Description
This creamy and comforting Vegan Broccoli Soup is packed with fresh vegetables and blended cashews for a rich texture without dairy. Aromatic herbs and roasted broccoli florets with crispy croutons add flavorful depth. Perfect for a healthy, hearty lunch or dinner, it’s easy to prepare on the stovetop with a touch of roasting for added texture.
Ingredients
Scale
Soup Base
- 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 (about 1 cup)
- 4 garlic cloves, minced
- 4 cups vegetable broth
Toppings & Blend Additions
- 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
- 1 cup broccoli florets, reserved for roasting
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two small baking sheets with parchment paper to prepare for roasting the broccoli florets and bread cubes.
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, chopped celery, carrots, broccoli stems, sea salt, and freshly ground black pepper. Sauté for about 10 minutes until the vegetables are softened and fragrant.
- Add Potatoes and Garlic, Simmer: Stir in the diced Yukon Gold potatoes and minced garlic, then pour in 4 cups of vegetable broth. Bring the mixture to a simmer and cook for 20 minutes, or until the potatoes are tender. Remove from heat and let cool slightly.
- Steam Broccoli Florets: Set aside 1 cup of broccoli florets for roasting. Place the remaining florets in a steamer basket over 1 inch of simmering water. Cover and steam for 5 minutes until tender but still bright green.
- Roast Broccoli and Bread: Toss the reserved broccoli florets and bread cubes with a drizzle of olive oil and a pinch of salt. Spread them on the prepared baking sheets and roast in the oven for 10 to 15 minutes, or until the bread is crispy and the broccoli is tender and browned on the edges.
- Blend the Soup: Transfer the cooked soup base to a blender. Add the raw cashews, apple cider vinegar, and Dijon mustard, then blend until smooth and creamy. Work in batches if necessary to avoid overfilling the blender.
- Add Steamed Broccoli and Herbs: Return the blended soup to the pot or keep it in the blender, then add the steamed broccoli florets, fresh dill, and lemon juice. Pulse or gently blend just until the broccoli is incorporated but still chunky, maintaining a thick texture. Add up to ½ cup water if you prefer a thinner consistency.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot in bowls topped generously with the roasted broccoli florets and crispy croutons.
Notes
- Raw cashews not only add creaminess but also protein and healthy fats—soaking them beforehand can help blend them more smoothly, though it’s not required here.
- For a nut-free version, substitute soaked silken tofu or coconut cream.
- Use fresh herbs for the best flavor; dill pairs beautifully with broccoli and lemon.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
- Adjust vegetable broth saltiness based on your preference or use low-sodium broth for a lighter soup.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1.7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
