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Creamy Broccoli Soup – Vegan and Dairy-free

Delightfully Creamy Broccoli Soup (Dairy-Free!)

We love soups in our house. They are delicious, quick, and provide many hearty meals from one batch. Simple soups are ideal for families and busy lives, or a relaxed weekend afternoon. This Creamy Broccoli Soup is no exception – as a matter of fact, it is one of our favorites. Full of flavor and goodness, this creamy broccoli soup will delight and is 100% dairy-free, gluten-free, and vegan (of course!).

It’s Always Time For Dairy-free Creamy Broccoli Soup

We make this all year-round. You can use fresh broccoli, or frozen. At the nearby big-box store, we can find large bags of frozen organic florets which enables us to make this almost anytime. But it becomes something absolutely divine when made with the gorgeous, fresh-from-the-garden, broccoli we can get for a few weeks in the Summer at the farm stand down the street.

Your Blender Makes it Happen

This recipe, like many on our site, is made a lot easier with a few important tools. For this one, a blender is important and we love our Vitamix. You can certainly make this recipe with any blender, so have no fear. But, if you are thinking about getting a super-duper blender, we use this one several times a day, every day, and have for several years. It just keeps going. Yes, they are pricey but you can find reconditioned options (that’s what we did).

OK, Let’s Make Creamy Broccoli Soup!

Dairy-free Creamy Broccoli Soup

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Vegan Creamy Broccoli Soup

 Creamy Broccoli Soup

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  • Author: Georgia @
  • Yield: 8 1x
  • Method: One Pot
  • Diet: Vegan


Creamy, delicious, nutritious soup. Dairy-free and vegan!


Units Scale
  • 68 cups of organic* broccoli florets
  • 1 cup raw cashews
  • 6 cups vegetable broth
  • 4 medium organic* potatoes, or equivalent in red potatoes
  • 1 large onion, diced
  • 2 tsp salt (reduce if your vegetable broth is high in sodium)
  • 2 tsp dried basil
  • 1 tsp garlic powder
  • ground black pepper to taste


  1. Soak one cup of raw cashews in one cup of hot vegetable broth and set aside
  2. In a large saucepan heat 5 cups of vegetable broth
  3. Cut four medium potatoes into bite-sized pieces (peeling is optional)
  4. Dice the onion
  5. Place the potato and onion into the broth
  6. add the salt, basil, garlic powder, and black pepper
  7. Bring to a boil, then reduce to simmer
  8. Cook until tender
  9. Add the broccoli florets and cook until just tender.
  10. Take the set-aside cashews and broth and grind until smooth in a high-speed blender (our Vitamix makes this quick!) and pour into the soup
  11. Stir, and then ladle half of the soup back in the blender and purée until smooth.
  12. Pour the pureed soup back into the rest of the soup, stir, and adjust the seasonings to taste.
  13. That’s it!


* We strongly suggest using organic produce, in general. But you will find it not only means your intake of toxins will be reduced, it will make all your food, like this soup, much more flavorful!



Husband and wife, father and mother, working adults – Greg and Georgia formed Full of Beans to share encouragement, inspiration, and tips to get you started on, and maintain, a plant-based vegan diet (even if you think you don't have the time/money/skills/energy). See the About page for more.

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