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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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5 from 8 ratings

Creamy Vegan Broccoli Soup With Smashed Broccoli

With the perfect contrast of creamy and crunchy, this vegan broccoli soup recipe is a delicious soup that everyone will love!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Dishes, Side Dishes, Soups
Cuisine: American
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Lactose, Vegan, Vegetarian
Keyword: broccoli soup, vegan broccoli soup, vegan cream of broccoli soup
Servings: 6 servings
Author: Sarah Bond

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

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.

Video

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
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