Healthy Cream of Broccoli Soup – Dairy Free!

Non-dairy people rejoice!!! This is a DELICIOUS cream of broccoli soup recipe WITHOUT THE CREAM…well in the traditional sense anyway. I don’t avoid dairy per say, but I have a lot of friends that are sensitive to it, so I’m always trying to create good recipes to share with them, as I know what it’s like to go through food sensitivities – not so much anymore, but I went through 10 years of it…geesh! Well, at least those 10 years led to this site and all the yumminess that I share on here. But anyway, back from the tangent and back to this soup!

Recently, we had a day full of rain here in South Bend, Indiana (my favorite kind of day – pluviophiles unite), and I was craving good old cream of broccoli soup to match the coziness of the day. I decided to get creative and figure out a way to have this delicious soup, without the cream, but still creamy…you get my drift?

Well, I ended up making a cashew “cream” that totally made this soup creamlessly creamy!  I think this soup can be described in one word…YUM!  So let’s get to it!



  • 3/4 – 1 cup cashews
  • 2 Tbsp. olive oil
  • 1 large red onion, chopped
  • 1 1/2 cups chopped celery
  • 1 chopped chopped carrots
  • 1/2 tsp. garlic granules
  • 7-8 cups broccoli
  • 4 cups water plus 1 cup water
  • sea salt, to taste


1.) Bring a small saucepan of water to a boil.  Add the cashews, remove from heat, and allow to soak for 15-30 minutes.

2.) After the cashews have soaked for 15-30 minutes, drain the water, and place the cashews in a food processor with 1 cup of water.  Process on high until completely smooth with no lumps.  Set the cashew cream aside.

3.) In a large pot, heat the olive oil over medium heat.  Add the onions, cook for 5 minutes. Add the celery and carrots.  Cook for another 5 minutes.  Add the broccoli and garlic granules.

4.) Add 4 cups of water to the pot and bring to a boil.  Reduce heat and allow to simmer for 15-20 minutes, until the vegetables are very tender.

5.) Transfer the soup to a food processor.  You may have to do this in batches depending on the size of your processor.  Process on high until smooth.

6.) Add in the cashew cream, leaving a little bit to stir into each individual serving for presentation.  Season with sea salt, to taste.

7.) Transfer to bowls.  Add a bit of cashew cream to each bowl, and gently stir the cream in to give it a swirly look.

You’re going to LOVE this stuff – even if you aren’t dairy free (like myself), this stuff is amazing!  Enjoy! 🙂

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