespoons of the prepared cashew cream and, if using, the nutritional yeast. Remove the center of the blender lid and cover the opening with a kitchen towel to allow steam to escape safely. Blend each batch until the soup reaches a smooth, creamy consistency.
- Combine and Adjust Consistency: Return the blended soup to the pot if you prefer to serve it warm from there. Taste and adjust seasoning as needed, adding more salt, pepper, or nutritional yeast to suit your preference. If the soup is too thick, stir in a bit more vegetable broth until you reach your desired texture.
- Serve with Extra Cashew Cream: Ladle the creamy soup into bowls and drizzle with additional cashew cream for an extra touch of richness. Garnish with fresh parsley or a sprinkle of nutritional yeast for a visual and flavor boost. Serve immediately while warm, or refrigerate for meal prep later. This soup pairs wonderfully with crusty bread or a light salad for a complete, comforting meal.
Notes
- Soaking cashews overnight yields the smoothest, creamiest texture, but a 3-hour hot water soak works in a pinch.
- For a thinner soup, adjust the vegetable broth when blending to reach your desired consistency.
- Nutritional yeast adds a subtle cheesy flavor but is optional if you prefer a milder taste.
- Fresh parsley enhances flavor and color; dried parsley can be used in a pinch but will be less vibrant.
- This soup can be made in larger batches and frozen for future meals, making it excellent for meal prep.
Chef’s Secrets for Creamy Perfection
Achieving a silky, rich texture in vegan broccoli soup relies on proper cashew preparation.
Soak the cashews long enough to fully soften them; under-soaked nuts may leave a grainy texture.
Blending in batches ensures smoothness while preventing spills and uneven puree.
Using a small amount of cashew cream in the initial blend, then adjusting later, allows control over creaminess without overpowering the delicate broccoli flavor.
For extra depth, sauté aromatics gently to release natural sweetness and never skip the parsley, as it balances richness with freshness.
Serving Suggestions for Maximum Enjoyment
Serve this soup hot with a drizzle of additional cashew cream on top to add visual appeal and extra creaminess.
Pair it with whole-grain bread, garlic toast, or a crisp side salad for a balanced, satisfying meal.
For a more indulgent touch, sprinkle roasted pumpkin seeds or lightly toasted nuts on top.
This soup also works well as a starter for larger dinners or as part of a cozy, plant-based lunch.
Storage Tips to Keep Fresh
Store cooled soup in an airtight container in the refrigerator for up to 4–5 days.
To maintain creaminess, stir the soup before reheating, adding a splash of broth if it has thickened.
For longer storage, freeze the soup in portioned containers for up to 3 months.
When reheating frozen soup, thaw overnight in the refrigerator or gently warm on the stove over low heat, stirring occasionally to prevent separation.
Avoid microwaving at high power, as this may affect the texture.
Frequently Asked Questions
1. Can I make this soup nut-free?
Yes! Replace cashews with sunflower seeds or use a store-bought unsweetened plant-based cream alternative.
The texture may vary slightly but will remain creamy and delicious.
2. Is this soup suitable for meal prep?
Absolutely. It keeps well in the refrigerator for several days and freezes beautifully in portions.
It’s ideal for preparing in advance for lunches or quick dinners.
3. Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Reduce the cooking time slightly to avoid overcooking, and ensure the broccoli is tender before blending.
4. How can I make the soup extra flavorful?
Sautéing the onion, celery, and garlic slowly enhances natural sweetness.
You can also add a pinch of smoked paprika or a squeeze of lemon juice before serving to brighten the flavors.
5. Can I adjust the thickness of the soup?
Yes, the soup can be thinned with extra vegetable broth or thickened by adding more cashew cream.
Blend gradually and adjust to reach the perfect texture for your preference.
