This post contains affiliate links. Please see our disclosure policy.
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 was yummy! Will definitely be adding it to my list of soups to make again and again. I did add some Daiya Cheddar to make it a bit more cheesy.
This is so good! I made with kale as that’s what i had in the fridge. Quick question, after adding the blended basil /cashew mix, do you blend again? Because I had hand-chopped my kale, I felt the whole thing needed a quick whizz with the stick blender at the end. I do realise you pre-squished the broccoli so maybe you didn’t need to do a final blend because your greens were finer chopped to start off with? Anyway, it tastes divine and is an easy way to eat more kale 😉
i add finely chopped or shredded broccoli, so that doesnt need blending later. If you add greens, you want to slice them into ribbons. you can also blend it all up before serving. its a pretty flexible soup
Even though I used half broccoli and half kale and ran out of nondairy milk and had to substitute vegetable broth, this soup was still super delicious, Richa! Thanks for the recipe!
This is delicious! I made it last night, and even my veggie-hating, omni husband came back for seconds : ) I blended it up using my stick blender in the pot so it was quite smooth, but still a little textured and I also threw in a stock cube too as I was feeling a bit reckless : ) Just loved it – thanks so much. This was my first attempt at a creamy vegan soup – really excited to try out some more now. I just love your recipes Richa – your food, photos, presentation and recipes really are fantastic – thank you again.
Awesome!
This soup was spicey but very delicious! Thank you for the recipe!