It’s officially soup season and this Vegan Broccoli Soup is perfect for those cozy, comfort food cravings. After all, there’s nothing better than an easy and hot meal after a long day of working or being out in the cold!
This Vegan Broccoli Cheese Soup has that great “cheesy” flavor we all love but from a vegan source, nutritional yeast! If you’ve never tried this wonder food before you absolutely must for this soup. It’s packed with vitamins and gives the best “cheese” flavor while remaining 100% vegan. Now that’s a win!
There’s no excuse to skip this soup because it’s easy and suitable for nearly everyone. But, if you’re looking for cozy, comfort food that’s not soup, definitely try this Vegan Hamburger Helper Recipe, you won’t regret it!
Ingredients
Raw Cashews – The cashew cream creates a creamy base for this soup that keeps it 100% dairy free!
Onion – Adds depth to the flavor of this soup when caramelized with the olive oil and fresh garlic.
Garlic Clove – Fresh garlic adds such great flavor to the soup but if you’re in a pinch, try subbing for 1/4 tsp garlic powder.
Broccoli Florets – Chop the broccoli into medium sized florets to ensure they soften enough while cooking in the soup.
Nutritional Yeast – Gives the “cheesy” flavor to this soup while remaining vegan. Plus it’s full of vitamins and keeps this soup dairy free so everyone can enjoy!
Salt – Enhances the flavor of the soup and makes the nutritional yeast taste “cheesy”.
Cayenne – This touch of heat really elevates the soup but can be left out if needed.
How to Make Vegan Broccoli Soup
Cashew Cream
- Start by making your cashew cream. In Vitamix blend together the raw cashews and water.
- Blend on high for 5 minutes and set aside.
Vegan Broccoli Cheese Soup
- In a large pot, heat olive oil over medium heat.
- Cook onions and garlic in olive oil until onions are clear, approximately 3-4 minutes.
- Add remaining ingredients (broccoli, water, nutritional yeast, salt, cayenne, and the cashew cream made earlier) to your pot and bring to a low boil.
- Simmer while covered and on low for 20 minutes. Stir as needed since the soup tends to bubble up!
- Serve warm and enjoy!
What to Serve with this Soup
- This soup would be great with a vegan grilled cheese or topped with some homemade croutons.
- If serving this soup as an appetizer, it would go great with my Vegan Alfredo – another quick + easy recipe that needs just 6 ingredients!
- I eat something sweet after every meal and I think a delicious end to a vegan soup dinner would be my Vegan Lemon Cake Cookies.
Can you Freeze Vegan Broccoli Soup?
You most certainly can! I think soup is a great option to freeze because it’s easy to meal prep a bunch then have it whenever needed. Then you have an easy + cozy dinner ready to go with nearly no work required!
After making the soup let it cool completely before transferring to plastic Tupperware or glass jars. Either way, make sure to leave an inch of space between soup and lid since freezer foods expand! You can then store it in the freezer for up to 4 months.
When the time comes to dig in, simply leave it out at room temperature or in the fridge overnight to thaw. Then to re-heat, feel free to use the microwave otherwise you can also reheat in a large pan on the stove.
Recipe Modifications
To jazz this soup up, add an extra pop of flavor, or simplify it, check out these easy modifications!
– Add ½ cup of white wine when you’re adding the cashew cream (before simmering) to add extra depth of flavor.
– If you don’t have a Vitamix and are unable to make your own cashew cream, Nutpods original creamer (vegan) would be a great substitute. You could also try full fat coconut milk, although this would alter the final taste.
– If you prefer a creamier / smoother soup consistency, you could blend with an immersion blender right before serving.
– Add extra cayenne for more of a kick to the soup!
Other Soup Recipes
As I mentioned before, it is officially soup season and I couldn’t be happier! And while this Vegan Creamy Broccoli Soup is delicious, if broccoli just isn’t for you try this healthy yet classic Vegetarian French Onion Soup, it’s so delicious!
Another classic remake that I absolutely love this time of year is my Vegan Cream of Mushroom Soup recipe, highly recommend it for any cozy meal.
And if you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you and it helps other people find this recipe when they search online for the BEST Vegan Broccoli Soup 🙂
Ingredients
Cashew Cream
- 1/2 cup raw cashews
- 1.75 cup water
Vegan Broccoli ‘Cheese’ Soup
- 2 Tbsp olive oil
- 1 cup diced onion (~1 medium onion)
- 1 clove garlic chopped
- 4 cups raw broccoli florets chopped medium fine
- 2 cups cashew cream
- 3/4 cup nutritional yeast
- 2 tsp salt
- 1 pinch cayenne 2-3 shakes
Instructions
Cashew Cream
- Start by making your cashew cream. In Vitamix blend together the raw cashews and water.
- Blend on high for 5 minutes and set aside.
Vegan Broccoli ‘Cheese’ Soup
- In a large pot, heat olive oil on stovetop over medium heat.
- Cook onions and garlic in olive oil until onions are clear, approximately 3-4 minutes.
- Add remaining ingredients (broccoli, water*, nutritional yeast**, salt, cayenne, and the cashew cream made earlier) to your pot and bring to a low boil.
- Simmer covered, on low, for 20 minutes. Stir as needed as soup tends to foam up.
Notes
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I want to make this soup so bad but I’m out of cashews 🙁 Hopefully by next week I’ll be restocked though, can’t wait to try this!
I’ve been using the cashew cream in everything! It makes all the soup recipes so dang creamy 🙂