Creamy Cashew Broccoli Soup
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.
A silky and rich broccoli soup made luxuriously creamy with blended cashews and brightened with lemon and nutritional yeast.
Nutrition per serving
Ingredients
main
cream base
liquid
flavor
aromatics
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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