A healthy Broccoli Spinach soup made with frozen veggies, garlic, oregano, black pepper, and cashews. It’s creamy and comforting, packed with vitamins, and so delicious. You’ll love this vegan & gluten-free soup recipe!
When the weather is crisp and chilly, there’s nothing cozier than a pot of soup simmering away on the stove. Some of my favorite healthy soup recipes include this Vegan Pumpkin Soup and my new Sheet-Pan Butternut Squash Soup. They’re perfect Autumn soup recipes for a cozy dinner with a vegan grilled cheese, or made ahead of time for quick + easy lunches during the week.
This Broccoli Spinach Soup is another favorite. It’s silky-smooth, and wonderfully seasoned with garlic, oregano, and punchy black pepper. I love that it can be made with just a handful of pantry staples and frozen veggies, so it as budget-friendly as it is healthy and comforting.
I love to serve this soup in a homemade Garlic Bread Bowl… it’s very Panera Bread inspired and such a fun treat! There’s step-by-step instructions for making your own homemade bread bowl for soup on the recipe card below.
Ingredients to make Broccoli Soup
Frozen Veggies – You’ll need frozen broccoli and frozen chopped spinach
Onion + Garlic – I use a yellow onion for a subtle touch of sweetness that balances the spices
Dried Oregano and Black Pepper – these spices plus the fresh garlic makes this vegetable soup intensely flavorful and satisfying
Salt – brings out the flavors of the veggies
Raw Cashews – just a 1/4 cup is all you need. No need to soak the cashews first, just throw ’em in!
Vegan Chicken Broth or Veggie Broth – I like using this vegan chicken broth bouillon cube for soups
How to Make Broccoli Spinach Soup
The full recipe with measurements can be found on the recipe card below, but here’s a quick overview to give you and idea!
Step 1: Start by chopping the onion and sautéing with olive oil for 5 minutes. Meanwhile, peel and crush the garlic – don’t bother chopping because it will all get blended!
Step 2: Add the garlic to the pot with the oregano, salt and pepper and sauté for another 3 minutes.
Step 3: Add the frozen broccoli, frozen spinach, cashews, broth, and water to the pot and bring a boil. Then turn off the heat and let cool for 15 minutes.
Step 4: Blend until very smooth, and then transfer back to the pot to warm through. Add salt and pepper to taste and serve with nice bread for dipping.
Note: if you’re meal prepping this soup for later, just blend and then store in an airtight container until ready to serve. No need to reheat first.
Broccoli Spinach Soup with Garlic and Oregano
Ingredients
For the Soup
- 1 tbsp olive oil
- 1 large yellow onion
- 4 cloves garlic
- ½ tsp kosher salt I use Morton's
- 2½ tsp dried oregano
- ¼ tsp black pepper
- 12 oz frozen broccoli florets
- ½ cup frozen chopped spinach
- ¼ cup raw cashews
- 2 cups vegan chicken broth or veggie broth
- ½ cup water
Instructions
Prep
- Roughly chop the onion and peel the garlic. Set aside.
Cook
- Add the olive oil to the pot and set to medium heat. Then add the chopped onion and cook for 5 minutes, stirring occasionally.
- Next, add the garlic to the pot – don't bother chopping it, just throw it in whole! – and then add oregano, salt and pepper and sauté for another 3 minutes. Add a splash of water to the pan as needed to prevent it from drying out.
- Then add the frozen broccoli, frozen spinach, cashews, broth, and water. Bring to a boil, then turn off the heat and let cool for 15 minutes.
Blend
- Blend until very smooth then transfer back to the pot to warm through. Add salt and pepper to taste and serve.
How to make a Garlic Bread Bowl for serving in the Notes below!
Notes
How to make a Garlic Bread Bowl for Soup
WATCH THIS RECIPE STEP BY STEP IN THIS VIDEOIngredients
Serves 4 4 6in round loaves of bread 1.5 tsp garlic granules 2 tsp dried Italian herbs 1/2 tsp kosher salt 3 tbsp olive oil 4 tbsp vegan parmesan cheese (optional) Slice off the top third of each loaf then remove the inside of the loaves to create two bowls. Combine the spices and olive oil in a small dish then brush all over the inside of the bread bowl. Sprinkle the inside and the “lid” with with vegan parmesan cheese if desired (optional) Then bake at 400 degrees until nicely toasted and crispy around the edges. About 5-8 minutes. Note: if you opt for fresh garlic instead of granules, you may want to wrap the bread in aluminum foil so the garlic doesn’t burn in the oven.More Vegetable Soup Recipes You Might Enjoy!
Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
I hope you enjoy my recipes and videos :) Happy Cooking!
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Great recipe Nikki! Double batch to ensure leftovers! Used all broccoli as we were out of spinach. Finished with squeeze lemon for brightness and nutritional yeast for extra creaminess/umami. Thanks!