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+ servings
Spoon going into bowl of vegan creamy broccoli 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!
Course Soup
Cuisine American
Keyword cream of broccoli soup, healthy broccoli soup, vegan broccoli soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 168kcal


  • Blender


  • 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


  • 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!).



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.


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