Description
This creamy vegan broccoli soup is a comforting and flavorful dish perfect for any meal. Featuring tender broccoli, cannellini beans, and raw cashews blended into a silky texture, it’s enhanced with fresh basil, nutritional yeast, and a splash of white wine. Topped with crispy nutty crumbles made of pine nuts and panko breadcrumbs, this soup strikes a perfect balance of creaminess and crunch while being entirely plant-based and nourishing.
Ingredients
Soup Base
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- ¼ teaspoon red pepper flakes (optional for spice)
- ¼ cup (60 mL) dry white wine (optional)
- 1 pound (450 g) broccoli, cut into florets and stems thinly sliced
- 1 (15-ounce/425 g) can of cannellini beans, drained and rinsed
- 1 cup (140 g) raw cashews
- 3 ½ cups (840 mL) low-sodium vegetable broth
- 1 ½ teaspoons kosher salt
- Freshly cracked black pepper, to taste
Finishing Ingredients
- 1 heaping cup (20 g) fresh basil leaves
- 1 teaspoon soy sauce (or tamari for gluten free)
- ½ to 1 teaspoon Dijon mustard
- ¼ cup (20 g) nutritional yeast
- 1 to 2 tablespoons freshly squeezed lemon juice
- A drizzle of good-quality extra virgin olive oil
Crispy Nutty Crumbles
- 2 tablespoons extra virgin olive oil
- ½ cup (70 g) pine nuts (or raw cashews, finely chopped)
- 2/3 cup (60 g) panko bread crumbs
- ¼ teaspoon red pepper flakes (optional for heat)
- ¼ teaspoon flaky sea salt
To Serve
- Crusty bread (for serving)
Instructions
- Sauté Aromatics: Heat a large Dutch oven over medium heat and warm 2 tablespoons of olive oil. Add the chopped onion and a pinch of salt, cooking for about 6 minutes until the onion begins to turn golden. Add minced garlic and red pepper flakes, cooking for another 1 to 2 minutes while stirring frequently to avoid burning.
- Deglaze with Wine: Pour in the white wine (or a splash of vegetable broth if not using wine) and scrape the bottom of the pot to deglaze, loosening any flavorful browned bits. Allow the alcohol to cook off over about 3 minutes, reducing the liquid mostly.
- Add Broccoli and Beans: Add the broccoli florets and sliced stems, sautéing for 2 minutes. Then add the cannellini beans, raw cashews, vegetable broth, kosher salt, and freshly cracked black pepper. Stir to combine. Add extra broth if necessary to just cover the ingredients. Bring to a boil, then reduce heat and simmer partially covered for 15 minutes until broccoli is tender.
- Prepare Crispy Nutty Crumbles: While the soup simmers, heat 2 tablespoons olive oil in a large frying pan over medium heat. Add pine nuts (or chopped cashews) and stir occasionally for 2-3 minutes until they start to color. Add panko breadcrumbs and cook, stirring frequently, for 2-3 minutes until golden. Stir in red pepper flakes, flaky sea salt, and black pepper, cooking for another 30 seconds continuously. Remove from heat and transfer to a bowl to cool. Store leftovers in a jar for several weeks.
- Blend the Soup: Carefully transfer the soup in batches to a large high-powered blender. Remove the blender cap and cover with a kitchen towel to vent steam. Add fresh basil, soy sauce, Dijon mustard, nutritional yeast, and 1 tablespoon lemon juice. Blend until smooth and creamy. Taste and adjust seasoning by adding more lemon juice or salt if desired. If too thick, thin with more vegetable broth.
- Serve: Divide soup into bowls. Drizzle with extra virgin olive oil and sprinkle crispy nutty crumbles on top. Serve with crusty bread on the side. When reheating leftovers, thin with broth or water as needed.
Notes
- Using canned cannellini beans adds creaminess but you can soak and cook dried beans if preferred.
- Raw cashews contribute to the creamy texture when blended; soak them beforehand for easier blending if desired.
- Low-sodium vegetable broth helps control salt levels; adjust salt to taste later.
- The white wine is optional but adds depth; substitute with broth if avoiding alcohol.
- Crispy nutty crumbles can be stored in an airtight container and added to soups, salads, or grain bowls for extra texture.
- Panko breadcrumbs give crunch but replace with gluten-free breadcrumbs if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Plant-Based
