Vegan Broccoli Soup21 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“I love this creamy, tasty recipe that is truly vegan. Stir in coconut milk and nutmeg for an additional rich, nutty flavor.” - by Nakkeya
Original recipe yields 4 servings
- Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.
- Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.
- Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender; blend until smooth. Return blended soup to pot and stir well. Serve immediately.
Amount Per Serving (4 total)
- 353 cal
- 16 g
- 44.6 g
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"I added a dash of cayenne pepper but other than that, it was great. Will make again. We should start an Eat to Live tab to allrecipes.com Thanks for sharing...." See more"
"Delicious! I added three chopped carrots, exchanged an alternative salt product for the salt, and use used only one potato. This recipe is a comfort food without the guilt...." See more"
"Truly, truly, truly delicious. I've searched far and wide for the perfect vegan broccoli soup, and this one is the best, bar none. I happen to love heavy cream and was about to resort to it until I ..." See morefound this recipe. It's so creamy! And it's not cashew-y at all (not that there'd be anything wrong with that). Another cow can live in peace. My only tweak was to use Salish alderwood smoked sea salt instead of regular. I'll say again -- delicious. I might be able to hang with this vegan thing after all."
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