I absolutely love this Vegan Broccoli Soup with Roasted Bread Croutons and Creamy Cashew Blend Recipe because it’s both comforting and fresh, bursting with a vibrant broccoli flavor enhanced by the creamy, dreamy cashew blend. Whenever I’m craving something cozy yet wholesome, this soup is my go-to—it’s perfect for chilly evenings or when you want a nourishing lunch that feels special without fuss.
What makes this recipe really stand out is the crispy roasted bread croutons paired with tender roasted broccoli on top, bringing an amazing texture contrast that keeps every spoonful exciting. Plus, the creamy cashew blend adds such richness without dairy, making it an effortless vegan option that even my non-vegan friends rave about.
Why You’ll Love This Recipe
- Rich Creaminess without Dairy: The cashew blend gives a luscious texture that’s both silky and healthy.
- Textural Delight: Roasted bread croutons and broccoli florets add a wonderful crunch to every bite.
- Easy to Customize: This Vegan Broccoli Soup with Roasted Bread Croutons and Creamy Cashew Blend Recipe is simple to tweak to suit your taste or pantry staples.
- Perfect for Any Season: Whether you want a warm hug on a cold day or a vibrant lunch, this recipe fits the bill.
Ingredients You’ll Need
The ingredients here balance earthiness and brightness beautifully, ensuring every element shines. Look for fresh broccoli and good-quality bread for croutons—you’ll notice the difference in flavor and texture right away.
- Extra-virgin olive oil: Adds richness and helps soften the veggies; use a good quality one for best flavor.
- Yellow onion: Brings natural sweetness and a savory base.
- Celery: Adds subtle aromatic depth and a fresh crunch when sautéed.
- Carrots: Offer a touch of sweetness and color.
- Broccoli: Make sure to separate stems and florets; stems add body, florets go crisp-roasted on top.
- Sea salt: Enhances all the flavors without overpowering.
- Freshly ground black pepper: Adds a subtle heat and complexity.
- Yukon Gold potato: Gives creaminess and thickness once blended.
- Garlic cloves: For that warm, hearty aroma and flavor punch.
- Vegetable broth: A good-quality broth enriches the soup base.
- Cubed bread: Your crouton canvas; slightly stale bread works fantastically.
- Raw cashews: Soaked for creaminess in the blender; the secret to silky texture.
- Apple cider vinegar: Adds a bright tang to balance richness.
- Dijon mustard: A little sharpness that wakes up the flavors.
- Fresh dill: Herbal brightness that adds a fresh twist.
- Fresh lemon juice: Lifts the whole soup with zesty brightness.
Variations
I love encouraging you to make this Vegan Broccoli Soup with Roasted Bread Croutons and Creamy Cashew Blend Recipe your own by swapping veggies or herbs depending on the season or what you have on hand. It’s a flexible canvas that rewards creativity.
- Add some spice: When I want a little heat, I toss in a pinch of smoked paprika or cayenne—totally changes the vibe for me.
- Mix up the herbs: Sometimes I swap fresh dill for basil or parsley, which gives the soup a different fresh note.
- Nut-free option: If cashews aren’t your thing, try blending in silken tofu or cooked potatoes for creaminess instead.
- Seasonal tweaks: Add roasted cauliflower or even some kale to vary the veggie profile when broccoli’s not in season.
How to Make Vegan Broccoli Soup with Roasted Bread Croutons and Creamy Cashew Blend Recipe
Step 1: Sauté Your Veggies to Build Flavor
Start by heating olive oil in a large pot over medium heat. Add diced onion, celery, carrots, broccoli stems, salt, and freshly ground pepper. Sauté until everything is soft and aromatic—about 10 minutes. This slow cooking builds a deep, savory base that really makes the soup sing. I usually stir often to prevent sticking, and the kitchen fills with such an inviting aroma that it always gets me excited about the meal!
Step 2: Simmer and Steam for Perfect Texture
Stir in diced Yukon Gold potato and minced garlic, then pour in your vegetable broth. Bring it all to a gentle simmer, and let cook for about 20 minutes, or until the potatoes are tender. Meanwhile, set aside 1 cup of broccoli florets to roast later, and steam the remaining florets for about 5 minutes until just tender. This dual cooking method helps keep that fresh broccoli flavor bright in the soup while creating a nice roasted contrast on top.
Step 3: Roast Bread and Broccoli for Crunch
While the soup simmers, spread your bread cubes and reserved broccoli florets on baking sheets. Drizzle with olive oil and sprinkle a little salt, then roast at 350°F until the bread is golden and crispy and the broccoli is nicely browned, about 10-15 minutes. This part really elevates the soup—those crunchy croutons soak up flavors and the roasted broccoli adds toasty notes I find irresistible.
Step 4: Blend with Cashews and Brighten it Up
Transfer your cooked soup base to a blender, add soaked raw cashews, apple cider vinegar, and Dijon mustard, and blend until silky smooth. You may need to do this in batches, which is totally fine. Then, add the steamed broccoli florets, fresh dill, and lemon juice and pulse a few times so you keep some chunks for texture. The soup should be thick and creamy but feel free to add a splash of water if it feels too thick. Season to taste with salt and pepper before serving.
Step 5: Serve with Roasted Croutons and Broccoli
Ladle your gorgeous green soup into bowls and top with the roasted bread croutons and crispy broccoli florets. The contrasting textures and flavors make each bite truly special. I find this is when the soup really shines: creamy, crunchy, fresh, and super satisfying.
Pro Tips for Making Vegan Broccoli Soup with Roasted Bread Croutons and Creamy Cashew Blend Recipe
- Soak Cashews Overnight: For the creamiest texture, soak your cashews in water for at least 4 hours or overnight before blending.
- Don’t Overcook Broccoli Florets: Steaming broccoli just until tender keeps them bright green and prevents that mushy, dull flavor.
- Use Slightly Stale Bread for Croutons: It crunches up better and has more texture—fresh bread can turn soggy too easily.
- Blend in Batches: To avoid blender overflow and ensure an even blend, pulse the soup in small batches for smoothness.
How to Serve Vegan Broccoli Soup with Roasted Bread Croutons and Creamy Cashew Blend Recipe
Garnishes
I like to finish this soup with fresh dill sprigs and a light drizzle of good olive oil over the top—it adds a little herbal brightness and shine that makes the dish look as good as it tastes. Sometimes I toss in a few toasted pumpkin seeds or a sprinkle of nutritional yeast for a subtle cheesy note.
Side Dishes
Pairing this Vegan Broccoli Soup with a crunchy green salad or a simple quinoa side makes for a well-rounded meal. I often serve it with garlic roasted chickpeas or steamed grains like millet to add some hearty bite alongside the creamy soup.
Creative Ways to Present
For a dinner party, I love serving this soup in small espresso cups as a starter or in wide shallow bowls layered with extra roasted broccoli on top for a beautiful, rustic look. Adding edible flowers or microgreens can also elevate the presentation and wow your guests.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the fridge for up to 4 days. I recommend keeping the roasted croutons and broccoli separate so they stay crisp when you’re ready to enjoy your leftovers.
Freezing
I’ve had great luck freezing this Vegan Broccoli Soup with Roasted Bread Croutons and Creamy Cashew Blend Recipe in portioned containers. The soup retains its flavor perfectly, though I suggest skipping freezing the croutons and roasted broccoli—add those fresh after reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup has thickened in the fridge, pour in a splash of water or vegetable broth to loosen it back up before heating.
FAQs
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Can I make this Vegan Broccoli Soup with Roasted Bread Croutons and Creamy Cashew Blend Recipe nut-free?
Absolutely! To keep it nut-free, omit the cashews and substitute with silken tofu or extra cooked potatoes for creaminess. The texture will be slightly different but still delicious and rich.
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How do I soak cashews quickly if I’m short on time?
For a quick soak, place raw cashews in boiling water and let them sit covered for 20-30 minutes. This softens them enough to blend smoothly for the creamy cashew blend.
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Can I use frozen broccoli for this recipe?
Yes, you can use frozen broccoli if fresh isn’t available. Just thaw and drain well before using. The texture will be softer, so I recommend roasting with bread cubes carefully to avoid sogginess.
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What bread works best for the roasted bread croutons?
Sturdy breads like sourdough, baguette, or country loaf work best as they crisp up nicely without getting too hard or soggy. Slightly stale bread is ideal.
Final Thoughts
This Vegan Broccoli Soup with Roasted Bread Croutons and Creamy Cashew Blend Recipe holds a special place in my kitchen because it’s the perfect blend of nourishing comfort and fresh brightness. I encourage you to make it your own, experiment with those roasted croutons, and enjoy the harmony of creamy and crunchy in one bowl. Trust me, once you try this, it’ll become your favorite soup too—something I always look forward to cooking and sharing with friends and family.
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Vegan Broccoli Soup with Roasted Bread Croutons and Creamy Cashew Blend Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This creamy and flavorful vegan broccoli soup combines tender sautéed vegetables, steamed and roasted broccoli florets, and a rich cashew-based creaminess, all enhanced with fresh dill and lemon juice. Perfectly balanced with a hint of tang from apple cider vinegar and Dijon mustard, it makes a wholesome, comforting meal that’s both nutritious and satisfying.
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 reserved broccoli florets
- Olive oil, for drizzling
- Pinch of salt
Creamy Blend
- 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: Preheat your oven to 350°F (175°C) and line two small baking sheets with parchment paper to prepare for roasting the toppings.
- Sauté Vegetables: Heat 2 tablespoons of extra-virgin olive oil in a large pot or Dutch oven over medium heat. Add diced onion, 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: Stir in the diced Yukon Gold potato and minced garlic. Mix well to combine the flavors.
- Simmer Soup: Pour in 4 cups of vegetable broth and bring the mixture to a simmer. Cook for 20 minutes or until the potatoes are soft. Remove from heat and allow to cool slightly.
- Steam Broccoli Florets: While the soup simmers, place the reserved broccoli florets in a steamer basket over simmering water. Cover and steam for about 5 minutes until tender but still vibrant green.
- Prepare Roasted Toppings: Toss the reserved broccoli florets and bread cubes with a drizzle of olive oil and a pinch of salt. Spread them evenly on the prepared baking sheets and roast for 10-15 minutes, until the bread is crispy and the broccoli is tender and browned around the edges.
- Blend the Soup: Transfer the soup base to a blender. Add raw cashews, apple cider vinegar, and Dijon mustard. Blend in batches if necessary until the mixture is creamy and smooth.
- Add Broccoli and Herbs: 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. If the soup is too thick, add up to ½ cup water to achieve the desired consistency.
- Season and Serve: Taste the soup and adjust salt and pepper as needed. Serve the soup hot in bowls, topped with the roasted broccoli florets and crispy croutons for added texture and flavor.
Notes
- Soaking cashews in hot water for 15 minutes ahead of blending can yield an even creamier texture.
- If a blender is not available, an immersion blender can be used directly in the pot for convenience.
- For a nut-free version, substitute cashews with silken tofu or coconut cream.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- Adjust thickness by adding more vegetable broth or water as needed before serving.
Nutrition
- Serving Size: 1 cup (approx. 250ml)
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
