This easy broccoli pea soup is super creamy, filled with fresh, bright and sweet flavors and makes for a nutritious lunch or dinner recipe. This green soup has such an amazing vibrant color and can be ready in under 20 minutes. Also fully vegan + dairy-free, plus naturally gluten-free.
I don't crave warm soups that much in the summer, but this delicious broccoli pea soup makes for an exception!
It is a great recipe to enjoy all year round, obviously, but there is something so light and fresh about this soup that makes it a favorite in the summer.
The vibrant green color is stunning and so appetizing, plus the flavor combinations are just on top: the sweet peas counterbalance the mild bitterness from the broccoli and the basil + lemon juice brighten up the whole dish to make it feel crisp and lively.
And what's even better is how easy and quick it is to prepare! The broccoli and peas are cooked together in the vegetable broth with aromatic garlic, then the vegetables are blended to a smooth and creamy consistency. Adding fresh basil, lemon juice and a touch of nutritional yeast to the blender really round up the flavors and makes everything come together so perfectly.
As a side note, there are also raw cashews simmering with the vegetables: this helps tenderize the nuts to make them more blend-able, meaning that the soup will turn to an unbelievably creamy and rich consistency, even if the recipe is made without cream or butter. The cashews add extra healthy omega-3 fats and some plant-based protein, which can help make this soup more filling and satisfying too.
This is a versatile soup recipe, so feel free to tweak it as you wish and make sure to check out below for a few of my swap recommendations. Also, this recipe is suitable for everyone, whether you are vegan or follow a gluten-free diet.
Makes for such an amazing light lunch recipe you can meal-prep on the weekend or serve for dinner with an earthy piece of bread on chilly nights.
Let me know if you gave it a try! ❤️
Why you will love this recipe
- Simple soup recipe
- Wholesome vegan soup recipe with amazing flavors
- Great soup to make in the summer or during any season
- Nutrient-dense meal that's rich in fiber and antioxidants-packed
- Super creamy consistency
- Delicious way to help you eat more broccoli!
- Fantastic quick meal for when you are busy
- Versatile recipe
- Blended soup that's perfect for meal-prep and freezer-friendly
- Ingredients needed are available all year
- 100% vegan, dairy-free and naturally gluten-free
Ingredients you will need
- Broccoli: you will need a large head of broccoli to make this soup. Aside from the broccoli florets, you can also use the stems.
- Peas: unless you are in the pea peak harvest season, then simply use frozen sweet green peas. They are easy to find and just as nutritious as the fresh ones.
- Onion: I used a yellow onion because that's all I had, but if you have a sweet onion, then use it instead, it will add a nice mellow flavor to this soup.
- Garlic: so great to give a boost of flavor to this recipe. I used 2 cloves of garlic, but add more if you love garlic.
- Vegetable broth: I normally use store-bought for its convenience, but you can also make your own vegetable stock and freeze it for when you need it. This time I used the vegetable broth from the brand 365, but you can also make it from concentrated to save money, which I often also do.
- Cashews: responsible to give a super creamy and rich consistency to this dairy-free green soup. No need to soak them first, they will boil with the veggies in the broth.
- Nutritional yeast: add a mild umami and almost cheesy flavor. If you don't have any, then simply omit it.
- Lemon juice: essential to brighten up the flavors, so try not to omit it. Have some extra lemon wedges for serving.
- Fresh basil: also helps lighten up the soup with amazing fresh flavors.
How to make a broccoli pea soup
This soup can be done in as fast as 20 minutes. Both the green peas and broccoli cook pretty quickly in the broth, making this soup perfect for those busy nights.
Cook the aromatics
In a large saucepan, warm up a little oil (or not, can be made oil-free, I like to use an oil spray) and then add the onion with a pinch of salt. Stir and cook for about 5 minutes or until translucent.
Then, add the garlic and keep cooking for another minute while stirring.
Add the broccoli, frozen peas and raw cashews. Then, pour the broth over, stir and cover. Bring to a simmer and then keep cooking on low heat for about 7 minutes or until the vegetables are tender, but not mushy.
You have a few options to blend your soup, so choose what works best for you:
1- Stand blender
My favorite choice to reach an ULTRA creamy soup. Pour the whole pot of soup into your blender, then add the nutritional yeast, lemon juice and basil, then blend on high until smooth. Take a spatula to check the consistency and make sure it is all uniform.
2- Immersion blender
An immersion blender would work well too, especially if you made sure to use a large pot to handle the extra splashes. I love this option to save on cleaning my large stand blender! So, add the nutritional yeast, lemon juice and basil to the pot and then, use a hand-held blender or stick blender to blend until desired consistency.
3- Food processor
Not my choice no 1, but a food processor is definitely a good choice if that's all you have. Depending on the strength of your food processor, you might have to blend for a little longer, scrape the walls a few times and also work in batches.
4- Chunky soup
If you feel like having a soup with a texture somewhat in between smooth and not blended at all, meaning mostly creamy yet with a coarse texture, then you can use any of the 2 types of blender above, but pulse instead of applying a steady blend.
- Make sure not to overcook the veggies: you want to stop simmering them once they are just done to keep them bright green and still full of fresh flavors.
- You can work in batches if using a stand blender that's on the small side.
- Adjust the consistency of the soup to your liking: for a thinner soup, then add more broth to the blender and blend again and for a thicker soup, then you can start with 3 cups of broth and let the pot uncovered while it is simmering. Then, adjust at the end to reach desired texture.
- Be careful when blending the soup, no matter what kind of blender you are using, the liquid is going to be very hot and you can easily get burned by the splashes.
Creamy soups are fun to garnish to make them more appetizing. Make sure to keep some of the peas to place on top of the bowl when serving and also, add a drizzle of vegan creamer (I like to use my plain coffee creamer from Nut Pods that I always have on hand) or coconut milk for a stunning look.
Add some more leaves of fresh basil and a generous crack of black pepper. I also like to top with some crunchy croutons for an added layer of texture.
This soup also is great as an appetizer for pasta or a salad, as it is simple and quick to prepare and goes well with so many meals.
Variations to the recipe
Like many creamy soups, this recipe is super versatile and easy to customize. Here are a few ideas:
- More greens: add a handful of baby spinach or kale to the soup at the end of cooking, just so the leaves can wilt before blending.
- Swap the herbs: if you don't have basil, then fresh mint would be amazing in this pea soup recipe.
- Rich texture: you can also include some coconut milk or coconut cream to make this soup so rich and velvety. Simply add the can to the saucepan once the soup is done simmering, stir to combine and then blend.
- More veggies: you can so many more veggies if you like, especially cauliflower, potatoes, leeks and zucchini. Adjust the amount of veggie broth accordingly.
- Flavor-booster: a small spoonful of Dijon mustard or miso paste can boost the flavor even more.
Ideal soup to make ahead as it stores so well. Let it cool down completely before transferring it to glass storage containers, then keep it in the fridge covered for up to 4 days.
You can also freeze this soup for up to 3 months.
To reheat, use the microwave or the stove and heat up until warm enough.
Yes, you can! They cook so fast, so simply follow the recipe as directed using fresh peas instead of frozen (simmer until tender), it will work well too.
You can use a can of coconut milk instead of cashews, or even simply some plain and unsweetened oat milk or almond milk to make the soup more rich and creamy. Although in this case, cook the vegetables in 3 cups of broth instead of 4 cups so the soup does not end up too thin.
Yes! You can use both frozen broccoli and peas to make this soup so convenient! Just make sure not to overcook the vegetables, only a few minutes of simmering should do it.
Yes, absolutely! Peel the outer layer that can be a little tough, then chop and add to the saucepan alongside the broccoli florets.
More vegan creamy soups you might like
- Vegan gnocchi soup
- Zucchini potato soup
- Vegan wild rice mushroom soup
- Broccoli almond soup
- Leek, potato and cauliflower soup
- Butternut squash and red pepper soup
- Vegan cold cucumber soup
- Dairy-free tomato soup
- Oyster mushroom soup
I hope you like this broccoli pea soup recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Creamy Broccoli Pea Soup (Easy Recipe)
- 1 yellow or sweet onion - diced
- 2 cloves of garlic - crushed
- 1 head of broccoli - roughly chopped in florets
- 2 cups frozen green peas
- ⅓ cup raw cashews
- 4 cups vegetable broth
- ⅓ cup fresh basil
- 1 lemon - juiced
- 1 tbsp nutritional yeast - optional
- In a large saucepan, warm up a small amount of oil (or water), then add the onion and a pinch of salt. Cook for 5 minutes stirring often and then add the garlic. Cook for one more minute stirring constantly and then add the broccoli, peas, cashews and vegetable broth.
- Cover and bring to a simmer. Then, keep cooking until the vegetables are tender but not falling apart (try to stop the cooking while they are still bright green), about 7-8 minutes.
- Pour the soup mixture into a blender and add the fresh basil, nutritional yeast and lemon juice. Blend on high until smooth. Then, taste and adjust the basil, lemon juice and salt to your taste. You can also add more broth to thin out the consistency, if needed. Alternatively, you can use an immersion blender right into the saucepan.
- Serve with a side of crusty bread and enjoy garnished with crunchy croutons, more green peas, a drizzle of vegan cream and some black pepper.
- Storage: this soup stores very well, making it a great make-ahead recipe! Let it cool completely and then, transfer to a glass storing container. Keep in the fridge for up to 4 days or the freezer for up to 3 months. Reheat using the microwave or the stove.
- You can add more veggies to the soup, such as cauliflower, potatoes, zucchini or spinach. Adjust the amount of veggie broth if needed.