Vegan Cream of Broccoli Soup Recipe

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This cozy vegan broccoli cauliflower soup is made with healthy ingredients that would surprise some—like cream made from cashews rather than milk from a momma cow!

Chef Allison Rivers Samson shows how easy it is to transform plants into delicious, familiar dishes like this creamy broccoli soup. Enjoy!

The Wonders of Vegan Broccoli Cauliflower Soup

This hearty soup is not only delicious but also packs in a variety of health benefits. Here’s a closer look at what you’re getting with every bite:

  • Plant Protein – Cashews not only add a delicious creaminess to every dish you use them in but are super rich in protein! Just one ounce contains over 5 grams, making this creamy nut a mighty vegan protein source. 
  • Big Broccoli Benefits – Broccoli is the classic vegetable of vegetables. Nutritious, beautiful, and bulky, broccoli boasts a wide array of vitamins, iron, and fiber making it an obvious choice for maintaining a healthy diet.
  • Cauliflower Creaminess – Like broccoli, cauliflower is a nutritious, cruciferous vegetable belonging to the same family as cabbage, bok choy, and kale but what truly sets it apart is its creamy, luscious consistency. Cauliflower is perfect for making soup for this very reason!

How to Serve Up Your Vegan Broccoli Soup

Need some suggestions on what to eat with your soup? Look no further, we’ve got you covered!

Storing Your Cream of Broccoli Soup

Soup is perfect for making in bulk to enjoy throughout the week. Kept in an airtight container in the refrigerator, this broccoli cauliflower soup will last 3-4 days. If freezing, it will keep up to 3 months when kept in a freezer-safe bag or container.

Vegan Cream of Broccoli Soup {Dairy-Free and Soy-Free}

Author: Allison Rivers Samson | The Dairy Detox Cookbook
5 from 8 votes
This vegan cream of broccoli soup will delight you with its creaminess that comes from cashews and cauliflower. Snuggle up on a cold day with a warming bowl.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6


  • 1 cup raw unsalted cashews, soaked at least 4 hours, and drained
  • 8 cups water, divided
  • 1 tablespoon olive oil
  • 1 cup diced yellow onion
  • 1 medium head cauliflower, leaves removed, cored, and cut into medium chunks (about 3 cups)
  • 3 medium stalks broccoli, separated into bite-sized florets (about 4-5 cups) and peeled stems cut into medium chunks (about 1-2 cups)
  • 1 teaspoon dried marjoram
  • 1 clove garlic, minced
  • 1 tablespoon salt
  • ¼ teaspoon freshly ground black pepper


  • In a blender, process cashews and 1 cup water to make a completely smooth cashew cream.
  • Heat a large stock pot over medium-high heat and add oil. Sauté onion, cauliflower, broccoli stems only, and marjoram for 5 minutes. Stir in garlic and cook for 2 minutes more. Add remaining 7 cups water, cashew cream, and salt. Bring to a boil, then lower to medium heat, cover, and cook until vegetables are very soft, approximately 20 minutes.
  • Using an immersion blender or carefully in 2-3 batches using a standard blender, purée soup base until completely smooth. Add broccoli florets and cook over medium heat for 5-7 minutes until broccoli is bright green and tender. Add pepper to taste and serve hot.



  • This soup is exceptionally versatile. If broccoli isn’t your favorite, feel free to substitute different veggies instead, like potatoes, mushrooms, asparagus, or corn.


Calories: 175kcal | Carbohydrates: 14g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 1211mg | Potassium: 473mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 49mg | Calcium: 47mg | Iron: 2mg
Course dinner, Lunch
Cuisine American
Keyword easy vegan soup recipe, vegan broccoli soup

Love this recipe? Pick up your own copy of The Dairy Detox cookbook for more!

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More Simple Vegan Soups to Try

If you love the idea of a creamy and comforting soup, you must try these simple and easy recipes below. Grab some homemade bread, crisp crackers, or warm pita and you’re good to go!

Vegan Broccoli Cauliflower Soup recipe by Allison Rivers Samson from The Dairy Detox Cookbook. Article written by Michelle Cehn and edited by Amanda Meth.

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Recipe Rating

  1. christine bodhi says:

    5 stars
    Such a simple and delicious soup. I’ve subbed all types of nut milks and they all work. I leave out the potato to avoid simple carbs and it’s still great!

  2. 5 stars
    Broccoli soup is too delicious, the easiest way I can eat it!

  3. Andrea White says:

    5 stars
    YUM! I love broccoli soup!

  4. 5 stars
    I love soup and I love broccoli! This looks like the perfect cozy soup to make on chilly evenings. Love that it’s dairy-free!

  5. Beatriz Buono-Core says:

    5 stars
    Nothing better than a cozy and creamy soup for dinner! Love it!

  6. 5 stars
    This broccoli cream soup is SO good, Allison Rivers-Samson is such an all-star at making delicious plant-based recipes! I’ve made this one multiple times and highly recommend. 🙂

  7. 5 stars
    Love this recipe! The creaminess of the cashew cream with smoky cauliflower and broccoli is really something else 🙂

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