Dairy-Free Vegetable Cream Soup

Creamy, comforting, and entirely dairy-free, this Dairy-Free Vegetable Cream Soup is a deliciously wholesome meal that’s perfect for cozy nights or any time you want a nourishing bowl of goodness. Packed with vibrant veggies like carrots, celery, broccoli, and potato, this recipe gets its luxurious creaminess from a blend of soaked cashews and canned coconut milk, making it both vegan and gluten-free. Enhanced with the earthy aroma of dried thyme, a hint of garlic, and the optional brightness of lemon juice, this soup is pure flavor in every spoonful. Ready in just 40 minutes and made with simple ingredients, it’s a nutritious and allergen-friendly twist on classic cream soup. Serve warm as a satisfying starter or a light, hearty main—don’t forget to add a garnish of fresh herbs or a drizzle of olive oil for the perfect finishing touch!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium (diced) Yellow onion
• 3 minced Garlic cloves
• 3 medium (sliced) Carrots
• 2 medium (sliced) Celery stalks
• 1 medium (peeled and diced) Potato
• 2 cups Broccoli florets
• 4 cups Vegetable broth
• 1 cup (soaked for 4 hours or boiled for 10 minutes) Raw cashews
• 1 cup (unsweetened, canned) Coconut milk
• 1 teaspoon Dried thyme
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon (or to taste) Black pepper
• 1 tablespoon (optional, for brightness) Lemon juice

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the sliced carrots, celery, diced potato, and broccoli florets to the pot. Stir to combine.

Step 5

Pour in the vegetable broth and add the dried thyme, salt, and black pepper. Bring the mixture to a boil.

Step 6

Reduce the heat to low, cover, and simmer for 15-20 minutes or until all the vegetables are tender.

Step 7

While the vegetables are simmering, drain the soaked cashews and add them to a blender along with the coconut milk. Blend until smooth and creamy.

Step 8

When the vegetables are tender, turn off the heat and use an immersion blender to purée the soup directly in the pot. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.

Step 9

Return the pot to low heat and stir in the cashew-coconut cream. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Step 10

Allow the soup to warm through for 2-3 minutes, then serve hot, garnished with fresh herbs or a drizzle of olive oil if desired.

Nutrition Facts

Serving size	(2461.2g)

Amount per serving	% Daily Value*
Calories	1777.5

Total Fat 93.9g	0%
Saturated Fat 17.3g	0%
Polyunsaturated Fat 7.6g
Cholesterol 4.5mg	0%
Sodium 5471.8mg	0%
Total Carbohydrate 204.0g	0%
Dietary Fiber 37.3g	0%
Total Sugars 65.1g
Protein 53.9g	0%

Vitamin D 0IU	0%
Calcium 584.5mg	0%
Iron 16.9mg	0%
Potassium 5307.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 11.5%

Carbs: 43.5%