Vegan Broccoli Soup Recipe: How to Make Vegan Broccoli Soup
Written by MasterClass
Last updated: Mar 1, 2022 • 2 min read
Vegan broccoli soup is a dairy-free alternative to the classic comfort food that you can make with alternative milk and nutritional yeast.
Learn From the Best
What Is Vegan Broccoli Soup?
Vegan broccoli soup, or vegan broccoli cheddar soup, is a dairy-free alternative to the classic comfort food made with broccoli and cheese. You can make vegan broccoli soup by swapping chicken broth with veggie broth and by using non-dairy milk, nuts, potatoes, or nutritional yeast to replace the cheese.
4 Ingredients for Making Creamy Vegan Soup
You can use the following ingredients and additives to achieve creaminess with any vegan soup recipe:
- 1. Potato purée: Purée potatoes and add to soup for a mild flavor and creamy texture. You can use sweet potatoes for additional sweetness.
- 2. Alternative milk: In place of heavy cream, add alternative milk, like coconut milk or almond milk, to achieve that creamy result.
- 3. Flour: Slowly add some kind of flour to a recipe to absorb the liquid and thicken the soup. For a gluten-free soup, use cornstarch or arrowroot flour.
- 4. Nutritional yeast: Nutritional yeast is a common cheese substitute in non-dairy recipes thanks to its high-protein content and cheesy flavor. Add it along with potato purée or cornstarch to create a creamier and cheesier result.
Creamy Vegan Broccoli Soup Recipe
makes
4 servingsprep time
15 mintotal time
35 mincook time
20 minIngredients
- 1
Soak the cashews for at least 15 minutes in hot water. The longer you soak cashews, the easier they are to blend.
- 2
If you prefer a stronger onion flavor, use this time to saute the onions. Simply grease a skillet with the olive oil, then add the onions and saute over medium-high heat for about 5–8 minutes. You do not need to saute until translucent as they will continue to cook in the soup.
- 3
Drain the soaked cashews.
- 4
Using a traditional or immersion blender, blend the cashews with 1 cup of vegetable broth until smooth.
- 5
In a large pot over medium heat, combine 4 cups of vegetable broth, the potatoes, and the onion. Bring to a simmer, cover, and allow to cook for 5 minutes.
- 6
Stir in the broccoli and basil. Let the soup simmer, covered, until the potatoes are tender, approximately 10 minutes.
- 7
Add the blended cashew mixture, salt, and pepper.
- 8
Bring to a simmer again, then immediately remove from the heat.
- 9
Pour half the soup in the blender and blend until smooth. Return the new blend to the pot and stir well.
- 10
Garnish with croutons, chopped broccoli pieces, or squeeze a little lemon juice on top.
- 11
Serve immediately.
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Alice Waters, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, and more.