This creamy vegan broccoli soup is a comforting, nutrient-packed meal that’s perfect for any day of the week.
Made with roasted broccoli, cashews, and a touch of spices, it’s rich in plant-based protein, fiber, and healthy fats while remaining low in saturated fat.
Quick to prepare and satisfying, it’s ideal for meal prep, cozy lunches, or simple weeknight dinners.
Creamy Vegan Broccoli Soup
Equipment
- 1 blender (high-speed preferred)
- 1 Baking tray
- 1 pot
- 1 Knife
- 1 Cutting Board
- Measuring Cups and Spoons
Ingredients
Roasted Broccoli & Onion:
- 1 cup cashews soaked 30–60 minutes in warm water
- 6 cups broccoli chopped
- 1 cup onion diced (about ½ medium onion)
- 3 tbsp avocado oil
- 2 tbsp nutritional yeast
- ½ tsp chili flakes
- 1 tsp garlic powder
- 1 tsp salt
Soup Base:
- 3 cups vegetable broth
- 2 cups spinach
- 2 tbsp nutritional yeast
- Salt and pepper to taste
Instructions
- Prepare the Cashews: Start by placing 1 cup of raw cashews into a small bowl or container. Pour boiling water over the cashews until they are completely submerged. Let them soak for 30 to 60 minutes to soften. This step is crucial because soaking allows the cashews to blend into a smooth, creamy texture, which forms the base of your soup without any dairy.
- Preheat the Oven: While the cashews are soaking, preheat your oven to 400°F (200°C). A properly preheated oven ensures the vegetables roast evenly and develop a rich, slightly caramelized flavor that adds depth to the soup.
- Chop the Vegetables: Wash and chop 6 cups of broccoli into small florets for even roasting. Dice 1 cup of onion (approximately half a medium onion). The uniform size ensures that the vegetables cook consistently and blend smoothly later.
- Season the Vegetables: Transfer the broccoli florets and diced onion onto a large baking tray. Drizzle 3 tablespoons of avocado oil over the vegetables. Sprinkle 2 tablespoons of nutritional yeast, ½ teaspoon of chili flakes, 1 teaspoon of garlic powder, and 1 teaspoon of salt evenly across the tray. Use your hands or a spatula to toss the vegetables until every piece is coated with oil and spices. This seasoning layer enhances the natural flavors and adds a savory, slightly nutty profile.
- Roast the Vegetables: Place the tray in the preheated oven and roast for 30 minutes. At the halfway mark (15 minutes), remove the tray briefly and stir the vegetables. This step ensures even roasting and prevents burning. Once roasted, the broccoli should be tender with lightly golden edges, and the onions soft and slightly caramelized. Remove the tray from the oven and allow the vegetables to cool slightly for easier blending.
- Blend the Soup Base: After the cashews have softened, drain them and add them to a high-speed blender. Pour in 3 cups of vegetable broth. Blend on medium speed for 2–3 minutes until smooth and creamy. The soaked cashews and broth create a rich, velvety base that gives the soup its signature texture without any dairy.
- Add Roasted Vegetables and Spinach: Add the roasted broccoli and onions to the blender, followed by 2 cups of fresh spinach and an additional 2 tablespoons of nutritional yeast. Blend everything together for another 2 minutes, or until the mixture is perfectly smooth, thick, and creamy. At this stage, taste and adjust seasoning with salt and pepper if needed.
- Heat the Soup: Pour the blended mixture into a medium-sized pot and place it over medium heat. Warm the soup for 5–10 minutes, stirring occasionally. Heating allows the flavors to meld together and ensures the soup is served piping hot. Be careful not to let it boil too vigorously, which can alter the texture.
- Serve and Garnish: Ladle the hot soup into bowls. Customize your toppings based on preference and creativity. Some excellent options include salted roasted pumpkin seeds, hemp seeds, a drizzle of coconut cream, chili oil, fresh broccoli florets, leafy greens, or vegan parmesan cheese. These garnishes add texture, flavor, and visual appeal.
- Store and Enjoy: If you have leftovers, store the soup in an airtight container. It will keep in the refrigerator for 3–5 days or can be frozen for up to 1 month. Reheat gently on the stove, adding a splash of vegetable broth if needed to restore creaminess. Enjoy this comforting, nutrient-dense soup any day of the week as a healthy lunch, dinner, or meal-prep option.
Notes
- Soak cashews for at least 30 minutes (up to 1 hour) for a creamy texture.
- Roast broccoli and onions until slightly golden to enhance natural sweetness and flavor.
- Nutritional yeast adds a savory, cheesy note without dairy.
- Use a high-speed blender for the smoothest, silkier soup consistency.
- Adjust chili flakes according to your preferred spice level.
- Taste and season at the end to ensure balanced flavors.
- Fresh vegetable broth boosts flavor more than water.
- Blend until completely smooth for optimal creaminess before reheating.
Chef’s Secrets: Elevating Flavor Easily
One key to making this soup exceptionally flavorful is in the roasting stage.
Allow the broccoli to develop golden edges, which intensifies its natural sweetness.
For an extra layer of richness, lightly toast the cashews in a dry skillet for a few minutes before soaking.
Using fresh, high-quality vegetable broth instead of water enhances the soup’s depth.
For creaminess without extra fat, blend the soup until entirely smooth, and resist the urge to overcook once blended—this preserves both texture and vibrant color.
Serving Suggestions: Pairing and Presentation Ideas
Serve this soup piping hot, garnished with a few fun toppings for texture and visual appeal.
Toasted pumpkin seeds or hemp seeds add a delightful crunch, while a swirl of coconut cream or vegan parmesan provides extra richness.
Fresh greens like arugula or baby spinach can be added on top for color and nutrients.
Pair the soup with a slice of crusty spelt bread, garlic toast, or a simple side salad for a complete, satisfying meal.
It’s perfect for a cozy solo lunch, family dinner, or meal-prep bowl for workdays.
Storage Tips: Keeping Soup Fresh Longer
Leftovers store beautifully, making this soup a convenient option for meal prep.
Place it in an airtight container and refrigerate for up to 5 days.
For longer storage, freeze the soup in portion-sized containers for up to 1 month.
When reheating, do so gently over medium-low heat to avoid scorching, adding a splash of vegetable broth if needed to restore creaminess.
Always stir occasionally while warming to maintain a silky texture.
Frequently Asked Questions
1. Can I skip the cashews?
Cashews are key to the creamy texture.
If you prefer, you can substitute 1 can of full-fat coconut milk, but reduce the vegetable broth from 3 cups to 2 cups to maintain the right consistency.
2. Can I make this soup oil-free?
Yes, you can omit avocado oil from the roasting step. Instead, roast the broccoli and onions dry or lightly mist with water.
The flavor will be slightly different but still delicious.
3. How spicy is this soup?
The recipe includes ½ teaspoon chili flakes for a subtle kick, but you can adjust to your taste.
For a milder version, reduce or omit the chili flakes entirely.
4. Can I use frozen vegetables?
Frozen broccoli and spinach can work in a pinch, but roasting fresh broccoli produces a sweeter, more flavorful soup.
If using frozen, thaw and pat dry to avoid extra water in the soup.
5. Can this soup be meal-prepped or frozen?
Absolutely. It keeps in the refrigerator for 3–5 days or can be frozen for up to 1 month.
Reheat gently and stir occasionally. For meal prep, portion into single servings to make weekday lunches easy and convenient.
