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Cream of Broccoli Soup

Cream of Broccoli Soup

Carolyn Howe


  • 4 cups of Vegie broth, (water with 2 teaspoons of better than bullion)

  • 2 medium Yukon Gold potatoes cut into ½-inch pieces (approximately 12 oz)

  • 1 onion, diced

  • 1 cup of celery, diced

  • 4-8 cloves of garlic, minced

  • 4-6 cups of broccoli chopped into bite-size pieces

  • 1 teaspoon of basil, dried

  • 1 cup of cashews, place in Vitamix or blender

  • 1 cup of water

  • 1 teaspoon of salt, to taste

  • Pepper to taste


Cook the first 5 ingredients for about 5 minutes.

Add in your broccoli and basil and cook about 7-10 minutes more (just till they're barely tender).

Blend your cashews with cup of water.

Scoop about ½ of the hot soup into the Vitamix (or blender) with the cashew cream sauce. Now blend till smooth.

Pour the puree back into the pan of soup. Stir and enjoy.


  • I typically use closer to 6 cups of broccoli, and you can never have too much garlic!

  • If you do not have a Vitamix, soak your cashews first.

  • Do not get hung up on having the exact amount of broccoli or potatoes. It always works out. If you add too many potatoes and it’s thicker than you like, just add more water.

  • The original recipe calls for all of the soup to be creamed. I like some chunks, but feel free to blend as much or little as you prefer.

More from the author:

Some of you may recognize me from Coralville's "Vegfest" in 2018 and 2019. Remember when we used to do fun things like getting together? I presented the cooking classes “Quick and Easy Vegan Cooking.” I served on both Vegfests' planning committees and am currently a member of the Board of Directors for the Vegan Community of Eastern Iowa.

Let me clarify that I am in no way an expert on veganism. Our family of four became vegan nearly 10 years ago. The catalyst for this decision was reading the book "The China Study," by T. Colin Campbell. Our eyes were opened to the research-based evidence that animal and plant proteins act very differently in the body. We learned that a whole food, plant-based diet is beneficial in the prevention and reversal of heart disease as well as a wide variety of other diseases. I decided I would try cooking this way. Two months later, I found myself emptying my pantry and freezer. Three laundry baskets were filled with processed foods, meats, dairy and foods with animal ingredients, never to return again.

I have found cooking vegan to be tasty, fun and rewarding, and I encourage you to explore this heart-healthy, earth-friendly, animal-compassionate adventure. There are many recipes to be found by Googling “vegan recipes” on the internet, investing in a cookbook or two, or subscribing to a vegan publication.

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