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Top view of keto broccoli soup in a white bowl with a spoon on a wooden cutting board

Broccoli Soup

Course Soup
Cuisine American
Keyword broccoli and cheddar soup, broccoli and cheese soup, broccoli cheddar soup, broccoli cheese soup, broccoli of cream soup, broccoli soup, creamy broccoli soup, keto broccoli and cheddar soup, keto broccoli cheddar soup, keto soup, low carb broccoli soup, low carb soup, vegan broccoli soup, whole30 broccoli soup, whole30 soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 166 kcal
Author Kelly

Ingredients

  • 2 tablespoons avocado oil
  • 1 small yellow onion diced
  • 3 garlic cloves minced
  • 2 cups cauliflower florets
  • 4 cups broccoli florets (approx 1 head)
  • 1/2 cup grated carrots divided
  • fine sea salt and black pepper , to taste
  • 4 cups vegetable broth , divided (can sub with chicken broth if not vegan)
  • ½ cup raw cashews , soaked in hot water for at least 30 minutes and drained
  • Juice from 1 lemon about 1 tablespoon
  • 3 tbsp nutritional yeast
  • ½ teaspoon Dijon mustard

OPTIONAL TOPPINGS:

  • chopped parsley
  • sunflower seeds, pumpkin seeds
  • shredded vegan OR cheddar cheese , leave out for whole30 / paleo

Instructions

  1. SAUTE VEGETABLES:

    Heat oil in a large dutch oven or pot over medium heat. Add onion and saute for about 4-5 minutes, until softened and fragrant. Add garlic, cauliflower, broccoli and carrots and cook for another 5 minutes. Season with salt and black pepper.

  2. SIMMER: Add the chicken broth and bring to a boil. Reduce heat and cover and allow to simmer, for 10-15 minutes.

  3. MAKE CASHEW CREAM:

    Meanwhile, place drained cashews, reserved 1/4 cup chicken broth, lemon juice, nutritional yeast and mustard into a high speed blender and blend until smooth and creamy.

  4. PUREE SOUP:

    Use an immersion blender to blend soup or pour into a high speed blender, working in batches, as needed. Blend until desired consistency: creamy smooth or with some chunks, as desired.

  5. SEASON AND SERVE:

    Combine with cashew cream and season to taste, with additional seasonings, as needed. Garnish with optional toppings.

Recipe Notes

How to Freeze

You want to make sure your soup is completely cool, then pour into freezer storage bags and lay them flat. They will keep in the freezer for up to 3 months.

To thaw, place the container in the fridge a day or so before you plan to eat it.

How to Reheat

To reheat soups, you always want to heat on low in a pot on the stove, stirring often to avoid a grainy texture.

If you prefer to reheat your soup in the microwave, make sure to reheat in short increments of 20 seconds and stir well in between.

Nutrition Facts
Broccoli Soup
Amount Per Serving (1 serving)
Calories 166 Calories from Fat 72
% Daily Value*
Fat 8g12%
Potassium 630mg18%
Carbohydrates 11g4%
Fiber 4g16%
Sugar 2g2%
Protein 7g14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.