If you’re craving something ultra comforting, healthy, and totally creamy without any dairy, this Creamy Vegan Broccoli Soup Recipe is going to be your new best friend. I absolutely love this soup because it’s packed with vibrant veggies and gets its silky richness from blended cashews, making it indulgent yet guilt-free. Whether it’s a chilly night or you just want a nourishing meal that warms you from the inside out, this soup fits the bill perfectly.
When I first tried this recipe, I was amazed at how easy it was to blend simple, wholesome ingredients into something that tastes so luxurious. You’ll find that this Creamy Vegan Broccoli Soup Recipe is incredibly forgiving and quick to whip up, which makes it great for busy weeknights or whenever you need a wholesome comfort food fix. Plus, it’s naturally gluten-free, oil-free, and friendly for most diets — a real win-win!
Why You’ll Love This Recipe
- Rich Creaminess Without Dairy: Thanks to cashew cream, it’s silky smooth and satisfying without any milk or cream.
- Simple Ingredients: You probably already have most of these veggies and staples in your kitchen, so it’s super easy to make.
- Quick Comfort Food: Ready in about 35 minutes, it’s perfect for busy days when you need a quick, nutritious meal.
- Kid-Friendly and Filling: My family goes crazy for this soup, especially when I serve it with crusty bread or garlic toast!
Ingredients You’ll Need
The magic of this Creamy Vegan Broccoli Soup Recipe lies in its simple yet flavorful ingredients. Each one plays a part in building layers of savory goodness — from the sweetness of carrot and onion to the earthy depth of thyme.
- Vegetable stock: Use a good-quality store-bought or homemade stock for the best flavor.
- Raw cashew pieces: Soak if you have time, to ensure extra creaminess; otherwise blending raw works fine too.
- Onion: Finely chopped to meld in perfectly without any crunch.
- Celery stalks: Adds subtle freshness and a lovely aroma.
- Carrot: Sweetness and color that balance the broccoli’s earthiness.
- Garlic cloves: Minced for a gentle pungency that deepens the flavor.
- Red bell pepper: Just half adds sweetness and a pop of color.
- Potatoes: Cubed and unpeeled for added texture and creaminess when blended.
- Broccoli: Including the stem makes this more economical and adds extra fiber.
- Dried thyme: Herbal notes that tie everything together beautifully.
- Sea salt: Enhances natural flavors — adjust to taste.
- Black pepper: Adds a subtle kick and warmth.
Variations
I love to switch things up with this Creamy Vegan Broccoli Soup Recipe depending on the season or what’s on hand. Feel free to get creative and make it your own!
- Add some spice: I sometimes stir in a pinch of smoked paprika or chili flakes for a smoky, spicy twist that my family enjoys.
- Nut-free option: If you’re allergic to nuts, try blending soaked sunflower seeds or use coconut cream for the creamy texture.
- Green boost: Toss in kale or spinach near the end of cooking for extra nutrition and vibrant color.
- Herb variations: Swap thyme for rosemary or basil to match different flavor profiles.
How to Make Creamy Vegan Broccoli Soup Recipe
Step 1: Blend Cashew Cream Base
The first step is super key for that luscious creaminess. Blend 1 cup of the vegetable stock with your raw cashew pieces until completely smooth. If your blender is on the weaker side, you might need to scrape down the sides a couple of times. Set this creamy mixture aside — it’s what transforms the soup into something silky and dreamy.
Step 2: Sauté the Aromatics
In a large pot, cook your finely chopped onion, celery, and carrot over medium heat using 1 cup of the vegetable broth. This gentle simmer for about 5 minutes softens the veggies and releases their natural sweetness. Then, add the minced garlic, red bell pepper, and cubed potatoes, cooking for another 2 minutes to build flavor without losing texture.
Step 3: Simmer With Broccoli and Seasonings
Pour in the remaining 4 cups of vegetable stock along with the chopped broccoli, dried thyme, sea salt, and black pepper. Bring this to a boil over high heat, then reduce to a simmer. Cover and cook until the potatoes and broccoli are nice and tender, which usually takes about 10 minutes. This step is where all those fresh flavors meld together beautifully.
Step 4: Combine and Purée the Soup
Once your veggies are all softened, stir in the cashew cream you blended earlier. Then, remove the pot from heat and purée roughly half the soup in batches until smooth, using either a countertop blender or an immersion blender right in the pot. Returning the puréed soup keeps the texture nicely balanced — creamy but still with some body. Reheat gently, stirring well, and you’re ready to serve.
Pro Tips for Making Creamy Vegan Broccoli Soup Recipe
- Soak Cashews If You Can: Soaking them for at least an hour helps achieve ultra-smooth cream, but if you’re short on time, blending raw works fine too.
- Use Broccoli Stems: Don’t toss them! They soften well and add a mild flavor and extra nutrients.
- Careful With Salt: Vegetable stock can be salty, so taste before adding more salt to avoid over-seasoning.
- Blend in Batches: Puréeing in smaller batches prevents blender overheating and makes a smoother soup.
How to Serve Creamy Vegan Broccoli Soup Recipe
Garnishes
I love topping this soup with a sprinkle of freshly chopped parsley or chives for a burst of color and freshness. Sometimes I add toasted pumpkin seeds or a drizzle of nut-free pesto if I want a bit of texture and extra flavor. A squeeze of lemon juice right before serving brightens it up beautifully too!
Side Dishes
For a cozy meal, I usually serve this soup with crusty artisan bread or warm garlic toast — perfect for dipping. When I want a heartier lunch, I pair it with a light salad or some steamed grain like quinoa or millet to round things out.
Creative Ways to Present
For special occasions, I like serving this Creamy Vegan Broccoli Soup Recipe in little bread bowls — it’s not only cute but also adds an edible container that soaks up all the deliciousness. Garnishing with edible flowers or swirls of cashew cream gives it a fancy touch that always impresses guests.
Make Ahead and Storage
Storing Leftovers
I find storing this soup in airtight containers in the fridge works best for up to 3-4 days. Just cool it fully before putting it away, and give it a stir before reheating since it can thicken a bit overnight.
Freezing
This soup freezes really well! I portion it out into freezer-safe containers and it keeps for up to 2 months. When I thaw it, I usually do so overnight in the fridge to keep that creamy texture intact.
Reheating
Reheat gently on the stovetop over low heat, stirring often to prevent sticking and maintain smoothness. Adding a splash of vegetable stock or water while warming up can help if it feels too thick.
FAQs
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Can I make this Creamy Vegan Broccoli Soup Recipe nut-free?
Absolutely! To keep it nut-free, swap raw cashews for soaked sunflower seeds or use canned coconut milk or cream instead. This keeps the soup creamy without sacrificing flavor or texture.
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Do I really need to use raw cashews?
Raw cashews blend into a silky creaminess that’s key to this soup’s texture, but if you can’t find them, soaked blanched almonds can be a good substitute. Just soak them longer for a smooth blend.
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Can I use frozen broccoli instead of fresh?
Yes! Frozen broccoli works well here — just add it directly to the pot during simmering. It might make the soup a little more watery, so adjust seasoning and thickness by blending a bit longer if needed.
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How can I make the soup thicker?
The soup thickens naturally thanks to the potatoes and cashews. If you want it creamier, blend a larger portion of the soup or add an extra potato before cooking. Reducing the soup by simmering uncovered can also concentrate thickness and flavor.
Final Thoughts
This Creamy Vegan Broccoli Soup Recipe has become a staple in my kitchen because it’s just so easy to make and endlessly satisfying. I love how adaptable it is — whether you stick to the classic version or add your own twist, it always turns out warming and delicious. Trust me, once you try this soup, you’ll find yourself reaching for it again and again on those days when you want cozy comfort food that also happens to be healthy. Give it a go — your taste buds and your soul will thank you!
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
- Diet: Vegan
Description
This Creamy Vegan Broccoli Soup is a comforting and satisfying plant-based dish made with nutrient-rich vegetables and cashew cream, delivering a deliciously smooth texture without any dairy. Perfect for a healthy meal that is gluten-free, oil-free, and packed with flavor.
Ingredients
Broth and Cream 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
- Prepare Cashew Cream: Purée 1 cup of the vegetable stock with the raw cashew pieces in a blender until completely smooth. Set this creamy mixture aside for later use.
- Sauté Aromatics and Vegetables: In a large pot, heat 1 cup of the vegetable broth over medium heat. Add the finely chopped onion, celery, and carrot, cooking and stirring occasionally for 5 minutes until softened. Then, add the minced garlic, chopped red bell pepper, and cubed potatoes, cooking for an additional 2 minutes to meld the flavors.
- Simmer Soup Base: Pour in the remaining 4 cups of vegetable broth. Add the chopped broccoli, dried thyme, sea salt, and black pepper. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and simmer for about 10 minutes, or until the broccoli and potatoes are tender and soft.
- Combine Cashew Cream and Purée Soup: Stir the reserved cashew and vegetable stock purée into the soup pot until fully incorporated. Remove the pot from the heat. Purée approximately half of the soup in small batches using a blender until smooth, then return it to the pot. Alternatively, use an immersion blender inside the pot to purée the soup to your desired consistency. Reheat gently, stirring well to combine all elements evenly.
- Serve: Ladle the prepared creamy vegan broccoli soup into bowls while hot and enjoy as a wholesome, nourishing meal.
Notes
- This vegan broccoli soup is super creamy, comforting, and satisfying, loaded with vegetables and rich cashew cream for an easy, healthy, and delicious dish the whole family will love.
- It is gluten-free, dairy-free, oil-free, and vegan, making it suitable for various dietary preferences.
- You can substitute cashew cream with a nut-free alternative if needed.
- Using an immersion blender can simplify the puréeing step and reduce cleanup.
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
