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
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
How to Make Creamy Vegan Broccoli Soup with Cashews
- Sauté the garlic.
- Cook the broccoli.
- Blend for creaminess.
- Make the topping.
- 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
Creamy Dairy-Free Broccoli Soup with Cashews & Lemon Basil
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
- 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
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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