Vegan Broccoli Soup

Overhead view of two bowls of broccoli soup garnished with a lemon slice, broccoli, vegan creme fraiche, and chili flakes, next to a pot of soup and some spoons

4.86 from 7 votes

This vegan broccoli soup is hearty, comforting, and full of flavor. It's made from veggies blended with cashews and nutritional yeast, so it's rich, silky, and warming from the inside out.

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: American

Keyword: vegan broccoli soup

Servings: servings

Calories: 161kcal

Author: Alyssa

Equipment

Blender

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 mixture 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

Store in an airtight container in the fridge for 5 days or in the freezer for 6 months.
Reheat on the stove over medium heat, or in the microwave on 80% power in 20-second increments.
If you don't have a blender, you can use a stick blender or a food processor.

Nutrition