Name: creamy broccoli soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 500 g broccoli florets; 1 medium onion, diced; 2 cloves garlic, minced; 1 medium potato, peeled and cubed; 4 cups low‑sodium vegetable broth; 1 cup unsweetened almond milk; ½ cup heavy cream; 2 tbsp olive oil; ½ tsp sea salt; ¼ tsp freshly ground black pepper; ¼ tsp ground nutmeg

creamy broccoli soup

Published on September 22, 2025

4.8 (245 reviews)

When the first chill of autumn arrived, I craved something warm, comforting, yet light enough to keep me energized. A bowl of silky broccoli soup hit that sweet spot, delivering both comfort and nutri

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Prep Time

10 min

Cook Time

20 min

Servings

Why You'll Love This Recipe

✓ Creamy Without Cream: Cashews provide a velvety texture, keeping the soup dairy‑free while delivering healthy fats and protein.

✓ Nutrient‑Rich Green Power: Broccoli supplies fiber, vitamin C, and antioxidants that support immunity and digestion.

✓ Quick Weeknight Solution: All steps finish in under 30 minutes, perfect for busy evenings without sacrificing flavor.

The secret lies in blending steamed broccoli with soaked cashews, garlic, and a splash of vegetable broth. The result is a luxuriously smooth texture that feels indulgent without the heaviness of traditional cream‑based soups.

Because it’s plant‑based, low‑calorie, and packed with vitamins, this soup fits seamlessly into a balanced diet while still satisfying the craving for a rich, hearty bowl.

½ cup raw cashews, soaked 4 hrs Quick‑soak in boiling water for 15 min if short on time.

1 medium onion, diced Shallots work nicely for a sweeter note.

2 garlic cloves, minced Add a pinch of roasted garlic for depth.

3 cups vegetable broth (low‑sodium) Homemade stock adds extra richness.

¼ cup unsweetened almond milk Swap with oat milk for a milder flavor.

1 tsp dried thyme Fresh thyme leaves can be used as garnish.

Salt and freshly ground black pepper Adjust to taste after blending.

Instructions

Sauté aromatics

In a large pot, heat 1 tbsp olive oil over medium heat. Add diced onion and cook until translucent, about 4 minutes. Stir in minced garlic and thyme; sauté another minute until fragrant.

Pro Tip: Keep the heat moderate to avoid burning the garlic.

Add broccoli and broth

Add the chopped broccoli to the pot, pour in the vegetable broth, and bring to a gentle boil. Reduce heat and simmer until the broccoli is very tender, about 8‑10 minutes.

Pro Tip: Cover the pot to retain steam and speed up cooking.

Blend to silky smooth

Transfer the hot mixture to a high‑speed blender. Add soaked cashews, almond milk, and a pinch of salt. Blend on high until completely smooth, about 1‑2 minutes. Return to pot.

Pro Tip: Blend in batches and vent the lid to avoid steam burns.

Season and finish

Season with additional salt and pepper to taste. If the soup is too thick, stir in a splash more broth or almond milk until desired consistency is reached. Heat gently for another minute.

Pro Tip: A drizzle of extra‑virgin olive oil adds a glossy finish.

Serve and garnish

Ladle soup into bowls, garnish with a few toasted cashew pieces, a sprinkle of fresh thyme, or a dash of smoked paprika for color. Serve hot with crusty whole‑grain bread.

Pro Tip: Leftovers taste even better after flavors meld overnight.

Expert Tips

Tip #1: Pre‑soak cashews

Soaking softens cashews, creating a smoother blend and reducing the blending time. For a faster method, pour boiling water over the nuts and let sit for 15 minutes.

Tip #2: Adjust thickness

If you prefer a thinner soup, add extra broth or plant milk a tablespoon at a time while stirring. For a heartier bowl, keep the cashew amount and add a potato cube.

Tip #3: Flavor boost

A dash of nutritional yeast adds a subtle cheesy note without dairy. A pinch of smoked paprika or cayenne can give the soup an unexpected warm kick.

Storage & Variations

Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stove, adding a splash of broth if needed. For a spicy twist, stir in a teaspoon of sriracha. Replace cashews with silken tofu for a lower‑fat version, or blend in roasted red peppers for a vibrant color and sweet flavor.

Nutrition

Per serving

Calories

210 kcal

Protein

8 g

Carbs

18 g

Fat

12 g

Fiber

4 g

Sodium

380 mg

Frequently Asked Questions

Yes. Whole or low‑fat dairy milk works, but it will add extra calories and change the flavor profile. For a lighter version, stick with plant‑based milks.

Add a pinch of cayenne pepper, a dash of hot sauce, or blend in a small roasted red pepper. Adjust to taste before serving.

Absolutely. All ingredients are naturally gluten‑free. Just ensure the vegetable broth you use is labeled gluten‑free to avoid cross‑contamination.