Vegan Cream of Broccoli Soup
Enjoy a nourishing bowl of vegan cream of broccoli soup, made with whole food ingredients and packed with flavor.
Servings: 4
Calories: 292kcal
Equipment
- 1 Immersion blender (optional)
Ingredients
- ½ cup raw cashews
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4-5 cups broccoli, florets and stems chopped
- 3½ cups low-sodium vegetable broth, divided
- 1 15 oz. can low sodium cannellini beans, drained and rinsed
- ⅓ cup nutritional yeast
- 1 teaspoon Dijon mustard
- 1 teaspoon yellow or white miso paste
- 1 Tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ⅛ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional, for heat)
- salt to taste
Instructions
- Quick-boil cashews for 3 to 5 minutes in a small pot with water to soften them. Turn off the heat and set aside.
- 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.
- Add chopped broccoli to the pot along with 3 cups of low-sodium vegetable broth and bring to a gentle boil. Reduce the heat and simmer for 12 to 15 minutes.
- While the broccoli is cooking, make the cream sauce base. 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. Blend until smooth and creamy.
- Add the blended cream sauce base to the pot with broccoli. Stir and let it simmer for another 2 to 3 minutes to meld the flavors.
- 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).
Notes
- Roast some broccoli florets to add as toppings. Add florets to a preheated 400°F (or 205 °C) oven and roast for 15 to 20 minutes.
- If your broccoli stems are thick, peel the outer layer before chopping to ensure a smooth texture.
- Don’t skip the miso paste. It’s key for that deep, restaurant-quality flavor.
- Reheat gently (do not over-boil) after blending to preserve flavor and texture.
- Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, add to a freezer-safe container and freeze for up to 3 months. Reheat gently on the stovetop.
Nutrition
Calories: 292kcal | Carbohydrates: 42g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 186mg | Potassium: 1048mg | Fiber: 11g | Sugar: 5g | Vitamin A: 903IU | Vitamin C: 91mg | Calcium: 145mg | Iron: 5mg
