Creamy Vegan Broccoli and Cheese Soup

Delicious Creamy Vegan Broccoli and Cheese Soup

It all started on a chilly Sunday afternoon when my partner and I decided to have a spontaneous movie marathon. As we curled up on the couch under a cozy blanket, the dreary weather outside begged for something warm and comforting. I wanted to make something quick yet hearty that would keep us nourished through the long hours of movie-watching.

I scanned our pantry and fridge, noticing a beautiful bunch of fresh broccoli we had picked up from the farmer’s market earlier that week. The idea of a Creamy Vegan Broccoli and Cheese Soup came to mind, but I wanted to give it a unique twist. I remembered the vibrant bunch of dill I had bought on a whim, and it struck me that its fresh, aromatic flavor would pair wonderfully with the broccoli.

How to Make Creamy Vegan Broccoli and Cheese Soup

I started by chopping the vegetables, enjoying the rhythmic sound of the knife hitting the cutting board. The aroma of sautéing onions, celery, and carrots filled the kitchen, providing an instant sense of warmth and coziness. As the vegetables softened, I added the diced potatoes and minced garlic, then poured in the vegetable broth. While the soup simmered, I set aside some broccoli florets for roasting, imagining how their slight char would add a lovely contrast in texture and flavor.

With the main soup simmering away, I moved on to making the croutons. I cubed some stale bread, drizzled it with olive oil, and tossed it into the oven with the broccoli florets. The scent of roasting bread and vegetables soon mingled with the simmering soup, creating an irresistible aroma.

Once the potatoes were tender, I let the Creamy Vegan Broccoli and Cheese Soup cool slightly before transferring it to the blender. I added raw cashews for creaminess, a touch of Dijon mustard for a hint of tang, and apple cider vinegar for brightness. As the blender whirred, the soup transformed into a velvety, green delight. I finished it off with fresh dill and a squeeze of lemon juice, pulsing just enough to keep some texture from the broccoli florets.

We ladled the Creamy Vegan Broccoli and Cheese Soup into bowls, topped it with the roasted broccoli and crispy croutons, and returned to our cozy spot on the couch. The first spoonful was a revelation – the soup was rich, creamy, and full of vibrant flavors. It was the perfect companion for our movie marathon, and it quickly became a favorite comfort food recipe in our household.

Chef’s Notes – Creamy Vegan Broccoli Soup

• Roast the garlic: For a deeper flavor, roast the garlic cloves before adding them to the soup. This will add a rich, caramelized taste.
• Blending: When blending hot soup, make sure to work in batches and hold the lid down with a kitchen towel to avoid splatters.
• Add nutritional yeast: For a cheesy flavor, consider adding a couple of tablespoons of nutritional yeast to the soup.
• Adjusting consistency: If the Creamy Vegan Broccoli and Cheese Soup is too thick, you can thin it out with additional vegetable broth or water. Start with small amounts and adjust to your desired consistency.
• Garnishing: Fresh dill is a key ingredient, but you can also garnish with other fresh herbs like parsley or chives for added freshness.
• Serving suggestions: Pair this Creamy Vegan Broccoli and Cheese Soup with a slice of crusty bread or a light salad for a complete meal. The crunch of the bread complements the creamy texture of the soup beautifully.
• Storing croutons: If making the croutons ahead, store them in an airtight container at room temperature to keep them crispy. Try out our Italian Flatbread Delight or this Homemade Sourdough Bread.
• Customizing flavors: Feel free to experiment with different herbs and spices to suit your taste. A pinch of cayenne pepper or smoked paprika can add a nice kick.

Creamy Vegan Broccoli Soup

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Dive into a bowl of this luscious, creamy vegan broccoli soup! It’s the ultimate healthy comfort food, perfect for any season. The secret ingredient? Fresh dill, which adds a delightful twist to the savory, cheesy flavor. This soup is not only delicious but also easy to make, ensuring a delightful meal for your family. Get ready to impress with this wholesome, plant-based dish!

Course: Main Course, SoupCuisine: American, VegetarianDifficulty: Easy

Print

Servings

4

bowls

Prep time

15

minutes

Cooking time

35

minutes

Calories

250

kcal

Total time

50

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the Soup

• 2 tablespoons olive oil (plus extra for drizzling)

• 1 small yellow onion (finely chopped)

• 1/2 cup diced celery

• 1/3 cup diced carrots

• 1 pound broccoli (stems diced and florets chopped)

• 3/4 teaspoon sea salt

• Freshly ground black pepper to taste

• 1 small Yukon Gold potato (diced into 1 cup)

• 4 cloves garlic (minced)

• 4 cups vegetable broth

• For the Toppings

• 3 cups cubed bread (for croutons)

• 1/2 cup raw cashews

• 1 1/2 teaspoons apple cider vinegar

• 1/2 teaspoon Dijon mustard

• 1/4 cup fresh dill (chopped)

• 1 tablespoon fresh lemon juice

Directions

• Preheat your oven to 350°F and line two small baking sheets with parchment paper.
• In a large Dutch oven or pot over medium heat, warm the olive oil. Add the chopped onion, celery, carrots, broccoli stems, sea salt, and a few grinds of black pepper. Sauté until the vegetables are softened (about 10 minutes).
• Stir in the diced potatoes and minced garlic. Pour in the vegetable broth and bring to a simmer. Cook until the potatoes are tender (about 20 minutes). Allow to cool slightly.
• Set aside one cup of broccoli florets for roasting. Place the remaining florets in a steamer basket over a pot with an inch of water. Bring to a simmer, cover, and steam until tender (about 5 minutes).
• On the prepared baking sheets, spread out the reserved broccoli florets and bread cubes. Drizzle with olive oil and sprinkle with salt. Roast until the bread is crispy and the broccoli is browned around the edges (10-15 minutes).
• Transfer the cooled soup to a blender. Add the raw cashews, apple cider vinegar, and Dijon mustard. Blend until smooth and creamy. Work in batches if necessary.
• Add the steamed broccoli florets to the blender along with fresh dill and lemon juice. Pulse until the broccoli is incorporated but still chunky.
• If the soup is too thick for your liking, add up to 1/2 cup water to reach your desired consistency.
• Ladle the soup into bowls and top with roasted broccoli florets and crispy croutons.

Equipment

• dutch oven
• blender
• baking sheet
• cutting board
• chef’s knife
• measuring cups and spoons

Nutrition Facts

• Calories: 250kcal
• Carbohydrates: 30g
• Protein: 6g
• Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 600mg
• Potassium: 700mg
• Fiber: 5g
• Sugar: 4g
• Vitamin A: 80IU
• Vitamin C: 150mg
• Calcium: 10mg
• Iron: 15mg

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