Savory Vegan Broccoli Soup Recipe

On rainy afternoons when the chill settles deep in my bones, I always find myself craving a bowl of something warm and green. I start this Vegan Broccoli Soup to satisfy that need for comfort while packing in plenty of nourishing vegetables.

The secret to the velvety texture isn’t heavy cream, but a clever blend of white beans and cashews that creates incredible richness. I make this recipe whenever I want a meal that feels indulgent but leaves me feeling energized and light.

What Makes This Vegan Broccoli Soup a Keeper

I love that this soup delivers a complex, savory flavor profile thanks to the addition of nutritional yeast and a splash of soy sauce. The combination of fresh basil and lemon juice added at the very end brightens the entire pot and cuts through the richness beautifully.

This dish is also a nutritional powerhouse that sneaks in protein and fiber without anyone noticing. I rely on the white beans to add body and creaminess, making it a perfect meal for picky eaters who usually shy away from green vegetables.

The entire process is incredibly streamlined, requiring just one pot and a blender to get dinner on the table in under an hour. I appreciate how the broccoli stems get used alongside the florets, minimizing food waste while maximizing the vegetable content in every spoonful.

If this green bowl of goodness hit the spot, I highly recommend trying my Zesty Thai Coconut Red Lentil Soup Recipe for another creamy, plant-based option. You might also enjoy the hearty, comforting flavors in my Quick Split Pea Soup Recipe for your next weeknight dinner.

Everything You Need for Perfect Vegan Broccoli Soup

Here is the list of simple, wholesome ingredients you will need to gather:

• Cannellini Beans: Adds protein and creates a thick, creamy base when blended.
• Raw Cashews: Provides a rich, dairy-free creaminess and healthy fats.
• Broccoli: The star ingredient, using both florets and stems for maximum flavor and nutrition.
• Vegetable Broth: Use a low-sodium variety to control the saltiness of the final soup.
• Yellow Onion: Builds the savory aromatic foundation for the soup.
• Garlic Cloves: Freshly minced garlic adds essential depth and pungency.
• Red Pepper Flakes: Adds a subtle heat that wakes up the palate.
• Fresh Basil: Provides a burst of herbal freshness that complements the broccoli perfectly.
• Soy Sauce: Adds umami depth; use tamari if you need a gluten-free option.
• Dijon Mustard: A small amount adds tang and complexity without overpowering the other flavors.
• Nutritional Yeast: Gives the soup a cheesy, savory flavor profile without any dairy.
• Lemon Juice: Freshly squeezed juice brightens the soup and balances the rich cashew cream.
• Extra Virgin Olive Oil: Used for sautéing and finishing the soup with a rich, fruity note.
• Salt and Black Pepper: Essential for seasoning the soup to perfection.

My Method for Vegan Broccoli Soup

Let’s get cooking with these simple steps:

1. I start by heating the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil shimmers, I add the chopped onion and a pinch of salt, cooking it down for about six minutes until it softens and begins to turn golden. Then, I stir in the minced garlic and red pepper flakes, cooking for another minute or two until the garlic becomes fragrant and just starts to color, being careful not to let it burn.
2. Next, I add the broccoli florets and thinly sliced stems to the pot, giving them a quick sauté for about two minutes to start releasing their flavor. I then pour in the vegetable broth, drained cannellini beans, raw cashews, salt, and plenty of freshly cracked black pepper. I stir everything well to combine, ensuring the liquid covers most of the solid ingredients, and bring the mixture to a lively boil.
3. Once boiling, I reduce the heat to maintain a gentle simmer and partially cover the pot with a lid. I let the soup cook for about 15 minutes, stirring occasionally, until the broccoli stems are completely tender and soft when pierced with a fork. While the soup simmers, I like to prepare any toppings or sides, like toasting some bread or nuts, so everything is ready to serve at the same time.
4. When the vegetables are tender, I carefully transfer the soup to a high-powered blender, working in batches if necessary to avoid overfilling. I add the fresh basil, soy sauce, Dijon mustard, nutritional yeast, and lemon juice directly into the blender pitcher with the cooked soup ingredients. I blend on high speed until the mixture is completely smooth, velvety, and vibrant green, which usually takes about a minute or two depending on the blender.
5. Finally, I taste the soup and adjust the seasoning, often adding a bit more lemon juice or salt if the flavors need to pop more. I ladle the piping hot Vegan Broccoli Soup into bowls and finish each serving with a drizzle of good olive oil and a sprinkle of toasted nuts or crusty breadcrumbs for texture.

My Vegan Broccoli Soup Secrets

I always recommend tasting the soup after blending but before serving to adjust the acid and salt levels. The lemon juice and Dijon mustard are crucial for cutting through the richness of the cashews, so don’t be afraid to add a little extra splash if the flavor feels heavy.

When blending hot liquids, I make sure to remove the center cap of the blender lid and cover the opening with a clean kitchen towel. This allows steam to escape safely preventing pressure buildup that could cause the hot soup to explode out of the blender.

If you want an ultra-smooth texture, soaking the cashews in hot water for 20 minutes before cooking helps them blend easier, though it isn’t strictly necessary with a high-speed blender. I find that this small extra step ensures there are no gritty nut pieces left in the final creamy Vegan Broccoli Soup.

How to Serve This Vegan Broccoli Soup

I think this soup pairs wonderfully with a slice of rustic sourdough bread or a warm garlic baguette for dipping. The crunchy texture of the bread provides a satisfying contrast to the smooth, creamy consistency of the soup.

You can also serve this alongside a crisp green salad with a vinaigrette dressing to complete the meal. I sometimes top my bowl with roasted chickpeas or a sprinkle of toasted pine nuts to add extra protein and a delightful crunch.

If you love these plant-based ideas, follow me on Pinterest for more inspiration.

Vegan Broccoli Soup Recipe

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• Author: Joanna Wearstler
• Total Time: 45 min
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A rich and creamy dairy-free broccoli soup made with cashews, white beans, and fresh basil. Perfect for a cozy and healthy weeknight dinner.

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Ingredients

Scale 1x2x3x

• 1 pound (450g) broccoli, florets and stems chopped
• 1 cup (140g) raw cashews
• 1 (15-ounce/425g) can cannellini beans, drained and rinsed
• 3 1/2 cups (840 mL) low-sodium vegetable broth
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons extra virgin olive oil
• 1/4 cup (20g) nutritional yeast
• 1 heaping cup (20g) fresh basil leaves
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon soy sauce (or tamari)
• 1/2 to 1 teaspoon Dijon mustard
• 1/4 teaspoon red pepper flakes
• 1 1/2 teaspoons kosher salt
• Freshly cracked black pepper

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Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and a pinch of salt, cooking for about 6 minutes until softened and golden. Stir in the garlic and red pepper flakes, cooking for another minute until fragrant.
2. Add the broccoli florets and stems, vegetable broth, beans, cashews, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer partially covered for 15 minutes or until the broccoli is very tender.
3. Transfer the soup to a high-speed blender. Add the fresh basil, soy sauce, Dijon mustard, nutritional yeast, and lemon juice.
4. Blend on high until completely smooth and creamy. Taste and adjust salt or lemon juice if needed. Serve hot with a drizzle of olive oil and crusty bread.

Notes

For a nut-free version, you can substitute the cashews with sunflower seeds or use coconut milk, though the flavor profile will change slightly.

• Prep Time: 15 min
• Blending: 5 min
• Cook Time: 30 min
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 460
• Sugar: 6g
• Sodium: 561mg
• Fat: 23g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 12g
• Protein: 21g
• Cholesterol: 0mg

Keywords: Vegan Broccoli Soup, dairy free soup, creamy vegetable soup, healthy dinner, easy vegan recipe