Vegan Cream of Broccoli Soup

There’s nothing quite like a warm bowl of creamy broccoli soup to bring comfort to a chilly evening. The silky texture and rich flavors embrace you, transforming simple ingredients into a special meal. This luxurious vegan cream of broccoli soup is a true family favorite.

I fondly remember my grandmother’s broccoli soup—it instilled in me the joy of sharing wholesome meals. I strive to bring that same warmth and connection to my own kitchen today.

This recipe offers comfort and nutrition without stress. My best tip? Always taste and adjust seasonings; it’s how you make it uniquely yours.

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What You Need to Make This Recipe

To create this delightful Vegan Cream of Broccoli Soup, you’ll need raw cashews for creaminess, nutritional yeast for cheesy depth, and fresh broccoli. It reminds me of the rich flavors found in a hearty smoky black bean beet burger. Full details are in the recipe card!

How to Make Vegan Cream of Broccoli Soup

Crafting this comforting Vegan Cream of Broccoli Soup is quite simple! First, you’ll prepare cashews for creaminess, then sauté aromatics. Simmer the broccoli, then blend for a luscious, smooth soup. It’s a beautifully straightforward process, similar to assembling quick meals like raw vegan tacos.

Pro Tips for Making This Vegan Cream of Broccoli Soup

Making batches of this Vegan Cream of Broccoli Soup has taught me a few secrets for perfect results every time. These are the little tricks I use.

• Soak Cashews: For the silkiest soup, soak raw cashews thoroughly. A quick 10-15 minute boil works if you’re short on time.
• Don’t Overcook Broccoli: Keep broccoli tender, not mushy, to preserve its vibrant color and fresh flavor before blending.
• My Secret Trick: I reserve some sautéed onion and garlic to stir back in after blending. It adds wonderful texture and an aromatic burst, making the dish even more luxurious.
• Blend Until Velvety: Blend your soup longer than you think you need. A high-speed blender ensures that creamy, lump-free consistency.

Fun Variations for Vegan Cream of Broccoli Soup

This Vegan Cream of Broccoli Soup is so adaptable! I love to experiment, much like exploring fillings for one-pan Mexican quinoa. Here are a few ways I’ve spiced things up.

• Smoky Depth: Add a pinch of smoked paprika with aromatics for a warming flavor transformation.
• Greens Boost: Boost nutrition by adding spinach or kale during simmering; they blend seamlessly.
• Roasted Veggies: For deeper flavor, roast broccoli florets (and garlic) before adding. It brings out natural sweetness.

What to Serve With Vegan Cream of Broccoli Soup

This comforting Vegan Cream of Broccoli Soup is hearty, but sometimes you want a little extra. Here are my favorite pairings for a full family meal.

• Crusty Bread: A warm baguette or protein bread is perfect for soaking up every drop. I lightly toast it with olive oil.
• Garlic Vegan Croutons: A must-have! My tip: make your own with stale bread, olive oil, and garlic powder for ultimate crunch.
• Simple Side Salad: A light, vibrant green salad offers a refreshing contrast to the soup’s richness.

How to Store Vegan Cream of Broccoli Soup

Making a big batch of this Vegan Cream of Broccoli Soup is great for meal prep; it stores beautifully for busy days.

• Refrigeration: Store leftovers in an airtight container for up to 3-4 days. Perfect for quick lunches!
• Freezing: Cool completely, then freeze in containers for up to 3 months. Thaw overnight before reheating.
• Reheating Tip: Reheat gently on the stovetop, stirring. Add a splash of plant milk if too thick, maintaining creaminess.

Nutritional Benefits

This Vegan Cream of Broccoli Soup offers wonderful benefits! Broccoli provides essential vitamins and fiber, while cashews add healthy fats and plant-based protein. It’s a truly nourishing and satisfying choice for your family.

FAQs

Can I make Vegan Cream of Broccoli Soup without cashews?

Yes! While cashews provide creaminess to this Vegan Cream of Broccoli Soup, you can use silken tofu or cooked white beans for a smooth texture and protein. Adjust plant milk quantity for your desired consistency.

How can I make my Vegan Cream of Broccoli Soup extra thick?

For a thicker Vegan Cream of Broccoli Soup, reduce broth during simmering. Alternatively, blend in an extra tablespoon of raw cashews or a small cooked potato for a natural thickener. Gently cook down after blending if needed.

Is this Vegan Cream of Broccoli Soup good for meal prep?

Absolutely! This Vegan Cream of Broccoli Soup is fantastic for meal prep. It stores well refrigerated for days and freezes beautifully. Portion into containers for quick, healthy lunches or dinners throughout a busy week.

What gives Vegan Cream of Broccoli Soup its “cheesy” flavor?

The “cheesy” flavor in this Vegan Cream of Broccoli Soup comes from nutritional yeast. This deactivated yeast has a savory, umami, nutty taste often compared to cheese, a staple for adding depth in many vegan recipes.

Luxurious Vegan Cream of Broccoli Soup

A rich and comforting vegan cream of broccoli soup, made velvety smooth with soaked cashews and a hint of nutritional yeast for that beloved cheesy depth. This wholesome soup is perfect for a cozy meal on any day.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course, Soup

Cuisine: American, Comfort Food

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

For the Creamy Base

• 1 cup raw cashews soaked in hot water for at least 30 minutes, or cold water overnight, then drained
• 1 cup unsweetened plant milk soy or oat recommended
• 1/4 cup nutritional yeast
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice

For the Soup

• 1 tbsp olive oil
• 1 medium yellow onion chopped
• 3 cloves garlic minced
• 2 stalks celery chopped
• 1 medium carrot chopped (optional, for sweetness and color)
• 2 lbs broccoli cut into florets, stems peeled and chopped (about 6-7 cups florets, 1-2 cups stems)
• 4 cups vegetable broth low sodium recommended
• 1 tsp salt or to taste
• 1/2 tsp black pepper or to taste

For Garnish (Optional)

• 2 tbsp fresh parsley chopped
• 1/2 cup vegan croutons

Equipment

• Large Pot or Dutch Oven
• High-Speed Blender
• Cutting board
• Sharp knife
• Measuring Cups and Spoons

Method

 

Prepare Cashews

• If you haven't already, place the raw cashews in a heat-proof bowl and cover with boiling hot water. Let them soak for at least 30 minutes, or until very soft. Drain thoroughly before use. (For best results, soak overnight in cold water, then drain).

Sauté Aromatics

• Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, celery, and carrots (if using). Sauté for 5-7 minutes, until the vegetables begin to soften.
• Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Add Broccoli and Simmer

• Add the chopped broccoli stems to the pot and sauté for 2-3 minutes. Then, add the broccoli florets and continue to sauté for another 2-3 minutes, stirring occasionally.
• Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes, or until the broccoli is tender when pierced with a fork.

Create Creamy Base

• Carefully transfer about 2 cups of the hot soup (mostly broth and some softened vegetables) to a high-speed blender. Add the drained soaked cashews, unsweetened plant milk, nutritional yeast, Dijon mustard, and lemon juice to the blender.
• Blend on high speed until the mixture is completely smooth and creamy, with no grit from the cashews. This may take 1-2 minutes, depending on your blender. (Use caution when blending hot liquids, venting the lid if necessary).

Combine and Serve

• Pour the creamy cashew mixture back into the pot with the remaining soup. Stir well to combine. Heat gently over low heat until warmed through, but do not bring to a boil once the plant milk has been added, as it can curdle.
• Taste the soup and season with salt and black pepper as needed. If the soup is too thick for your liking, add a splash more plant milk or vegetable broth until desired consistency is reached.
• Ladle the Luxurious Vegan Cream of Broccoli Soup into bowls. Garnish with fresh chopped parsley or vegan croutons, if desired, and serve warm.

Notes

For an extra silky smooth soup, you can blend the entire batch of soup (in batches if necessary) with the cashews. Simply blend all the cooked vegetables and broth until smooth, then stir in the remaining ingredients. This soup stores well in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Conclusion

This Vegan Cream of Broccoli Soup truly embodies my philosophy of nourishing, stress-free cooking for busy families. It’s a delightful blend of simple ingredients, wholesome nutrition, and comforting flavors that come together easily. I hope you and your loved ones gather around the table and savor every spoonful of this hearty, satisfying meal. It’s a wonderful addition to any collection of vegetarian recipes.

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