Creamy broccoli soup

By Wendy Andresen | Sep 18, 2019
Photo by: Wendy Andresen

Chilly weather is here again, and our thoughts turn to comfort foods such as soup. I won’t lecture you here about the health benefits of broccoli, but I will tell you that this rich-tasting, creamy, “cheesy,” broccoli-laden soup is loaded with everything that’s good for you. You can chop the broccoli in your food processor, but I find something gratifying about the rhythm of using my big chef’s knife to do the job. You’ll be using your knife and cutting board for the carrots and onions anyway. I like a few dots of hot sauce to top off each bowl, in addition to a handful of garlic croutons and some crunchy sliced scallions.


1 Tbsp. canola oil

1 cup diced onion

1 cup diced carrots

3 cloves garlic, minced

2 tsp. salt (or less, depending on salt content of the broth)

4 cups vegetable broth

2 Tbsp. lemon juice

1/2 cup nutritional yeast

1 tsp. black pepper

1 tsp. smoked paprika

4 cups (about 12 ounces) chopped broccoli (stems OK if peeled)

2/3 cup whole raw cashews

1 cup plain unsweetened nondairy milk

Garlic croutons for garnish

Sliced scallions for garnish


1. In a soup pot, add the oil, carrots, onions and salt. Cook and stir over medium heat for about 5 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes.

2. Add the vegetable broth, lemon juice, nutritional yeast, pepper and paprika. Bring to a boil and add the broccoli.

3. Reduce the heat to medium and cook until the broccoli is very tender, about 7 minutes.

4. While the soup is cooking, place the cashews and milk in a high-speed blender and blend for 2 full minutes. If you do not have a high-speed blender, soak the cashews in very hot water for half an hour or more to soften them before blending.

5. Add the cashew/milk mixture to the soup pot and continue to cook and stir until the soup is thick and steaming hot. You may now use your immersion blender to break up some of the vegetables even more, unless you prefer a very chunky texture.

6. Garnish each serving with croutons and scallions.

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