Simple, creamy vegan broccoli soup is healthier than its dairy-filled counterpart without sacrificing any delicious richness! Nut-free and oil-free options included.
Servings 6
Author Becky Striepe
Ingredients
¼cupcashewssoaked for 15 minutes in hot water, then drained
3cupsvegetable brothdivided
1tablespoonolive oil
4clovesgarlicminced
1cupminced sweet onion
½cupminced carrots
12ouncebag of frozen broccoli floretsor 3 cups fresh broccoli - Reserve a handful to steam or saute for garnish, if you like!
115 ounce canwhite beansdrained and rinsed
1teaspoondried thyme
1teaspoongarlic powder
2teaspoonsonion powder
salt and black pepperto taste
lemon juiceto taste
extra steamed broccolifor garnish
Instructions
In your blender, combine the cashews and ¾ cup of the vegetable broth. Puree until smooth, and set this aside. Leave it in the blender, so you can blend again just before adding it to the pot.
In a soup pot, heat the oil on medium-high heat, and add the onion, carrots, and garlic. Cook until the onion turns translucent, about 3-5 minutes.
Add the remaining broth along with the broccoli florets, white beans, and spices to the pot. Cover, bring to a boil, then reduce the heat and simmer until the beans soften, about 10 minutes.
Now, you have two options. If you have an immersion blender, use it to blend the soup until it's completely smooth. If you don't, then let the soup cool and transfer it in batches to a regular blender, blending until totally smooth. This might take longer, depending your blender, so just be patient, and keep going until the soup is totally smooth. Transfer back to the pot, if you used an upright blender.
Simmer the soup again, covered, for 5 minutes, then blend again, like in the previous step. Stir in the cashew cream; season to taste with salt, pepper, and lemon juice; and serve.
Video
Notes
Leftovers will keep for 3-5 days in the fridge or up to 6 months in the freezer. Thaw frozen soup in the fridge overnight, then run it through the blender and warm it back up in a pan on the stove or in the microwave.For oil-free, water fry instead of sautéing the veggies in oil. For nut-free, use ¾ to 1 cup of coconut milk in place of the cashew cream or use raw pumpkin seeds in place of the cashews.