I love this creamy, tasty recipe that is truly vegan. Stir in coconut milk and nutmeg for an additional rich, nutty flavor.
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.
Read MoreMaybe I have not had that many broccoli soups… But this was not incredible for us. My whole family kind of had to force themselves to eat it. But we did haha! Very easy recipe to make. We added a little Cayanne pepper like another reviewer suggested, and it helped to make it taste better. More salt also! But we likely would not choose to re-make it.
Read MoreI 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.
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 found 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.
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.
An amazing recipe!! After reading reviews saying it "needed something", I added 1 tsp dried dill, 1/2 tsp dried rosemary, an 1 tsp dried parsley when I added in the 4 cups of vegetable broth and the flavor turned out phenomenal.
Picking really good vegan recipes can be a crapshoot as they sometimes combine one or more ingredients to replace a tried and true one . . . like milk/cream in this case. This one makes ‘cream’ by blending cashews with broth. If not told beforehand, many people eating this soup would not identify cashews being used as the taste is surprisingly subtle. Perhaps it shouldn’t be surprising as almond or soy milk might work fine here if subbed for cashew cream. For us, this soup seriously needed seasoning. Having made that adjustment, it was pretty good but more tinkering is needed to take this up a notch . . . like a glug of dry white wine. Overall a healthy choice but we used a low sodium broth and omitted the salt given the relative high sodium content for just one bowl of soup. Nakkeya, thank you for creating this recipe.
Added 1/4 cup nutritional yeast and herb de provence. Also, did 4 cups broth in pot, and then used water to mix with cashews. YUM!!!! my kids LOVED it. And my daughter who is the BIGGEST fan of the real one with cheese- she asked for seconds!
LOVED IT!!! Never used cashew cream and didnt know what it was until I found this recipe. Now I use cashew cream all the time. This is an easy tasty recipe. I add nutritional yeast to my serving bowl for a little cheesy flavor!! This is a keeper.
All five of us loved this recipe! Did substitute coconut milk for some of the broth. My husband added a little Tabasco sauce. I will try the cayenne pepper suggestion next time. Definitely a keeper!
I used some of the tweaks other people suggested (i.e. added 3 carrots, used only one potato - I used a Japanese sweet potato, actually). I also had some left over chopotle peppers in adobo I needed to use so I added one to the blender with the cashews (just used a cup of water, not veggie broth) and a half tsp. dill. The soup was amazing!
I am new to vegan cooking and looking for something I could make ahead and freeze for quick lunches on the go. I loved it!!! Just what I needed. I did make a few adjustments. I substituted one cup of vegetable broth with coconut milk when blending it with the cashews and cut the cashews to 1/2 cup. This is going in my box of staple recipes. You should try it!
I was so hoping this recipe would be good and it exceeded my expectations! Delicious! Looking forward to trying different vegetable versions - first up: asparagus!
So Delicious!! Entire family loved it. I just added a large carrot with the broccoli. Will make again and again...a new favorite!!
I am new to cooking and this looked like an easy vegan soup. I was so sure I had some veg stock in my pantry and was so upset to find out that there was none. I looked through some of the reviews, and subbed coconut milk for the veg stock for the cashews. For boiling the potatoes and broccoli, I had to just use water with a veg stock cube. It was so delicious. I love it and will definitely make it again - next time with the proper veg stock. Making the cashew milk was such a neat thing to learn, and learning how to blend half and return that to the pot was something new for me - thank you!
It came out so good! I added some garlic powder and some complete seasoning for taste!!
LOVED IT! delicious and easy to make. Tasted like cream of broccoli soup without the cream!!
My first time rating a recipe. Followed the directions and loved the end result. I noticed it was thinner than I had expected . Then I realized I had left the potatoes out. I am not eating starchy foods. It was still great. May add a potato next time. Thanks for a the Vegan version of my favorite soup.
Yum! I'm not vegan but wanted a broccoli soup without the cheese and this was perfect. Made it with chicken broth and italian seasoning instead of basil. Otherwise, followed recipe exactly.
One of my favorites! I did slightly change the recipe by soaking the cashews for 2-3 hours before adding it to the recipe. I also tried making the vegetable broth from scratch since I had to simmer the potatoes anyway. My husband, who recently started a vegetarian diet, loved it too.
Amazing! Amazing! Amazing! This soup makes my heart and belly happy with so little guilt. Better than any cheddar and broccoli soup we have eaten! I'm not one to measure ingredients and I have to admit I eyeballed this one as well. Added some red pepper flakes for the kick we love!
The reasons this recipe works for me are it's quick to prepare, ingredients are few and simple, it's healthy, my kids love it and it's delicious. It's a keeper!
Awesome, I added the splash of coconut milk and dash of nutmeg, as recommended, which made the whole dish. (I only changed one thing and that was I blended the whole soup, so it was smooth) YUM!!!!
I love potato and broccoli and found this recipe to be exactly what I was looking for! I put my onion in a blender too and added carrots. Excellent taste, I made a big pot and plan to freeze some for lunch at work.
This is an extremely easy and delicious recipe! Instead of just half, we out the entire batch of the soup in an emersion blender to get it all to one consistency. I can't wait to make this again!
Wow! This soup is amazing! The only change I made was to use chicken broth because that is what I had. So delicious. Will definitely make again. Really hit the spot.
Love this soup - make it often in the fall & winter. I usually add some carrots & garlic for additional flavor & to boost the veggies in this soup. Except for the 1 cup cashews / 1 cup broth for creating cashew "cream", I barely pay attention to the recipe amounts and just eyeball the amounts of veggies & broth. This recipe is very forgiving & flexible with whatever you might have on hand and if you prefer a thick or thin "cream" of broccoli soup!
This is the BEST soup EVER!! I’ve made it several times and follow the recipe to a “T”. I’d give it 10 stars if I could; and no, I’m not the recipe poster’s mother ;). Love that it’s vegan!!!
Delicious! My non-vegan husband won’t stop raving. I prefer cooking a little less time so the potatoes are ever so slightly al dente.
I followed the recipe, but did a few steps out of sequence, but, the result was still delicious! Yummy!
I've made several cream of broccoli vegan soups and this one is one of the best. I meant to add nutritional yeast but forgot and didn't miss it. I omitted the potatoes as I didn't have any, and added about a quarter pound of baby carrots I needed to use asap. Sautéed the onion in a little vegan butter, left it chunky because I puréed the soup leaving some tiny bits for texture, the carrots provided a nice toothsomeness. Used better than bouillon paste, added Italian seasoning, cayenne, basil and dill. Spices definitely help bring it to life. For such a simple soup it was fantastic. Used the cashew cream, no coconut milk. Was a great way to use up a huge bag of broccoli florets from Costco that had seen better days. You could turn this into a kitchen sink soup as the act of pureeing any vegetables then adding cashew cream results in a lovely soup.
This is my go to recipe that reminds me of Panera Bread cream of broccoli soup. I noticed another reviewer stated that it needed more flavor, but I didn't find that. The only thing I did differently is that I use Better Than Bullion No chicken (or vegetable) base for the vegetable broth, and I think this makes this soup very flavorful. Even my non-vegan 87-year-old dad liked this soup. But remember to taste the soup first and add more seasoning or salt if it tastes bland to you.
I’m doing a Daniel’s fast and this was a perfect recipe . Tasted great and was filling!
I substituted raw cashews with Brazil nuts and GOOD HEAVENS was that ever a good choice.
It's my favorite soup ever! I've made it half a dozen times already and never get tired of it. The cashew broth is what makes it. I made it for company last night and they raved about it. I don't deviate from the recipe except I leave it chunky and don't purée part of the recipe.
Maybe I have not had that many broccoli soups… But this was not incredible for us. My whole family kind of had to force themselves to eat it. But we did haha! Very easy recipe to make. We added a little Cayanne pepper like another reviewer suggested, and it helped to make it taste better. More salt also! But we likely would not choose to re-make it.
Very good. I did add 1 carrot and 1 Tbl of nutritional yeast but the soup was delicious without the yeast. I also cheated (vegan wise) and sauted the onion in 2 slices of diced lean bacon. I have never made cashew cream. What a healthy and delicious addition. This soup could be a base for any " cream free" cream soup.
Love this recipe...all 3 of my kids love it and even ask me to make it...and trust me they are not broccoli lovers. I add lots of fresh pepper to my bowl for some extra kick. If short on broccoli we substitute with some cabbage and usually add a carrot as well. A great soup recipe!
As with many soups, the taste got better overnight. I would have only given it 4 stars upon first tasting. Nobody could tell there were cashews in the soup. I will definitely make this again!
This was so good, and my husband couldn't believe it was vegan! I didn't use onion, and I added about a tbsp. of garlic powder.
Super good and very easy. I like to put more potatoes in mine just because I love them. A little cayenne pepper and it's perfect.
Super delicious! I steamed broccoli florets and shredded carrots with sautéed onions and added as a topping.
OMG!!!! This is SO GOOD!!! Reminds me of Panera's cheddar broccoli soup. I only had 1 potato so I added a carrot, a little Rosemary & some garlic salt. It's definitely a new favorite. Thank You !!!
Loved it! I did end up adding Rosemary during the last ten minutes of cooking and blended the whole pot at the end but the taste was amazing. I have been a vegetarian my whole life and just recently gave up dairy as well and really loved how creamy it was. Also....my 17 year old, 15 year old, my 2 1/2 year old and my mom loved it too!
Delicious, hearty and very filling. Before I added the cashews I soaked them in 1 cup of water for 1 hour. Blend for 1 minute with the water and then allow to set until thickened, about 10 minutes. The result is a creamy white sauce. This would also work on any other dish where a white creamy sauce is desired.
Fabulous and easy! Even my carnivorous lumberjack husband raved and raved about this soup. He ate the leftovers for breakfast the following morning before I could get my hands on them!
This was pretty good and super easy. I usually read all the reviews before making a recipe from this site, but didn't have time. So I just followed the recipe. I didn't have potatoes, so chucked in two big carrots instead. And I misread the recipe and used 6 cups broth. Overall, it was good (and SO easy) but it needs a little tinkering. I mixed it with pre-cooked rainbow quinoa, and it was super delicious that way, but as a soup alone, I think it needs another ingredient (maybe the potatoes the recipe calls for :-) Anyway, great stuff! Thank you!
Just made this soup exactly as recommended. It needs a lot of extra help however. It was very very bland and boring. Needed to add some sherry and a little cayenne and braggs liquid aminos and more seasonings. Perhaps sautéed mushrooms would have help it out. I made it on the basis of such a high rating but it's just so so.
Didn’t have potatoes or any veggies but broccoli and onions. I’m sure it’d be much yummier with the potatoes but I’m working with what I’ve got! I also didn’t have the full amount of cashews ?? I’d love to try the recipe as written in the future. I did add some garlic and coconut milk (out of fear of missing one of the main ingredients), and herbs de Provence as someone suggested. Overall, it was still delicious and creamy!!
This was wonderful! I only had red potatoes, so I used them with the skin on. I also added a carrot. I topped it with some celery salt and nutritional yeast, and added a few crackers. I ate WAY too much!
Best vegan soup I have had so far. I added carrots in place of one patatoe. So good!
Very good!!! I will definitely make this again :) I didn't have any cashews on hand so I used almonds and it was lovely
I love this recipe! It's easy and delicious. Liked by vegan and non-vegan alike. When I made it for a soup exchange my 12 year old son was very upset that I was giving it away. I had to make a second batch to keep my family happy. I always double the recipe when I make it so we have enough for left overs. I have a family of four. :)
This is an amazing recipe. The whole family loved it! I did make a few changes. I threw a handful of fresh basil into the blender with the cashews and veggie broth. I added nutritional yeast and hot sauce in the pot. When I added the cashew/broth mixture to the pot at the end, I added a teaspoon of fresh lemon juice.
I made a double serving of this this during COVID lockdown when I had too much broccoli delivered. I didn't have cashews so left them out. I went the usual route of sauteing the onion first, then adding basil and the rest. I had two small carrots laying around so added those. I then added too much salt, so I added a whole head of cauliflower (chopped) (which I also ordered too much of). I added a bit of extra black pepper. The result was delicious.
Fab. But, if you use regular broth, and not low sodium broth, DON'T add more salt. Mine was too salty the first time. The second time, I added nutritional yeast to make it taste like vegan cheesy broccoli soup. Thanks for sharing.
This is like the best soup in the world we substituted chickpeas for cashews and it was awesome
Excellent! Very simple, nutritious, and my parents loved it. (Even though my dad is a dyed-in-the-wool carnivore!) I only had 4 cups of Swanson veggie broth so I just added a cup of water and the flavor didn't suffer. Had this at dinner with a vegan black bean burger, strawberries, and a glass of wine, and was so satisfied. Thanks!
This was so simple to make and very filling !!! I highly recommend making it ??
Magnificent recipe! I doubled the recipe for more servings. It came out flavorful, nice and creamy. One of the best vegan broccoli soup recipes out there I've tried. Hands down!
Great creamy taste. Next time I'll double the amounts as this one finished too quickly...
Its good but it seems to be missing something and I;m not an experienced enough cook to know what that is.
Delicious! I added some spinach for extra vitamins and blended the whole pot. Super creamy! Fantastic. I will do it again.
Ok I didn't have cashews but I subbed (knowing cashews are vegan's cream cheese base) vegan sour cream (tofu blended with seasonings) and it turned out very good! I'll try with the cashews as well someday lol!
Delicious! I swapped the cashews with almond milk soup base to get the fat down to 1.5g and 155cal per serving! That’s a ton of soup for very little fat and calories. I will be making this again!
This is superb! I added a fee baby carrots but other than that this is wonderful! Will definitely make again!
I made one serving... holy geeze. incredibly filling and very very tasty. This was the first vegan concoction I ever made, and it was tremendous.
I used a can of coconut milk instead of cashew cream, and after reading the reviews I added Italian seasoning, garlic powder, and nutritional yeast. this was a good soup and my kids asked for seconds, so I'd say that makes it a winner! I personally would like more depth of flavor but that's probably due to the broth I used, and it's probably better with the cashew cream.
LOVE this recipe. I’ve been making it for a year now and it’s my go-to. My advice: ADD LEMON JUICE ON TOP!!! TRUST ME.
Have made this many times before and love this recipe. Like others have stated, it needs a little tweaking. Only add salt if you do not use lo sodium broth. I added a generous amount of nutmeg and fresh ground black pepper as well as some garlic and 3T nutritional yeast. The best addition was the lemon juice that was suggested by another reviewer. A generous dash of fresh lemon juice as well as some grated lemon peel added to the top before serving is a must in my book. It lightens up the soup and makes it even better.
This was delicious, fast and easy. I had cooked to much broccoli earlier in the week and this was a great way to use it up. Will definitely make again!
Wow, delicious. I underestimated how yummy this soup would be, based on the simple ingredient list. Everybody loved it, from toddler on up.
I have made vegan broccoli soup before, this recipe is good. It is a good base. Once you make it a few times you will experiment and start adding in different ingredients to make it suit your palate.
This recipe is fantastic. The texture is perfect. I added more spices, including a good deal of black pepper, some cayenne, coriander, garlic powder, onion powder, and oregano. I also soaked the cashews for a couple hours in broth before blending. Otherwise, followed the recipe and, like I said, Loved it!
I sauted the onions in 2T olive to add a little pzazz, then finished with some truffle salt, which transformed it from a tasty but one dimensional soup into an umami treat.
This was awesome!!! I didn't have Yukon Gold potatoes so I used new, white potatoes but otherwise followed the recipe exactly. Could use a touch more salt but I think it is fantastic!
I am only giving three stars because the soup is only okay unless you doctor it up. It’s pretty bland without some extra Ingredients. Following other reviews we added three tablespoons nutritional yeast, teaspoon lemon juice and 3/4 teaspoon brown mustard to the cashew blend. This made the soup cheesy. It was better but still not perfect. We then added to our bowls a splash of franks hot sauce and some shredded follow your heart vegan cheese. After those changes it was terrific! My daughter ate two bowls and can’t wait to have left overs today.
Great. Doubled recipe. Added dash cayenne & nutmeg. Used 8c homemade veg stock w 3 leeks, parsley, broccoli stalks,
Scrumptious, basic broccoli soup. Exchanged potato for sweet potato and herbs de Provence for basil.
Wonderful soup! Added a large garlic clove to the onion which I briefly sauteed in a bit of oil prior to adding the broth. Otherwise, I followed the recipe as written and this will now be added as one of our regular go to recipes. I might try fully cooking the potatoes, turning off the heat, and then tossing in the chopped broccoli to lightly steam them while preparing the cashew mixture to add once the soup has cooled.
This is so good! Tastes creamy and it is high in vitamins, protein, and fiber.
I added carrots and a sweet potato instead of a white potato. This soup was amazing!
Not vegan but was attracted by the great reviews. My husband was turned off by the puréed cashews but later said, "This is pretty good soup I made fun of." My kids had seconds and we're grateful for leftovers. It's fine without a can of coconut milk at the end but we like it.
Awesome!!!! Added a couple extra spices suggested by others. Turned out great!
So in love! My whole family likes this, even those who don't care for broccoli. I soak my cashews for a little in the hot broth so it is very smooth when I process them in my little food processor.
