Vegan Creamy Broccoli Potato Soup
This velvety soup combines tender Yukon potatoes with vibrant broccoli florets in a rich, dairy-free base made creamy with blended cashews. Aromatic herbs like thyme and dill add depth, while a touch of white wine vinegar and Dijon mustard brighten the flavors. The soup gets its luxurious texture from blending the cooked potatoes and cashews together, creating a satisfying bowl perfect for cool weather. Julienned carrots add color and subtle sweetness to complement the earthy broccoli and potatoes.
Ingredients
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 pounds Yukon gold potatoes, peeled and cut into bite-sized chunks
- 3 tablespoons olive oil
- 1 quart vegetable broth
- ½ cup raw unsalted cashews
- 1 teaspoon kosher salt, divided
- 1 pound frozen broccoli florets, thawed and chopped
- 1 large carrot, peeled and grated into strips
- 1 teaspoon dried thyme
- ¾ teaspoon dried dill
- 2 teaspoons white wine vinegar
- 1 teaspoon Dijon mustard
- black pepper, to taste(optional)
Instructions
- 1
Dice the onion and mince the garlic
- 2
Peel the potatoes and cut into bite-sized chunks
- 3
Heat olive oil in large pot over medium high heat
- 4
Saute onion for 5 minutes, then add garlic and saute 1 minute
- 5
Add vegetable broth, cashews, potatoes and salt, bring to boil
- 6
Reduce to rapid simmer and cook 15 minutes until potatoes are tender
- 7
Meanwhile, thaw frozen broccoli under hot water and chop into small florets
- 8
Season broccoli with salt and pepper
- 9
Peel and grate carrot into long strips
- 10
Transfer cooked potato mixture to blender with herbs, vinegar, mustard and remaining salt
- 11
Blend until fully creamy
- 12
Pour soup back into pot and add broccoli and carrot
- 13
Simmer 5 minutes until broccoli is cooked through
- 14
Taste and adjust salt as needed
Tips
Use a handheld julienne shredder to create uniform carrot strips that cook evenly and add visual appeal.
Don't skip the rapid simmer step - cooking potatoes until they fall apart ensures the smoothest, creamiest texture when blended.
Taste and adjust salt at the end since the broccoli and final blending can dilute the seasoning.
Good to Know
Refrigerate up to 4 days in airtight container. Soup may thicken when cold - thin with broth when reheating.
Can be made up to 2 days ahead. Add broccoli and carrots when reheating to maintain texture and color.
Serve hot with crusty bread or crackers. Garnish with fresh herbs or a drizzle of olive oil if desired.
Common Mistakes
Don't boil vigorously after adding broccoli to avoid overcooking and losing bright green color.
Hold blender lid tightly when blending hot soup to prevent splashing and burns.
Substitutions
Vegan Options
General Alternatives
steam until tender first
FAQ
Can I freeze this soup?
Yes, freeze without the broccoli and carrots for up to 3 months. Add fresh vegetables when reheating for best texture and color.
What if I don't have cashews?
Substitute with silken tofu, heavy cream, or coconut milk. Start with less and add to desired creaminess since these alternatives vary in thickness.
How long will leftovers keep?
Refrigerate up to 4 days. The soup may thicken when cold, so thin with additional broth when reheating on the stovetop.