This creamy vegan broccoli soup is rich, comforting, and entirely dairy-free. Made with wholesome ingredients like potatoes, broccoli, and cashews, it delivers a cheesy flavor and velvety texture without any cheese or cream.

Why You’ll Love This Recipe

• 100% plant-based and dairy-free
• Packed with nutritious vegetables
• Creamy, cheesy texture from potatoes and cashews
• Uses the whole broccoli (stalks included)
• Perfect for cold weather comfort food

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 small yellow onion, diced
• 1/2 cup chopped celery
• 1/3 cup chopped carrots
• 1 pound broccoli (stems diced, florets chopped)
• 3/4 teaspoon sea salt
• Freshly ground black pepper
• 1 small Yukon Gold potato, diced (about 1 cup)
• 4 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup raw cashews
• 1 1/2 teaspoons apple cider vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 cup fresh dill
• 1 tablespoon fresh lemon juice
• Optional toppings: croutons, roasted broccoli florets
• 3 cups cubed bread (for croutons)

Directions

1. Preheat oven to 350°F. Line 2 small baking sheets with parchment paper.
2. Heat olive oil in a large pot over medium heat. Sauté onion, celery, carrots, broccoli stems, salt, and pepper for about 10 minutes, until softened.
3. Add potatoes and garlic, stir, then add broth. Simmer for 20 minutes or until potatoes are soft. Let cool slightly.
4. Steam all but 1 cup of the broccoli florets until tender (about 5 minutes).
5. Toss reserved florets and cubed bread with olive oil and salt, then roast for 10 to 15 minutes until the bread is crispy and broccoli is browned.
6. Transfer soup to a blender. Add cashews, vinegar, and mustard. Blend until smooth and creamy.
7. Add steamed broccoli florets, dill, and lemon juice. Pulse until florets are incorporated but still chunky.
8. Season to taste. Serve with roasted broccoli and croutons on top.

Servings and timing

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

• Add 2-3 tablespoons of nutritional yeast for extra cheesy flavor
• Use white wine vinegar instead of lemon juice
• Replace dill with parsley or chives if preferred
• Add spinach for extra greens
• Blend in roasted garlic for a deeper savory taste

storage/reheating

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove. Add a splash of water or broth if it thickens too much.

FAQs

Can I use frozen broccoli?

Yes, thawed frozen broccoli can be used, though texture may vary.

Is the soup freezer-friendly?

Yes, it can be frozen for up to 3 months. Thaw in the fridge and reheat gently.

What if I don’t have a high-speed blender?

Soak the cashews in hot water for 30 minutes before blending to ensure creaminess.

Can I skip the dill?

You can, but dill adds a distinctive cheesy flavor. Consider adding nutritional yeast as a substitute.

Is this soup gluten-free?

Yes, the soup itself is gluten-free. Use gluten-free bread for croutons.

Can I use another nut instead of cashews?

Blanched almonds may work, but cashews give the creamiest texture.

How do I thicken the soup?

Simmer longer to reduce or add more potatoes.

What can I serve with it?

Pair with salad, baked potatoes, or grilled sourdough bread.

Can I use another type of potato?

Yes, Russet or red potatoes can substitute Yukon Gold.

How do I make it more cheesy?

Blend in nutritional yeast or vegan cheese shreds.

Conclusion

This vegan broccoli soup is a deliciously creamy, dairy-free alternative to traditional broccoli cheese soup. It’s rich in nutrients, easy to prepare, and ideal for cozy nights or healthy lunches. Make a big batch and enjoy the cheesy comfort all week long!

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