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Vegan Broccoli Soup


"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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35 m servings 353 cals
Original recipe yields 4 servings


  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1059 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 98
  1. 112 Ratings

Most helpful positive review

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

Creamy and thick, and not bad at all, but not particularly flavorful. I've been on a soup kick lately, and this recipe just didn't quite stack up to a lot of other vegan vegetable soup recipes I...

Most helpful
Most positive
Least positive

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.

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 un...

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...

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’ ...

LOVED IT!!! Never used cashew cream and didnt know what it was until I found this recipe. Now I use cashew cream all the time. This is an easy tasty recipe. I add nutritional yeast to my servi...

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 ...

All five of us loved this recipe! Did substitute coconut milk for some of the broth. My husband added a little Tabasco sauce. I will try the cayenne pepper suggestion next time. Definitely a...

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 ne...