Vegan Cream of Broccoli Soup

Vegan cream of broccoli soup pulls off the impossible: a velvety, dairy-free soup that tastes as rich as anything made with cream or butter. The trick is two pantry plants doing the work of dairy. Raw cashews blended into vegetable stock create a silky, protein-rich base, and starchy boiling potatoes thicken the body once partially pureed.

No cream, no flour, no butter. Just clean broccoli flavor with a smooth backbone. The half-puree, half-chunky finish is what gives this soup its texture: half the pot gets blended for body, the other half stays whole so you have actual broccoli florets and potato pieces in every spoonful.

Pro Tips

• Soak the cashews in hot water for 30 minutes if your blender isn’t high-powered. A weak blend leaves grainy texture, and there’s no fixing that later.
• Cube the potatoes small (½ inch). Larger pieces won’t soften in the 10-minute simmer and the soup ends up grainy where you expected creamy.
• Add broccoli last and don’t overcook. Five minutes past tender and it goes from bright green to khaki-grey, taking the flavor with it.
• For a smoother soup, blend the entire batch instead of half. For a heartier texture, leave more chunky.

Variations

• Stir in 2 tablespoons of nutritional yeast at the end for a cheesy, umami lift.
• Swap basil for fresh thyme or dill for a different herbal angle.
• Top each bowl with toasted pumpkin seeds and a drizzle of chili oil for crunch and heat.