Cream of Broccoli Soup

  • Yield : about 6 cups
  • Servings : 4+
  • Prep Time : 8m
  • Cook Time : 22m
  • Ready In : 30m

I was so excited to find this recipe in the Forks Over Knives cookbook and slightly adapt it. So creamy and so tasty! This soup is comforting and you can eat it any season! Oil free.


  • 8 cups vegetable stock
  • 1 rounded cup raw cashews pieces
  • 1 medium onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 large carrot or 2 medium, chopped
  • 2 garlic cloves, minced
  • 1/2 large red bell pepper, chopped
  • 2 medium unpeeled potatoes, cubed
  • 1 large head broccoli or more, including stem, chopped (about 4 cups)
  • 1 and 1/2 teaspoons dried thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper


Step 1

Purée 1 cup of the vegetable stock with the cashews in a blender until smooth. Set aside.

Step 2

In a large pot, cook the onion, celery, and carrot over medium heat in 1 cup of the vegetable stock for 5 minutes. Add the garlic, bell pepper, and potatoes and cook for 2 more minutes. Add the remaining 4 cups of vegetable stock and the broccoli, thyme, salt, and black pepper, and bring to a boil over high heat. Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.

Step 3

Add the cashew mixture to the soup and stir until mixed. Remove the pot from hear and purée about half of the soup, in small batches, until smooth. Return puréed soup to the pot and reheat, stirring well. Serve.



Cooking vegan meals brings such excitement and richness to my life! The simple things in life are so beautiful to me. I love meeting new people. Welcome to my plant-based journey!

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Comments (7)

  1. posted by betsy shipley on June 21, 2013

    Working with cashews is such fun. I was introduced to this method when reading Tal Ronnen’s–The conscious cook and make his tomato bisque! Yesterday I made a squash soup similar to the bisque which was to die for. I did manage to decrease the amount of nuts and it tasted just as good. I also used miso as my salty condiment which worked just fine.
    Betsy Shipley

  2. posted by Aaron Beninati on July 18, 2013

    Finally got around to making this and SO glad I did!! It’s delish! Will be making it again! Reminds me of the broccoli a d cheddar soup from panera I used to love! Now I have a new love thank you Miranda.

    • posted by Miranda Rivera on July 18, 2013

      Hi Aaron!

      I’m so happy to hear that! It’s definitely one of my favorites, too!

      Have a wonderful day.

      Xx, Miranda

  3. posted by Nora on August 26, 2013

    I made this last night with some friends, and it was delicious. I will definitely make it again However, the prep time with 3 of us preparing it was over an hour. I would imagine that more experienced chefs could get the prep time down a lot, but chopping all of those veggies and doing all of that pureeing in 8 minutes sounds impossible to me.

    • posted by Lisa on September 5, 2013

      I used a food processor and the prep time took about 8 mins – been watching Jaime Oliver’s 15 minute meals 😉

      • posted by Miranda Rivera on September 6, 2013

        You’re the best! Thanks for sharing the tip for everyone else on here, and I’m really glad you enjoyed it! <3

  4. posted by kat on July 25, 2014

    What can you use instead of cashews my husband can’t have nuts.


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