Vegetarian Vegan Broccoli Soup

Total time45 min

Prep time15 min

Cook time30 min

This creamy broccoli soup gets its silky texture from a homemade cashew cream, blended until completely smooth before it's swirled into the pot. Tender broccoli florets and Yukon Gold potato simmer together in a well-seasoned vegetable broth with garlic, onion, and celery for a soup that's hearty without being heavy. A touch of nutmeg and thyme rounds out the flavor, while lemon juice brightens the whole bowl right before serving. Nutritional yeast adds a savory, cheesy-adjacent depth that makes the soup feel indulgent even though it's built entirely from plants. Finished with a sprinkle of red pepper flakes for those who like a little heat, this one spoons up thick, comforting, and completely satisfying. It's an easy, produce-forward soup that fits right into a vegetarian 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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