Description
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.
Ingredients
Scale
- 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
- Preheat oven to 350°F and line 2 small baking sheets with parchment paper.
- 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.
- Add potatoes and garlic, stir, then pour in broth. Simmer for 20 minutes or until potatoes are tender. Let cool slightly.
- Steam all but 1 cup of broccoli florets for 5 minutes until bright green and tender.
- 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.
- Transfer soup base to a blender. Add cashews, vinegar, and mustard; blend until smooth.
- Add steamed broccoli, dill, and lemon juice. Pulse to incorporate, leaving the soup slightly chunky.
- Season to taste and serve with roasted broccoli and croutons on top.
Notes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Blending and Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg