Vegan Cream of Broccoli Soup {Dairy-Free and Soy-Free}

This vegan cream of broccoli soup will delight you with its creaminess that comes from cashews and cauliflower. Snuggle up on a cold day with a warming bowl.

Course dinner, Lunch

Cuisine American

Keyword easy vegan soup recipe, vegan broccoli soup

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 175kcal

Author Allison Rivers Samson | The Dairy Detox Cookbook

Ingredients

1 cup raw unsalted cashews soaked at least 4 hours, and drained
8 cups water divided
1 tablespoon olive oil
1 cup diced yellow onion
1 medium head cauliflower leaves removed, cored, and cut into medium chunks (about 3 cups)
3 medium stalks broccoli separated into bite-sized florets (about 4-5 cups) and peeled stems cut into medium chunks (about 1-2 cups)
1 teaspoon dried marjoram
1 clove garlic minced
1 tablespoon salt
¼ teaspoon freshly ground black pepper

Instructions

In a blender, process cashews and 1 cup water to make a completely smooth cashew cream.
Heat a large stock pot over medium-high heat and add oil. Sauté onion, cauliflower, broccoli stems only, and marjoram for 5 minutes. Stir in garlic and cook for 2 minutes more. Add remaining 7 cups water, cashew cream, and salt. Bring to a boil, then lower to medium heat, cover, and cook until vegetables are very soft, approximately 20 minutes.
Using an immersion blender or carefully in 2-3 batches using a standard blender, purée soup base until completely smooth. Add broccoli florets and cook over medium heat for 5-7 minutes until broccoli is bright green and tender. Add pepper to taste and serve hot.

Video

Notes

This soup is exceptionally versatile. If broccoli isn’t your favorite, feel free to substitute different veggies instead, like potatoes, mushrooms, asparagus, or corn.

Nutrition