Vegan Cream of Broccoli Soup

The aroma of broccoli simmering on the stove always brings me back to cozy evenings spent with family. There’s something so comforting about a warm bowl of soup, especially when it’s my Vegan Cream of Broccoli Soup. I remember experimenting with different variations until I landed on this creamy, dreamy version. Now, it’s a staple in my kitchen. Just like my One-Pan Mexican Quinoa recipe, it’s a flavorful and easy meal.

What Makes This Vegan Cream of Broccoli Soup So Special?

What I adore most about this Vegan Cream of Broccoli Soup is how simple yet satisfying it is. With just 15 minutes of prep time and 35 minutes of cook time, you can have a bowl of goodness ready to warm you from the inside out. The creamy texture, achieved with cashews and nutritional yeast, makes it feel indulgent. The fresh ingredients like yellow onion, garlic, and vibrant broccoli florets make it a healthy choice.

Ingredient Notes for Vegan Cream of Broccoli Soup

When it comes to making the perfect Vegan Cream of Broccoli Soup, a few key ingredients truly shine. I always opt for fresh broccoli florets because they bring a vibrant, slightly sweet flavor to the soup. For the broth, I prefer a high-quality vegetable broth to create a rich base, sometimes, I like to switch things up and use the broth from my zucchini fritters, it adds a fresh element to it. And let’s not forget the cashews—they’re essential for that creamy texture!

Emma

Vegan Cream of Broccoli Soup

A comforting and creamy Vegan Cream of Broccoli Soup made with simple ingredients and packed with nutrients. This soup is perfect for a cozy night in or a healthy lunch.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp Olive Oil
• 1 medium Yellow Onion chopped
• 2 cloves Garlic minced
• 6 cups Broccoli Florets chopped
• 4 cups Vegetable Broth low sodium
• 1 cup Cashews raw, soaked in hot water for 30 minutes and drained
• 2 tbsp Nutritional Yeast
• 1 tbsp Lemon Juice freshly squeezed
• 1 tsp Salt or to taste
• 1/2 tsp Black Pepper or to taste
• Vegan Croutons
• Red Pepper Flakes

Equipment

• Large pot or Dutch oven
• Immersion Blender or Regular Blender

Method

 

• Soak cashews in hot water for at least 30 minutes. Drain well before using.
• Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
• Add the chopped broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the broccoli is tender.
• Carefully transfer the soup to a blender (or use an immersion blender). Add the soaked and drained cashews, nutritional yeast, lemon juice, salt, and pepper. Blend until completely smooth and creamy.
• Taste and adjust seasonings as needed. If the soup is too thick, add a little more vegetable broth to reach your desired consistency.
• Serve hot, garnished with vegan croutons and red pepper flakes, if desired.

Notes

For a richer flavor, roast the broccoli florets before adding them to the soup. You can also add other vegetables like carrots or celery for added nutrients and flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

How I Make Vegan Cream of Broccoli Soup

Alright, let’s get cooking! First, I sauté the diced yellow onion and garlic in olive oil until they’re fragrant and softened. Then, I add the broccoli florets and vegetable broth and let it simmer until the broccoli is tender. Next comes the magic: I blend in the cashews, nutritional yeast, and lemon juice until it’s perfectly creamy. Finally, I season with salt and pepper to taste. It’s a simple process, but it delivers incredible flavor every time. Like my raw vegan tacos, it’s so easy, anyone can make it!

My Tips for the Perfect Outcome

• Roast the broccoli: For a deeper, more intense flavor, roast the broccoli florets before adding them to the soup.
• Soak the cashews: Soaking the cashews in hot water for at least 30 minutes will ensure a smoother, creamier texture.
• Adjust the seasoning: Taste and adjust the salt, pepper, and lemon juice to your liking.
• Garnish generously: Don’t skimp on the vegan croutons and red pepper flakes! They add great texture and flavor.

Serving Suggestions and Storage Tips

I love serving my Vegan Cream of Broccoli Soup hot, garnished with crunchy vegan croutons and a sprinkle of red pepper flakes for a little kick. It’s a perfect lunch or light dinner, especially on a chilly day. For leftovers, I store the soup in an airtight container in the refrigerator. It stays fresh for up to 3 days. When reheating, add a splash of vegetable broth if needed to thin it out.

FAQs

faq 1

Can I use frozen broccoli?
Yes, you can definitely use frozen broccoli florets. Just make sure to thaw them slightly before adding them to the soup. This will help them cook more evenly and prevent the soup from becoming too watery. The Vegan Cream of Broccoli Soup will still be delicious!

faq 2

Is there a substitute for cashews?
If you have a nut allergy or simply don’t have cashews on hand, you can use sunflower seeds or white beans as a substitute. Soak them well and blend until smooth to achieve a similar creamy texture in your Vegan Cream of Broccoli Soup.

faq 3

Can I add other vegetables?
Absolutely! Feel free to add other vegetables like carrots, celery, or potatoes to your Vegan Cream of Broccoli Soup. Just adjust the cooking time accordingly to ensure all the vegetables are tender.

faq 4

Can I make this soup ahead of time?
Yes, this soup is great for meal prepping. You can make a big batch on the weekend and enjoy it throughout the week. Store it in the refrigerator and simply reheat when ready to eat. The flavors often meld together even more, making the Vegan Cream of Broccoli Soup taste even better the next day!

Conclusion

This Vegan Cream of Broccoli Soup recipe is more than just a meal; it’s a bowl of comfort and nourishment. Whether you’re a seasoned vegan or just starting to explore vegetarian recipes, I hope this recipe becomes a beloved addition to your kitchen. If you give it a try, I’d love to see your creations and hear your thoughts in the comments below! If you’re looking for more plant-based inspiration, check out my smoky black bean beet burger recipe.

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