Broccoli & Lemon Cashew Cream Soup
Broccoli & Lemon Cashew Cream Soup
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Yield: 6
Category: Soup
Author: Chef Marlene Watson Tara
Date Published: June 25, 2026
Ingredients
1/2 cup cashews, soaked overnight
2 medium onions, diced
3 cloves garlic, minced
1 tbsp tamari
1 tsp dried basil
3 stalks celery, or 1 fennel bulb, chopped
3 carrots, chopped
1 large head broccoli, chopped
1 umami instant stock sachet dissolved in 3 cups warm water
3 tbsp nutritional yeast
1 tbsp lemon juice
1 tbsp sweet white miso
1 cup water, for blending the cashews
Description
This broccoli and lemon cashew cream soup is smooth, bright, and comforting. Broccoli, carrots, celery or fennel, onion, garlic, tamari, and basil simmer in umami stock before being blended with soaked cashews, nutritional yeast, lemon juice, and sweet white miso. The result is a creamy dairy-free soup with a fresh citrus finish.
How-to? Steps
Step 1: Sauté the aromatics
Warm a splash or two of water in a large pot over medium-high heat. Add the onion, garlic, tamari, and dried basil, and sauté for 5 minutes.
Step 2: Add the vegetables
Add the celery or fennel and carrots, and sauté for another 5 minutes. Add the broccoli and sauté for another 5 minutes.
Step 3: Simmer
Add the umami stock. Stir and bring the mixture to a boil, adding more water as required. Reduce the heat to low and simmer, covered, for 15 minutes or until the vegetables are softened.
Step 4: Make the cashew cream
Drain the cashews. Place the cashews and 1 cup of water in a high-speed blender and blend until very smooth and creamy.
Step 5: Blend the soup
Add the nutritional yeast, lemon juice, and sweet white miso to the blender. Pour in the soup and blend to a smooth cream before serving.