Vegan Cream of Broccoli Soup

This Vegan Cream of Broccoli Soup is rich, creamy, comforting, and completely dairy-free. You may also like our creamy Vegan Butternut Squash Soup or Vegan Cream of Mushroom Soup.

When the weather turns chilly, there’s nothing better than curling up with a cozy bowl of soup. Made with whole food plant-based ingredients like cashews, cannellini beans, and nutrient-packed broccoli, this vegan cream of broccoli soup is proof that you can have rich flavor without a drop of dairy or oil.

Why You'll Love This Recipe

• Cashews and cannellini beans blend into a luscious, silky base that’s pure comfort in a bowl.
• 100% oil-free, dairy-free, and gluten-free, this soup is perfect for the Daniel Fast, detox weeks, or anyone wanting a clean eating recipe.
• With only 10 minutes of prep and 25 minutes of cook time, dinner is on the table in just over half an hour.
• It reheats beautifully and freezes well, making it ideal for meal prep.
• The combo of miso, Dijon mustard, and smoked paprika brings depth that rivals any restaurant version.
• One of our favorite, nutrient-dense Starch Solution recipes.

Health Benefits

• Broccoli: A cruciferous powerhouse rich in vitamin C, folate, fiber, and sulforaphane—an antioxidant that supports detoxification and reduces inflammation.
• Cashews: Provide heart-healthy fats, magnesium, and creaminess without dairy.
• Cannellini Beans: Add plant-based protein, fiber, and a velvety texture.
• Miso Paste: Offers probiotics and umami flavor that enhances depth.
• Nutritional Yeast: High in B vitamins and delivers a cheesy, savory flavor naturally.
• Garlic and Onion: Support immune health and balance the rich flavors.

What You'll Need to Make This Vegan Cream of Broccoli Soup

1. Broccoli: Use both florets and stems for full nutrition and minimal waste. The florets add a delicate flavor, while stems contribute body to the soup.
2. Cannellini Beans: Help thicken and smooth the texture while adding protein and fiber.
3. Cashews: When boiled and blended, they create richness and the creamy foundation of the soup.
4. Nutritional Yeast: Delivers that cheesy, nutty flavor reminiscent of a vegan broccoli cheddar soup.

A full list of ingredients with exact amounts can be found in the recipe card below.

Substitutions and Variations

• Cashews: Substitute with extra cannellini beans for a low-fat, nut-free version.
• Cannellini Beans: Great Northern or navy beans work well, too.
• Broccoli: Roast some to add as toppings. If you're roasting broccoli for topping, add the florets to a preheated 400°F (or 205 °C) oven and roast for 15 to 20 minutes. If the flavor of broccoli is too strong, mix in cauliflower for a milder soup.
• Smoked Paprika: Try regular paprika or omit for a gentler flavor.
• Miso Paste: Replace with a splash of soy sauce or coconut aminos if you don’t have miso on hand.
• Add-ins: Toss in spinach, kale, or a handful of frozen peas for extra greens and nutrients. For a vegan cheddar broccoli soup look, add in ½ teaspoon of turmeric when blending the cream sauce base.

How to Make This Delicious, Creamy Soup

Step 1: Quick-boil cashews for 3 to 5 minutes in a small pot with water to soften them. Turn off the heat and set aside.

Step 2: In a large pot over medium heat, sauté the diced onion for about 5 minutes, until translucent. Add the garlic and cook for another minute until fragrant.

Step 3: Chop broccoli and add it to the pot with onions and garlic.

Step 4: Add 3 cups of low-sodium vegetable broth and bring to a gentle boil. Reduce the heat and simmer for 12 to 15 minutes.

Step 5: To a high-speed blender, add soaked and drained cashews, cannellini beans, nutritional yeast, Dijon mustard, miso paste, apple cider vinegar, smoked paprika, onion powder, red pepper flakes, and ½ cup of vegetable broth.

Step 6: Blend the cream base until silky smooth.

Step 7: Add the blended cream base to the pot with broccoli. Stir and let it simmer for another 2 to 3 minutes to meld the flavors.

Step 8: Use an immersion blender (or transfer back to the blender in batches) to blend until smooth and creamy. Add more broth if you prefer a thinner consistency.

Salt and pepper to taste. Serve warm, topped with roasted broccoli florets (if using). If you love broccoli, you may also like our Vegan Chicken Broccoli Rice Casserole.

Expert Tips

1. If your broccoli stems are thick, peel the outer layer before chopping to ensure a smooth texture.
2. Don’t skip the miso paste. It’s key for that deep, restaurant-quality flavor.
3. Blend the cashew cannellini bean mixture until silky smooth. A high-speed blender makes the creamiest texture. We love using the Vitamix for this recipe.
4. Reheat gently (do not over-boil) after blending to preserve flavor and texture.

Different Ways to Enjoy This Vegan Broccoli Soup

• This soup pairs beautifully with a salad. Try our Arugula Quinoa Salad or Vegan Wedge Salad.
• Our Mushroom Avocado Toast is a delicious, satisfying, and nutrient-dense way to elevate this meal.
• For something to dunk into the soup, check out our Low Fat Vegan Cornbread Muffins or Oil-Free Jalapeno Cornbread.
• If you're doing the Daniel Fast, enjoy this delicious soup with our Vegan Caesar Side Salad, or Sweet Potato Toast.

Recipe FAQs

This Vegan Cream of Broccoli Soup is proof that comfort food can be nourishing and guilt-free. Every spoonful is loaded with flavor, plant-based protein, and creamy goodness. There's no dairy, no oil, no compromise. Great for meal prep or a quickish weeknight meal.

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