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

  • 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

  • 1 teaspoon sea salt, or more to taste

  • 8 twists freshly ground black pepper


  • Crusty bread

  • Lemon wedge

  • Fresh parsley or basil

  • Crushed red pepper flakes


  1. Make the cashew cream: Soak the cashews in hot water for 15 minutes, then discard water. To a high-speed blender, add 1 cup water and cashews blending until smooth and creamy, about 30-60 seconds. Set aside.

  2. Saute: Heat a large soup pot over medium heat for a minute. Add onions and a pinch of salt cooking until soft, about 3-5 minutes stirring frequently. Add 1-2 tablespoons of water or broth as needed to prevent sticking.

  3. Stir in garlic, turmeric and paprika cooking until fragrant, about 1 minute.

  4. Stir in broccoli, carrots, nutritional yeast, broth and cashew cream until well combined. Bring to a boil then reduce heat and simmer for 15-20 minutes or until soup has thickened and veggies are tender. Remove from heat.

  5. Add miso: In a separate container, mix together miso paste and water until smooth and no lumps remain. Add to pot and stir. Taste and adjust, adding more salt and pepper as needed.

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

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