Broccoli Parmesan Soup is a creamy soup made with broccoli, potatoes, cashews, and parmesan for a smooth, rich texture and fresh green flavor. Serve with crusty bread, a simple green salad, or a grilled cheese sandwich.
Why This Soup Works So Well
Broccoli Parmesan Soup works just as well served warm as it does chilled, which makes it especially useful as the seasons shift. A hot bowl is comforting on cooler days, while a chilled version feels right as a light first course for spring gatherings like Easter or Mother’s Day brunch.
I like this recipe because it’s a little unexpected. Cashews give the soup its smooth, creamy base without using cream, and once blended in, they completely disappear. There’s no cashew flavor at all, just a creamy texture that lets the broccoli stay front and center, with a texture that feels rich but still fresh.
It’s also a practical way to use up extra broccoli without turning it into another side dish. The soup blends into a smooth, creamy texture that feels satisfying without being heavy, and the bright green color keeps it feeling fresh and seasonal.
Ingredients for Broccoli Parmesan Soup
Here’s what you will need. Exact amounts are listed in the recipe card below.
Raw Cashews – Unsalted works best to keep the seasoning balanced.
Butter – For sautéing the onion.
Yellow Onion – Adds a mild sweetness that complements the broccoli.
Yukon Gold Potatoes – Naturally creamy and ideal for blended soups. They add body without making the soup feel heavy or starchy.
Broccoli – Fresh or frozen, both work. Frozen broccoli should be fully thawed to blend evenly and retain its bright color.
Chicken-Style Broth – I use vegan chicken-style broth to add depth and a more rounded savory flavor. Vegetable broth works too, though the flavor will be slightly lighter.
Basil Pesto – A small amount adds freshness and depth. Look for one with a balanced basil flavor rather than something overly garlicky.
Parmesan Cheese – Finely shredded gives the best texture for this soup.
Kosher Salt and Ground Black Pepper – Simple seasonings to bring it all together.
How to Make Broccoli Parmesan Soup
STEP ONE: Soften the Cashews. Add the cashews to a small saucepan and cover with water by about one inch. Bring to a boil and cook for 8 minutes. Drain and set aside.
STEP TWO: Cook the Onions. Set a soup pot over medium heat and add the butter. Once melted, add the onion and cook for about 3 minutes, until lightly browned.
STEP THREE: Add Cashews and Vegetables. Add the drained cashews, potatoes, broccoli, and broth to the pot. Bring just to a simmer. Do not boil. Cover and cook for 10 minutes, until the vegetables are tender. Remove from heat.
STEP FOUR: Stir in the Pesto.
STEP FIVE: Blend. Transfer the soup to a high-speed blender and blend until smooth. Blend in batches if needed. Alternatively, an immersion blender can be used directly in the pot.
STEP SIX: Add the Cheese. Return the soup to the pot and gently stir in the parmesan cheese. Season with kosher salt and black pepper to taste.
STEP SEVEN: Serve. Ladle into bowls, top with additional parmesan if desired, and serve warm.
Make It Vegan
For a plant-based soup, use dairy-free butter and Parmesan, vegan chicken-style broth, and dairy-free pesto.
Recipe FAQs
Can I make this soup ahead of time?
Yes. The flavor holds well, and the texture stays smooth after chilling. It’s a good option to prepare earlier in the day or the day before serving.
Does this soup thicken as it sits?
It can thicken slightly after cooling, especially once refrigerated. A splash of broth or water stirred in before reheating brings it back to the right consistency.
Can I leave out the potatoes?
The potatoes help give the soup body. Leaving them out will result in a thinner soup, so it’s best to keep them in unless you plan to adjust the liquid.
Is this soup mild or strongly flavored?
The flavor is mild and balanced, with broccoli as the main focus. The parmesan and pesto add depth without overpowering it.
Can I use a regular blender instead of a high-speed blender?
Yes. Blend a little longer and work in batches for the smoothest result.
Storage and Reheating
Let the soup cool completely, then transfer it to an airtight container and store in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a small amount of broth or water if the soup has thickened. The soup can also be reheated in the microwave in short intervals, stirring between each round.
This soup can also be served chilled straight from the refrigerator. Stir well before serving.
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Broccoli Parmesan Soup Recipe
Ingredients
- 1 cup raw cashews whole, unsalted
- 1 tablespoon butter
- 1/4 cup yellow onion chopped
- 1 1/2 cups Yukon Gold potatoes peeled and cut into 1/2-inch cubes
- 5 cups broccoli fresh or thawed frozen, chopped
- 5 cups chicken-style broth
- 2 tablespoons basil pesto
- 1/2 cup parmesan cheese finely shredded, plus additional for garnish
- kosher salt to taste
- ground black pepper to taste
Instructions
- Add the cashews to a small saucepan and cover with water by about one inch. Bring to a boil and cook for 8 minutes. Drain and set aside.
- Set a soup pot over medium heat and add the butter. Once melted, add the onion and cook for about 3 minutes, until lightly browned.
- Add the drained cashews, potatoes, broccoli, and broth to the pot. Bring just to a simmer. Do not boil. Cover and cook for 10 minutes, until the vegetables are tender. Remove from heat.
- Stir in the Pesto.
- Transfer the soup to a high-speed blender and blend until smooth. Blend in batches if needed. Alternatively, an immersion blender can be used directly in the pot.
- Return the soup to the pot and gently stir in the parmesan cheese. Season with kosher salt and black pepper to taste.
- Serve. Ladle into bowls, top with additional parmesan if desired, and serve warm.
Nutrition
This post was updated February 4, 2026.
Natalie
As a big soup lover, I must say I love this recipe before even making it! Looks just perfect for my family. Thanks for this idea!
Katie
This soup is incredibly delicious! I made it for my non vegan boyfriend, and he was obsessed! Talk about a major win!