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Creamy Vegan Broccoli Soup

Healthy vegan broccoli soup, made with a creamy base of cashews and white beans and flecked with perfectly crisp-tender broccoli florets. Absolutely nobody can tell this soup is vegan!
Course Soup, vegetables
Cuisine gluten-free, grain-free, soy-free, vegan, vegetarian
Keyword creamy vegan broccoli, healthy cream of broccoli soup, vegan broccoli soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Total Yield 3 servings
Calories Per Serving 378 kcal
Author Yup, it's Vegan

Ingredients

For the cashew cream mixture:

  • 1 medium russet potato cooked (peel on or off - your choice) (I boil mine)
  • 3/4 cup raw cashews soaked in water overnight or in boiling water for 1 hour
  • 1 and 1/2 cups cooked white beans (equal to 1 standard can)
  • 2 tbsp nutritional yeast
  • 1/2 tbsp white or yellow miso
  • 1/2 tbsp freshly-squeezed lemon juice white balsamic vinegar, or other acid

For the creamy vegan broccoli soup:

  • 1/2 tbsp olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 rib of celery diced or thinly sliced
  • 1 carrot peeled and diced
  • 3 cups low-sodium vegetable broth
  • salt to taste (I used a little under 1 teaspoon)
  • 4 cups finely-chopped broccoli divided

Instructions

Make the cashew cream mixture:

  1. Drain the cashews and add them to a food processor or blender along with the cooked potato and white beans. Blend until smooth. This may take a couple of minutes with stopping to scrape down the sides; add liquid as needed to help blend. Add the nutritional yeast, miso, and lemon juice, and blend to combine. Remove from the food processor and set aside in a bowl. There is no need to clean out the food processor yet.

Make the creamy vegan broccoli soup:

  1. Heat the olive oil in a stockpot over medium-low heat. Add the onion with a pinch of salt, and stir. Continue cooking the onion, stirring occasionally, until softened and translucent, 5-7 minutes. Add the garlic and cook for another minute until fragrant. Add the celery and carrot, stir, and cook for another 3 minutes.

  2. Add the vegetable broth, and bring the pot to a boil. While you wait, add 1 cup of chopped broccoli to the food processor and pulse until broccoli is broken into crumb-sized pieces.

  3. After the pot boils, reduce it to a simmer. Stir in the reserved cashew cream mixture, all of the broccoli, and salt. Cover the pot, and cook covered for 12-16 minutes, stirring occasionally (making sure to scrape around the bottom and sides when you do), until the broccoli is bright green and tender, or cooked to your liking.

  4. Serve hot. Leftovers store well in the refrigerator for a few days.

Recipe Notes

Peeled and finely-chopped broccoli stems can also be added!

SOY-FREE: Use chickpea miso.

Nutrition Facts
Creamy Vegan Broccoli Soup
Amount Per Serving (1 third recipe)
Calories 378 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Sodium 800mg35%
Potassium 1632mg47%
Carbohydrates 48g16%
Fiber 13g54%
Sugar 9g10%
Protein 17g34%
Vitamin A 4600IU92%
Vitamin C 85.8mg104%
Calcium 160mg16%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.