Creamy Vegan Broccoli Soup

This vegan creamy broccoli soup is chock full of veggies for a light yet satisfying meal. You’ll never believe this velvety smooth, cheesy soup is made without dairy!

If you’ve been disappointed by vegan broccoli soup in the past, this recipe won’t let you down. Pureed vegetable soups have a tendency to be pretty anemic and meh—and this is especially true when they’re made without heavy cream to add texture and body. 

Well, I’ve found the secret to making a vegan creamy broccoli soup that’s actually creamy.

What Makes This Soup Creamy?

Let's break it down!

• Raw cashews: We've talked about how, when blended, raw cashews add the most amazing creamy texture to recipes (see: How to Make Cashew Cream). We've used them in soups, desserts, smoothies and more and they're our first key to the creamy puzzle.
• Almond milk: The second key to our puzzle is a non-dairy milk. No surprise, but an easy way to add a bit of creaminess instead of just sticking to veggie broth or water
• Zucchini: This is the out there one, but it totally works! When you blend up zucchini it gets super creamy and smooth (I use it in smoothies all the time) and it's great in this soup. Plus, it has pretty much zero flavor so you're not affecting that at all either!

What You’ll Need

Here’s everything you’ll need to pick up to make this dreamy, creamy broccoli soup!

• Olive oil
• Zucchini
• Carrots
• Onion
• Garlic – I used 2 cloves, but if you like your soup extra garlicky, feel free to add more!
• Broccoli florets
• Raw cashews – Since they’re going to be blended up anyway, save yourself some money and buy cashew pieces instead of pricier whole cashews.
• Vegetable broth
• Water
• Almond milk – You can use another variety of plant-based milk here if you prefer. Just make sure it’s unflavored!
• Nutritional yeast – This is key for that hint of cheesy flavor!
• Lemon juice
• Salt and pepper

How Do You Cut Broccoli for Soup?

I buy broccoli florets to make this soup, which means you don’t have to cut it at all! If you buy broccoli crowns instead, simply use your hands or a knife to break it into roughly 2-inch florets. If you buy whole stalks of broccoli, you can use both the florets and the stems; just peel off any tough skin first.

How to Make Vegan Creamy Broccoli Soup

I should also mention that this broccoli soup is quick and easy—this is not the kind of soup that needs to simmer for hours! Here’s what you’ll need to do.

Sauté the vegetables. Heat the olive oil in a large Dutch oven or soup pot. Add the zucchini, carrots, onion, and garlic and cook until the garlic is fragrant. Season with salt and pepper.

Simmer. Add the broccoli, cashews, broth, and water. Bring the soup to a boil, then reduce heat to a simmer. Cover and continue to simmer for about 20 minutes, or until the broccoli is tender.

Puree and finish. Transfer the soup to a blender and puree until smooth. Pour the soup back into the pot and stir in the almond milk, nutritional yeast, and lemon juice. Heat the soup if needed and season to taste before serving.

What Can I Use to Puree Soup?

There are 3 methods you can use to puree soup:

1. Blender 

This is my favorite method of pureeing soup since it has the best results and it’s the quickest. I use my Vitamix a3500, but any blender should work. Remember, depending on the size of your jar, you might need to blend in batches!

2. Immersion Blender

This is my next favorite method and it also happens to be the cheapest. Immersion blenders do a great job pureeing soup, but they don't get it quite as smooth as a traditional blender. (With the cashews in this creamy broccoli soup, an immersion blender won’t work here—you need the soup completely pureed so you’re not chewing on bits of nuts!)

3. Food Processor

A food processor can work to puree soups, but you won't get it nearly as smooth as you do with a blender and you’ll almost certainly need to work in several batches, which can be a hassle.

Can I Puree Hot Soup?

No! It’s dangerous to puree piping hot soup in a blender. Here are some tips to help you puree soup safely.

• Allow your soup to cool for at least 10 to 15 minutes before blending. You can always warm it up a bit after blending if you have to.
• Unless you’re using an immersion blender, blend in batches.
• Only fill your blender jar to the max liquid level indicated on the outside.
• Use a dishtowel over the top of the blender so any steam or soup residue doesn't burn you.
• Make sure your lid is secured and don't walk away from the machine while it’s blending.

Basically, let it cool and use common sense to avoid getting burned or having a massive mess to clean up.

Serving Suggestions

I love serving this vegan broccoli soup with some gluten-free toast and a little roasted broccoli on top. It's also fabulous with a drizzle of olive oil, a crack of fresh pepper and some red pepper flakes for a little heat!

How to Store and Reheat Leftovers

You can store creamy broccoli soup in an airtight container in your fridge for 3 to 4 days. Reheat it in the microwave or on the stovetop.

Can This Recipe Be Frozen?

This soup can be frozen in an airtight container or freezer bag for up to 6 months. Let it thaw in the refrigerator and then warm it up on the stovetop, or reheat it from frozen in the microwave.

More Easy Vegan Soup Recipes

• Healing Holiday Cauliflower Soup
• Anti-Inflammatory Ginger & Turmeric Carrot Soup
• Creamy Chili Roasted Pumpkin Soup
• Super Healthy Green Detox Soup
• Roasted Red Pepper & Tomato Soup
• Vegan White Bean Mushroom Soup
• Curried Cauliflower & Squash Soup

Vegan Creamy Broccoli Soup

This vegan creamy broccoli soup is chock full of veggies for a light yet satisfying meal. You’ll never believe this velvety smooth, cheesy soup is made without dairy!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 6 servings

Calories 168kcal

Equipment

• Blender

Print Pin

4.41 from 84 votes

Ingredients

• 1 tablespoon olive oil
• 1 zucchini , chopped (about 1 cup)
• 2 carrots , chopped (about 1 cup)
• ½ onion , chopped
• 2 garlic cloves , minced
• 6 cups broccoli florets
• 1/2 cup raw cashews
• 2 cups vegetable broth
• 2 cups of water
• 1 – 2 cups of almond milk
• 1 cup nutritional yeast
• 2 tablespoons lemon juice
• Salt & pepper as needed

Instructions

• Heat the olive oil in a large pan. Once hot add the zucchini, carrots, onion and garlic. Cook until garlic is fragrant. Season with salt and pepper.
• Add the broccoli, raw cashews, vegetable broth, and water. Bring the mixture to a boil, then reduce heat to a simmer. Cover and simmer for 20 minutes until the broccoli is soft.
• Transfer this mixutre to a blender and blend until smooth. Transfer the mixture back into the pot and stir in the almond milk, nutritional yeast, and lemon juice. Taste and add a touch more salt and pepper if needed (or red pepper flakes if you like spice!).

Video

Notes

How to store: Store creamy broccoli soup in an airtight container in your fridge for 3 to 4 days. Reheat it in the microwave or on the stovetop.

How to freeze: This soup can be frozen in an airtight container or freezer bag for up to 6 months. Let it thaw in the refrigerator and then warm it up on the stovetop, or reheat it from frozen in the microwave.

Nutrition

Serving: 2cups | Calories: 168kcal | Carbohydrates: 18g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 420mg | Potassium: 669mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4196IU | Vitamin C: 91mg | Calcium: 115mg | Iron: 2mg