An image of a bowl of creamy broccoli soup

Creamy Broccoli Soup

This Creamy Broccoli Soup has a lovely flavor and can be made in less than 30 minutes. It's an easy and yummy way to get a healthy dose of broccoli in your diet, and would be great for freezing for future meals.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course, Soup
Servings 4


  • 1 head of broccoli
  • 1 carrot
  • 1/2 yellow onion
  • 1 celery stalk
  • 1 russet or yellow potato
  • 4 garlic cloves
  • 3 cup water
  • 1 low-sodium veggie stock cube
  • 1 1/2 tbsp lemon juice
  • 1/4 cup nutritional yeast
  • 1/4 cup cashews
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried dill
  • 1 tbsp miso


  • Peel the carrots, potatoes, and broccoli stem. Roughly chop the carrots, potatoes, onion, broccoli stem, and celery, and pulse them in a food processor until they are diced. Add them to a soup pot. Pulse the broccoli florets in a food processor until they are in small pieces and add them to the soup pot.
  • Add the vegetables, water, stock cube, onion powder, garlic powder, dill, and smoked paprika to the pot and bring to a boil. Reduce to a simmer, and cook for 10 minutes or until the vegetables are tender. While the soup is cooking, add the cashews, nutritional yeast, garlic cloves, lemon juice, and miso to a blender and set aside.
  • Carefully transfer the soup to the blender, blend until smooth, and return to the soup pot (this might have to be done in a couple of batches depending on the size of your blender). If the soup is too thick, add a little water to thin it out.
  • Serve, and garnish with some fresh or dried dill and black pepper if desired.


  • You could dice the vegetables by hand before adding them to the soup pot, but we find that using a food processor to dice them makes meal prep a lot quicker and easier.
  • You can use frozen broccoli in place of fresh.