Roasted Broccoli Soup With Healthy Cashews (Vegan Friendly)

Something about roasting this cruciferous vegetable really brings out the flavor, wouldn’t you agree? And if you’ve never roasted it before, get ready because you’re in for a treat.

Roasted Broccoli Soup with Cashews | Foodal.com

This soup is very filling and comforting, due to the addition of nuts. If you have a nut allergy you could replace them with 1/2 cup more coconut milk. Either way, this is a favorite recipe of mine, filled with bold flavor and a creamy texture!

Recipe for Roasted Broccoli Soup with Cashews | Foodal.com

Flavor aside, I have to mention the health benefits of this soup, as it’s loaded with vitamins and minerals that can help you fight stress and fatigue.

Roasted Broccoli Soup with Cashews Recipe | Foodal.com

It also offers potential anti-cancer properties like antioxidants! So there you have it– feel free to go for seconds.

Recipe for Roasted Broccoli Soup with Cashews | Foodal.com
Roasted Broccoli Soup with Cashews
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
4 people
Servings
4 people
Recipe for Roasted Broccoli Soup with Cashews | Foodal.com
Roasted Broccoli Soup with Cashews
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
  • 1 large head of broccoli
  • 1/2 yellow onion
  • 2 cloves garlic
  • 2 tablespoon olive oil
  • 1/2 teaspoon tsp. thyme
  • 1/2 teaspoon tsp. rosemary
  • sea salt
  • pepper
  • 3 cups vegetable broth
  • 1/4 cup cashews + a few for garnish
  • 1/2 cup coconut milk full fat variety
Servings: people
Units:
Instructions
  1. Preheat your oven to 425 Degrees F. Lightly oil a large baking sheet and set aside.
  2. Remove stems of broccoli and cut into bite-size pieces and add to a medium bowl. Next, chop onion and mince garlic, then add those to the bowl. Add the olive oil, thyme, rosemary, salt and pepper to the bowl and stir well (you might want to use your hands). Lay vegetables out on the large sheet and bake for 15 minutes.
  3. After 15 minutes, remove sheet from the oven and toss. If not yet crispy, place in oven for 10-15 minutes longer. You want vegetables crispy but not burnt.
  4. Once vegetables are cooked, place in a high speed blender with coconut milk, cashews and half of the vegetable broth (1 1/2 cups) and blend until smooth.
  5. Pour contents of the blender plus the remaining vegetable broth in a medium soup pot and bring to a boil, once boiling turn to low and taste. Adjust seasonings according to your taste.
  6. Serve hot with chopped cashews on top.
Recipe Notes

How to Make Roasted Broccoli Soup with Cashews | Foodal.com

The staff at Foodal are not medical professionals and this article should not be construed as medical advice. Foodal and Ask the Experts, LLC assume no liability for the use or misuse of the material presented above. Always consult with a medical professional before changing your diet, or using supplements or manufactured or natural medications.

Photo credits: Shutterstock.

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About Sarah Hagstrom

Sarah is a health food advocate and loves to spend her time whipping up something healthy and delicious in the kitchen and then sharing either on Foodal or on her own blog "The Seasonal Diet" (www.theseasonaldiet.com). She lives in Sunny San Diego with her husband, where they enjoy running on the beach and weekend adventures.

27 thoughts on “Roasted Broccoli Soup With Healthy Cashews (Vegan Friendly)”

  1. I never would have thought to put nuts in soups. Many years ago, I had a Chinese chicken dish that used peanut sauce. I think adding nuts to dishes does make things interesting. Any recipe that goes beyond the usual trail mix, or just having nuts as a topping for a dessert should be given a try.

  2. I’m making this. My friend and I do a lot of raw stuff like this. I’m going to match this one up. Baking it is good but I might steam it lightly until it softens. You don’t want to kill it too much, the vitamins in the broccoli. This is a really good combo. I like to add cashews to things to boost up the protein. What’s great about soups is that you can have it alone or add it to another dish like salad. An appetizer to a main dish or even breakfast.

  3. I admit, I have never roasted broccoli before. As my father his diverticulitis and cannot eat nuts, I would have to replace the cashews with more coconut milk. However, my favorite nut happens to be the cashew, so I’m looking forward to making this for myself. The health benefits are just icing on the cake. Thank you for the recipe!

  4. I have several broccoli soup recipes but nothing close to this, I’ve got to give this recipe a try for sure. I agree with Love2eat, I think steaming the would be good. I steam it with other vegetables as a side dish a lot, keeps the nutrients of the vegetables. I believe I would have to try it both ways, with the cashews and the coconut milk, to see which way I liked the most. However, I may just like them both!

  5. I eat a lot of broccoli, yet I’ve never roasted it. Pretty sure I’d love it. And cashews are one of my favorite nut varieties, so I bet this combo is utterly delicious. I hope to be able to try it out soon.

    • Same here. I’ve never tried this cooking method for this particular veggie, but it sounds great. The addition of the nuts is the cherry on top. Yum.

      I would enjoy this, and so would my granddaughter. You wouldn’t think a little child would be so crazy about something that’s good for her, but this is her favorite. She likes soup two, so I know she’d enjoy this recipe. I’ll have to whip her up a batch.

  6. This sounds like a nice soup, and the cashews are an unexpected treat. I never would have thought of cooking the vegetables ahead of time in the oven, it sounds as if that speeds up the process quite a bit, so this might be doable on a weeknight, as well as the weekends.

  7. I have never grilled brocolli and I bake vegetables a lot. I really like this recipe and I even like the process of how you bake more than just the brocolli. The cashews make it even more of a treat. I look forward to creating and eating this healthy soup!

  8. So, I wonder, would putting nutritional yeast somewhere in here make for a cheesy taste? I understand that’s how vegan cheese is made, and often with cashews as well. So, could I just sprinkle it on, or would I have to process it with the cashews?

  9. This looks delicious. My friend can’t eat nuts, to I appreciate that you mentioned that you can substitute them with coconut oil. I love creamy soups! I never feel hungry after eating them. Broccolis are always nice, too.

  10. Looks amazing! My sister is a vegetarian, so maybe next time she comes to my house I will make this for her. 🙂

  11. I’m always the one that grabs the broccoli first from the raw veggie tray! I’ve always loved broccoli and cheese soup, but have been looking for a healthy alternative. This soup fits the bill! And the cashews are a pleasant bonus!!

  12. This recipe sound so disgusting for lack of a polite word. I would really like to hear from people who have actually tried it so that i can have second thoughts of doing the same. I have always tried my best to create almost all dishes on this blog but i think this one will be an exception.

  13. I once had this chicken dish that included some type of peanut sauce and vegetables. ( And yes broccoli was included). That was years ago in some Thai restaurant. I’m glad to have come across another recipe that uses nuts in the dish besides being used as a quick snack.I have never had roasted broccoli before so now I have something new to try.

  14. That recipe looks delicious. Cashew nuts are a great way to make something more creamy, and it’s what I use when I want to substitute for cream to make a recipe healthier.

    As someone who hates eating broccoli and struggles to find a way to make them more palatable, thanks for this recipe. I will have to try it at some point.

  15. I am not a lover of vegetables but i must admit that this recipe looks good. I will try it myself. Maybe i might reconsider having veges as part of my day to day diet.

  16. I’ve never tried roasted broccoli (whether it’s me who cooked or someone else or even in restaurants). But I looooooooooooooove broccoli :D. And I also looooooooove soup! I’ve had soups with broccoli in it but never a soup that is mainly made of broccoli. So, I guess I’ll try this one :3

  17. I am a vegetarian. This article has made me love my diet more. I like visiting this forum as i get to learn more of other alternatives to what i take constantly.

  18. Very good recipe Sarah and I just loved it. It is hard to find tasty and delicious food, but this looks really tasty. The fact that it has vegetables like broccoli which is an incredibly good anti-oxidant helps maintain a healthy diet. The addition of Coconut milk, Cashew, Rosemary and Thyme take the flavour of the soup to a whole new level. Keep posting more healthy stuff.

  19. I love to cook and have dabbled in many different types of cuisines. I had my doubts on roasted broccoli but I tried it anyway. Too my surprise is was great! Smoking the broccoli complemented the soup. After some persuasion my wife tried it and she was floored. This will be on my menu from now on.

  20. I roast broccoli a lot, and it is fantastic! I must admit, I love broccoli raw, steamed, boiled, or sautéed. I really enjoy broccoli soup and I’ve never thought about adding nuts to the soup before. I’ll have to give it a try.

  21. I’ve recently taken on a vegetarian diet, with a desire to keep my source of nutrients as cruelty free and animal free as possible. I’ve always wanted to go vegan, but have been cautious of becoming malnourished or worried over the fact that there were such limited options in meals. This however, looks delicious and I’ll have to print it out to add to my cookbook binder. Do you think I could replace the coconut milk with almond milk? That’s usually what I have around as I prefer the taste more. Although the almond would probably go with the cashew flavor splendidly I figured I’d ask if you’ve done it before, before wasting perfectly good food experimenting.

  22. Okay so this soup really caught my eye. Broccoli is such a great staple in our home…especially with cheese..it is such a great side dish for everything. I have not even thought about a broccoli soup..and I don’t think I have ever tasted a broccoli soup. The garlic and vegetable broth seems like it would send the flavor to a whole other level. I absolutely love cashews…next to peanuts they are my favorite.

  23. I think this would be great for weight loss. I’ve been looking into soup recipes because I think they would be a good meal alternative. I’m currently learning to count calories and I usually look up the caloric content of the ingredients but something as simple as this would not only be healthy but also satisfying. Plus, I can have as much soup as I want and not feel bloated.

  24. I have cooked broccoli soup before but never this kind that includes so many different spices then I use.
    The recipe is quite simple and I am sure my kids will love it.
    Thanks for sharing.

  25. I recently roasted cauliflower for the first time this way and the family could simply not believe the difference that it makes; I imagine that roasting broccoli will cause a similarly stunning transformation! I will definitely give this a go – I will have to substitute the coconut milk for a nut milk though because we simply can’t get coconut milk in my corner of the world, but I’m sure almond milk will work just fine too.

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