How to Make the Perfect Creamy Cashew Broccoli Soup
American · Medium · 35 min · 4 servings
This velvety smooth broccoli soup gets its incredible creaminess entirely from blended cashews making it completely dairy free and deeply satisfying. It is a simple yet elegant whole food plant based soup that tastes indulgent while remaining completely wholesome.
Why this recipe works
This Creamy Cashew Broccoli Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 12g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 large head broccoli cut into florets
- 1 cup raw cashews soaked for 2 hours
- 3 cups low sodium vegetable broth
- 3 tablespoons nutritional yeast
- 1 medium yellow onion roughly chopped
- 2 tablespoons fresh lemon juice
Step by step instructions
Step 1: Cook the Vegetables
Place the chopped onion and broccoli florets in a large pot with one cup of vegetable broth. Cook over medium heat for 10 to 12 minutes stirring occasionally until the broccoli is bright green and tender and the onion is translucent.
Step 2: Blend the Cashew Cream
Drain and rinse the soaked cashews then transfer them to a high speed blender with one cup of fresh vegetable broth. Blend on high for 90 seconds until completely smooth with no remaining grit. This cashew cream is the foundation of the soup texture.
Step 3: Blend the Soup
Add the cooked broccoli and onion along with the remaining vegetable broth to the blender with the cashew cream. Add the nutritional yeast and lemon juice. Blend on high for 60 seconds until the soup is completely smooth and velvety. Work in batches if needed.
Step 4: Heat and Serve
Return the blended soup to the pot over low heat. Gently warm through for 5 minutes stirring occasionally. Do not boil as this can affect the texture of the cashew cream. Taste and adjust salt and lemon juice then serve topped with roasted broccoli florets if desired.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- raw cashews → one block of silken tofu blended smooth for a lower fat option
- nutritional yeast → white miso paste at one tablespoon for a different savory umami depth
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not soaking the cashews long enough which results in a grainy rather than silky smooth soup
- Boiling the soup after blending which can cause separation and ruin the creamy texture
Nutrition facts
Per serving: 310 calories, 12g protein, 28g carbs, 18g fat, 6g fiber.
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