Creamy Broccoli Soup with Cashew Base (No Dairy Needed)
The first time we served this to someone, they asked what kind of cream we used. The answer, cashews and broccoli, blended until silky, produced genuine disbelief. Raw cashews, soaked for an hour and blended with the cooked broccoli and broth, create a richness that honestly rivals any dairy-based cream soup we've made. This was one of Kiana's vegan-era staples, and it stuck around long after because it's just that good. The toasted almonds and a drizzle of grassy olive oil on top give it enough texture and richness to feel like a proper meal. Don't skip the lemon; it's doing more work than you think.
- VEG
- GF
- DF
- PF
- PREP
Estimated macros per serving
Calories ~330 · Protein ~11g · Carbs ~22g · Fat ~22g
Ingredients
For the soup:
- ¾ cup raw cashews, soaked in hot water for at least 1 hour (or boiling water for 15 minutes)
- 1½ pounds broccoli (about 2 large heads), cut into florets, stems peeled and chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon fresh lemon juice
- ¼ teaspoon ground nutmeg (a little goes a long way; taste and add more if you'd like)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper, to taste
For topping:
- ¼ cup slivered or sliced almonds, toasted
- Flaky sea salt
- Extra-virgin olive oil
Method
- Drain and rinse the soaked cashews. Set aside.
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes, until softened. Add the garlic and cook for 1–2 minutes, stirring frequently, until fragrant.
- Add the broccoli florets and stems, vegetable broth, and nutmeg. Bring to a boil, then reduce heat and simmer for 12–15 minutes, until the broccoli is very tender, softer than you'd normally cook it. You want it to blend easily.
- Add the drained cashews to the pot. Using an immersion blender (or working in batches in an upright blender), blend the soup until completely smooth and creamy. (If using an upright blender, let the soup cool for 5 minutes off the heat, work in batches filling no more than halfway, remove the center cap, and cover the opening with a folded dish towel before blending.) This takes a solid 60–90 seconds; keep blending until there are no cashew grit or broccoli chunks remaining. The finished soup should be uniformly smooth and pale green with no visible texture.
- Stir in the lemon juice. Taste and adjust salt and pepper. If the soup is too thick, thin with a splash of broth. If it's too thin, let it simmer uncovered for 5 minutes.
- Ladle into bowls. Top with toasted almonds, a drizzle of your best olive oil, and a pinch of flaky sea salt.
Variations & Notes
- Extra Hungry: Serve with a thick slice of crusty bread for dipping, or stir in a cup of cooked white beans for added protein and body. Adam crumbles bacon on top, which makes it not vegan but extremely popular.
- Substitutions: If you have a tree nut allergy, replace the cashews with ½ cup of raw sunflower seeds (soaked the same way): the color will be slightly different but the creaminess holds. Cauliflower can replace half the broccoli for a milder flavor. Hemp seeds work as a topping instead of almonds.
- Nut-free version: Skip the cashews entirely and add 1 large peeled and cubed Yukon Gold potato to the soup. It'll blend creamy with a slightly different flavor: still excellent.
- Storage: Keeps in the fridge for 4 days. Freezes well for up to 2 months. The soup thickens as it cools: thin with broth when reheating. Store toppings separately.