This creamy and colorful vegan 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’s easy enough to serve as a side and delicious enough to be the main course! Kids will love this one too!

Did you ever eat Broccoli Soup growing up? I feel like creamy, colorful veggie soup just warms you from the inside out and becomes one of those staples for cold days and an extra serving of veggies. This creamy vegan Broccoli Soup couldn’t be simpler to make, and I kept both the process and seasonings simple and classic for a dish that truly shines. 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. I’m always trying to incorporate more broccoli into my family’s diet. And my kids tend to love it in soup form.

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.

Creamy Vegan and Paleo Broccoli Soup

A lot of broccoli soup recipes use 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, we use the broccoli stems for a natural creamy boost. And, we add cashew nuts for a neutral creamy texture. 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 recipe 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 1/4 cup raw soaked cashews to the blender with your soup. 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.

Making Soup in the Blender

I use a high-speed blender to make this creamy soup! Carefully transfer ingredients into the blender and pulse until you reach your desired consistency. Less time will result in soup with a bit more texture, while more time will give you that smooth, creamy soup. You can also use an immersion blender if you have one!

More Veggie Soups

Creamy Blender Broccoli Soup (whole30 + paleo + vegan + gluten-free)

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5 from 1 reviews

• Author: Elaine Gordon
• Prep Time: 10
• Cook Time: 10
• Total Time: 20 minutes
• Yield: 4, 2 cup servings (makes a total of 56 ounces) 1x
• Diet: Vegan

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Description

This creamy and colorful vegan 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’s easy enough to serve as a side and delicious enough to be the main course!  Kids will love this one too!

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Ingredients

Scale 1x2x3x

• 1.5 pounds steamed broccoli (florets and stems)*
• 1 tablespoon extra virgin olive oil
• 1 large shallot, diced (3 ounces)
• 1 teaspoon fine salt
• 1/4 teaspoon ground black pepper
• 2 large cloves garlic, minced 
• 4 cups boiling hot water (or try my homemade No-Waste Veggie Broth)
• 1/4 cup raw soaked cashews or 2 tablespoons homemade cashew cream
• Garnish with a drizzle of homemade cashew cream or coconut milk and microgreens if desired

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Instructions

1. Steam your broccoli (see my quick and easy Instant Pot method in the notes). 
2. 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 shallots are soft and translucent, about five minutes. Add garlic and saute with the shallot another two minutes until fragrant.  Transfer everything in the skillet over to a high-speed blender.  
3. To the blender add steamed broccoli, water and cashews or cashew cream,  Cover and puree until smooth and creamy on the soup setting. Taste and add more salt or pepper if desired.  Add more water for a thinner texture.  Add more cashews or cashew cream for a creamier texture.
4. Ladle into bowls while hot and garnish with a drizzle of homemade cashew cream or coconut milk.
5. Store leftovers in an airtight container in refrigerator for up to five days.

Equipment

8-inch cast iron skillet

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airtight container

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Instant Pot

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blender

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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.

To steam my broccoli I place it in my pressure cooker on the steamer basket with 1 cup of water for ZERO minutes on low pressure.  As soon as it is finished coming to pressure/cooking, I immediately quick release the steam, remove the lid and remove the broccoli with tongs.  Do not let the broccoli sit in the pressure cooker or it will overcook and become bitter.

• Category: Soup
• Method: Blender

Keywords: vegan broccoli soup