Vegan Broccoli Soup

Total time45 min

Prep time15 min

Cook time30 min

This velvety broccoli soup gets its lush, creamy body from soaked cashews blended into a silky cream, no dairy required for that rich mouthfeel. Yukon Gold potato and tender broccoli simmer together with onion, celery, and garlic until fork-tender, then get pureed into a smooth, vibrant green base. A splash of lemon juice brightens everything, while nutritional yeast lends a subtle savory, cheesy depth that makes this taste far more indulgent than it actually is. Warm spices like thyme and nutmeg round out the flavor, and a sprinkle of red pepper flakes at the end adds just the right kick. It's a comforting, plant-powered bowl that's easy to make ahead and reheats beautifully, making it a genuinely solid pick for a vegan kitchen.

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Ingredients

4 servings

For the cashew cream

¾ cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted Freshness Guaranteed Roasted & Salted Whole Cashews Great Value Roasted Cashews With Sea Salt Roasted Salted Cashews, 7 oz SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted
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1 cup boiling water

For the soup

2 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 stalks celery, sliced
1 medium yukon gold potato, peeled and diced (about 1 cup)
1 lb broccoli florets (about 5 cups), cut into 1-inch pieces
4 cups vegetable broth
½ tsp dried thyme
¼ tsp ground nutmeg
1 tbsp lemon juice
salt and pepper, to taste
2 tbsp nutritional yeast (optional)

For serving

red pepper flakes, for serving (optional)

Instructions

1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 15 minutes, then drain and rinse.
2
Transfer the soaked cashews to a blender with 1/2 cup fresh water and blend on high until completely smooth, about 1–2 minutes. Set aside.

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