This creamy vegan broccoli soup is intensely creamy and 100% plant based! It’s an easy healthy soup that everyone loves (like broccoli cheese, but better).
- 1 large yellow onion
- 3 garlic cloves
- 2 pounds Yukon gold potatoes (about 6 medium)
- 3 tablespoons olive oil
- 1 quart vegetable broth
- 1/2 cup raw unsalted cashews
- 1 teaspoon kosher salt, divided
- 1 pound frozen broccoli florets (or 4 cups small steamed broccoli florets*)
- 1 large carrot
- 1 teaspoon dried thyme
- 3/4 teaspoon dried dill
- 2 teaspoons white wine vinegar
- 1 teaspoon Dijon mustard
- Dice the onion. Mince the garlic. Peel the potatoes and cut them into bite-sized chunks.
- In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic and saute for 1 minute. Add the vegetable broth, cashews and potatoes and 1/2 teaspoon kosher salt and bring to a boil. Reduce to a rapid simmer (not a boil), and simmer about 15 minutes until the potatoes are tender and falling apart when poked with a fork.
- Meanwhile, run the frozen broccoli under hot water to thaw it. Chop it into smaller florets as necessary. All packages are different, so make small bite-sized florets the size you’d like for a soup. You can chop the broccoli stems off and keep them in the soup as well. Place the broccoli in a bowl and mix it with 1/4 teaspoon kosher salt in a bowl and black pepper. Peel and grate the carrot into long strips (we used a handheld julienne shredder).
- When the potatoes are tender, use a ladle to transfer everything to a blender. Add the thyme, dill, white wine vinegar, Dijon mustard and another 1/4 teaspoon kosher salt. Hold the top tight and blend everything for a minute or two until fully creamy. (This quantity just fits in a standard blender.)
- Pour the creamy soup back into the pot and add the broccoli and carrot. Simmer about 5 more minutes until the broccoli is cooked through. Taste and add additional salt as necessary (we added 1/4 teaspoon more).
*If you’re cooking fresh broccoli, here’s how to simulate frozen: Cut it into very small florets. Then steam it but cook it a few minutes longer so that it’s very tender (not crisp tender as indicated in the recipe). Leave out any seasoning, since you’ll add salt as part of the soup recipe.
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Keywords: Vegan Soup Recipes, Vege Soup Recipe, Vege Soup