Broccoli and Cashew Cream Soup

Broccoli soup should be foundational in everyone’s weeknight cooking. It can be a dress-it-up or dress-it-down situation—packed with cheddar to bring that familiar oozy saltiness, or decked out with a mac and cheese topping (the recipe is in my book Family and it’s a serious game changer), or simply served with croutons. This unintentionally vegan version is pared back yet doesn’t lack complex flavors or indulgence. Cashew cream adds body (you could actually use it to thicken any type of vegetable soup) and creates a cloudlike consistency. —Hetty Mckinnon

This is part of our meal planning package, where one recipe can become three quick weeknight meals. Use the rest of your batch of cashew cream to make Roasted Carrots and Chickpeas With Herby Cashew Cream or Creamy Cashew Udon With Crispy Mushrooms.

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4 servings

Cashew Cream


cup raw cashews


garlic clove, coarsely chopped


Tbsp. extra-virgin olive oil


tsp. Diamond Crystal or ¼ tsp. Morton kosher salt



medium heads of broccoli (about 1½ lb.)


Tbsp. extra-virgin olive oil


leek, white and pale green parts only, thinly sliced


garlic cloves, coarsely chopped


tsp. fennel seeds


cups low-sodium vegetable broth


tsp. Diamond Crystal or ½ tsp. Morton kosher salt


cup tender dill sprigs, plus more for serving

Freshly ground black pepper


Cashew Cream

Step 1

Bring a large saucepan of water to a boil, then remove from heat. Add cashews and let sit until tender, 30–60 minutes.

Step 2

Drain cashews and transfer to a blender (preferably high-speed) or food processor. Add garlic, oil, salt, and ½ cup water and purée until smooth.


Step 3

Cut broccoli into 1″ florets. If your broccoli has a long stem, peel tough outer layer, then slice stem ¼” thick.

Step 4

Heat oil in a large Dutch oven or other heavy pot over medium. Cook leek, stirring often and reducing heat if needed to avoid leek taking on any color, until softened slightly, about 2 minutes. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute. Add broccoli and broth and increase heat to medium-high. Cover pot with a lid, setting it slightly askew to allow steam to escape (this will help the broccoli maintain its vibrant green color). Bring to a boil and cook until broccoli is tender, 8–10 minutes.

Step 5

Working in batches if needed, transfer broccoli mixture to a blender or food processor and add salt, ¼ cup dill, and ½ cup cashew cream. Blend until soup is smooth. (If the soup is no longer hot, you can return it to the pot and reheat gently before serving.)

Step 6

Divide soup among bowls and drizzle with remaining cashew cream. Top with a few dill sprigs and season with pepper.


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