Vegan Broccoli Soup with Crispy Bread Croutons and Herb Garnish Recipe

I absolutely love this Vegan Broccoli Soup with Crispy Bread Croutons and Herb Garnish Recipe because it manages to be both comfortingly creamy and fresh-tasting all at once. When I first tried this, I was amazed at how the steamed broccoli keeps the soup light and vibrant, while the roasted florets and crispy croutons add a satisfying texture contrast. This soup is perfect for a cozy weeknight meal or when you want something nourishing but not heavy.

You’ll find that making this Vegan Broccoli Soup with Crispy Bread Croutons and Herb Garnish Recipe is straightforward, and the flavors come together beautifully with simple ingredients. Plus, it’s a crowd-pleaser that my family always requests again and again—especially because those crunchy bread croutons on top add that little extra touch of joy in every spoonful.

this …

Ingredients You’ll Need

The ingredients for this Vegan Broccoli Soup with Crispy Bread Croutons and Herb Garnish Recipe come together in perfect harmony—fresh veggies, a touch of creamy cashews, and aromatic herbs make all the difference. When shopping, look for a firm head of broccoli and fresh lemon for that citrus brightness.

• Extra-virgin olive oil: A good quality olive oil gives a rich base flavor for sautéing the veggies and roasting.
• Yellow onion: Adds savory depth and natural sweetness when cooked down.
• Celery: Brings a subtle crunch and aromatic note that balances the soup.
• Carrots: Their natural sweetness complements the earthiness of broccoli.
• Broccoli (stems and florets): Use both for texture and to reduce food waste—stems are surprisingly flavorful!
• Sea salt: Essential for seasoning the soup perfectly.
• Freshly ground black pepper: Adds gentle heat and complexity.
• Yukon Gold potato: For that creamy, velvety soup texture without dairy.
• Garlic cloves: Provides a warm, pungent kick that brightens the whole dish.
• Vegetable broth: Use a good-quality one or homemade for depth of flavor.
• Bread cubes (for croutons): Day-old bread works best to get those perfectly crispy croutons.
• Raw cashews: When blended, they create a luscious, creamy texture that mimics dairy.
• Apple cider vinegar: Adds a subtle tang and balances the richness.
• Dijon mustard: Enhances flavor complexity and adds a slight zing.
• Fresh dill: Gives a fresh herbal note that brightens the soup beautifully.
• Fresh lemon juice: Added at the end for a final burst of freshness and acidity.

Variations

I love experimenting with this Vegan Broccoli Soup with Crispy Bread Croutons and Herb Garnish Recipe based on what’s in my fridge or the season. Feel free to customize it to your liking—you can make it heartier or lighter, adjust herbs, or even add a bit of heat if you like things spicy!

• Add some spice: I sometimes toss in a pinch of red pepper flakes during sautéing for a gentle warmth that pairs beautifully with broccoli.
• Swap herbs: While dill is my go-to, fresh thyme or parsley work great if you want a different herbal vibe.
• Use different nuts: Cashews are creamy but soaked almonds or even sunflower seeds can be good alternatives if you have allergies.
• Make it thicker or thinner: Adjust the water or broth amount to get your preferred soup consistency.
• Seasonal twist: In colder months, adding a little roasted garlic or caramelized onion on top adds cozy depth.

How to Make Vegan Broccoli Soup with Crispy Bread Croutons and Herb Garnish Recipe

Step 1: Sauté the Veggie Base Until Soft and Fragrant

Start by heating extra-virgin olive oil in a large pot over medium heat. Toss in the diced yellow onion, celery, carrots, and the diced broccoli stems alongside sea salt and freshly ground black pepper. I like to gently let these soften and caramelize for about 10 minutes; that sweetness really deepens the soup’s flavor. You’ll know it’s ready when the veggies look tender and start to smell glorious—this step is key to a rich broth.

Step 2: Add Potatoes, Garlic, and Simmer

Next, stir in the diced Yukon Gold potato and minced garlic, letting them mingle with the sautéed veggies for a minute so the garlic doesn’t burn. Pour in your vegetable broth, bring everything to a gentle simmer, and cook for about 20 minutes until the potatoes are tender. I usually test with a fork here—soft potatoes mean it’s time for the next step. Let the soup cool slightly before blending to avoid a hot splash.

Step 3: Prepare the Broccoli Florets for Steaming and Roasting

While the soup simmers, separate the broccoli florets. Reserve about one cup of florets to roast as a tasty topping, while the rest go into a steamer basket over simmering water. Steam those florets for about 5 minutes until tender but still vibrant green—this brightens up the soup without overpowering it. Meanwhile, toss the reserved florets and bread cubes on parchment-lined baking sheets with a drizzle of olive oil and a pinch of salt for roasting.

Step 4: Roast Bread Croutons and Broccoli Florets

Pop the baking sheets into a preheated 350°F oven and roast until your bread cubes become delightfully crispy and the broccoli florets are tender with just a bit of browning on the edges—usually 10 to 15 minutes. This roasting step adds a wonderful caramelized flavor and texture contrast that truly jazzes up the soup. Keep a close eye so the croutons don’t burn; they’ll go from perfect to too dark quickly.

Step 5: Blend the Soup to Creamy Perfection

Carefully transfer the slightly cooled soup base to a blender along with raw cashews, apple cider vinegar, and Dijon mustard. Blend until luxuriously creamy, working in batches if your blender isn’t large. Then, add the steamed broccoli florets, fresh dill, and lemon juice, pulsing just enough to incorporate the florets so the texture stays chunky and fresh. If your soup feels too thick, stir in a little water to get the consistency you love.

Step 6: Season and Serve with Crispy Toppings

Give the soup a final taste, adjusting salt and pepper as needed—sometimes a little extra brightness from lemon juice or vinegar helps bring everything together. Ladle the soup into bowls, then pile on those roasted broccoli florets and crispy bread croutons for a gorgeous finish. This part is where your Vegan Broccoli Soup with Crispy Bread Croutons and Herb Garnish Recipe really shines—those contrasting textures take it to the next level!

How to Serve Vegan Broccoli Soup with Crispy Bread Croutons and Herb Garnish Recipe

Garnishes

I always top this soup with those roasted broccoli florets and crisp bread croutons for crunch. Fresh dill sprinkled on top adds a fragrant, herbal lift. Sometimes I like to drizzle a little more olive oil or a squeeze of lemon before serving to brighten everything even more—simple but so effective!

Side Dishes

This Vegan Broccoli Soup with Crispy Bread Croutons and Herb Garnish Recipe pairs wonderfully with a crisp green salad or warm, crusty whole grain bread. For heartier meals, I serve it alongside roasted root vegetables or even a grain bowl with quinoa or farro—keeps the meal well-rounded and satisfying.

Creative Ways to Present

For dinner parties, I love serving this soup in individual mini crocks topped with microgreens and a sprinkle of smoked paprika for a pop of color and flavor. It also looks stunning presented in clear glass bowls so you can see those gorgeous green hues contrasted by the golden croutons. Adding an edible flower or bright herb sprig elevates the presentation without extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftover Vegan Broccoli Soup with Crispy Bread Croutons and Herb Garnish Recipe in airtight containers in the fridge for up to 3 days. The flavors deepen overnight, so it often tastes even better the next day. Just keep the croutons separate to avoid sogginess, and add them fresh when serving.

Freezing

This soup freezes beautifully. I like to cool it completely before portioning into freezer-safe containers. When I thaw it, I add a splash of water or broth to loosen the texture as it can thicken when frozen. The herb garnish and croutons are best added fresh after reheating.

Reheating

To reheat, I gently warm the soup in a saucepan over medium-low heat, stirring occasionally to prevent sticking. Adding a little broth or water during reheating helps restore its creamy texture. Remember to add your crispy bread croutons and herbs just before serving for maximum crunch and freshness.

FAQs

Final Thoughts

This Vegan Broccoli Soup with Crispy Bread Croutons and Herb Garnish Recipe feels like a warm hug in a bowl, and it’s one of those recipes I come back to when I want something simple, wholesome, and comforting. It’s approachable enough for weeknights but also elegant enough to share with guests. I’m genuinely excited for you to try it, because once you get that perfect balance of creamy soup, roasted broccoli, and crunchy croutons, you’ll see why I keep making it over and over. Happy cooking!

Print