Description
This creamy vegan broccoli soup is a healthy and comforting dish, featuring a savory, cheesy flavor enhanced by fresh dill, roasted broccoli, and crispy croutons. Perfect for a light meal or starter, it combines sautéed vegetables, steamed broccoli, blended cashews, and aromatic herbs to create a rich, satisfying soup without any dairy.
Ingredients
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
- 3 cups cubed bread (for croutons)
- 1 cup broccoli florets (reserved for roasting)
Cashew Cream
- ½ cup raw cashews
- 1½ teaspoons apple cider vinegar
- ½ teaspoon Dijon mustard
- ¼ cup fresh dill
- 1 tablespoon fresh lemon juice
Instructions
- Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two small baking sheets with parchment paper to prepare for roasting the broccoli and bread cubes for toppings.
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add diced onion, celery, carrots, broccoli stems, sea salt, and black pepper. Sauté until softened, about 10 minutes, stirring occasionally to prevent sticking.
- Add Potatoes, Garlic, and Broth; Simmer: Stir in the diced Yukon Gold potato and minced garlic. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 20 minutes or until the potatoes are tender. Remove from heat and allow to cool slightly.
- Steam Broccoli Florets: Reserve 1 cup of broccoli florets for roasting. Place the remaining florets in a steamer basket over a pot with 1 inch of simmering water. Cover and steam for about 5 minutes until tender but still vibrant green.
- Roast Broccoli and Bread Cubes: Arrange the reserved broccoli florets and bread cubes on the prepared baking sheets. Drizzle with olive oil, sprinkle with salt, and toss to coat evenly. Roast in the preheated oven for 10 to 15 minutes until the bread is crispy and the broccoli is browned around the edges.
- Blend Soup Base: Transfer the cooled soup base to a blender. Add raw cashews, apple cider vinegar, and Dijon mustard. Blend until the soup becomes creamy and smooth. If necessary, blend in batches to avoid overflow.
- Add Broccoli, Herbs, and Lemon: Add the steamed broccoli florets, fresh dill, and lemon juice to the blender. Pulse a few times to incorporate the broccoli while keeping some texture. The soup should have a thick consistency; if too thick, add up to ½ cup water to reach desired consistency.
- Season and Serve: Taste and adjust seasoning with salt and pepper if needed. Serve the soup hot in bowls, topped with the roasted broccoli florets and crispy croutons for added texture and flavor.
Notes
- Soaking the raw cashews in hot water for 10-15 minutes before blending can help achieve an even creamier texture.
- Use homemade or good-quality vegetable broth for enhanced flavor.
- The roasting step adds a delicious caramelized flavor that complements the soup; don’t skip it.
- You can substitute the bread cubes with gluten-free bread if desired for a gluten-free version.
- Adjust the thickness of the soup by adding more broth or water as needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American