Comments on: Creamy Vegan Broccoli Soup

By: Kaitlin @ Rainbow Plant Life

Kaitlin @ Rainbow Plant Life — Wed, 30 Sep 2026 21:47:25 +0000

In reply to Amy. Thanks for your sweet review, Amy! It's lovely to hear this soup is a new favorite :)

By: Amy

Amy — Wed, 30 Sep 2026 20:59:46 +0000

This creamy vegan broccoli soup recipe is my new favorite manner of getting a significant amount of broccoli with all its nutritional benefits. Very satisfying flavor and texture. The crunchy, toasted pine nut topping is a fabulous addition. The color of my finished soup on this first try was not as bright green as the photos here, but my results usually improve with practice, and since this soup is so yummy, I will revisit regularly. Thanks, Nisha!

By: Kaitlin @ Rainbow Plant Life

Kaitlin @ Rainbow Plant Life — Fri, 31 Jul 2026 20:21:50 +0000

In reply to Leah Pressman. That’s so great to hear, Leah! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

By: Leah Pressman

Leah Pressman — Fri, 17 Jul 2026 15:16:57 +0000

Given the cyclospora outbreak and the recommendation to COOK your vegetables, I decided to make this soup during a heatwave in July. I made the version from Nisha’s Vegan Instant Pot cookbook. It has a lot more protein than I thought. It hit the spot. Lots of protein in this dish.

By: Kaitlin @ Rainbow Plant Life

Kaitlin @ Rainbow Plant Life — Tue, 02 Jun 2026 22:08:46 +0000

In reply to Juliana. Awesome, Juliana. Thanks for your comment and for taking the time to review!

By: Kaitlin @ Rainbow Plant Life

Kaitlin @ Rainbow Plant Life — Mon, 01 Jun 2026 19:58:24 +0000

In reply to Mal. Hi Mal, we haven’t tried it cold, but if you’re a cold soup person, give it a shot and let us know how it goes! Just a heads-up on the texture: the cashews in the soup cause it to thicken a lot as it rests and cools down so it’s quite thick when cold. Reheating the soup usually brings it closer to its original texture (and adding a splash of broth or water helps too).

By: Juliana

Juliana — Sun, 31 May 2026 10:24:04 +0000

Didn’t have the beans so added chickpeas, and didn’t have cashews so added almond butter instead. Still turned out amazing 🤩 Oh and I added lemon brine from your pickled lemons and it fits perfectly

By: Mal

Mal — Tue, 26 May 2026 10:15:36 +0000

In reply to Kaitlin @ Rainbow Plant Life.

hi this looks perfect!
can it be eaten cold?

By: Kaitlin @ Rainbow Plant Life

Kaitlin @ Rainbow Plant Life — Tue, 24 Mar 2026 17:37:31 +0000

In reply to Ramona. Your positive feedback is the best reward for our hard work. Thank you, Ramona!

By: Ramona

Ramona — Tue, 24 Mar 2026 17:08:31 +0000

My face instantly lit up when I first tried the soup after blending it. It’s because I knew it was immediately going to be in my rotation of soup staples.
This soup has so much depth of flavour (savoury, cheesy and umami all in one) and the most beautiful texture. I loved combining it with the crispy panko crumbs and roasted cashews, which made eating it all the more enjoyable!
Also a big fan of the nutrition you’re getting in this dish.
Can’t wait to make this again.