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Vegan Cream of Broccoli Soup

  • Author: Eat Drink Shrink
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes


  • 4 1/4 cups vegetable broth
  • 1 medium yellow onion, chopped
  • 1 carrot, peeled and chopped (2/3 cup)
  • 1 celery stalk, chopped
  • 2 cloves garlic, chopped
  • 5 cups broccoli florets, 12 ounces
  • 1/2 cup almond milk
  • 1 cup soaked raw cashews
  • Handful of fresh spinach (optional) 
  • Ground black pepper and salt to taste
  • Garnish: chopped parsley + toasted pine nuts


  1. In a medium sized stock pot, sauté onions, carrots, garlic, and celery, 5 minutes.
  2. Add the broth and broccoli, bring to a boil. Then reduce to a simmer.
  3. Cook 7-10 minutes until broccoli has softened. In a large blender add the soaked cashews, almond milk, and broth/broc mixture.
  4. Blend until smooth and return to the pot to simmer on low. Add additional broth if needed to achieve desired consistency.
  5. You may have to do this in segments depending on the size of your blender.  
  6. Add fresh spinach to brighten the color, optional. 


If you don’t have time to soak cashews, simply pop them in the microwave for 2 minute increments until softened.

  • Category: Beer Cheese
  • Cuisine: Soup


  • Serving Size: 4-6
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