Vegan Broccoli Soup Recipe -
Vegan Broccoli Soup Recipe
  • READY IN 35 mins

Vegan Broccoli Soup

Recipe by  

"I love this creamy, tasty recipe that is truly vegan. Stir in coconut milk and nutmeg for an additional rich, nutty flavor."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.
  2. Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.
  3. Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender; blend until smooth. Return blended soup to pot and stir well. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Oct 17, 2012

I added a dash of cayenne pepper but other than that, it was great. Will make again. We should start an Eat to Live tab to Thanks for sharing.

Most Helpful Critical Review
Mar 06, 2013

I was so disappointed with this soup, especially after reading all the glowing reviews. I followed the recipe exactly and found it too thick and flavorless. I did't want to throw it out, so after tinkering with some spices, it was edible. I had one bowl. My husband enjoyed it more than I, so I saved a serving for him for later in the week. I tossed the rest, sadly. I'll be looking for a different recipe.

Jan 28, 2013

Truly, truly, truly delicious. I've searched far and wide for the perfect vegan broccoli soup, and this one is the best, bar none. I happen to love heavy cream and was about to resort to it until I found this recipe. It's so creamy! And it's not cashew-y at all (not that there'd be anything wrong with that). Another cow can live in peace. My only tweak was to use Salish alderwood smoked sea salt instead of regular. I'll say again -- delicious. I might be able to hang with this vegan thing after all.

Jan 19, 2013

Delicious! I added three chopped carrots, exchanged an alternative salt product for the salt, and use used only one potato. This recipe is a comfort food without the guilt.

Oct 23, 2013

An amazing recipe!! After reading reviews saying it "needed something", I added 1 tsp dried dill, 1/2 tsp dried rosemary, an 1 tsp dried parsley when I added in the 4 cups of vegetable broth and the flavor turned out phenomenal.

May 03, 2013

Picking really good vegan recipes can be a crapshoot as they sometimes combine one or more ingredients to replace a tried and true one . . . like milk/cream in this case. This one makes ‘cream’ by blending cashews with broth. If not told beforehand, many people eating this soup would not identify cashews being used as the taste is surprisingly subtle. Perhaps it shouldn’t be surprising as almond or soy milk might work fine here if subbed for cashew cream. For us, this soup seriously needed seasoning. Having made that adjustment, it was pretty good but more tinkering is needed to take this up a notch . . . like a glug of dry white wine. Overall a healthy choice but we used a low sodium broth and omitted the salt given the relative high sodium content for just one bowl of soup. Nakkeya, thank you for creating this recipe.

Feb 18, 2014

Added 1/4 cup nutritional yeast and herb de provence. Also, did 4 cups broth in pot, and then used water to mix with cashews. YUM!!!! my kids LOVED it. And my daughter who is the BIGGEST fan of the real one with cheese- she asked for seconds!

Feb 09, 2014

I used some of the tweaks other people suggested (i.e. added 3 carrots, used only one potato - I used a Japanese sweet potato, actually). I also had some left over chopotle peppers in adobo I needed to use so I added one to the blender with the cashews (just used a cup of water, not veggie broth) and a half tsp. dill. The soup was amazing!


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  • Calories
  • 353 kcal
  • 18%
  • Carbohydrates
  • 44.6 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 7.9 g
  • 32%
  • Protein
  • 12.8 g
  • 26%
  • Sodium
  • 1059 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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