Best 2 Vegan Broccoli Soup With Cashew Cream Recipes

Indulge in a symphony of flavors with our delectable Vegan Broccoli Soup with Cashew Cream, a culinary masterpiece that caters to both your taste buds and your health consciousness. This creamy and comforting soup is a harmonious blend of fresh broccoli, aromatic onions, and savory garlic, simmered in a rich vegetable broth infused with herbs and spices. The secret ingredient, a luscious cashew cream, adds a velvety texture and a nutty flavor that elevates this soup to an extraordinary level. Dive into our collection of recipes, where you'll find variations to suit every palate, including a gluten-free option for those with dietary restrictions. Whether you prefer a classic creamy broccoli soup, a zesty version with a hint of lemon, or a smoky rendition infused with roasted red peppers, we have a recipe that will tantalize your taste buds. Get ready to embark on a culinary journey that nourishes your body and soul with this exceptional Vegan Broccoli Soup with Cashew Cream.

Here are our top 2 tried and tested recipes!

VEGAN BROCCOLI SOUP

Vegan Broccoli Soup image

I love this creamy, tasty recipe that is truly vegan. Stir in coconut milk and nutmeg for an additional rich, nutty flavor.

Provided by Nakkeya

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup raw cashews
5 cups vegetable broth, divided
2 Yukon Gold potatoes, cut into 1/2-inch cubes
1 onion, finely chopped
4 ½ cups coarsely chopped broccoli
1 teaspoon dried basil
1 teaspoon fine sea salt
¼ teaspoon freshly ground black pepper

Steps:

Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.
Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.
Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender; blend until smooth. Return blended soup to pot and stir well. Serve immediately.

Nutrition Facts : Calories 353.4 calories, Carbohydrate 44.6 g, Fat 16 g, Fiber 7.9 g, Protein 12.8 g, SaturatedFat 2.7 g, Sodium 1059.4 mg, Sugar 9.4 g

VEGAN CREAM OF BROCCOLI SOUP

Vegan Cream of Broccoli Soup image

We achieved ultimate creaminess without the cream by adding a Yukon gold potato to this low-fat, heart-healthy soup. The nutritional yeast, with its satisfying nuttiness, does a great job standing in for cheese; look for it in health and specialty foods stores.

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
1 cup chopped onion (from about 1/2 medium onion)
Kosher salt
1/2 cup chopped celery (from about 1 medium stalk)
1 clove garlic, smashed
Freshly ground black pepper
2 medium Yukon gold potatoes, peeled and diced (about 3/4 pound)
4 cups broccoli florets
1/2 cup unsweetened soy milk
1/4 cup nutritional yeast
1/4 teaspoon freshly grated nutmeg

Steps:

Heat the oil in a large saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook until light brown, about 7 minutes. Add the celery, garlic and 1/4 teaspoon pepper and cook for 5 minutes. Add the potatoes, 4 cups water and 1/2 teaspoon salt, raise the heat to high and bring to a boil. Return the heat to medium, cover and cook until the potatoes are tender, about 15 minutes. Add the broccoli, cover and cook until the broccoli is bright green, about 5 minutes.
Transfer the soup to a blender; add the soy milk and puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the saucepan and bring to a simmer; stir in the nutritional yeast and nutmeg. Add water if needed to adjust consistency and add salt and pepper to taste.

Tips:

Choose the right broccoli: For the best flavor, use fresh, vibrant green broccoli. Avoid broccoli that is wilted or yellowed.
Trim the broccoli properly: Cut the broccoli into florets, making sure to remove any tough stems. You can also peel the stems if desired.
Don't overcook the broccoli: Broccoli should be cooked until it is tender but still has a slight crunch. Overcooked broccoli will become mushy and lose its flavor.
Make sure the cashew cream is smooth: Blend the cashews until they are completely smooth and creamy. If the cashew cream is too thick, add a little water or vegetable broth.
Season the soup to taste: Taste the soup and adjust the seasonings as needed. Add more salt, pepper, garlic powder, or onion powder to taste.

Conclusion:

This vegan broccoli soup with cashew cream is a delicious and healthy meal that is perfect for a cold day. It is packed with nutrients and has a creamy, flavorful broth. The cashew cream adds a rich, nutty flavor to the soup. This soup is also very easy to make and can be ready in under an hour. So next time you are looking for a quick and easy vegan meal, give this broccoli soup a try. You won't be disappointed!