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5.0 from 336 votes

Creamy Vegan Broccoli Soup

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 (makes 6 1/2 to 7 cups)
Calories: 460 kcal
Course: Soup , Dinner
Cuisine: American

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • ¼ teaspoon red pepper flakes (adds a spicy kick; omit for no heat)
  • ¼ cup (60 mL) dry white wine (optional)
  • 1 pound (450g) broccoli, cut into florets and stems thinly sliced
  • 1 (15-ounce/425g) can of cannellini beans, drained and rinsed (see Note 1)
  • 1 cup (140g) raw cashews (see Note 2)
  • 3 ½ cups (840 mL) low-sodium veg broth (see Note 3)
  • 1 ½ teaspoons kosher salt
  • freshly cracked pepper
For Finishing
  • 1 heaping cup (20g) fresh basil leaves
  • 1 teaspoon soy sauce (or tamari for GF)
  • ½ to 1 teaspoon Dijon mustard (see Note 3)
  • ¼ cup (20g) nutritional yeast
  • 1 to 2 tablespoons freshly squeezed lemon juice
  • A drizzle of good-quality extra virgin olive oil
Crispy Nutty Crumbles (optional but recommended) (see Note 4)
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup (70g) pine nuts (or raw cashews, finely chopped; see Note 5)
  • 2/3 cup (60g) panko bread crumbs (see Note 6)
  • 1/4 teaspoon red pepper flakes (for a kick; omit for mild heat)
  • 1/4 teaspoon Flaky sea salt
For Serving:
  • Crusty bread to serve 4

Instructions

    Cup of Yum
  1. Heat a large Dutch oven over medium heat with the olive oil until warm. Add the onion and a pinch of salt and cook for 6 minutes, or until starting to turn golden. Add the garlic and pepper flakes and cook for 1 to 2 minutes, tossing frequently to prevent sticking.
  2. Pour in the wine (if not using, add a splash or two of your veg broth). Use the liquid to deglaze the pan, scraping up any browned bits on the bottom of the pot. Simmer until the wine has mostly evaporated and the smell of alcohol has dissipated, about 3 minutes.
  3. Add the broccoli florets and stems and sauté for 2 minutes. Add the cannellini beans, cashews, broth, salt, and black pepper to taste. Stir to combine. If needed, add a bit more broth to slightly cover everything. Bring to a boil. Reduce the heat and simmer partially covered for 15 minutes, stirring a couple times, until broccoli is tender and soft.
  4. Meanwhile, measure out Finishing Ingredients and prepare Crispy Nutty Crumbles.
  5. For the Crispy Nutty Crumbles, add the oil to a large frying pan over medium heat and allow to warm. Add the pine nuts (or chopped cashews) and stir occasionally for 2 to 3 minutes, until just starting to turn color. Add the panko and stir frequently for 2 to 3 more minutes, or until turning golden brown. Add the red pepper flakes, flaky salt, and a few twists of black pepper. Stir constantly for 30 seconds. Take off the heat and transfer to a bowl immediately to stop cooking.Store cooled leftovers in a jar in the pantry for a few weeks. You’ll likely have leftovers. Add them to other soups, salads, and grain bowls.
  6. Carefully pour the soup into a large high-powered blender. Remove the blender cap and cover with a dish towel to allow steam to escape. Add the basil, soy sauce, dijon mustard, nutritional yeast, 1 tablespoon lemon juice. Blend until pureed and smooth. Taste the soup, adding lemon juice or salt as desired. I usually add an extra ½ tablespoon lemon juice and ½ tsp kosher salt. If too thick, add more broth. NOTE: If your blender is smaller than 64 oz/2L, you’ll need to blend in two batches.
  7. Transfer soup to four bowls. Drizzle a bit of olive oil on top and sprinkle a few spoons of Crispy Nutty Crumbles. Serve with crusty bread. NOTE: when reheating leftovers, thin out with leftover broth (or water).

Notes

  • Can't find these? Use Great Northern Beans or navy beans. 
  • Allergic to cashews? Use 1 (13.5-ounce) can of “lite” coconut milk.
  • Start with ½ teaspoon Dijon mustard, blend, and taste. Add more as needed. When combined with the crispy nutty crumbles and drizzle of finishing olive oil, I prefer 1 teaspoon mustard. But if eating the soup on its own, ½ teaspoon works better.
  • The crispy nutty crumbles is technically optional, but they take this soup over the top! You will have leftovers of it, but it stays fresh for several weeks and is great topper for any soup or salad. You can also halve the recipe. The crumbles are not included in the nutrition facts. 
  • If you have pine nuts, use those, as they add this amazing buttery flavor. But raw cashews also work well, and you’ll already be using those in the soup.
  • If gluten free, sub with gluten-free panko, or substitute the panko with a crunchy nut like almonds. Another alternative: roasted chickpeas for crunch (and protein).
  •  

Nutrition Information

Calories 460kcal (23%) Carbohydrates 49g (16%) Protein 21g (42%) Fat 23g (35%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Monounsaturated Fat 14g Sodium 561mg (23%) Potassium 1231mg (35%) Fiber 12g (48%) Sugar 6g (12%) Vitamin A 1009IU (20%) Vitamin C 107mg (119%) Calcium 165mg (17%) Iron 7mg (39%)

Nutrition Facts

Serving: 4(makes 6 1/2 to 7 cups)

Amount Per Serving

Calories 460

% Daily Value*

Calories 460kcal 23%
Carbohydrates 49g 16%
Protein 21g 42%
Fat 23g 35%
Saturated Fat 4g 20%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 14g 70%
Sodium 561mg 23%
Potassium 1231mg 26%
Fiber 12g 48%
Sugar 6g 12%
Vitamin A 1009IU 20%
Vitamin C 107mg 119%
Calcium 165mg 17%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.