This rich and creamy quinoa soup is the perfect cozy comfort food and it’s completely plant-based. A rainbow of vegetables are simmered with quinoa and cannellini beans, and a rich homemade cashew cream takes this soup to the next level.

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I’ve been loving creamy soups lately but I wanted to start adding more creamy soups that were also vegan-friendly. After making my vegan wild rice soup with coconut milk, I wanted to think of other creamy substitutes. This time, I turned to cashews and I was pleasantly surprised and how they transformed this soup into a hearty, creamy dish.

The best part is, the only thing you need to make the cashew cream is cashews! Yep, that’s it! No fancy ingredients are required. It helps if you have a little time to soak your cashews in advance, but I also have tips for a quick soak method so you can make this soup in minutes! If you like this soup, be sure to try my vegan gnocchi soup or my curried chickpea soup, next!

Ingredients and Substitutions

  • Olive oil– I used a little olive oil to help soften the vegetables, but if you wanted to make this an oil-free recipe, just use a splash of vegetable broth instead.
  • Onion– I used a yellow onion, but a white onion works fine too.
  • Carrots– I used pre-shredded carrots to save me some chopping but regular carrots are great, too!
  • Celery– This helps add a savory flavor to the soup and it’s an easy way to add more fiber.
  • Garlic– I buy pre-peeled garlic to make things easier. I don’t recommend pre-minced garlic, but you can use it if that’s what you have on hand.
  • Italian seasoning – I used an Italian seasoning blend, but I’ve included instructions to make your own if you don’t have that in your pantry.
  • Cannellini beans– These creamy white beans add protein and fiber. You can substitute with great northern beans or even chickpeas.
  • Quinoa– The quinoa simmers in the pot until it’s nice and fluffy. I used white quinoa, but red or tricolor quinoa will work the same.
  • Diced tomatoes– I used fire-roasted diced tomatoes for a little more flavor, but any diced tomatoes are fine.
  • Broth– I used Edward & Son’s “Not-chicken” broth which has a nice savory flavor. Feel free to use low-sodium broth if you’re watching your salt intake.
  • Cashews– You can use raw or roasted cashews, it really doesn’t matter. If you don’t want to make this recipe vegan, you can substitute the cashews for 2oz of cream cheese instead.
  • Kale- I added a little kale at the end because it’s an easy way to add some greens. You can substitute with spinach if you prefer.
soaked cashews
cashew cream

How to Make Cashew Cream

There are two ways to make cashew cream. Since I don’t always plan ahead, I often use the quick method. This works just fine, especially because I have a high-powered blender. If you don’t have a quality blender, I recommend soaking the cashews for at least 2 hours.

  1. Traditional method: Soak the cashews in one cup of water overnight or for 4-5 hours. Then blend on high until smooth.
  2. Quick method: Add the cashews to a heat-safe bowl. Cover with one cup boiling water and cover the bowl with a plate. Let it sit for 15 minutes.

How to Make Creamy Quinoa Soup

In a large pot or dutch oven, sauté the onion, carrot, and celery for 10 min. Add the garlic and sautè for 1 min.
Add the Italian seasoning, beans, quinoa, tomatoes, and vegetable broth and bring to a boil.
Reduce heat to low and simmer for 20-25 minutes or until the quinoa is fluffy.
Add the soaked cashews and soaking liquid to a blender and blend until smooth.
Stir in cashew cream
into the soup.
Creamy Quinoa Soup
Add the kale and stir. Continue to cook for 2 minutes until the kale is bright green and tender.

Frequently Asked Questions

  • Does this soup taste like cashews? Nope! I have to admit, I was a little skeptical that I would like the cashew version as much as a heavy cream version, but you truly don’t taste the cashews. It just tastes rich and creamy!
  • Can I use a nut other than cashews? Unfortunately, this doesn’t work with other nuts. Cashews are uniquely buttery and creamy and you won’t get the same results if you use other nuts.
  • How should I store leftovers? Store leftovers in the fridge in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop.
  • What should I serve with this soup? I love enjoying this soup with a crusty loaf of sourdough bread. I usually have something from Wildgrain in my freezer, which makes it quick and easy to have fresh bread when I want it! You can also pair this soup with a tasty green salad or roasted vegetables.

More Creamy Vegan Soups

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Creamy Quinoa Soup

Creamy Quinoa Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This rich and creamy quinoa soup is the perfect cozy comfort food and it’s completely plant-based. A rainbow of vegetables are simmered with quinoa and cannellini beans, and a rich homemade cashew cream takes this soup to the next level.

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 3 medium carrots, chopped
  • 2 celery ribs, chopped
  • 4 garlic cloves minced
  • 1 teaspoon Italian seasoning
  • 1 15oz can cannellini, drained and rinsed
  • 1 cup white quinoa, uncooked
  • 1 14.5oz can fire-roasted diced tomatoes
  • 5 cups vegetable broth
  • 1/2 cup cashews
  • 1 cup water
  • 1 cup torn kale, stems removed

Instructions

  1. In a large pot or Dutch oven, add the olive oil and heat over medium heat for 30 seconds.
  2. Add the onion, carrots, and celery and sauté over medium heat for 10 minutes, stirring occasionally.
  3. Add the garlic and continue to cook for 1 minute.
  4. Add the Italian seasoning, beans, quinoa, tomatoes, and vegetable broth and bring to a boil.
  5. Reduce heat to low and simmer for 20-25 minutes or until the quinoa is fluffy.
  6. While the soup is cooking, add the cashews to a heat safe bowl. Cover with one cup boiling water and cover the bowl with a plate. Let it sit for 15 minutes.
  7. Add the cashews and soaking liquid to a blender and blend until smooth.
  8. Stir in cashew cream into the soup.
  9. Add the kale and stir. Continue to cook for 2 minutes until the kale is bright green and tender.