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With the perfect contrast of creamy and crunchy, this vegan broccoli soup is a quick and delicious way to get in your veggies. Cashews produce a creamy texture and add protein!

Top this soup with Parmesan smashed broccoli or homemade croutons for some crunch.

A bowl of creamy yellow soup topped with several pieces of roasted broccoli, served with a metal spoon on a green tiled surface.
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Of course, cheesy broccoli soup is delicious…but what if you could have the same creamy taste without the dairy and with just vegetables?

This vegan broccoli soup uses cashews and vegetables to pack in fiber, protein, and loads of flavor. It comes together in just 30 minutes and is mostly made in one pot.

  • Mostly One Pot: Everything for this dairy-free broccoli soup, including the cashews, gets cooked in the same pot. If you do the smashed broccoli, that just adds a single sheet tray.
  • Lots of Vegetables: With carrots, onions, and broccoli, this soup packs loads of fiber into a silky smooth blended soup.
  • Freezer-Friendly Vegan Soup: You can easily make a double batch of this blended vegetable soup and freeze some for whenever the cozy weeknight soup craving strikes.

Reader rating

★★★★★

“This recipe turned out exactly as written. It was incredibly yummy! We added faux bacon, red onions and red chile flakes w/our broccoli croutons as toppers.” —Ronnie

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A bowl of creamy yellow soup with black pepper on top, served with a metal ladle. Bread pieces and a broccoli floret are nearby on a green tiled surface.

Key ingredients

This soup is so forgiving, so feel free to use fresh or frozen vegetables. Jump down to the recipe card for exact measurements.

  • Broccoli: Some gets cooked into the soup, while the rest is turned into crispy smashed broccoli for topping. Frozen broccoli works too!
  • Vegetable Base: To build the flavor, this soup uses carrots for sweetness, onion for bite, and garlic for a punch.
  • Vegetable Broth: I like to make homemade vegetable broth from scraps, but store-bought works too.
  • Cashews: Opt for unroasted and unsalted (but if using salted, just reduce the added salt in the recipe).

Soak or no?

Should you soak the cashews in hot water before starting? This depends on your blender. If you have a strong blender, like a Vitamix, then you don’t need to because we’re already boiling them in the soup. If you don’t have a high-powered blender, then I recommend soaking them for a few hours first.

Ingredients for vegan broccoli soup on a green tile surface: garlic, onion, salt and pepper, broccoli, veggie broth, cashews, and a carrot, each labeled with text.

How to make vegan broccoli soup

Making creamy plant-based soup is as easy as 1, 2, 3! Just grab a stock pot and a sheet tray. This is an overview of the recipe. Jump to the recipe card for the full printable recipe.

  1. Make the flavor base by sautéing the veggies in olive oil until soft.
  2. Stir in the other ingredients and simmer for 30 minutes.
  3. Blend either with an immersion blender or in a stand blender.
  4. Make the smashed broccoli in the oven while the soup cooks.
  5. Serve the soup with the crispy broccoli or homemade croutons!

Is your soup underseasoned?

If you’re soup tastes bland, add more salt and pepper. Everyone’s taste buds are different, so it’s important to taste and adjust before serving. Salt makes all the other flavors pop!

A hand blender is blending a thick, yellow-green soup or sauce in a large pot on a green countertop.
If your soup is too thick or thin, you can easily adjust it. Let it cook uncovered for a few extra minutes if it’s too thin, or add more broth if it’s too thick.
Roasted broccoli florets with crispy, browned edges and a coating of melted cheese on a ridged baking sheet.
The smashed broccoli is totally optional (but recommended!). They don’t get super crunchy, but the charred edges work so well with the soup.

Soup and salad, anyone?

What’s more classic than soup and salad? Well okay, maybe soup and sandwich…I’ll include pairings for both.

  • Chickpea Tuna Salad: I love pairing this creamy cashew-based soup with something with a bit more protein like a vegan tuna salad.
  • Chickpea Chicken Salad: Along the same vein, this salad is a cream-based salad with a bit more substance than a leafy salad. Enjoy it as a sandwich or wrap with your broccoli soup.
  • Kale Chickpea Salad: Keep it simple with a kale Caesar salad if you’re not vegan.
A bowl of creamy yellow soup topped with roasted broccoli florets and drizzled with olive oil, with a metal spoon resting inside.
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Creamy Vegan Broccoli Soup With Smashed Broccoli

5 from 8 ratings
By: Sarah Bond
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 6 servings
With the perfect contrast of creamy and crunchy, this vegan broccoli soup recipe is a delicious soup that everyone will love!

Ingredients 

Vegan Broccoli Soup

  • 1 Tbsp olive oil, 15 mL
  • 1 medium yellow onion, about 1 cup, diced
  • 1 to 2 medium carrots, about 1 cup, diced
  • 4 cloves garlic, minced
  • 6 cups vegetable broth, 1.5 L
  • 1 cup cashews
  • ½ tsp each salt and pepper
  • 1 32-oz package broccoli florets, divided

Smashed Broccoli

  • 2 Tbsp olive oil, 30 mL
  • 2 Tbsp nutritional yeast
  • ½ tsp salt
  • ¼ tsp pepper
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Instructions 

Vegan Broccoli Soup

  • Flavor Base: Heat 1 Tbsp olive oil in a large pot over medium heat. Add 1 medium yellow onion (diced), 1 to 2 medium carrots (diced), and 4 cloves garlic (minced). Cook until onion is soft and fragrant, about 4 minutes.
    Chopped carrots and onions are being sautéed in a large pot, with some browning visible on the vegetables.
  • Stir: Stir on 6 cups vegetable broth, 1 cup cashews, ½ tsp each salt and pepper, and about 75% of the 1 32-oz package broccoli florets. Cover and let simmer until broccoli is tender, about 30 minutes.
    A pot filled with vegetable stew containing broccoli, cashews, onions, and sliced red bell peppers, sitting on a green tiled surface.
  • Blend: When broccoli is tender, puree the mixture until smooth using either a handheld immersion blender or by carefully transferring to a countertop blender.
    A hand blender is blending a thick, yellow-green soup or sauce in a large pot on a green countertop.

Smashed Broccoli

  • Microwave: Preheat oven to 375°F (190°C). Transfer the remaining broccoli to a microwave-safe bowl. Add a splash of water then cover with either a plate or plastic wrap. Microwave until broccoli is bright green and tender, about 3 to 4 minutes.
    A glass bowl filled with steamed broccoli florets on a green tiled surface.
  • Smash: Transfer florets to a parchment-lined baking sheet. Use a cup to firmly smash each piece of broccoli until flattened. Pat the smashed pieces as dry as possible with a clean towel or paper towels.
    In a small bowl, stir together 2 Tbsp olive oil, 2 Tbsp nutritional yeast, ½ tsp salt, and ¼ tsp pepper. Brush it into each piece of broccoli. Bake for 20 to 25 minutes, or until charred at the edges (they won't get super crispy–it's the flavor we're after!).
    Roasted broccoli florets with browned, crispy edges on a ribbed baking sheet.
  • Serve: Ladle broccoli soup into bowls and top with smashed broccoli. Happy eating!
    A bowl of creamy yellow soup topped with roasted broccoli florets and black pepper, with a spoon resting inside the bowl.

Notes

Storage: This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months. After letting it thaw overnight, reheat it slowly on the stovetop.
Do I need to soak the cashews beforehand? This depends on your blender. If you have a strong blender, like a Vitamix, then you don’t need to because we’re already boiling them in the soup. If you don’t have a high-powered blender, then I recommend soaking them for a few hours first.
Adjust the consistency: If your soup is too thick or thin, you can easily adjust it. For a soup that’s too thin, let it cook on the stove uncovered for a few more minutes to let the moisture steam out. Simply add more broth if it’s too thick.
If your cashews aren’t fully blended, keep blending (or soak them beforehand next time you make the soup). This is usually an issue with the power of the blender.

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 24g | Protein: 9.5g | Fat: 13g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 6.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 760mg | Potassium: 940mg | Fiber: 5.8g | Sugar: 6.9g | Vitamin C: 140mg | Calcium: 105mg | Iron: 2.9mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

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5 from 8 votes

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26 Comments

  1. Emily says:

    5 stars
    So delicious- best part is the smashed broccoli “croutons”!! 25% of 32oz is not enough- fully deserves a 2nd entire bag! Did take liberty with recipe using other frozen veggies I had available.

    Reply
    1. The Live Eat Learn Team says:

      Thanks so much Emily! My fav part is the ‘croutons’ too – yum!

  2. Katie says:

    5 stars
    This is the 9th recipe of yours that I have made and they are all squarely in my dinner rotation. I talk about you and your recipes all the time at work 🫘🥦

    The cashews gave this soup a slightly nutty flavor and it smelled (to me) like my favorite bowl of clam chowder. The immersion blender left the tiniest chunks of carrot and broccoli (my preference) and I sprinkled a small amount of cheddar on top.

    I like this soup and I love your recipes. Thank you so much!

    Reply
    1. The Live Eat Learn Team says:

      Thanks for making my day with your comment Katie, I’m so happy you enjoy the recipes!

  3. Nephy says:

    5 stars
    Really good and simple!! Recommend it highly 😀

    Reply
    1. Sarah Bond says:

      So thrilled to hear that you loved it! Happy eating!