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    Home » All Recipes » Vegan Soups + Stews

    Creamy Vegan Broccoli Soup

    Published: Aug 17, 2021 · Modified: Aug 31, 2021 by Megan · This post may contain affiliate links.

    1.1K shares
    Jump to Recipe
    two pictures of broccoli soup with text overlay "creamy vegan broccoli soup, only 10 ingredients!".

    This healthier Creamy Vegan Broccoli Soup tastes just like its cream and cheese-filled counterpart with no dairy required. With only 10 ingredients needed, you are going to love this easy, nourishing, gluten-free, & dairy-free broccoli soup recipe.

    a bowl of broccoli soup topped with pepitas, oregano, and with a spoon

    *Recipe originally shared December 2019 and updated August 2021*

    One of my favorite recipes to make is always homemade vegan soup. There is just something so warming & comforting about a big bowl of soup with a side of toast.

    Luckily, making a vegan cream of broccoli soup at home is easy, delicious, and healthier than any soup you would order out. Plus, this vegan roasted broccoli soup recipe is dairy-free, paleo, and so nutritious.

    Serve it with a big slice of toasted spelt bread or a slice of my favorite Spinach Tomato Babka for the best weeknight dinner!

    Ingredients:

    ingredients like broccoli, spinach, vegetable broth, onion, cashews, nutritional yeast, garlic powder, salt, chili flakes

    Ingredient notes:

    • Vegetable broth: While I do enjoy making my own vegetable broth, for this recipe I used Pacific Foods vegetable broth which I find to be the most flavorful store-bought broth!
    • Nutritional yeast: The secret ingredient that makes this creamy broccoli and spinach soup taste like the real deal? Nutritional Yeast! It is specifically made to be eaten and the yeast is no longer "alive" in the final product. I like to buy fortified nutritional yeast because of the added protein and B minerals which are great for a vegan diet! I like Bragg's, but you can also buy nutritional yeast at Trader Joe's, Costco, and many other supermarkets in bulk now too!

    How to make vegan broccoli soup

    Soak the cashews

    There are a lot of soup recipes out there that tell you to soak your cashews for 4-8 hours (mine included). However, with a strong blender like the KitchenAid K400 all you really need to do is soak the cashews in warm water for 30 minutes- 1 hour in boiling hot water before blending.

    Soaking the cashews helps to soften the cashews so they can be broken down into the creamiest dairy-free broccoli soup!

    Roast the broccoli and onions

    This creamy vegan broccoli soup is made by roasting broccoli and onions with nutritional yeast and spices. While you could sauté these ingredients to make soup, I chose to roast them because it adds a depth of flavor to the soup. There is just something extra delicious about those charred broccoli stems!

    two pictures of broccoli and onions on sheet tray before and after roasting

    Blend ingredients in blender

    Once the veggies are cooked, it's time to blend everything together. Start by blending the cashews and veggie broth for around 4-5 minutes to get it perfectly creamy.

    It will start off separated and over time it will blend together into a super thick and creamy mixture.

    two pictures of veggie broth and cashews being blended in blender

    Once the broth and cashews are well-blended, add in the roasted broccoli and onions, spinach, and remaining nutritional yeast. Then, blend for about 3-5 minutes until this vegan broccoli soup is super thick and creamy!

    broccoli soup being blended in a standing kitchenaid mixer

    Heat the broccoli soup in a pot

    Now that the broccoli soup is blended- all it needs is to be warmed up so it's hot for eating. Add the soup to a large pot and heat for 5-10 minutes until it's at the desired temperature. This also helps this blended broccoli soup get even thicker and creamier!

    If you want a thinner soup, you can also add in any extra vegetable broth at this time as well as additional salt and pepper to season the soup. Then, spoon the vegan cream of broccoli soup into bowls, add toppings, and enjoy!

    two bowls of broccoli soup topped with pepitas, oregano, and coconut cream

    FAQ & Expert Tips

    Is there a substitute for the cashews?

    Not really. Soaked cashews are really important for thickening this soup. However, if you're okay with a thinner soup you could substitute it with 1 can of full-fat coconut milk. If doing this, I'd recommend cutting the veggie broth from 3 cups to 2 cups so the soup still gets thick and creamy.

    Can I saute the veggies instead of roasting them?

    Yes! If you'd like a little time or have fewer dishes, you can saute the veggies in a pot. Just add the avocado oil and onions to the pot and saute for 2-3 minutes.

    Then, add in the chopped broccoli and saute for about 10 minutes. You'll still need to remove the sauteed veggies from the pot to blend, but you'll add them back to the pot to heat everything up. I find the flavor of the soup isn't quite as delicious with this method, but it does work!

    What toppings work with broccoli soup?

    Any topping works for this soup, but some of my favorites are pepitas, hemp seeds, fresh herbs, and a drizzle of coconut cream.

    Other toppings ideas could be roasted sriracha chickpeas, extra roasted broccoli, or even microgreens for something fresh. You can check out my Roasted Carrot Cauliflower Soup or my Creamy Sweet Dumpling Squash Soup for more topping ideas!

    How do I store broccoli soup?

    Broccoli soup can be stored in a closed container in the fridge for 3-5 days or in the freezer for up to 1 month. Just reheat until warmed throughout to enjoy broccoli soup leftovers!

    hand dipping toasted bread into a bowl of broccoli soup

    This nourishing & creamy Vegan Broccoli Soup is delicious, easy, dairy-free, gluten-free, and super filling. I might just say it's the best vegan broccoli cream soup I have ever had. Enjoy this comforting blended broccoli soup for dinner tonight!

    -TSG

    More Vegan Soup Recipes You Will Love:

    • two bowls of carrot lentil soup with a slice of bread, cilantro, hemp seeds, and a swirl of coconut cream on top
      Carrot Lentil Ginger Soup
    • a bowl of mushroom wild rice soup with toast
      Vegan Mushroom Wild Rice Soup
    • soup bowl with matzo balls, vegetable broth, dill, and a side of matzah
      Vegan Matzo Ball Soup
    • a bowl of soup filled with tomato, gnocchi, spinach, basil, and a piece of sourdough bread
      Vegan Tomato Gnocchi Soup

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    hand dipping toasted bread into a bowl of broccoli soup

    Creamy Vegan Broccoli Soup

    A delicious and healthy broccoli soup made with cashews, roasted vegetables, and tons of yummy spices!
    5 from 7 votes
    Print Pin
    Course: Vegan Soups + Stews
    Cuisine: Vegan
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 4 servings
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Roasted Broccoli & Onions

    • 1 cup cashews soaked 30-60 minutes in warm water
    • 6 cups chopped broccoli
    • 1 cup diced onion about ½ onion
    • 3 tablespoon avocado oil
    • 2 tablespoon nutritional yeast
    • ½ teaspoon chili flakes
    • 1 teaspoon garlic powder
    • 1 teaspoon salt

    Additional soup ingredients:

    • 3 cups vegetable broth
    • 2 cups spinach
    • 2 tablespoon nutritional yeast
    • salt & pepper to taste

    Instructions

    • Add your cashews to a container and cover with boiling hot water. Let sit 30-60 minutes to soften.
    • While the cashews are soaking, chop the broccoli and onion and preheat the oven to 400F.
    • Add the chopped broccoli and onion to a baking tray. Then, toss with the avocado oil, 2 Tbsp of nutritonal yeast, chili flakes, garlic powder, and salt until evenly coated.
    • Add the pan of vegetables to the oven and bake for 30 minutes, removing at the 15 minute mark to briefly stir. Then, remove from the oven and let cool.
    • Once the vegetables are done cooking, strain the cashews and add them to the blender along with the vegetable broth. Turn to the blender to a medium setting and blend for 2-3 minutes until smooth. Next, add in the roasted vegetables, spinach, and an additional 2 Tbsp of nutritional yeast. Blend for another 2 minutes until the soup is super thick and creamy.
    • Remove the soup from the blender and add it to a pot. Cook over medium heat for 5-10 inutes until the soup is hot. Then, remove from the heat and serve with your choice of toppings. Enjoy!

    Notes

    • For toppings, I recommend salted roasted pumpkin seeds, hemp seeds, coconut cream, chili oil, broccoli, fresh greens, or vegan parmesan cheese.
    • For this recipe, I used a Kitchenaid K400 blender which is great for soups.
    • Leftover soup can be stored in a closed container in the fridge for 3-5 days or in the freezer for up to 1 month.
    • There is not a good substitute for the soaked cashews in this recipe, however, you could try using 1 can of full-fat coconut milk instead. If doing this, you may want to reduce the veggie broth from 3 cups to 2 cups. 
    • I highly recommend serving this broccoli soup with a side of toasted spelt bread!

    Nutrition

    Serving: 1bowl | Calories: 377kcal | Carbohydrates: 29g | Protein: 15g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Sodium: 1353mg | Potassium: 950mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2707IU | Vitamin C: 129mg | Calcium: 102mg | Iron: 4mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Reader Interactions

    Comments

    1. Polly Surhoff says

      November 14, 2022 at 3:25 pm

      Can I use an immersion blender?

      Reply
      • Megan says

        November 14, 2022 at 6:56 pm

        If you have a really strong one yes- sometimes I find they don't blend the cashews as well as a standing blender.

        Reply
    2. Kendra says

      January 31, 2022 at 2:55 am

      This is so simple and good! I kept almost everything the same but I did about 4 cups of broccoli and 1.5 cups of roasted seasoned potatoes with the skin on to add more substance and flavour! I also added about 1/3 cup more liquid as it was a tiny bit too thick.

      Reply
      • Megan says

        January 31, 2022 at 4:48 pm

        Sounds delicious!

        Reply
    3. Zach says

      September 27, 2021 at 7:01 pm

      5 stars
      A recipe this simple has no business being this good.

      Reply
      • Megan says

        September 27, 2021 at 7:03 pm

        The best review thank you- sometimes simple really is best :)!

        Reply
    4. Sarah says

      March 18, 2021 at 5:07 pm

      I am allergic to cashews - do you have a replacement suggestion or okay to skip cashews?

      Reply
      • Megan says

        March 18, 2021 at 9:27 pm

        There is not a great sub for cashews in this recipe as it's what makes it super thick. You could always try a coconut milk or plant-based milk, but it won't be as thick. You honestly may be better off with a different recipe in this case!

        Reply
      • Jessica says

        January 02, 2022 at 7:43 pm

        5 stars
        I just made this recipe subbing the cashews for 1/4 cup hemp hearts instead and I was quite happy with the consistency 🙂 I think adding in a steamed/boiled potato as well will make it even creamier - I may try this next time!

        Reply
        • Megan says

          January 03, 2022 at 12:31 am

          Adding a potato sounds great! So glad you loved it 🙂

    5. Andrea says

      March 24, 2020 at 8:27 pm

      5 stars
      I can't even put into words how good this soup was. Heavenly. It was still amazing reheated the next day.

      Reply
      • ShortGirlTallOrder says

        March 24, 2020 at 8:33 pm

        So so glad you liked it!

        Reply

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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