I love this creamy, tasty recipe that is truly vegan. Stir in coconut milk and nutmeg for an additional rich, nutty flavor.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.

    Advertisement
  • 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.

Nutrition Facts

353 calories; protein 12.8g 26% DV; carbohydrates 44.6g 14% DV; fat 16g 25% DV; cholesterolmg; sodium 1059.4mg 42% DV. Full Nutrition

Reviews (137)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/17/2012
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 More
(65)

Most helpful critical review

Rating: 3 stars
12/15/2019
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. Read More
164 Ratings
  • 5 star values: 142
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/17/2012
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 More
(65)
Rating: 5 stars
01/28/2013
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. Read More
(54)
Rating: 5 stars
01/19/2013
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. Read More
(39)
Advertisement
Rating: 5 stars
10/23/2013
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. Read More
(13)
Rating: 4 stars
05/03/2013
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. Read More
(7)
Rating: 5 stars
03/19/2013
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. Read More
(6)
Advertisement
Rating: 4 stars
02/18/2014
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! Read More
(6)
Rating: 5 stars
02/15/2013
So Delicious!! Entire family loved it. I just added a large carrot with the broccoli. Will make again and again...a new favorite!! Read More
(4)
Rating: 5 stars
08/18/2013
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! Read More
(4)
Rating: 3 stars
12/15/2019
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. Read More