Cream of Broccoli Deluxe Soup

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Homemade Soup.

What a fabulous broccoli soup. My sister made this while I was visiting her and I thought ‘I’ve got to get this recipe’. It is from a cookbook called Forks Over Knives that has plant-based recipes it.

I gathered the ingredients, my blender and pans. I had to make the cashew sauce in a blender. The recipe calls for raw cashews but unfortunately my local store didn’t carry them so I looked for unsalted cashews but to my dismay I ended getting salted ones. I’d never made a sauce like this so it was really new for me. Next I got all the veggies cut up and ready to put into the pan to start the soup. I followed the instructions for each part of how to make the soup. Then I cooked the veggies. You do not want to over cook them. Then once you have it all in the pan; cover and simmer for about 10 minutes or so. I didn’t puree half the soup like it says in the ending steps but you can do that if you want to. I wanted more of a chunkier soup.

It tasted incredibly good. The flavor was just right and the vegetables weren’t over cooked. I enjoyed learning how to make this soup. I suggest giving it a try; you’ll love it! This recipe is sure to be an added plus to your vegetarian recipes. See photographs below.

Cream of Broccoli Deluxe Soup


  • 6 cups vegetable stock
  • 1 cup raw cashews
  • 1 medium onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 large carrot, chopped
  • 1 garlic clove, minced
  • ½ large red bell pepper, chopped
  • 2 medium potatoes unpeeled and cubed
  • 1 large head broccoli including stems and chopped
  • 2 tsp dried thyme
  • 1 tsp sea salt
  • ½ tsp black pepper
  1. Purée 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 a medium heat in 1 cup of the vegetable stock for 5 minutes.
  3. Add garlic, bell pepper and potatoes and cook for 2 more minutes.
  4. Add the remaining 4 cups vegetable stock along with the broccoli, thyme, salt and pepper. Bring to boil over a high heat.
  5. Cover and simmer until the broccoli and potatoes are soft for about 10 minutes
  6. Add the cashew mixture to the soup and stir until mixed.
  7. Remove the pot from the heat and purée about half of the soup in small batches until smooth.
  8. Returned puréed soup to the pot and reheat. Stir well.
  9. Then serve!


 Simply Calphalon Nonstick 5 Qt. Chili Pot Bayou Classic 0723, Aluminum Ladle, 20

 Ninja Ultra Kitchen System 1200






Cheryl is a true blue Wisconsinite with excellent writing skills, organization and experience. She writes about foods, crafts, product reviews plus anything else that catches her interest. She’s known as CherylFay and Jerzimom out on the web where she writes. You can sample her articles here and find her at Cheryl Fay’s Corner and at The Writer’s Door.

Author: Jackie Jackson

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