Recipe by Nakkeya
"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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vegetable broth, divided
Yukon Gold potatoes, cut into 1/2-inch cubes
onion, finely chopped
4 1/2 cups
coarsely chopped broccoli
fine sea salt
freshly ground black pepper
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 allrecipes.com Thanks for sharing.
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.
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.
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.
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.
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Broccoli Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 144
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