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Easy Spiced Creamy Vegan Broccoli Soup. Shredded broccoli cooked with spices, basil and a creamy cashew sauce. Chunky Cream of Broccoli Soup. Vegan Gluten-free Soyfree Recipe. Pin this post.
This creamy soup is super easy to put together and great to use up all that broccoli that has been sitting in the fridge way too long. This is a chunky slaw soup. Blend to smooth if you like.
Broccoli is grated, both the stems and florets, and tossed in some spices and herbs then boiled in basil cashew milk. Ready within 20 minutes. I use a mini processor to shred the broccoli which takes like half a minute. I also often don’t soak the cashews. Even a small blender like nutribullet will blend the cashews into the milk easily. Blend for a minute, let it sit for a minute then blend again until smooth. Serve this creamy basil broccoli soup with garlic bread, croutons or crackers. For super quick soup, use pre shredded broccoli slaw or broccoli carrot slaw!
Make the soup into a dip by using less non dairy milk. Use other veggies like cauliflower, carrots etc for variation.
More soups from the blog
More Broccoli recipes
- Cheesy Broccoli Balls with Marinara
- Sweet and Sour Chickpeas and Broccoli GF
- Broccoli Pinto Bean Burgers
- Roasted Broccoli with basil cashew dressing GF
- Broccoli Chickpea Flatbread Paratha
Spiced Creamy Vegan Broccoli Soup
Ingredients
- 2 tsp extra virgin olive oil
- 1/2 cup chopped onion, red, or white
- 2 cups or more grated broccoli or broccoli slaw
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1/3 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp or more cayenne
- 2 tbsp or more nutritional yeast
- 3/4 tsp or more salt
- 3 tbsp chopped fresh basil or dried basil to taste
- 1/4 cup cashews, soaked for 15 minutes or longer (1/3 cup for creamier)
- 2 cups or more non dairy milk, unsweetened
- cayenne for garnish
Instructions
- Heat oil in a saucepan over medium low heat. Add onions and a dash of salt and cook until mostly translucent. about 6 minutes.
- Add the shredded broccoli and spices. Mix and cook for 1 minute. Mix in the nutritional yeast and salt. I used some broccoli stems and some florets and processed them in a food processor to get about 2 cups grated broccoli.
- Blend the cashews and basil with 1 cup non dairy milk until smooth. Blend a couple of times if the cashews were not soaked. Add to the saucepan. Add the rest of the non dairy milk and mix in. Bring to a boil. About 5 mins. If the soup starts to thicken too much or needs more liquid. Add 1/4 to 1/2 cup or more water and mix in. Taste and adjust salt and spice.
- Simmer for another 3 to 5 minutes or until desired consistency. Garnish with cayenne or red pepper flakes. Serve with warm garlic bread or crackers.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is SO much better than I was expecting!!!
I had a little leftover cashew cream from making a cheesecake and was just looking for a way to use it. Picked this because I had everything on hand. Halved the recipe and used the leftover cream (1/3-1/2 cup?) w/ one cup broth instead of the cashews and milk–it’s SO delicious for something so simple!! Your recipes never disappoint thank u so much
Yay! Glad you liked it.
I don’t need any other broccoli soup recipe after making this one! So good!
what high praise! thank you!
Love a good bowl of potato soup!!! I cannot eat cashews, is there a good replacement for this? Love your recipes!!
Kat
you could omit them and add 1 to 2 T more flour – or try macadamia nuts or pumpkin seeds or even almonds
Yum!!! I don’t even like broccoli, but I had some frozen riced broccoli I needed to use up. This is a wonderful autumn/winter soup. Thanks for yet another winner!!
yay! a new broccoli 🥦 fan
Finally Tried the Reciepe. It was fabulous.
lOOKS yummy…
Will try it definately!!!
I used broccoli slaw for ease. I did add most of slaw to cahew milk blend (after sauted with spices) to blend it up so not chunky. I actually forgot yeast and salt so added that at final simmer. LOVED. I used almond milk.
awesome!
I made it and actually forgot to add the basil 😆 was still yummy
Which milk did you use? As it looks creamy. Thanks
almond milk. The cashews make it creamy
Looks like a great recipe…. Which non dairy milk do you use in the recipe? Would unsweetened soya milk work? Thanks
yes that should work.