Creamy Dairy-Free Broccoli Soup with Cashews & Lemon Basil

This vegan broccoli soup with cashews is incredibly creamy, delicious, and packed with nutrients that makes us feel good. It’s easy to make and topped with a bright lemon basil cashew garnish for extra flavor and texture.
Recipe
Vegan Broccoli soup with cashews topped with olive oil and chopped nuts

About this recipe

This creamy vegan broccoli soup is unlike any other—it’s packed with flavor, nutrients, and a silky-smooth texture, thanks to cashews! What makes it truly special? The bright and herby lemon basil cashew topping adds a fresh, nutty crunch to every bite.

Perfect for a quick weeknight dinner, a healthy meal prep option, or when you’re craving something cozy yet light and elegant at the same time. Bonus? It’s 100% plant-based, gluten-free, and loaded with wholesome ingredients!

Why you will love this soup

  • Ultra-creamy and dairy-free
  • Easy to make in under 30 minutes
  • Made with real, whole food ingredients
  • Perfect for meal prep—it reheats beautifully and you can even freeze it.
  • Topped with a zesty, crunchy, basil cashew garnish
This Creamy Vegan Broccoli Soup with Cashews & Lemon Basil is a game-changer! 🥦✨ It’s rich, silky, dairy-free, and topped with a bright, zesty cashew basil garnish for extra flavor. Perfect for cozy nights, meal prep, or a healthy lunch! Ready in 30 minutes, made with simple ingredients, and so delicious! Save this for later!

Ingredient notes

  • Garlic cloves – sautéed in olive oil for deep flavor.
  • Broccoli florets – the star ingredient, packed with fiber and antioxidants.
  • Vegetable broth or water – broth adds a richer taste.
  • Fresh basil (optional but recommended) – enhances the soup with an herby note.
  • Raw cashews – blended to make the soup ultra-creamy

Ingredients FOR THE Cashews & Lemon Basil TOPPING

  • Chopped basil
  • Olive oil
  • Toasted cashews
  • Zest of a large lemon
  • Lemon juice to taste
  • A good pinch of salt
Creamy broccoli soup topped with chopped cashews with basil and drizzled with olive oil

How to Make Creamy Vegan Broccoli Soup with Cashews

  1. Sauté the garlic.
  2. Cook the broccoli.
  3. Blend for creaminess.
  4. Make the topping.
  5. Serve

Home Cook Tips

  • Make it nut-free: Swap cashews for cooked white beans or silken tofu for a creamy texture.
  • Enhance the flavor: Roast the broccoli before blending for a deeper, nuttier taste.
  • Storage: Keep in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
  • Reheat: Gently warm on the stovetop over low heat, adding a splash of broth or water if needed.

Frequently Asked Questions

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Creamy Dairy-Free Broccoli Soup with Cashews & Lemon Basil

Alejandra Graf
This vegan broccoli soup with cashews is incredibly creamy, delicious, and packed with nutrients that makes us feel good. It’s easy to make and topped with a bright lemon basil cashew garnish for extra flavor and texture.
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Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 6 people
Calories 277 kcal

Equipment

  • Soup pot
  • blender or immersion blender

Ingredients
 
 

  • 2 tablespoons of olive oil
  • 4 large garlic cloves
  • 6 cups broccoli florets
  • 3 cups vegetable broth or water
  • 1/2 cup raw cashews
  • 1/2 cup basil * optional

For the topping

  • 1/2 cup finely chopped basil
  • 1/4 cup olive oil
  • 1/2 cup toasted cashews
  • zest of a large lemon
  • lemon juice to taste
  • a good pinch of sea salt

Instructions
 

  • Heat olive oil in a soup pot over medium-low heat.
  • Add the minced garlic and sauté for 2 minutes until fragrant, stirring occasionally to prevent burning.
  • Add the broccoli florets and vegetable broth (or water).
  • Cover and simmer over medium heat for 15-20 minutes, until the broccoli softens and turns a bright green color.
  • Stir in the raw cashews and fresh basil (if using).
  • Cover and let simmer for 3-5 more minutes, allowing the cashews to soften.
  • Carefully transfer the mixture to a blender (or use an immersion blender) and blend until smooth.
  • Pour the soup back into the pot.
  • Taste and adjust seasoning—add more salt, black pepper, or broth if needed for consistency.

Make the Lemon Basil Cashew Topping

  • In a small bowl, mix the chopped basil, toasted cashews, lemon zest, and sea salt.
  • Drizzle in olive oil and stir well.
  • Add lemon juice to taste, mixing again to balance flavors.
  • Ladle the warm soup into bowls.
  • Top with 1-2 tablespoons of the lemon basil cashew garnish for extra crunch and flavor.
  • Serve immediately and enjoy!

Notes

Not sure how to toast cashews? Heat them in a dry pan over medium heat for 2-3 minutes, stirring occasionally, until they turn golden brown.
Don’t have a blender? Use a potato masher for a chunkier texture or an immersion blender directly in the pot.
How to make it nut-free? Swap cashews for white beans or silken tofu for a creamy texture.
Too thick? Too thin? If your soup is too thick, add a bit more broth or water. If it’s too thin, let it simmer uncovered for a few extra minutes.
Storage & Reheating
  • Refrigerate: Store in an airtight container for 3-4 days.
  • Freeze: Can be frozen for up to 3 months—just thaw and reheat on the stovetop.
  • Reheat: Warm over low heat on the stovetop, adding a splash of water or broth if needed.

Nutrition

Serving: 1servingCalories: 277kcalCarbohydrates: 14gProtein: 6gFat: 23gSaturated Fat: 3gSodium: 271mgPotassium: 449mgFiber: 3gSugar: 3gVitamin A: 905IUVitamin C: 82.5mgCalcium: 63mgIron: 2.3mg
Keyword broccoli, Broccoli soup

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

Alejandra Graf
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