Creamy Vegan Broccoli Soup Recipe

If you’re craving something warm, comforting, and packed with wholesome goodness, you’re in for a treat. This Creamy Vegan Broccoli Soup Recipe is one of my all-time favorites because it’s so rich and satisfying without a drop of dairy. Trust me, once you try this, you’ll see how creamy a plant-based soup can be—thanks to the magic of cashews—while still tasting fresh and vibrant with loads of veggies. Keep reading, and I’ll walk you through every step to nail it perfectly!

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Ingredients You’ll Need

This Creamy Vegan Broccoli Soup Recipe is all about layering flavors that complement each other beautifully. The combination of fresh vegetables, savory herbs, and that rich cashew cream makes the soup hearty but still light enough to enjoy any day.

• Vegetable stock: The base of the soup that adds subtle umami flavor—choose a low-sodium one to control salt levels.
• Raw cashew pieces: These create the creamy texture you’ll love—soak them well if possible for a smoother blend.
• Onion: Finely chopped to meld perfectly with the other veggies without being overpowering.
• Celery stalks: Provides a mild, fresh crunch that adds depth to the soup’s flavor.
• Carrot: Adds a hint of natural sweetness that balances the savory notes.
• Garlic cloves: Minced garlic gives that classic comforting aroma and taste.
• Red bell pepper: Just half a pepper to brighten up the color and taste.
• Potatoes: Unpeeled to add body and naturally thicken the soup when cooked.
• Broccoli: The star of the show—include the stems for more nutrition and texture variety.
• Dried thyme: Brings in an earthy herbal note that uplift the flavors.
• Sea salt: Enhances all the fresh flavors just perfectly.
• Black pepper: Adds a subtle kick and warmth.

Variations

One of the lovely things about this Creamy Vegan Broccoli Soup Recipe is how easy it is to tweak to your taste or pantry availability. Over time, I’ve learned that even small changes make the soup feel brand new each time.

• Use different nuts: If you want a nut-free option, try silken tofu or sunflower seed butter to keep the soup creamy without cashews. I once swapped in tofu and still got that velvety texture I love.
• Add spices: For a little kick, I sometimes toss in smoked paprika or a pinch of cayenne. It really wakes up the flavors beautifully.
• Extra veggies: Toss in some kale or spinach towards the end for added greens. My family loves it when I sneak in extra veggies this way.
• Seasonal tweaks: Swap broccoli with cauliflower during the colder months for a warmer, nuttier twist that’s just as comforting.

How to Make Creamy Vegan Broccoli Soup Recipe

Step 1: Blend Cashews and Stock for Creaminess

This step is where the magic starts—pour about one cup of your vegetable stock and raw cashew pieces into a blender and whirl until silky smooth. I find blending the cashews with stock first helps them break down easily and creates that luscious cream you’ll notice in every spoonful. Set this aside; you’ll add it back in later to make the soup beautifully rich without any cream.

Step 2: Sauté the Base Veggies Gently

Grab a large pot and add the onion, celery, and carrot with one cup of the vegetable broth. Cook this over medium heat for about 5 minutes until the veggies soften and release those fresh aromas. This builds a flavorful foundation. Then toss in the garlic, red bell pepper, and potatoes, cooking for another 2 minutes to meld the flavors without burning the garlic.

Step 3: Simmer the Broccoli and Seasonings

Now add the rest of the broth and the chopped broccoli, thyme, salt, and pepper. Turn the heat up to high just until it boils, then cover and reduce to simmer. I usually let it cook about 10 minutes so the broccoli and potatoes are tender but still vibrant. You want that pop of green and perfect texture—not mushy.

Step 4: Stir in Cashew Cream and Purée Half the Soup

This is where the soup takes on that rich, creamy texture. Add the cashew puree back to the pot and stir well. Then, carefully blend about half of the soup in batches until smooth—or better yet, use an immersion blender right in the pot if you have one. Returning the blended portion ensures your soup is perfectly creamy with a nice chunky texture still lingering. Reheat gently, stirring until piping hot, and it’s ready to serve!

How to Serve Creamy Vegan Broccoli Soup Recipe

Garnishes

I always top my bowl with a sprinkle of freshly cracked black pepper and a few chopped fresh herbs like parsley or chives for a pop of color and freshness. Sometimes I drizzle a little extra virgin olive oil or a swirl of coconut cream if I want to get fancy. My kids love it with crunchy toasted pumpkin seeds scattered on top for texture.

Side Dishes

This soup pairs beautifully with warm crusty bread or garlic-infused vegan naan to scoop up every last drop. For a heartier meal, I like serving it alongside a simple mixed green salad with lemon vinaigrette or some quinoa salad to keep things healthy and filling.

Creative Ways to Present

For special occasions, I’ve served this Creamy Vegan Broccoli Soup Recipe in mini bread bowls, which always impress guests. Another fun trick is layering it with a dollop of pesto or vegan parmesan for an upscale café vibe right at home—your friends will think you ordered in!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. Just make sure it cools completely before sealing to keep the flavor fresh and prevent sogginess. When reheating, I add a splash of water or broth if it’s gotten too thick.

Freezing

This soup freezes really well—perfect for batch cooking. Freeze it in individual portions using freezer-safe containers or bags. When you’re ready to eat, thaw overnight in the fridge and warm up gently on the stove.

Reheating

To keep the creamy texture when reheating, warm the soup slowly on low heat, stirring frequently to prevent sticking. If it feels thick, stir in some extra broth or water until your preferred consistency is reached.

FAQs

Final Thoughts

I can’t stress enough how much this Creamy Vegan Broccoli Soup Recipe has become a staple in my kitchen. It’s simple, wholesome, and the kind of recipe you’ll reach for again and again—not just because it’s plant-based, but because it truly tastes amazing. I always feel good sharing this with friends and family, knowing it nourishes and delights. Give it a go and let me know how it becomes your new comfort food favorite!

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