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Hunk of sourdough in a bowl of creamy vegan broccoli soup in a white bowl on white tile table.
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Creamy Vegan Broccoli Soup

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 4 (makes 6 1/2 to 7 cups)
Calories: 460kcal
Author: Nisha Vora

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • ¼ teaspoon red pepper flakes (adds a spicy kick; omit for no heat)
  • ¼ cup (60 mL) dry white wine (optional)
  • 1 pound (450g) broccoli, cut into florets and stems thinly sliced
  • 1 (15-ounce/425g) can of cannellini beans, drained and rinsed (see Note 1)
  • 1 cup (140g) raw cashews (see Note 2)
  • 3 ½ cups (840 mL) low-sodium veg broth (see Note 3)
  • 1 ½ teaspoons kosher salt
  • Freshly cracked pepper

For Finishing

  • 1 heaping cup (20g) fresh basil leaves
  • 1 teaspoon soy sauce (or tamari for GF)
  • ½ to 1 teaspoon Dijon mustard (see Note 4)
  • ¼ cup (20g) nutritional yeast
  • 1 to 2 tablespoons freshly squeezed lemon juice
  • A drizzle of good-quality extra virgin olive oil

Crispy Nutty Crumbles (optional but recommended) (see Note 5)

  • 2 tablespoons extra virgin olive oil
  • 2/3 cup (60g) panko brea crumbs (see Note 6)
  • 1/2 cup (70g) pine nuts (or raw cashews, finely chopped; see Note 7)
  • 1/4 teaspoon red pepper flakes (for a kick; omit for mild heat)
  • 1/4 teaspoon flaky sea salt

For Serving:

  • Crusty bread to serve 4

Instructions

  • Heat a large Dutch oven over medium heat with the olive oil until warm. Add the onion and a pinch of salt and cook for 6 minutes, or until starting to turn golden. Add the garlic and pepper flakes and cook for 1 to 2 minutes, tossing frequently to prevent sticking.
  • Pour in the wine (if not using, add a splash or two of your veg broth). Use the liquid to deglaze the pan, scraping up any browned bits on the bottom of the pot. Simmer until the wine has mostly evaporated and the smell of alcohol has dissipated, about 3 minutes.
  • Add the broccoli florets and stems and sauté for 2 minutes. Add the cannellini beans, cashews, broth, salt, and black pepper to taste. Stir to combine. Bring to a boil. Reduce the heat and simmer partially covered for 15 minutes, stirring a couple times, until broccoli is tender and soft.
  • Meanwhile, measure out the Finishing Ingredients and prepare the Crispy Nutty Crumbles.
  • For the Crispy Nutty Crumbles, add the oil to a large frying pan over medium heat and allow to warm. Add the panko and pine nuts (or chopped cashews) and stir occasionally for 4 to 6 minutes, until nuts and panko are starting to turn golden brown. Add red pepper flakes and salt for 30 seconds. Take off the heat and transfer to a bowl immediately to stop cooking.
    a. Store cooled leftovers in a jar in the pantry for a few weeks. You’ll likely have leftovers. Add them to other soups, salads, and grain bowls.
  • Carefully pour the soup into a large high-powered blender. Remove the blender cap and cover with a dish towel to allow steam to escape. Add the basil, soy sauce, dijon mustard, nutritional yeast, 1 tablespoon lemon juice. Blend until pureed and smooth. Taste the soup, adding lemon juice or salt as desired. I usually add an extra ½ tablespoon lemon juice and ½ tsp kosher salt.
    a. NOTE: If your blender is smaller than 64 oz/2L, you’ll need to blend in two batches.
  • Transfer soup to four bowls. Drizzle a bit of olive oil on top and sprinkle a few spoons of Crispy Nutty Crumbles. Serve with crusty bread.

Video

Notes

1. Cannellini beans are also sold as “white kidney beans.” If you can’t find them, a smaller white bean, such as navy beans or Great Northern Beans, work fine.
2. Allergic to cashews? You can try 1 (13.5-ounce) can of “lite” coconut milk.
3. If you buy a standard 4-cup/32 oz carton of broth, refrigerate the remaining ½ cup and use as needed to thin out leftover soup (it thickens as it rests).
4. Start with ½ teaspoon Dijon mustard, blend, and taste. Add more as needed. When combined with the crispy nutty crumbles and drizzle of finishing olive oil, I prefer 1 teaspoon mustard. But if eating the soup on its own, ½ teaspoon works better.
5. The crispy nutty crumbles is technically optional, but they take this soup over the top! You will have leftovers of it, but it stays fresh for several weeks and is great topper for any soup or salad. You can also halve the recipe. The crumbles are not included in the nutrition facts. 
6. If gluten-free, sub with gluten-free panko, or substitute the panko with a crunchy nut like almonds. Another alternative: roasted chickpeas for crunch (and protein).
7. If you have pine nuts at home, use those, as they add this subtle cheesy flavor that is nothing short of amazing. But raw cashews also work well, and you’ll already be using those in the soup.