Creamy Healing Broccoli Soup

Please use all organic ingredients when possible!
Course Dinner
Cuisine American
Keyword broccoli cheddar soup, oil-free, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1 2-4
Author Megan Lawson


  • 3 cups Vegetable Broth
  • 1 cup Water (extra for sautéing without oil)
  • 2-3 cups Broccoli Florets
  • 3/4 cup Celery (chopped)
  • 1/4 Red or Yellow Onion (chopped)
  • 4 Garlic Cloves (minced)
  • 1/2 tsp Thyme
  • 1/2 tsp Oregano
  • 1 tsp Turmeric
  • 3 tbsp Nutritional Yeast
  • 1/4 cup Cashews
  • 1/2 tsp Salt (optional; add to your taste)
  • Pepper (to taste)
  • 1/2 Avocado (OPTIONAL: if you can't do cashews, replace with avocado)


  • In large pot sauté the onions and garlic for about 5-8 minute until onions are translucent *Add water as needed to keep them from sticking to the pan instead of using oil. 
  • Mix in thyme, oregano & celery cook for another 2 minutes. Then add turmeric, broccoli, vegetable stock, nutritional yeast, cashews, 1 cup water and bring to boil. Reduce heat to medium, cover and cook for 10-15 min or until broccoli is tender.
  • Use an immersion blender or carefully transfer to a blender to blend. If using a regular blend, I suggest allowing the soup to cool before you transfer. Sometimes hot liquids can blow the top of the blender. 
  • Once all blended pour back in pot and reheat if needed. Add salt and pepper as desired. Store in an air-tight container for 3-4 days in the refrigerator. Store in the freezer for longer.