Name: Vegan Cream of Broccoli Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1 onion (peeled and chopped); 3 cloves garlic (peeled and minced); 2 lbs broccoli (chopped (florets and stems both)); 15 oz canned white beans (drained and rinsed); 4 cups vegetable broth; 1/4 cup raw cashews (or sunflower seeds if nut-free); juice of 1/2 lemon; salt and pepper (to taste)

This vegan cream of broccoli soup gets its thick, velvety texture from pureed white beans and cashews instead of any dairy, and it comes together with just a handful of pantry staples. Broccoli is the whole point here, so it goes in generously - both florets and stems - and simmers just long enough to turn tender without losing its bright green color.

What makes this soup a keeper is how little it asks of you for how much comfort it delivers. Everything simmers together in one pot, then gets blended smooth (or just a little chunky, if you prefer some texture) and finished with a squeeze of lemon juice that keeps the richness from feeling heavy. It's ready in about 30 minutes from start to finish, making it an easy weeknight dinner alongside a good loaf of bread.

Vegan cream of broccoli soup in a bowl with bread and a spoon

Key Ingredients & Substitutions

Broccoli - use both the florets and the stems (peel the stems if they're especially tough); it all softens and blends smooth together, and using the whole head cuts down on waste.
Canned white beans - cannellini or great northern beans both work well. They're what gives this soup its thick, creamy body without any dairy or added starch.
Raw cashews - blended right into the soup, these add richness and a subtle creaminess. If you need a nut-free version, raw sunflower seeds make a good substitute.
Vegetable broth - use a good-quality broth, since it makes up most of the soup's liquid and flavor base. Low-sodium broth lets you control the salt level yourself.
Lemon juice - added at the very end, this brightens the whole pot and keeps the soup from tasting flat or overly rich.

Helpful Tips

Don't oversimmer the broccoli - 12 to 15 minutes is usually enough for it to turn tender. Cooking it much longer can dull its color and flavor.
An immersion blender is the easiest tool here since you can puree right in the pot, but a standard blender works too - just blend in batches and vent the lid to let steam escape safely.
Leave the soup a little chunky if you like some texture, rather than blending it completely smooth. A few small broccoli pieces left throughout add a nice bite.
Taste after adding the lemon juice and adjust the salt and pepper - the acidity can make the soup taste like it needs a bit more seasoning than you'd expect.

Variations

Swap in raw sunflower seeds for the cashews if you need a nut-free version, or use chickpeas in place of the white beans for a slightly different flavor and a bit more heartiness. A pinch of nutmeg or a few fresh thyme leaves stirred in while it simmers adds a nice earthy note. For a little heat, top individual bowls with a pinch of red pepper flakes or a drizzle of good olive oil just before serving.

Serving Ideas

A thick slice of crusty bread for dipping is really all this soup needs, but it also pairs nicely with a simple green salad for a fuller meal. It's a natural partner for many kinds of wraps or sandwiches, too, if you want something more substantial alongside it.

Storing & Freezing

Leftovers keep well in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop, stirring occasionally, since it can scorch if left unattended over high heat. This soup also freezes nicely for up to 3 months, since it's pureed rather than relying on cream - just thaw it in the refrigerator overnight before reheating.

Close-up of vegan cream of broccoli soup with bread

Recipe

Vegan Cream of Broccoli Soup

4.75 from 12 votes

A quick, dairy-free cream of broccoli soup made thick and creamy with pureed white beans and cashews, ready in about 30 minutes.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 4

Ingredients

2 tablespoons olive oil
1 onion peeled and chopped
3 cloves garlic peeled and minced
2 lbs broccoli chopped (florets and stems both)
15 oz canned white beans drained and rinsed
4 cups vegetable broth
¼ cup raw cashews or sunflower seeds if nut-free
juice of ½ lemon
salt and pepper to taste

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and cook 5 minutes until soft. Add the garlic and cook 1 more minute.
Add the broccoli, white beans, broth, and cashews. Bring to a boil, then reduce heat and simmer 12–15 minutes, until the broccoli is very tender.
Blend until smooth, using an immersion blender right in the pot, or in batches in a regular blender. (Leave it just a little chunky if you'd like some small broccoli pieces to remain.)
Stir in the lemon juice, then season with salt and pepper to taste.

Nutrition (Estimate per Serving)

Calories: 210kcalCarbohydrates: 26gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 480mgPotassium: 620mgFiber: 8gSugar: 5gVitamin A: 1200IUVitamin C: 110mgCalcium: 90mgIron: 3mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Frequently Asked Questions

Can I use frozen broccoli instead of fresh?

Yes - frozen broccoli works well here since the soup is pureed anyway. There's no need to thaw it first; just add it straight to the pot and simmer until tender, which may take a couple of minutes less than with fresh broccoli.

Can I make this without cashews?

Yes - raw sunflower seeds make an easy nut-free substitute and blend into the soup just as smoothly. You can also leave them out entirely for a lighter, less rich soup, since the white beans alone still give it a good creamy body.