Vegan Cream of Broccoli Soup

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5 from 8 votes

Vegan Cream of Broccoli Soup

This vegan cream of broccoli soup will delight you with its creaminess that comes from cashews and cauliflower. Snuggle up on a cold day with a warming bowl.

Prep Time20

Cook Time30

Total Time50

Course: dinner, Lunch

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings: servings

Calories: 154kcal

Author: Michelle Cehn

Ingredients

½ cup raw cashews, unsalted soaked at least 4 hours, and drained
4 cups vegetable broth (or bouillon and water) divided
2 tablespoons olive oil
1 yellow onion diced
3 cloves garlic minced
3 stalks broccoli separated into bite-sized florets, and peeled stems cut into medium chunks
¼ cup nutritional yeast
½ lemon juiced
½ teaspoon freshly ground black pepper
salt to taste

Instructions

In a high-powered blender, blend cashews and 1 cup of vegetable broth until completely smooth.
In a large stock pot, add olive oil and turn on medium-high heat. Once hot, add the onion and saute until translucent. Add garlic and saute two more minutes.
Add the remaining 3 cups of vegetable broth (or water and bouillon), the blended cashew cream, and the broccoli. Bring to a simmer, then lower to medium heat, cover, and cook on low for 20 minutes.
Scoop out some of the broccoli and onions into a bowl and set aside.
Using an immersion blender (or carefully in 2-3 batches using a standard blender), purée the soup until smooth. Add the separated broccoli and onions back in and mix in the nutritional yeast, lemon juice, and pepper. Taste and add salt to taste, if needed.

Notes

Storage: Store the soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth if needed to adjust the consistency.

To Freeze: Let it cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition