This velvety broccoli soup gets its luxurious body from a base of soaked, blended cashews rather than any cream, so it still delivers that classic spoon-coating richness bite after bite. Yukon Gold potato adds natural thickness, while sautéed onion, celery, and garlic build a deeply savory foundation before the broccoli goes in and simmers down to bright, tender perfection. A splash of lemon juice keeps the flavor lively, and a sprinkle of nutritional yeast lends a subtle savory depth without needing any cheese at all. Blended until silky smooth and finished with fresh chives or parsley, it's the kind of cozy, from-scratch soup that feels indulgent but is built entirely from wholesome, plant-forward ingredients. It's a comforting, satisfying bowl that fits neatly into a vegetarian kitchen, whether you're serving it as a starter or the main event with crusty bread on the side.
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Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 15 minutes while you prepare the soup.
Heat the olive oil in a large pot over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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