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This rich and creamy soup is made with fresh broccoli, carrots and a cheesy cashew cream sauce making it dairy-free! It's inspired by one of my favorite soups at Panera Bread. Kid and husband approved :) Vegan, WFPB, Oil-free.

4 servings


  • 1 cup raw cashews, soaked

  • 1 cup water

  • 1 cup yellow onion, diced

  • 3 garlic cloves, minced

  • ½ teaspoon turmeric

  • 1 teaspoon garlic powder

  • 1/2 teaspoon smoked paprika

  • 3 cups broccoli florets, chopped very small

  • 1 cup shredded carrots

  • ½ cup nutritional yeast

  • 4 cups low-sodium vegetable broth

  • 1 tablespoon white miso paste + 2 tablespoons water combined

  • 1 teaspoon sea salt, or more to taste

  • 8 twists freshly ground black pepper

  • 2 tablespoons fresh lemon juice


  • Crusty bread

  • Lemon wedge

  • Fresh parsley or basil

  • Crushed red pepper flakes


  1. Make the cashew cream: To a high-speed blender, combine 1 cup water, cashews and nutritional yeast blending until smooth and creamy, about 1 minute. Set aside.

  2. Saute the veggies: Heat a large soup pot over medium heat for one minute. Add onions and a pinch of salt cooking until soft and starting to brown, about 5 minutes stirring frequently. Add 1-2 tablespoons of water or broth as needed to prevent sticking.

  3. Stir in garlic, turmeric, garlic powder and paprika cooking until fragrant, about 30-60 seconds.

  4. Stir in broccoli, carrots, broth and cashew cream until well combined. Bring to a boil then reduce heat and simmer for 20 minutes or until soup has thickened and veggies are tender. Remove from heat.

  5. Add miso and lemon juice: Stir in miso/water mixture and lemon juice. Taste and adjust, adding more salt and pepper as needed.

  6. Garnish: Add lemon wedge, fresh herbs and crushed red pepper flakes if desired. Serve with crusty bread.

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