Vegan Cream of Broccoli Soup
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5 from 13 votes

Ridiculously Easy Cream of Broccoli Soup

You can vary the flavor of this basic soup by adding a teaspoon of thyme, basil, or any herb during the first step. For a delicious change of pace, try the curried variation at the end of the recipe.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: American, Vegan
Keyword: vegan broccoli soup
Servings: 6
Calories: 87kcal
Author: Susan Voisin


  • 1 bunch broccoli about 1 1/4 pound or 6-7 cups chopped
  • 1 large onion chopped
  • 2-4 cloves garlic peeled
  • 4 cups vegetable broth I used Imagine’s No-Chicken
  • 1 large Yukon gold potato cooked, peeled and diced
  • 1/4–1/2 cup raw cashews
  • salt black pepper, and cayenne, to taste


  • Place the broccoli, onion, garlic, and vegetable broth in a saucepan. Bring the broth to a boil, cover, and reduce heat. Simmer until broccoli is tender, about 8 minutes.
  • Put half of the broccoli and broth into a blender with half of the potato and cashews. Blend at high powder until smooth. Pour into another saucepan, and repeat with the rest of the broccoli, potato, and cashews.
  • Heat the soup, covered, on low for 10 minutes or so. Check seasonings and add salt, freshly ground black pepper, and a pinch of red pepper to taste.


Curried Cream of Broccoli Soup Variation
Add 1 teaspoon of good, mild curry powder to the broth in the first step. Substitute a cooked, peeled medium sweet potato for the Yukon gold potato, and add a larger pinch of cayenne pepper to finish.


Serving: 1serving | Calories: 87kcal | Carbohydrates: 14g | Protein: 4.9g | Fat: 2.5g | Sodium: 327mg | Fiber: 1g | Sugar: 1.2g