Creamy Broccoli Soup
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.
A velvety smooth and nourishing vegan broccoli soup made creamy with potatoes and cashews instead of dairy.
Nutrition per serving
Ingredients
main
base
creaminess
flavor
aromatics
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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