Embrace the cozy comfort of our incredibly creamy Vegan Broccoli Quinoa Soup, a heartwarming dish expertly thickened with cashews and elegantly swirled with a light, homemade cashew cream sauce. This vibrant, plant-based soup is designed to be both rich and deeply satisfying, thanks to the nourishing blend of quinoa and cashews, while a burst of fresh lemon juice adds a delightful brightness. Perfect for those crisp, chillier days, this gluten-free and vegan delight is guaranteed to become a new favorite in your kitchen! We’re thrilled to have partnered with Bob’s Red Mill to bring you this fantastic recipe.
There’s nothing quite like a steaming bowl of savory goodness to soothe the soul, and I’m back with a recipe that perfectly embodies that sentiment. If you’ve spent any time on my site, you’ll know that soups and chilis hold a special place in my heart – and my recipe index! They are, without a doubt, my absolute favorite savory creations to develop and share, which explains why you’ll find more comforting bowl recipes here than any other type of savory dish.
From the timeless appeal of my Best Chili to its equally popular Paleo Chili counterpart, these recipes have consistently garnered rave reviews. And let’s not forget the delightful White Bean Vegan Chili and the incredibly flavorful Red Lentil Soup, which are close contenders in popularity. Each one offers a hearty, delicious experience. You might assume, given my extensive collection of soup recipes, that I reside somewhere perpetually cold. But alas, this San Diego girl is simply a devoted enthusiast of warm, comforting soup bowls, even when the sun is shining bright!
Our featured recipe today, this Creamy Broccoli Quinoa Soup with Cashew Cream, ticks every single box on my ideal soup checklist. It’s wonderfully thick, exquisitely rich, incredibly filling, and bursting with flavor. The addition of a bright, acidic component, in this case, a generous squeeze of fresh lemon juice, elevates the entire dish, ensuring a perfectly balanced taste experience. What makes this soup even more appealing is its remarkably quick preparation time, coming together in just about 40 minutes – a definite win for busy weeknights or impromptu gatherings.
The accompanying cashew cream is equally straightforward to prepare and serves as the ultimate creamy garnish, adding another layer of indulgence. It pairs exceptionally well with a sprinkle of those wonderfully crunchy homemade sourdough croutons. Mmmm, truly delicious. I’m already looking forward to enjoying the leftovers, and I’m sure you will too!
Experience the Ultimate Comfort: Vegan Broccoli Quinoa Soup
Imagine a bowl that offers both profound comfort and a boost of nutrition – that’s precisely what this Creamy Broccoli Quinoa Soup delivers. Its ease of preparation makes it accessible for even novice cooks, and the steps will feel familiar if you’re accustomed to making homemade soups. The beauty of this recipe lies in its efficient timing. While the vibrant broccoli simmers to perfection, you can effortlessly pop the sourdough croutons into the oven. And as the soup gently thickens to your desired consistency, you’ll have ample time to whip up the luxurious cashew cream.
The remarkable creaminess of this soup comes from a clever, plant-based secret: soaked cashews. They aren’t just reserved for the silky cashew cream swirl; a portion is also artfully blended directly into the soup mixture. This brilliant technique imparts an astonishingly rich, velvety texture that mimics traditional dairy cream, without actually containing any! It’s a game-changer for anyone looking for wholesome, dairy-free alternatives without sacrificing flavor or mouthfeel.
The Power of Plant-Based Ingredients
This healthy vegan soup isn’t just delicious; it’s packed with wholesome ingredients that contribute to its incredible taste and nutritional profile. Broccoli, a cruciferous powerhouse, is rich in vitamins C and K, fiber, and antioxidants, making it an excellent choice for immune support and overall well-being. Quinoa, often hailed as a superfood, is a complete protein, meaning it contains all nine essential amino acids. It also offers a significant amount of fiber, magnesium, and iron, providing sustained energy and satiety. The combination of these two ingredients creates a truly hearty and nourishing meal that will leave you feeling full and satisfied without any heaviness.
The use of cashews as a thickening agent is a cornerstone of many vegan creamy dishes. When soaked and blended, they transform into a smooth, neutral-flavored cream that provides richness without dairy. This makes the soup not only vegan but also naturally gluten-free, catering to a wide range of dietary needs. The vibrant hint of fresh lemon juice is not just for flavor; it also helps to brighten the overall profile of the soup, cutting through the richness and adding a refreshing zest that prevents the dish from feeling too heavy.
Beyond its inherent creaminess, this vegan quinoa soup is also immensely hearty, thanks to the generous inclusion of quinoa. For this recipe, I always reach for Bob’s Red Mill Quinoa. It’s a personal favorite, not only because of how quickly and easily it cooks but also because it comes pre-rinsed, saving you an extra step in the kitchen – a small but significant convenience! To further enhance the flavor profile and add a delightful “cheesy” undertone without any dairy, I incorporate Bob’s Red Mill nutritional yeast. This ingredient is truly magical, imparting a nice depth of flavor to the soup. (And on a side note, if you haven’t tried nutritional yeast on popcorn, you are missing out – it’s absolutely the best topping ever!)
Perfect for Any Season, Especially Cooler Weather
This Creamy Broccoli Quinoa Soup is truly a versatile dish, but it shines brightest as we transition into the cooler months. Imagine coming home on a brisk autumn evening or a chilly winter day to a warm, comforting bowl of this delicious soup. It’s particularly fitting for those of you who experience genuinely cold weather (unlike the “chilly” 60-degree days we sometimes get in San Diego!). It’s the kind of soup that wraps you in warmth from the inside out, making it an ideal meal to celebrate the end of summer and welcome the cozy embrace of autumn. I genuinely hope you adore this recipe, my friends! xoxox
Tips for Making the Best Vegan Broccoli Quinoa Soup
- **Soaking Cashews:** Don’t skip this step! Soaking cashews is crucial for achieving that silky-smooth texture in both the soup and the cashew cream. If you’re short on time, a quick soak in boiling water for about an hour can work wonders. For best results, plan ahead and soak them in cold water for at least 4 hours, or even overnight.
- **Blender Choice:** A high-powered blender, like a Vitamix, will give you the creamiest results for the soup and cashew cream. If you have a standard blender, you might need to blend in smaller batches and blend for a bit longer, scraping down the sides occasionally, to achieve the desired smoothness. An immersion blender is also a convenient tool for blending the soup directly in the pot, offering a slightly chunkier texture if you prefer.
- **Broccoli Texture:** The recipe instructs to remove some cooked broccoli before blending the soup. This is intentional! It ensures that you have lovely florets with some bite, rather than a completely smooth puree. If you prefer a completely smooth soup, you can skip this step and blend all the broccoli in.
- **Thickening the Soup:** Tapioca flour acts as a gentle thickener. If you desire an even thicker soup, simply let it simmer uncovered for an additional 5-10 minutes. The longer it simmers, the more the liquid will reduce, and the thicker your soup will become.
- **Customization:** Feel free to adjust the seasonings to your taste. A pinch of red pepper flakes can add a subtle kick, or a squeeze of lime juice instead of lemon can offer a different citrusy note. You can also add other vegetables like carrots or celery to the initial sauté for more depth of flavor.
- **Serving Suggestions:** While the cashew cream and sourdough croutons are fantastic accompaniments, this soup is also wonderful with a side of crusty bread, a fresh green salad, or a sprinkle of toasted pumpkin seeds for extra crunch.
Vegan Broccoli Quinoa Soup
Pin Recipe
Ingredients
- For the soup: 2 tablespoons olive oil or avocado oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 5 cups low-sodium vegetable broth
- 6 cups about 12 oz. broccoli florets, 2-3 heads
- 1 teaspoon sea salt
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon turmeric powder
- ½ cup raw cashews, soaked in water for at least 4 hours
- ¼ cup Bob’s Red Mill nutritional yeast
- 2 teaspoons tapioca flour
- 1 cup cooked Bob’s Red Mill quinoa, cooked according to package directions
- 1 lemon, juiced
- For the cashew cream: ¾ cup raw cashews, soaked in water for at least 4 hours
- ¾ cup filtered water
- 1 lemon, juiced
- ½ teaspoon kosher salt
- For the sourdough croutons: 2 slices gluten-free sourdough bread
- 1 tablespoon olive oil or avocado oil
- Salt + garlic powder, to taste
Instructions
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For the soup: In a large saucepan or soup pot, heat the oil over medium heat. Add the diced onion and cook for 5-7 minutes, or until translucent. Add the minced garlic and cook for one more minute, or until fragrant.
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Pour in the vegetable broth and bring to a boil. Add the broccoli florets, sea salt, garlic powder, onion powder, and turmeric. Cook for 5-7 minutes or until the broccoli is tender.
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Using a slotted spoon, carefully remove a heaping cup of the cooked broccoli from the liquid and set it aside in a separate bowl. This will be added back later for texture.
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Transfer the remaining soup mixture from the saucepan into a high-powered blender (such as a Vitamix), along with the 1/2 cup of soaked cashews, nutritional yeast, and tapioca starch. Blend until completely smooth and creamy. If your blender is smaller, you may need to do this in two batches. Alternatively, an immersion blender can be used directly in the pot for convenience.
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Return the blended soup to the saucepan. Stir in the reserved cooked broccoli and the cooked quinoa. Gently pulse the soup a few times with an immersion blender, or stir carefully if using a high-powered blender, just enough to slightly break up the broccoli and incorporate the quinoa, maintaining some texture if preferred. Avoid blending it in completely.
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Bring the soup back to a gentle simmer over medium-low heat. Let it simmer uncovered for 5-10 minutes to allow the tapioca flour to thicken the soup to your desired consistency. The longer it simmers, the thicker it will become.
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Remove the soup from the heat and stir in the juice of one lemon. Serve immediately, garnished with the homemade cashew cream, crunchy sourdough croutons, and fresh microgreens, if desired.
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For the cashew cream: In a blender, combine the ¾ cup of soaked cashews with the ¾ cup of filtered water, the juice of one lemon, and ½ teaspoon of kosher salt. Blend until the mixture is completely smooth and creamy, without any grit. Taste and add additional salt if needed.
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For the croutons: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking liner.
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Cut the gluten-free sourdough bread into uniform ½-inch cubes. Place the bread cubes in a bowl and toss them with the olive oil (or avocado oil), salt, and garlic powder until evenly coated.
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Spread the seasoned bread cubes in a single layer on the prepared baking sheet. Bake for 10-15 minutes, or until the croutons are golden brown and toasted to your desired level of crunchiness. Keep a close eye on them to prevent burning.
Notes
*Nutritional information provided does not include the sourdough croutons.
**Storage & Reheating:** This soup stores beautifully in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months. To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally. If frozen, thaw in the refrigerator overnight before reheating. You may need to add a splash of vegetable broth or water to thin it out if it becomes too thick upon reheating. Add fresh lemon juice and a swirl of cashew cream when serving reheated soup for best flavor.
***Make Ahead Tip:** The cashew cream can be made a day in advance and stored in an airtight container in the refrigerator. The croutons can also be prepared ahead of time and stored in an airtight container at room temperature for up to 2-3 days to maintain their crunch. This makes assembling the soup on a busy day even quicker!