Vegan Broccoli Soup

This creamy Vegan Broccoli Soup is a bowl of comfort that’s as nourishing as it is delicious. Packed with vibrant broccoli, aromatic garlic, and a hint of nutty cashews, it’s a velvety blend of flavors that feels indulgent yet wholesome.

The soup’s smooth texture, with just a touch of heartiness, makes it perfect for cozy evenings or quick lunches. Ready in under an hour, it’s a fuss-free recipe that delivers big on taste and nutrition.

Each spoonful is a burst of earthy sweetness, balanced by a subtle tang from a splash of lemon. The soup’s rich, creamy base, made entirely plant-based, is both satisfying and light.

Whether you’re vegan or just exploring new flavors, this dish is a crowd-pleaser that warms the soul. With just 50 minutes from start to finish, it’s an easy way to enjoy a healthy, flavorful meal without spending hours in the kitchen.

Ingredients for Vegan Broccoli Soup

• 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
• ¾ teaspoon sea salt
• Freshly ground black pepper, to taste
• 1 small Yukon Gold potato, diced (1 cup)
• 4 garlic cloves, minced
• 4 cups vegetable broth
• 3 cups cubed bread, for croutons (use gluten-free bread if needed)
• ½ cup raw cashews (soak for 10 minutes for easier blending, if desired)
• 1½ teaspoons apple cider vinegar
• ½ teaspoon Dijon mustard
• ¼ cup fresh dill, chopped (or 1 teaspoon dried dill)
• 1 tablespoon fresh lemon juice

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Line 2 small baking sheets with parchment paper.
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and several grinds of pepper. Sauté until softened, about 10 minutes.
3. Add the potatoes and garlic, stir to combine, then pour in the vegetable broth. Simmer for 20 minutes, or until the potatoes are soft. Remove from heat and let cool slightly.
4. Set aside 1 cup of broccoli florets for roasting. Place the remaining florets in a steamer basket over a pot filled with 1 inch of water. Steam for 5 minutes, or until tender.
5. Prepare the toppings: Toss the reserved broccoli florets and bread cubes with a drizzle of olive oil and a pinch of salt. Spread on the baking sheets and roast for 10–15 minutes, until the bread is crispy and the broccoli is tender and browned.
6. Blend the soup: Transfer the soup to a blender (work in batches if needed). Add the cashews, apple cider vinegar, and mustard. Blend until creamy.
7. Add the steamed broccoli florets, dill, and lemon juice to the blender. Pulse until the broccoli is incorporated but still chunky. If the soup is too thick, add ½ cup water to reach your desired consistency.
8. Season to taste with additional salt and pepper, if needed. Serve the soup in bowls, topped with the roasted broccoli and croutons.

Perfect Pairings: Serving Suggestions

This creamy Vegan Broccoli Soup pairs beautifully with a slice of crusty sourdough bread or a side salad for a complete meal.

For a heartier option, serve it with a quinoa or brown rice pilaf. A sprinkle of nutritional yeast or vegan parmesan on top adds a cheesy, umami flavor that complements the soup perfectly.

Make It Ahead: Storage and Reheating Tips

Store the soup in an airtight container in the fridge for up to 4 days. To reheat, gently warm it on the stovetop over medium heat, adding a splash of water or broth if it thickens too much.

For freezing, omit the croutons and roasted broccoli, and freeze the soup in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Mix It Up: Recipe Variations

Swap the cashews for blanched almonds or sunflower seeds for a nut-free version. Add a pinch of smoked paprika or curry powder for a smoky or spiced twist.

For extra greens, toss in a handful of spinach or kale during the blending process. If you’re short on time, skip the roasted broccoli topping and simply blend all the florets into the soup.

Kitchen Hacks: Time-Saving Tips

Use pre-chopped broccoli florets and stems to cut down on prep time. Instead of roasting the croutons, use store-bought ones for a quicker option.

If you’re in a rush, skip the steaming step and add the broccoli florets directly to the soup during the last 5 minutes of simmering—they’ll soften just enough to blend smoothly.

Blend It Right: Equipment Guidance

A high-speed blender works best for achieving that creamy texture, but an immersion blender can also do the job if you prefer a chunkier soup.

If using a regular blender, blend in small batches and vent the lid slightly to avoid steam buildup. For the croutons, a toaster oven is a great alternative if you don’t want to heat up your full-sized oven.

Vegan Broccoli Soup

Amy

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 0

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
• ¾ teaspoon sea salt
• Freshly ground black pepper
• 1 small Yukon Gold potato, diced (1 cup)
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 3 cups cubed bread, for croutons
• ½ cup raw cashews
• 1½ teaspoons apple cider vinegar
• ½ teaspoon Dijon mustard
• ¼ cup fresh dill
• 1 tablespoon fresh lemon juice

Instructions

 

• Preheat the oven to 350°F and line 2 small baking sheets with parchment paper.
• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and several grinds of pepper and sauté until softened, about 10 minutes. Add the potatoes and garlic and stir, then add the broth and simmer for 20 minutes, or until the potatoes are soft. Let cool slightly.
• Set aside 1 cup of the broccoli florets to roast as a topping for the soup. Place the remaining florets in a steamer basket, and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 5 minutes, or until the broccoli is tender.
• Meanwhile, place the reserved broccoli florets and the bread cubes on the baking sheets. Toss with a drizzle of olive oil and a pinch of salt and roast until the bread is crispy and the broccoli is tender and browned around the edges, 10 to 15 minutes.
• Transfer the soup to the blender and add the cashews, apple cider vinegar, and mustard, and blend until creamy. Work in batches, if necessary. Add the steamed broccoli florets, dill, and lemon juice, and pulse until the broccoli is incorporated but still chunky. The soup should be thick; if it’s too thick, add 1/2 cup water to thin to your desired consistency.
• Season to taste and serve the soup in bowls with the roasted broccoli and croutons on top.

Keyword broccoli, healthy, plant-based, soup, vegan

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