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Cream of Broccoli Soup

A rich, comforting, yet healthy broccoli soup. You will not miss the cream or butter .
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish, Soup, Vegetables
Cuisine French
Servings 6


  • 1 T. Extra Virgin Olive Oil
  • 1 Onion chopped
  • 2 Potatoes medium-sized, chopped
  • 2 Garlic cloves minced
  • 4 C. Vegetable bouillon
  • 1 T. Dried basil or Herbs de Provence
  • 4 C. Broccoli chopped
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 1 C. Cashews raw
  • 1 C. Water
  • 2 T. Nutritional yeast


  • Heat large pot and add extra virgin olive oil.
  • Sauté onions until beginning to get a bit of color.
  • Add potatoes and cook until beginning to soften.
  • Add garlic and cook for another minute or until fragrant.
  • Next, add vegetable bouillon, basil, and broccoli.
  • Simmer until broccoli and potatoes are tender.
  • While the soup is cooking, blend the cashews, nutritional yeast, and water in a high-speed blender until smooth and creamy. This is the cashew cream.
  • Blend the soup in several batches until velvety smooth, including the cashew cream.
  • Put the soup back in the original pot and heat through, making sure not to overheat and over cook the cashew cream.
  • Season with salt and pepper.


May substitute 3-4 medium-sized carrots, chopped for potatoes. 
I have substituted asparagus, cauliflower, and broccolini for the broccoli with great success.