Last Updated on January 22, 2026
If you’ve ever wanted broccoli soup that tastes rich and comforting but still feels light after you eat it, this is it.
This creamy broccoli soup is dairy free, naturally satisfying, and easy to make with real ingredients. It’s the kind of recipe that helps you eat healthier without feeling like you’re eating “healthy food.”
If you’re doing my Soup Cleanse or you’re just trying to tighten things up and feel better fast, this one belongs in your rotation.
Why This Broccoli Soup Is Healthy and Good for You
It helps you stay satisfied without feeling heavy. Broccoli and cashews bring fiber and staying power, which can support feeling fuller after a meal.
It supports a healthy inflammation response. Broccoli is a cruciferous vegetable and contains compounds like sulforaphane that are associated with antioxidant and anti inflammatory effects.
It supports your body’s natural detox pathways. Sulforaphanes from broccoli have been studied for their ability to support phase II detoxifying enzymes.
It’s creamy without dairy. Traditional broccoli soup uses heavy cream and cheese. This version gets that creamy texture from blended cashews and broccoli, so it feels indulgent while staying cleaner and easier to digest for a lot of people.
It’s a simple way to get more micronutrients. When your meal is literally blended vegetables plus healthy fats, you’re getting an easy hit of nutrients in a form your body can use.
Key Ingredients That Make This Broccoli Soup Creamy and Healthy
The full measurements are in the recipe card below. These are the ingredients that make the biggest difference and why they matter.
- Broccoli florets: The star. Fiber, micronutrients, and that clean green flavor that makes this feel like a reset meal.
- Soaked cashews: The secret to creamy without dairy. They also make the soup more satisfying.
- Nutritional yeast: Gives a cheesy flavor without cheese, plus it makes the soup taste more complete.
- Garlic: Adds depth so the soup tastes rich instead of bland.
- Stock: This is where a lot of flavor comes from, so use a good one.
- Olive oil and a splash of coconut milk: Adds silkiness and makes the bowl feel more filling.
Organic tip: If you’re making this as a cleanse style soup, organic ingredients are a smart upgrade since soups are easy to absorb and you want more nutrients and fewer extras.
How to Make Broccoli Soup
The recipe card has the full steps. Here’s the simple flow so it turns out thick, creamy, and not watery.
- Cook the aromatics first so the soup tastes deep and savory.
- Simmer broccoli just until tender so it blends silky without tasting overcooked.
- Blend cashews with the nutritional yeast first, then blend in the broccoli and broth until smooth.
- Add liquid slowly while blending so you control thickness.
CREAM OF BROCCOLI SOUP
Ingredients
- 1 cup cashews, soaked overnight
- 1 head of fresh broccoli, chopped into florets
- 2 tbsp. olive oil
- 1 small garlic clove, peeled and chopped
- salt and pepper to taste
- 3/4 cup stock – Veggie, chicken, beef, or bone broth – 1/4 cup & 1/2 cup reserved
- 3 tbsp nutritional yeast
- 1/4 cup coconut milk – or any nut milk alternative
- Cumin, salt, and freshly ground black pepper, to taste
- 1 tsp chives, finely diced, optional for garnish
Instructions
- Remove tough stalks from broccoli before chopping the florets. You may discard the stalks or use them in another dish later, just peel the hard exterior first and chop them for an addition to salads or anything else.
- In a large stockpot, saute the oil, garlic, chives, salt and pepper over medium heat.
- When fragrant, add the broccoli and 1/2 cup broth and cook until the broccoli is soft but not mushy. (About 15 minutes.)
- When the broccoli is cooked, drain the water from soaked cashews.
- Add the cashews and nutritional yeast to a food processor and process until they reach the consistency of ricotta.
- Add the broccoli and process adding the remaining liquid as needed, about 1/4 a cup at a time until you reach your desired consistency.
- Add spices to your taste and garnish with green onion or chives and serve. Enjoy!
Nutrition
Broccoli Soup Swaps and Upgrade Suggestions
- Want more protein: Add shredded chicken on the side, or stir in collagen after blending if that fits your day.
- Want it thicker: Use less broth while blending, then thin it only if needed.
- Want it brighter: Add a squeeze of lemon at the end.
- Want more flavor: Add extra garlic or a pinch of cumin and black pepper.
Broccoli Soup Storage and Reheating Tips
- Store: Airtight container in the fridge for up to 3 days.
- Reheat: Warm gently over low heat, stirring occasionally. Add a splash of broth if it thickens.
Broccoli Soup FAQs
Can I make this broccoli soup without soaking cashews?
Soaking blends the smoothest. If you forgot, soak in hot water for 30 minutes, then drain.
How do I keep broccoli soup from tasting bitter?
Do not overcook the broccoli and do not skip the seasoning. Salt and acid at the end makes a big difference.
Can I freeze this broccoli soup?
Yes. Freeze in portions. Thaw in the fridge and reheat gently.
I hope you love this broccoli soup as much as I do. If you make it, leave me a comment and let me know how yours turned out.
Your Coach and Biggest Cheerleader
xxoo
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If You Like This Broccoli Soup, You’ll Also Like
- My Must Try Soup Cleanse
- Roasted Red Pepper Soup
- Pumpkin Soup
- Thai Shrimp Soup with Coconut Milk
- Healthy Seafood Chowder
- Healthy Chicken Soup
Dr. Christina Carlyle is a Doctor of Functional Medicine, FDN-P, Nutritionist, & Trainer who transformed her body and health – getting off 7 medications and losing 40 pounds for good. Now, she helps other women get happy, healthy, and fit – quickly & naturally – without any BS
This is dangerous to those of us who have moderation issues. haha
It is truly delicious! And very easy to make.
Awwwww yay! Thank you Lisa… also right??? Testing this recipe was extra fun 😉 I ate it nonstop for 3 days straight haha