The creaminess of this vegan broccoli soup will surprise you — no dairy needed! Cashews and potatoes bring a luscious texture, while fresh dill and Dijon mustard add tangy depth and flavor complexity. The result is a deeply satisfying, nutritious soup that feels indulgent without compromising your dietary values.
Perfect for chilly evenings, weekly meal prep, or comforting lunches, this soup comes together easily with everyday vegetables. It’s a celebration of whole ingredients and smart substitutions. Don’t skip the roasted broccoli and homemade croutons — they add irresistible crunch and color to every bowl.
Full recipe:
Ingredients:
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2 tablespoons extra-virgin olive oil, plus more for drizzling
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1 small yellow onion, diced
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½ cup chopped celery
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⅓ cup chopped carrots
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1 pound broccoli, stems diced, florets chopped (reserve 1 cup for garnish)
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¾ teaspoon sea salt
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Freshly ground black pepper
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1 small Yukon Gold potato, diced (1 cup)
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4 garlic cloves, minced
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4 cups vegetable broth
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½ cup raw cashews
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1½ teaspoons apple cider vinegar
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½ teaspoon Dijon mustard
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¼ cup fresh dill
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1 tablespoon fresh lemon juice
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3 cups cubed bread (for optional croutons)
Directions:
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Preheat oven to 350°F (175°C) and line two small baking sheets with parchment paper.
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In a large pot or Dutch oven, heat olive oil over medium. Sauté onion, celery, carrots, broccoli stems, salt, and pepper for 10 minutes, until softened.
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Add potatoes and garlic, stir, then pour in broth and bring to a simmer. Cook for 20 minutes or until potatoes are soft. Let cool slightly.
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Set aside 1 cup broccoli florets for roasting. Steam remaining florets for 5 minutes until tender.
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Toss reserved broccoli florets and bread cubes with olive oil and a pinch of salt. Roast for 10–15 minutes until broccoli edges brown and bread is crispy.
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Blend soup base with cashews, apple cider vinegar, and mustard until creamy (in batches if necessary).
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Add steamed broccoli florets, dill, and lemon juice. Pulse until just combined but still chunky.
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Adjust thickness with up to ½ cup water if desired. Season to taste. Serve hot with roasted broccoli and croutons.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: ~285 kcal | Servings: 4
Why This Soup Works Without Dairy
What makes this vegan broccoli soup so convincingly creamy without using cheese or cream? The answer lies in the smart use of whole, plant-based ingredients. Cashews play a leading role in the soup’s creamy body. When blended, they mimic the velvety texture of heavy cream while contributing healthy fats and subtle richness. Potatoes, too, are key players, helping to thicken the soup naturally and creating that stick-to-your-ribs satisfaction that people often associate with dairy-based dishes.
Carrots are added not just for nutrition but also for color. They give the soup that familiar golden hue we associate with cheese-laden versions, tricking the eye in the most delicious way. The umami undertone—a must in any good cheese substitute—is achieved with ingredients like Dijon mustard, apple cider vinegar, and lemon juice. These acidic components add a punch of sharpness that balances the creamy base and creates that craveable “cheesy” illusion.
Nutritional Powerhouse in a Bowl
One of the standout qualities of this soup is how nutritionally dense it is. Broccoli alone is a superstar, loaded with fiber, antioxidants, and vitamins like C and K. Its stems and florets are used thoughtfully in this recipe to ensure zero waste, which also boosts the soup’s overall fiber and nutrient content.
Cashews bring in heart-healthy monounsaturated fats and magnesium, while potatoes add potassium and carbohydrates for energy. The use of garlic and onions provides anti-inflammatory compounds, and the addition of dill isn’t just for flavor—it also adds a dose of antioxidants and aids digestion.
Compared to traditional cream-based soups, this vegan version is lighter in saturated fat and cholesterol-free, making it ideal for those managing heart health, reducing dairy for ethical or digestive reasons, or simply seeking a nourishing plant-forward meal.
Flavor Profile and Texture
Despite the lack of dairy, the flavor in this soup is robust and layered. The base offers a creamy, savory foundation with a touch of tang from lemon and vinegar. Fresh dill introduces a uniquely bright and herbal note that enhances the overall complexity. It also subtly mimics the sharpness of aged cheddar without actually attempting to replicate cheese directly.
Texture-wise, the soup is carefully constructed. The vegetables—especially the broccoli—are cooked and blended with intention. Broccoli stalks are pureed into the base, offering smoothness, while the florets are steamed and added at the end with a light hand. This gives the soup a rustic, chunky texture that provides visual interest and bite. It’s not a baby-food purée; it’s hearty and elegant, with every spoonful slightly different from the last.
The Importance of Toppings
While the soup itself is wonderfully rich and satisfying, what elevates it further is the use of thoughtful toppings. Roasted broccoli florets bring a bit of char and crunch, enhancing the soup’s flavor with slightly bitter, crispy edges. Homemade croutons add that much-needed textural contrast—soft, creamy soup paired with crunchy bread is a sensory match made in heaven.
These finishing touches aren’t just garnish—they’re functional and help complete the experience. If you’re serving this to guests or looking to impress with presentation, these toppings provide the perfect way to create visual appeal and gourmet feel.
Customizing to Your Taste
One of the joys of vegan cooking is the flexibility it offers, and this soup is no exception. There are multiple ways to adapt this recipe to suit your preferences, dietary needs, or what you have in your pantry.
For a more pronounced cheesy flavor, some people like to blend in a tablespoon or two of nutritional yeast. This ingredient is rich in B vitamins and adds a distinctly savory, almost parmesan-like flavor that can push the “cheesy” profile even further.
If fresh dill isn’t your thing, try thyme or a small amount of rosemary for a different herbal backdrop. A pinch of smoked paprika can add warmth and depth, while red pepper flakes give it a spicy kick. You can even stir in some cooked white beans or chickpeas to boost the protein content, especially if you’re making this a main dish rather than a starter.
Texture lovers might also enjoy folding in a handful of cooked brown rice, farro, or quinoa at the end for more bite and heartiness.
Perfect for All Seasons
Though it has the comfort food status of a winter warmer, this vegan broccoli soup can easily be enjoyed year-round. In colder months, it offers soothing warmth and richness. In spring or early fall, it makes for a great transitional meal, light enough not to overwhelm but still satisfying.
Thanks to its bright, fresh ingredients and green color, it even feels appropriate for a summer lunch—served warm or at room temperature, perhaps paired with a crisp side salad or crusty sourdough toast.
It’s also a great meal prep option. The soup stores well in the fridge and can be frozen in batches. Just reheat gently on the stovetop with a splash of water or broth to loosen it up to your preferred consistency.
Serving Suggestions and Pairings
As a main course, this soup pairs beautifully with a slice of hearty whole-grain bread or a fresh salad. Think arugula, lemon vinaigrette, and shaved fennel for a contrasting crisp and tangy bite. For a more complete meal, consider serving it alongside a sandwich—maybe a vegan panini with roasted veggies or hummus and greens.
As a starter, it’s elegant enough to precede a multi-course meal, especially during the holiday season. Its warm color and comforting aroma make it a great way to start a dinner party.
For brunch, serve it in small cups with mini toasts or crudité on the side. Its rich texture and refined flavor make it surprisingly versatile across different types of meals.
Sustainability and Waste Reduction
A key feature of this recipe, and one that aligns with the ethos of sustainable cooking, is the use of the entire broccoli—florets and stalks alike. Often discarded, broccoli stems are not only edible but delicious and packed with nutrients. By blending them into the soup base, this recipe reduces waste while maximizing flavor and nutrition.
Making your own croutons from leftover bread is another clever way this dish encourages zero-waste habits. Combined, these elements create a recipe that’s not only healthy and comforting but also environmentally conscious.
Conclusion: A Soup Worth Savoring
Vegan broccoli soup is more than just a plant-based alternative to a cheesy classic—it’s a recipe that stands confidently on its own. It’s nourishing, versatile, easy to prepare, and endlessly customizable. Whether you’re new to vegan cooking or a seasoned plant-based pro, this soup proves that you don’t need dairy to enjoy a bowl of creamy, satisfying, soul-soothing goodness.
From the thoughtful ingredients to the layered flavors and smart preparation, this soup invites everyone to gather around the table and enjoy a dish that’s comforting, healthy, and entirely craveable. Serve it with pride, enjoy it with loved ones, and don’t be surprised when even the most devout cheese-lovers ask for seconds.