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Vegan Cream of Broccoli Soup

  • Author: Anne
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 1x


Easy vegan cream of broccoli soup is a healthy bowl full of soup that’s rich and creamy!



  • 1 large head of broccoli stems and florets, roughly chopped – about five cups
  • 2 cups vegetable broth
  • 2 cups water
  • 1 small diced onion
  • 1 clove chopped garlic
  • Cashew Cream
  • 1 cup raw unsalted cashews soaked in 2 cups of water for at least four hours
  • up to 1 cup filtered water
  • 1/4 teaspoon sea salt


  1. Place the broccoli through garlic into a saucepan and cook covered over medium heat for about 20 minutes until broccoli has softened.
  2. While the broccoli is cooking, make the cashew cream by adding the cashews, and sea salt, to a food processor and gradually add  the water until  it reaches a creamy texture and set it aside
  3. Once the vegetables are cooked, use an immersion blender blend until the mixture forms a thick liquid – it may contain pieces of broccoli – if you prefer a smooth soup, blend until smooth
  4. Stir in 1/4 cup cashew cream and serve.


  • You can easily substitute the cashew cream with a packaged nut milk
  • Add a tablespoon of nutritional yeast to the soup for vegan broccoli cheese soup.