Vegan Broccoli and Parmesan Soup!
Need a soup that is just as good cooled down as it is when it’s hot off the stove?
One of the best things about this creamy broccoli soup is its versatility!
Serve it hot to warm you up on a cold day or chill and present as a light first course for Easter Sunday or Mother’s Day brunch.
In addition to being a great way to use up extra broccoli, this soup is also:
- Quick and easy
- Creamy without feeling heavy
- Pretty green – perfect for Spring
- Packed with good-for-you ingredients
- Ready to serve in 30 minutes or less!
Ingredients for Vegan Broccoli and Parmesan Soup:
- whole raw cashews – unsalted
- vegan butter
- yellow onion
- Yukon Gold potatoes
- chopped broccoli – frozen works great; just be sure to thaw it first.
- vegan chicken-style broth – I use Better Than Bouillon’s No-Chicken Base
- vegan basil pesto – Trader Joe’s makes a good one
- vegan parmesan cheese – I’m loving Violife
- sea salt
- ground black pepper
How to make Vegan Broccoli and Parmesan Soup:
Into a small saucepan filled, add cashews and just enough water to cover by 1 inch.
Bring to a boil and allow cashews to boil for 8 minutes.
Drain cashews.
Into a Dutch oven pot on medium heat, add butter.
When butter is melted, add onions.
Saute 3 minutes, or until lightly browned.
To the pot with onions, add cashews, potatoes, broccoli, and chicken-style broth.
Bring just to a simmer; do not boil.
Cover and cook 10 minutes, or until potatoes and broccoli are tender.
Remove from heat.
Stir in pesto.
Transfer soup to a high-speed blender.
Blend the soup until smooth or to desired consistency.
Depending on the size of your blender, you may need to do this step in two batches.
Add parmesan cheese and stir gently to blend.
Season with salt and pepper, to taste.
To serve:
Ladle into soup bowls and top with additional parmesan.
Serve hot.
Cheers!
More favorite springtime recipes:
Springtime Pesto Fettuccine – Fancy enough for company but quick and easy enough for every day.
Easy Vegan Chilled Asparagus Soup – Cool and refreshing, this easy 6-ingredient chilled asparagus soup is a perfect spring and summertime soup!
Easy Vegan Hollandaise Sauce – Drizzle over roasted broccoli or asparagus. This sauce is rich, creamy, and so very easy!!
Spaghetti Aglio e Olio with Asparagus & Homemade Pecan Parmesan – No fussy ingredients here; just fresh asparagus along with a handful of staple items you likely already have on hand.
Vegan Broccoli and Parmesan Soup
Ingredients
- 1 cup whole raw cashews unsalted
- 1 tablespoon vegan butter
- 1/4 cup yellow onion diced
- 1 1/2 cups Yukon Gold potatoes peeled and cut into 1/2-inch cubes
- 5 cups chopped broccoli
- 5 cups vegan chicken-style broth
- 2 tablespoons vegan basil pesto
- 1/2 cup vegan parmesan cheese shredded, plus additional for garnish
- sea salt to taste
- ground black pepper to taste
Instructions
- Into a small saucepan filled, add cashews and just enough water to cover by 1 inch. Bring to a boil and allow cashews to boil for 8 minutes. Drain cashews.
- Into a Dutch oven pot on medium heat, add butter. When butter is melted, add onions. Saute 3 minutes, or until lightly browned.
- To the pot with onions, add cashews, potatoes, broccoli, and chicken-style broth.
- Bring just to a simmer; do not boil.
- Cover and cook 10 minutes, or until potatoes and broccoli are tender. Remove from heat.
- Stir in pesto.
- Transfer soup to a high-speed blender. Blend the soup until smooth or to desired consistency. Depending on the size of your blender, you may need to do this step in two batches.
- Add parmesan cheese and stir gently to blend.
- Season with salt and pepper, to taste.
- To serve: Ladle into soup bowls and top with additional parmesan.
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