Print

Vegan Broccoli Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy vegan broccoli soup is a healthy, dairy-free alternative to traditional broccoli cheddar soup. Made with wholesome veggies, cashews, and potatoes, it’s blended to perfection and topped with roasted broccoli and crunchy croutons.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Soups
  • Method: Blended
  • Cuisine: American
  • Diet: Vegan

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 small yellow onion, diced

½ cup chopped celery

⅓ cup chopped carrots

1 pound broccoli (stems diced, florets chopped and divided)

¾ teaspoon sea salt

Freshly ground black pepper

1 small Yukon Gold potato, diced (1 cup)

4 garlic cloves, minced

4 cups vegetable broth

½ cup raw cashews

1½ teaspoons apple cider vinegar

½ teaspoon Dijon mustard

¼ cup fresh dill

1 tablespoon fresh lemon juice

3 cups cubed bread (for croutons)

Instructions

  1. Preheat oven to 350°F and line 2 small baking sheets with parchment paper.
  2. Heat olive oil in a large pot over medium heat. Add onion, celery, carrots, broccoli stems, salt, and pepper. Sauté for about 10 minutes until softened.
  3. Add potatoes and garlic, stir, then pour in broth. Simmer for 20 minutes or until potatoes are tender. Let cool slightly.
  4. Steam all but 1 cup of broccoli florets for 5 minutes until bright green and tender.
  5. Toss reserved broccoli florets and bread cubes with olive oil and a pinch of salt. Roast for 10–15 minutes until bread is crispy and broccoli is browned.
  6. Transfer soup base to a blender. Add cashews, vinegar, and mustard; blend until smooth.
  7. Add steamed broccoli, dill, and lemon juice. Pulse to incorporate, leaving the soup slightly chunky.
  8. Season to taste and serve with roasted broccoli and croutons on top.

Notes

  • For a cheesier flavor, blend in 2–3 tablespoons of nutritional yeast.
  • If soup is too thick, thin with up to ½ cup water.
  • Substitute lemon juice with white wine vinegar if needed.
  • For best texture, avoid over-blending broccoli florets.

Nutrition

Find it online: https://cheftinaskitchen.com/vegan-broccoli-soup/