This creamy and colorful vegan cream of broccoli soup is the pinnacle of comfort food! It's flavored with simple spices and can be made in the blender for one of the quickest plant-based meals ever. It is an easy recipe to serve as a side or a main course! And kids will love this one too!
Did you ever eat broccoli soup growing up? Something about this creamy soup just warms me up from the inside out and it has become a staple for cold weather days.
As a Master Certified Health Education Specialist with a Master of Public Health degree, using healthy and nutritious whole ingredients is just as important to me as taste. This vegan soup exceeded my expectations in both respects, bursting with cheesy and nutty flavor while also packing in nutrients from the broccoli and cashews.
Ready in just 20 minutes, this recipe couldn't be easier to make and I kept the seasonings simple and classic for a dish that lets the fresh broccoli truly shine. I hope you curl up with a warm bowl of soup and enjoy!
Using Cashews for a Creamier Soup
A typical cream of broccoli soup recipe uses heavy cream or cheeses to achieve a creamy texture, but I'm here to tell you that it can be done in a totally vegan way! Here, in addition to using broccoli stems for a natural creamy boost, we also add raw cashews.
I use my easy homemade vegan cashew cream in so many dishes to achieve a smooth, rich texture. If you don't have the time to make cashew cream, you can just add ¼ cup raw soaked cashews to the blender with your soup. Read more about how (and why!) to soak cashews!
Ingredients
Instructions
1. Steam the broccoli.
2. Sauté the shallots and garlic.
3. Transfer everything to the blender and blend.
4. Taste and adjust as needed, then enjoy!
Recipe Tips
- Use the broccoli stalks. For the creamiest texture and best flavor, be sure to use the stem of the broccoli (as opposed to buying a bag of pre-cut broccoli florets).
- Undercook the broccoli. I recommend slightly undercooking the broccoli since broccoli will continue to cook as it sits at room temperature. Overcooked broccoli has a bitter flavor and will not taste as good! An alternative to steaming is to blanch the broccoli in a pot of boiling salted water for 2-3 minutes until fork tender.
- Use water for better color. I like to use water so the color is a bright beautiful spring green. If you use veggie broth the soup will turn a bit brown and aesthetically it won't look as pleasing. I typically use water when I make this and feel it has enough flavor.
- Control the consistency. Less time in the blender will result in soup with a bit more texture, while more time will give you a smooth, creamy soup. You can also use a large pot and blend with an immersion blender if you have one!
To store, let the soup cool and store in an airtight container in refrigerator for up to 4-5 days. Reheat in the microwave or on the stovetop.
I can't wait for you to try this recipe!
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Easy 20-Minute Vegan Cream of Broccoli Soup
- Total Time: 20 minutes
- Yield: 4 2-cup servings (makes a total of 56 ounces) 1x
- Diet: Vegan
Description
This creamy and colorful vegan cream of broccoli soup is the pinnacle of comfort food! It's flavored with simple spices and can be made in the blender for one of the quickest plant-based meals ever. It is an easy recipe to serve as a side or a main course! And kids will love this one too!
Ingredients
- 1.5 pounds steamed broccoli (florets and stems)*
- 1 tablespoon extra virgin olive oil
- 1 large shallot, diced (3 ounces)
- 1 teaspoon fine salt
- ¼ teaspoon ground black pepper
- 2 large cloves garlic, minced
- 3 cups boiling hot water (or try my homemade no-waste veggie broth)**
- ¼ cup raw soaked cashews (or raw blanched slivered almonds) or 2 tablespoons homemade cashew cream
- Optional: drizzle of vegan heavy cream, lemon juice, microgreens or fresh herbs for garnish
Instructions
- Steam the broccoli. Bring 1 inch of water in a pot to a boil and add the broccoli and a steamer basket to the pot, then reduce the heat to simmer and cover to let it steam for 5 minutes. If using a pressure cooker (I use the Instant Pot), place the entire head of broccoli into the steamer basket with 1 cup of water for ZERO minutes on high pressure. As soon as it is finished coming to pressure/cooking, immediately quick-release the steam, remove the lid and remove the broccoli with tongs.
- Cook the shallots and garlic. While the broccoli steams, add olive oil, shallots, salt and pepper to a small skillet and cook on low to medium heat, stirring often. Cook until the shallots are soft and translucent (about 5 minutes). Add garlic and sauté with the shallots another two minutes until fragrant.
- Blend the soup. Transfer everything in the skillet over to a high-speed blender along with the steamed broccoli, water and cashews (or cashew cream). Cover and purée using the soup setting until smooth and creamy.
- Taste and adjust. Add more salt or pepper if desired, or add more water for a thinner texture. For a creamier texture, add more cashews (or cashew cream).
- Serve immediately. Ladle into bowls while hot and garnish with a drizzle of olive oil or more cashew cream. Feel free to top with fresh herbs or a little lemon juice for added freshness and serve with crusty bread.
Notes
*For the creamiest texture and best flavor be sure to use the stem of the broccoli (as opposed to buying a bag of pre-cut broccoli florets). I also recommend slightly undercooking the broccoli since broccoli will continue to cook as it sits at room temperature. Overcooked broccoli has a bitter flavor. You could also blanch the broccoli in a pot of boiling salted water for 2-3 minutes until fork tender.
** For this recipe I like to use water so the color is a bright beautiful spring green. If you use veggie broth the soup will turn a bit brown and aesthetically it won't look as pleasing.
Do not let the broccoli sit in the pressure cooker or it will overcook and become bitter.
- Prep Time: 10
- Cook Time: 10
- Category: Soup
- Method: Blender
jen p says
Made this last night and was truly amazed at how well simple ingredients came together to make a quick and delicious soup! I had to sub a bit of purple onion for shallots, added 2 stalks celery, and broth for half the water. My adult sons are foodies and said, "this is like restaurant soup"! Loved the fresh micro greens on top, too!
Elaine Gordon says
Thank you so much for letting me know, Jen! This makes my day to hear you all loved it and it was so simple for you to make! I love the idea of adding celery... I will have to try that next time! I love celery. Thrilled ot hear your foodie sons approved! Sometimes simple can still be delicious with the ingredients!
Valeria says
Have you tried putting nutritional yeast to add to the ‘creamy/cheesy’ flavor? Just wondering. I’m excited to try the recipe 🙂
Elaine Gordon says
You totally could! Yes! I hope you enjoy!