Creamy Vegetable Soup with Cashews and Herbs Recipe

Introduction

This creamy vegetable soup is a comforting and nutritious blend of tender potatoes, mixed vegetables, and chickpeas, all enriched with a smooth cashew base. Perfect for a cozy lunch or dinner, it’s both hearty and wholesome with vibrant flavors from fresh herbs and spices.

Ingredients

• 1 cup raw cashews
• 2 Tbsp. extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 1 cup diced celery
• 12 oz. baby red potatoes, quartered (if larger, cut into bite-size pieces)
• 3 cloves garlic, minced
• 2 tsp. dried oregano
• 1 tsp. kosher salt
• 3/4 tsp. cracked black pepper
• 8-10 sprigs fresh thyme
• 1 (1-lb.) bag mixed frozen vegetables (such as California Blend or Garden Blend)
• 1 (15-oz.) can chickpeas, rinsed and drained
• 4 cups lower-sodium vegetable broth

Instructions

1. Step 1: Place cashews in a bowl and add 2 cups hot water. Let them soak while you prepare the rest of the soup.
2. Step 2: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onions and celery and cook for 5 to 6 minutes until softened.
3. Step 3: Stir in potatoes, garlic, oregano, and thyme, cooking for another 5 minutes while stirring often.
4. Step 4: Add frozen vegetables, chickpeas, salt, and black pepper to the pot and mix well.
5. Step 5: Pour in the vegetable broth and bring the mixture to a boil, scraping the bottom of the pot to loosen any browned bits.
6. Step 6: Reduce heat to medium-low and simmer partially covered for 20 to 25 minutes until potatoes are tender.
7. Step 7: Transfer the cashews along with their soaking liquid to a blender. Blend on high until smooth, resembling cashew milk.
8. Step 8: Stir the cashew mixture into the soup and gently simmer uncovered for 8 to 10 minutes, until the soup thickens slightly.
9. Step 9: Remove the thyme stems and adjust seasoning if needed. Serve warm with optional garnishes like fresh herbs, crushed crackers, or croutons.

Tips & Variations

• For extra richness, sauté the vegetables in butter instead of olive oil.
• Try swapping chickpeas for white beans or lentils for a different texture.
• Use fresh vegetables in season instead of frozen for a fresher taste.
• If you prefer a chunkier soup, reserve some of the cooked vegetables before blending the cashew mixture and stir them back in after.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. The soup may thicken after refrigeration; add a splash of water or broth to loosen it when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free and vegan?

Yes, this recipe is naturally dairy-free and vegan, thanks to the cashew base and vegetable broth.

Can I use other nuts instead of cashews?

Cashews provide a creamy texture without a strong flavor, making them ideal. Other nuts like almonds or macadamias may alter the taste and texture, but can be used if soaked and blended well.

Creamy Vegetable Soup with Cashews and Herbs Recipe

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★★★★★

4.5 from 472 reviews

• Author: Lana
• Total Time: 50 minutes
• Yield: 5 servings 1x
• Diet: Vegan

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Description

This creamy vegetable soup is a comforting and nutritious dish made with a blend of fresh vegetables, creamy soaked cashews, and aromatic herbs. It’s a hearty, plant-based soup perfect for any season, delivering rich flavors and a smooth, velvety texture without dairy.

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Ingredients

Scale 1x2x3x

Cashew Cream Base

• 1 cup raw cashews
• 2 cups hot water (for soaking cashews)

Sautéed Vegetables

• 2 Tbsp. extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 1 cup diced celery
• 12 oz. baby red potatoes, quartered (or bite-size pieces if larger)
• 3 cloves garlic, minced
• 2 tsp. dried oregano
• 8–10 sprigs fresh thyme

Veggies and Broth

• 1 (1-lb.) bag mixed frozen vegetables (California Blend or Garden Blend preferred)
• 1 (15-oz.) can chickpeas, rinsed and drained
• 4 cups lower-sodium vegetable broth

Seasonings

• 1 tsp. kosher salt
• 3/4 tsp. cracked black pepper

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Instructions

1. Soak Cashews: Place the raw cashews in a bowl and pour 2 cups of hot water over them. Let them soak while you prepare the rest of the soup to soften them for blending.
2. Sauté Aromatics and Vegetables: Heat the extra-virgin olive oil in a large soup pot or Dutch oven over medium heat. Add the finely chopped onion and diced celery, cooking for 5 to 6 minutes until they soften and become translucent. Stir in the quartered baby red potatoes, minced garlic, dried oregano, and fresh thyme sprigs. Continue cooking, stirring often, for another 5 minutes to develop the flavors.
3. Add Remaining Veggies and Seasoning: Stir in the mixed frozen vegetables and rinsed chickpeas. Season the mixture with kosher salt and cracked black pepper to taste, mixing everything evenly.
4. Simmer Soup: Pour in the lower-sodium vegetable broth, increase the heat, and bring the mixture to a boil while scraping up any browned bits on the bottom of the pan for deeper flavor. Once boiling, reduce the heat to medium-low and partially cover the pot. Let it simmer gently for 20 to 25 minutes, or until the potatoes are tender when pierced with a fork.
5. Prepare Cashew Cream: Transfer the soaked cashews along with the soaking liquid into a blender. Blend on high speed until completely smooth, resembling the consistency of cashew milk.
6. Finish Soup: Pour the cashew cream into the simmering soup and stir gently to combine. Let the soup continue to simmer uncovered for about 8 to 10 minutes, allowing it to thicken slightly and develop a creamy texture.
7. Final Touches: Remove the thyme sprigs from the soup. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish as desired with fresh herbs, crushed crackers, or croutons for added texture and flavor.

Notes

• Soaking cashews softens them and allows for a creamy soup base without dairy.
• Using lower-sodium vegetable broth helps control salt content and flavor balance.
• Fresh thyme adds aromatic depth, but you can substitute dried thyme if unavailable.
• For a thinner soup, add extra vegetable broth or water when adding cashew cream.
• Garnish with fresh herbs or crunchy toppings like croutons to enhance texture.
• This soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: creamy vegetable soup, vegan soup, cashew cream soup, healthy vegetable soup, plant-based soup, dairy-free soup