Creamy Vegan Broccoli Soup Recipe

If you’ve been hunting for that perfect bowl of cozy, indulgent soup that also happens to be completely plant-based, then you absolutely need to try this Creamy Vegan Broccoli Soup Recipe. I discovered this gem a while back, and now it’s my go-to when I want something nourishing, filling, and packed with flavor. Trust me, you’ll love how luscious and satisfying it is—without a drop of dairy or guilt in sight!

this Recipe

Ingredients You’ll Need

Getting the ingredients right is key to nailing this creamy vegan broccoli soup recipe. Each element brings flavor and richness, while also balancing nutrients. I always recommend picking fresh, firm broccoli and high-quality vegetable stock to boost that deep, comforting taste.

• Vegetable stock: Choose a good-quality or homemade stock for a flavorful base—this makes a huge difference in the soup’s depth.
• Raw cashew pieces: Soaking them beforehand helps get that smooth, creamy texture when blended.
• Onion: Finely chopped for subtle sweetness that builds your flavor foundation.
• Celery stalks: Adds a subtle earthiness and crunch when sautéed.
• Carrot: Gives natural sweetness and bright color; use large or medium carrots depending on what you have.
• Garlic cloves: Minced, for that unmistakable savory kick.
• Red bell pepper: Half a pepper adds a mild sweetness and lovely color contrast.
• Unpeeled potatoes: Cubed, they help thicken the soup and add heartiness; using unpeeled boosts fiber and nutrition.
• Broccoli head: Including the stem—chopped finely—for texture and to maximize broccoli goodness.
• Dried thyme: Just the right herbaceous note to lift the soup.
• Sea salt and black pepper: To taste, seasoning the soup perfectly.

Variations

I love that this creamy vegan broccoli soup recipe is so flexible. I’ve played around with spices and veggies to keep things interesting, so feel free to tune this recipe to your taste buds or what’s in your fridge.

• Swap cashews for sunflower seeds: I used this nut-free option once for a friend with allergies and it worked beautifully, maintaining that creamy vibe.
• Add red pepper flakes: For a little spicy kick, which really wakes up the flavors on colder days.
• Use fresh herbs: Instead of dried thyme, fresh parsley or basil can add a fresh, vibrant note when sprinkled on top before serving.
• Mix in kale or spinach: For extra greens, throw in a handful of chopped kale or baby spinach during the last few minutes of cooking.

How to Make Creamy Vegan Broccoli Soup Recipe

Step 1: Purée the Cashew Cream

This is where the magic starts! Blend one cup of vegetable stock with raw cashew pieces until it becomes a smooth, creamy mixture. I like to soak my cashews in hot water for at least 30 minutes beforehand to make blending easier—especially if you don’t have a powerful blender. Set the cream aside because this will be your soup’s rich base.

Step 2: Sauté Your Veggies

Use a large pot over medium heat to cook the onion, celery, and carrot in one cup of the vegetable broth. This softens them and unlocks their sweetness—stir occasionally for about 5 minutes until you see the onions get translucent. Then add garlic, red bell pepper, and cubed potatoes. Cook for an additional couple of minutes, just to let those flavors mingle.

Step 3: Simmer with Broccoli and Seasonings

Pour in the remaining four cups of vegetable stock, then toss in the chopped broccoli, dried thyme, salt, and black pepper. Bring everything to a boil on high heat, then cover and reduce the heat to let it simmer. Give it about 10 minutes or so, until both broccoli and potatoes are tender —my favorite part is smelling that cozy aroma fill the kitchen.

Step 4: Combine and Blend

Stir the cashew cream into the pot, mixing it well. Now, here’s your choice: either spoon out about half the soup in batches and blend until silky smooth, then pour it back, or use an immersion blender right in the pot for convenience (I go with whichever I have handy). Finish by reheating gently, keeping a close eye to not overboil which might change the texture.

How to Serve Creamy Vegan Broccoli Soup Recipe

Garnishes

I’m all about simple garnishes that add texture and brightness. I often sprinkle toasted pumpkin seeds or pepitas for crunch, and a drizzle of good-quality olive oil or a few fresh basil leaves. A squeeze of lemon juice right before serving adds a lively zing that truly lifts the creamy richness.

Side Dishes

Pair this soup with a slice of crusty whole-grain bread, or if you want to keep it light, some fresh mixed greens tossed with a simple vinaigrette makes a lovely meal combo. My family loves dipping soft pretzel bites into the soup for a fun, cozy treat.

Creative Ways to Present

For dinner parties, I like serving the soup in mini mason jars or pretty white bowls with a swirl of cashew cream on top. Adding edible flowers or finely chopped chives makes it feel fancy, but still inviting. It’s a fantastic starter that gets oohs every time.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely before transferring to airtight containers, where it keeps well in the fridge for about 3 to 4 days. Whenever I reheat, I stir halfway through warming to keep the texture smooth and consistent.

Freezing

This creamy vegan broccoli soup recipe freezes beautifully! Just pour cooled soup into freezer-safe containers or bags. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stove, adding a splash of vegetable stock or water if it’s too thick.

Reheating

Reheat over low to medium heat on the stove, stirring frequently so it warms evenly and retains that creamy texture. If the soup seems a bit thick after chilling, I add a little veggie broth or water to loosen it up without watering down the flavor.

FAQs

Final Thoughts

I absolutely love how this Creamy Vegan Broccoli Soup Recipe turns out every time — velvety smooth, packed with wholesome veggies, and comforting enough to feel like a treat. Whether you’re cooking for yourself, your family, or friends, this soup hits that sweet spot of healthy and satisfyingly indulgent. Give it a try—you’ll find it’s one of those recipes you make again and again, especially on chilly days when you want to curl up with something warm and nourishing.

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