Easy 20-Minute Vegan Cream of Broccoli Soup (Paleo, Whole30)

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 vegan broccoli soup 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!

All About Broccoli

Broccoli is the main event in this dish! You know from its dark green color that it's a veggie powerhouse, but let's dive into just how good for you it really is. Broccoli is a cruciferous vegetable - a member of the cabbage family which also includes cauliflower, cabbage, Brussels sprouts, Chinese cabbage, collards, kale and mustard greens.

Broccoli is an excellent source of phytochemicals. It is high in folate and immune-boosting vitamin C. It is also a good source of dietary fiber and potassium. Several studies have demonstrated that broccoli contains nutrients that might be beneficial by reducing the risk for the development of certain forms of cancer.

At the grocery store or farmer's market, look for broccoli with tight florets and a bluish-green color. It will keep well in the refrigerator for up to five days.

I'm always trying to incorporate more broccoli into my family's diet and the best way to get my kids to eat it is definitely in soup form!

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.

Cashews contain heart healthy monounsaturated fats. Studies show that when you replace saturated fats (such as heavy cream and cheese) with healthier monounsaturated fats (such as cashews) you may lower your risk of cardiovascular disease. And, eating cashews may help to lower total and LDL cholesterol levels, lower insulin levels and maintain weight.

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!

Cashews are high in plant-based protein and give an awesome creamy texture. I buy raw, unsalted cashews in the bulk section of my grocery store and store them in my refrigerator in a large mason jar that is airtight. In the refrigerator cashews can last up to six months. They can actually last up to a year if you store them in your freezer.

Ingredients

This vegan creamy broccoli soup comes together easily using just a handful of simple ingredients. See the recipe card at the end of the post for quantities and the complete recipe.

• Broccoli - steamed (florets and stems)
• Extra virgin olive oil
• Shallot
• Fine salt
• Ground black pepper
• Garlic
• Boiling hot water (or try my homemade no-waste vegetable broth)
• Raw soaked cashews (or homemade cashew cream) - raw blanched slivered almonds work as well
• Optional: drizzle of dairy-free heavy cream, lemon juice, microgreens or fresh herbs for garnish

Instructions

1. 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.

2. 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. 

3. 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.

4. 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).

5. Serve immediately. Ladle into bowls while hot and garnish with a drizzle of olive oil and dairy-free heavy cream. Feel free to top with fresh herbs or a little lemon juice for added freshness and serve with crusty bread.

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!

Storage

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.

More Creamy Vegan Soups

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• Cashews
• Vegetables
• Spring
• Winter
• St. Patrick's Day
• Gluten-Free
• Nut-Free
• Paleo
• Refined Sugar-Free
• Vegan
• Blender
• No-Bake
• Easy
• Kid-Friendly
• No Waste