GF, Vegan & Raw/ RECIPES/ Sides

Cream Of Broccoli Soup-No Dairy!

I don’t eat much dairy anymore, so I had been on a search for a dairy-free, creamy, broccoli soup.  My sister-in-law also eats a plant based diet, and at a family gathering she brought the most amazing soup recipe.  It was creamy and had layers of flavor, and I really couldn’t believe it was dairy free!  When she shared the recipe with me, I saw that from Forks Over Knives Cookbook, which made me smile, as it was a recipe that had caught my eye and I had even marked the page of my Forks Over Knives cookbook.

This soup recipe starts like most of my other soup recipes, with chopped onion, celery and carrot.  This mix from Trader Joes is reasonably priced and very convenient.  I felt a little lazy and not in the mood for chopping, so I grabbed it.
Such pretty little layers!


Look how healthful these ingredients are!  Bet you can’t guess what makes the soup creamy!


The bag of cashews became this creamy base thanks to my food processor.  What a great trick for non-dairy eaters!


This recipe does take some chopping.  I didn’t get to be lazy after all.  My sister-in-law used frozen chopped broccoli in hers and honestly, I could not tell the difference.


I get way too excited seeing photos full of plant color.  I get even more excited knowing I can get them into my body in the form of a delicious soup!  The recipe calls for potatoes, I didn’t have any, so I used sweet potatoes instead.  It slightly changed the color of our soup, but really added a nice flavor.


Cooking down the veggies.


Adding the cashews


Mix and cook down.


Puree using a hand held blender.  I have this one by Cuisinart and I love it.


A hand held blender makes pureeing soups so easy and is much safer than trying to transfer hot soup to a blender!  I love mine and use it all the time.


Delicious, creamy, full of flavor (Non-) Cream Of Broccoli Soup!
Cream Of Broccoli Soup
6 cups vegetable stock or bouillon
1 rounded cup raw cashews
1 medium onion, finely chopped
1 celery stalk, finely chopped
1 large carrot, chopped
1 garlic clove, minced
1/2 large red bell pepper, chopped
2 medium unpeeled potatoes, cubed
1 large head broccoli, including stem, chopped (about 4 Cups if you use frozen broccoli & stems)
2 teaspoons dried thyme
1 teaspoon sea salt
1/2 teaspoon black pepper

1. Puree 1 cup of the vegetable stock with the cashews in a blender until smooth. Set aside.

2. In a large pot, cook the onion, celery, and carrot over medium heat in 1 cup of the vegetable stock for 5 minutes. Add the garlic, bell pepper, and potatoes and cook for 2 more minutes. Add the remaining 4 cups of vegetable stock and the broccoli, thyme, salt, and black pepper.  Bring to a boil over high heat. Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.

3. Add the cashew mixture to the soup and stir until mixed. Remove the pot from heat and puree about half the soup, in small batches, until smooth. Return pureed soup to the pot and reheat, stirring well. Serve. 


Have you seen Forks Over Knives yet?  It is a great film, one that really changed my views on food.  Below is the trailer.  I believe it is on Netflicks, or you can buy the DVD here.


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  • Katie Leigh
    October 1, 2013 at 11:09 pm

    You have changed my life! my Chinese Medicine Therapist has me on a “Dampness Diet” which means no sugar, vinegar, yeast, soy, dairy or alcohol for a month while I detox and then basically live on the Paleo diet after that, your blog is helping me to not be hungry!

  • Melanie Valencia
    January 23, 2013 at 11:07 pm

    This soup was AMAZING!!! Thank you SO much for sharing.

  • Deb Reynolds
    May 23, 2012 at 7:27 pm

    Eating this right now! It is wonderful! Thanks so much !

  • Kerry
    April 29, 2012 at 2:54 pm

    This looks so good! I will try it this week. I also have used beans as a soup thickener/cream substitute with great results. Got that tip from the Food Babe blog 🙂

  • Melissa
    April 27, 2012 at 10:02 pm

    how many does this serve? Also, what if I don’t have a hand blender? 🙁

  • Patricia
    April 27, 2012 at 2:23 pm

    Amy, you make everything look so good, and sound so simple!!
    That is an excellent video clip – thank you!


  • Mary Ellen
    April 26, 2012 at 10:40 pm

    This soup looks so good Amy! I am liking Lee Anns comment tip above about freezing small portions of the chopped items!

    I did a post (finally-sorry it has taken so long!) about my lovely win in February – I want to thank you again for blessing me with this beautiful necklace!

    bee blessed

  • Miriam
    April 26, 2012 at 11:34 pm

    I can’t wait to try this! We use cashew “cream” in lots of our recipes to get that creamy taste that we miss so much from dairy. We have a few mac & “cheese” recipes that are just perfect for cashew cream.

  • Lee Ann
    April 26, 2012 at 3:38 pm

    Oh man that looks so good! Can’t wait to try it! A little tip about the “soup starter”. I chop a whole bunch at one time (especially in the fall when soup season starts.) Then I freeze small portions of onion, carrots, celery mixed together. It saves so much time! I just dump the frozen contents of the container in a little oil and start my soup!

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