How to Make the Perfect Creamy Broccoli Soup
American · Easy · 40 min · 4 servings
This Creamy Broccoli Soup is a silky smooth vegan bowl of comfort that gets its rich texture from blended potatoes and cashews rather than any dairy. This vegan recipe is packed with vitamins, deeply savory from nutritional yeast, and ready in just 40 minutes for a nourishing weeknight meal.
Why this recipe works
This Creamy Broccoli Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 280 calories with 10g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 7 simple ingredients that you can find at any grocery store:
- 1 large head broccoli cut into florets
- 2 medium potatoes peeled and diced
- 0.5 cup raw cashews soaked and drained
- 4 cups vegetable broth
- 3 tablespoons nutritional yeast
- 1 medium yellow onion diced
- 2 cloves garlic minced
Step by step instructions
Step 1: Saute Aromatics
Heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
Step 2: Cook the Vegetables
Add the diced potatoes and vegetable broth to the pot and bring to a boil. Reduce heat and simmer for 10 minutes then add the broccoli florets and continue simmering for another 8 minutes until everything is very tender.
Step 3: Blend Until Smooth
Carefully transfer the soup in batches to a high-speed blender along with the soaked cashews and nutritional yeast. Blend until completely smooth and creamy. Alternatively use an immersion blender directly in the pot and stir in cashew cream separately.
Step 4: Season and Serve
Return the blended soup to the pot and heat gently over low heat. Season generously with salt, pepper, and a pinch of nutmeg. Serve in warm bowls topped with a swirl of plant-based cream, roasted broccoli florets, and croutons.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- raw cashews → a can of full-fat coconut milk for a nut-free creamy option with a slightly different flavor
- potatoes → cauliflower florets for a lower-carbohydrate base that still provides excellent body and thickness
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Blending hot soup in a sealed blender which can cause the lid to burst from steam pressure and is very dangerous
- Under-seasoning the soup which makes it taste flat since broccoli and potatoes both need generous amounts of salt
Nutrition facts
Per serving: 280 calories, 10g protein, 34g carbs, 12g fat, 7g fiber.
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