Creamy Vegan Broccoli Soup

I love soup season and creamy soups are my fave! While I can tolerate dairy I use it sparingly so creating creamy soups can be challenging! My go to’s are coconut milk and in this recipe….CASHEWS!

Frozen mirepoix blend is a staple of mine. It consists of carrots, onions, and celery already chopped small and ready to use. These are great for soups, stews, and even meatloaves.

The cashews do need to be soaked first. Overnight is best but if you forget (like me lol!) you can soak them in boiling hot water for 20 minutes then drain. Once soaked and soft transfer them to a high-speed blender and blend until smooth. Add more of the soaked water as necessary if too thick.

Other than the blender, this is a one-pot meal! You can blend the soup with an immersion blender right in the pot or pour it back into your high-speed blender – either way, works! Freezer friendly or keep in the fridge for a few days to enjoy as lunch or dinner!

Did you try this recipe? Be sure to share with me on Instagram, Facebook, and Pinterest when you make yours! I love to see your creations! Check out my homepage for more simple healthy recipes! 

Creamy Vegan Broccoli Soup

Creamy from cashews and perfect for the cooler weather!


  • 1 cup raw cashews soaked overnight or see notes above
  • 2 cups filtered water
  • 1 tbsp lemon juice
  • 1 36oz vegetable broth
  • 1 frozen mirepoix package
  • 2 tbsp chopped garlic
  • 1 large head broccoli, chopped finely
  • 1/4 tsp nutmeg
  • 1 tsp salt (to taste)
  • 1 tsp pepper (to taste)
  • fresh parsley – optional


  • Drain soaked cashews and transfer to a high-speed blender. Blend until smooth adding water as needed.
  • In a large pot over medium heat, sautee 2 tbs broth with mirepoix blend. Once softened, add garlic and more broth as needed not to burn, sautee a few minutes.
  • Add in remaining broth and cashew mixture and mix well. Add in broccoli and seasonings mix well together. Cook 15-20 minutes until soup thickens.
  • Once thickened, remove from heat and blend well to combine and creamy consistency.
  • Serve warm with fresh parsley on top. Option for freshly grated parm cheese (not vegan) or nutritional yeast. Season to taste.
  • Keep in the fridge for 3-4 days or freeze for up to 6 months.
Keyword dairy free, soup, vegan

Did you try this recipe? Be sure to share with me on Instagram, Facebook, and Pinterest when you make yours! I love to see your creations! Check out my homepage for more simple healthy recipes! 

Meet Cherise

Hi, I'm Cherise and My Fit Life page is here to share my love for health & wellness, healthy recipes, fitness & fun. Let's create healthier habits together! 

5 Day Meal Prep

Looking for Meal Prep Motivation & Inspiration?

My 5 Day Meal Prep Guide will help kickstart your journey! Packed with simple healthy recipes and tips to get you started today. Drop your email below to have it sent directly to your inbox – and look out for more tasty recipes and tips along the way.

You May Also Like…

Hummus Stuffed Zucchini Boats

Hummus Stuffed Zucchini Boats

Zucchini is so versatile and easy to cook with - so many ways! Here we are going with Zucchini Boats - so when...

Spring Quinoa Veggie Bowl

Spring Quinoa Veggie Bowl

Spring veggies are bright and delicious! I love to use produce that is in season - as you have better options for...