Name: Vegan Broccoli Soup with Roasted Broccoli and Crispy Croutons Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 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; 1 cup broccoli florets (reserved from above); 3 cups cubed bread (for croutons); Extra-virgin olive oil for drizzling; Pinch of salt; ½ cup raw cashews; 1½ teaspoons apple cider vinegar; ½ teaspoon Dijon mustard; ¼ cup fresh dill; 1 tablespoon fresh lemon juice

If you’re searching for a cozy, nutritious dish that bursts with flavor and texture, you’re going to adore this Vegan Broccoli Soup with Roasted Broccoli and Crispy Croutons Recipe. Imagine a creamy, velvety base made with tender steamed broccoli and tender potatoes, brightened with fresh lemon and dill, topped with the irresistible crunch of roasted broccoli florets and golden, crispy croutons. This soup is perfect for those days when you crave comfort food that’s both wholesome and exciting—each spoonful feels like a warm hug with a delightful crispy surprise in every bite.

Ingredients You’ll Need

The image shows a mix of fresh vegetables on a wooden board. There are green broccoli florets and small diced broccoli stems spread across the top and middle parts. Below them are small orange diced carrots arranged in a neat line. Next to the carrots, there are light green diced celery pieces. On the bottom right side, there is a whole brown potato and a yellow onion. On the bottom left, there is a bunch of fresh green dill and two whole garlic bulbs near the corners. A whole yellow lemon sits at the top left corner. The textures show the roughness of the broccoli, the crispness of the celery, and the smoothness of the potato and onion, with all vegetables looking fresh and vibrant. Photo taken with an iphone --ar 4:5 --v 7

Making this soup is wonderfully simple because each ingredient is carefully chosen to add its own unique touch—from the sweetness of the carrots and celery to the creamy richness of cashews. These essentials work harmoniously to create a dish that’s both smooth and full of texture, vibrant in color, and bursting with fresh, delightful flavors.

Extra-virgin olive oil: Adds a rich, fruity flavor and helps soften the vegetables beautifully when sautéed.
Yellow onion: Brings a subtle sweetness and aromatic base to the soup.
Chopped celery: Offers a gentle crunch and refreshing herbal undertones.
Chopped carrots: Contributes natural sweetness and gorgeous color to the broth.
Broccoli (stems and florets): The star of the show; stems add texture, while florets deliver vibrant flavor and presentation.
Sea salt: Perfect for seasoning and bringing out the natural flavors of the veggies.
Freshly ground black pepper: Adds a subtle heat and depth to the soup.
Yukon Gold potato: Makes the soup silky and thick without any cream.
Garlic cloves: Infuses the soup with an irresistible savory aroma.
Vegetable broth: The flavorful liquid base that ties everything together.
Cubed bread: For baking into crispy, golden croutons that elevate each bite.
Raw cashews: Blend to create creaminess and a subtle nutty flavor.
Apple cider vinegar: Adds a touch of tang to balance the soup’s richness.
Dijon mustard: Enhances flavor complexity with a mild kick.
Fresh dill: Brings a bright, herbaceous zing that’s refreshing and delightful.
Fresh lemon juice: Adds brightness and lifts all the flavors beautifully.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Vegan Broccoli Soup with Roasted Broccoli and Crispy Croutons Recipe

Step 1: Prepare and Sauté the Base Vegetables

The magic begins by heating extra-virgin olive oil in a large pot over medium heat. Gently sauté diced onion, celery, carrots, and the diced broccoli stems, seasoning with salt and pepper as you go. This mixture softens and sweetens, building a fragrant foundation that’s packed with flavor. Cooking these aromatic vegetables for about 10 minutes releases their natural sugars, creating a deep, comforting base to your soup.

Step 2: Add Potatoes, Garlic, and Broth, Then Simmer

Next, stir in the diced Yukon Gold potato and minced garlic, which will infuse the soup with richness and a gentle garlic warmth. Pour in the vegetable broth and bring everything to a simmer. Let it bubble gently for around 20 minutes, enough for the potatoes to become tender and meld all the flavors together, making the broth richly flavored and comforting.

Step 3: Steam the Broccoli Florets

While the soup simmers, separate one cup of broccoli florets to be roasted later. The rest go into a steamer basket placed over simmering water to be steamed until tender but still vibrant green—about 5 minutes. This step ensures the broccoli used in the soup keeps a fresh, slightly firm texture and vivid color.

Step 4: Roast Broccoli and Prepare Crispy Croutons

Take the reserved broccoli florets and cubed bread, lightly drizzle them with olive oil, and sprinkle with salt. Roast on parchment-lined baking sheets in a preheated 350°F oven until the broccoli edges turn beautifully browned and the bread crisps up wonderfully—about 10 to 15 minutes. This adds unexpected texture and rich roasted flavor that perfectly contrasts with the creamy soup.

Step 5: Blend the Soup to Creamy Perfection

Transfer your simmered soup base into a blender with raw cashews, apple cider vinegar, and Dijon mustard, blending it until smooth and creamy. Incorporate the steamed broccoli florets, fresh dill, and lemon juice last, pulsing just enough to mix while leaving gentle broccoli chunks for delightful texture. Add water if you want a thinner consistency. Season with salt and pepper to taste.

Step 6: Serve with Roasted Broccoli and Crispy Croutons

Ladle the luscious soup into bowls and finish by sprinkling with those irresistible roasted broccoli florets and crispy croutons, providing a fantastic crunch with every spoonful. The combination of creamy and crunchy makes this Vegan Broccoli Soup with Roasted Broccoli and Crispy Croutons Recipe unforgettable.

How to Serve Vegan Broccoli Soup with Roasted Broccoli and Crispy Croutons Recipe

The left side of the image shows a close-up of a black pot filled with diced vegetables being stirred by a woman's hand holding a wooden spoon. The vegetable pieces are small cubes, mostly pale beige with some orange and green bits mixed in, resting on each other with a soft texture. On the right side, there is a white blender jug filled with smooth, pale yellow sauce or puree, placed on a white marbled surface with a small bowl of chopped green herbs partially visible below it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh dill and a hint of lemon zest on top can truly brighten the dish and add fresh aroma. Some toasted pumpkin seeds or a swirl of vegan yogurt can add extra creaminess or crunch according to your mood.

Side Dishes

This soup pairs beautifully with simple sides like a warm crusty baguette, a fresh green salad, or even a vibrant quinoa salad. These sides keep the meal balanced and inviting, perfect for any season.

Creative Ways to Present

Serve the soup in rustic bowls topped artistically with roasted broccoli and croutons for a farm-to-table vibe. For a sophisticated touch, drizzle some herb-infused olive oil or cashew cream in a pretty swirl before serving. It’s as delightful to look at as it is to eat.

Make Ahead and Storage

Storing Leftovers

You can keep leftover Vegan Broccoli Soup with Roasted Broccoli and Crispy Croutons Recipe in an airtight container in the fridge for up to 3 days. Just keep the roasted toppings separate to maintain their crunch until you’re ready to serve again.

Freezing

This soup freezes well; store it without the crispy croutons or roasted broccoli, which you can prepare fresh later. Freeze in portions for up to 2 months, making it a fantastic freezer-friendly meal option.

Reheating

Gently reheat the soup on the stovetop over low heat, stirring frequently, and add a splash of water or broth if needed to loosen the texture. Add your crispy roasted broccoli and croutons just before serving to keep the delicious contrast alive.

FAQs

Can I use frozen broccoli instead of fresh?

Yes! Frozen broccoli works well, especially for the soup base, just be sure to thaw and drain it well. For roasting, fresh broccoli gives the best texture and flavor but frozen can be used if necessary.

What can I substitute for cashews in the soup?

If you have a nut allergy or don’t have cashews, try using soaked sunflower seeds or silken tofu to maintain the creamy texture without sacrificing flavor.

Is this soup gluten-free?

The soup itself is gluten-free, but the crispy croutons are not. For a gluten-free option, use gluten-free bread or skip the croutons and roast more broccoli for extra crunch.

Can I make this soup in a slow cooker?

Absolutely! Sauté the veggies first for maximum flavor, then transfer everything to your slow cooker and cook on low for 4-6 hours. Add the cashews and blend at the end for that creamy finish.

How do I get the croutons extra crispy?

Make sure your bread cubes are dry or a day old, give them a good toss in olive oil and salt, and roast them uncovered at a moderate temperature until golden brown. Turning them halfway through helps them get evenly crispy.

Final Thoughts

I can’t recommend this Vegan Broccoli Soup with Roasted Broccoli and Crispy Croutons Recipe enough—it’s truly a bowl of joy, combining nourishing ingredients with textures and flavors that surprise and satisfy. Whether you’re serving it for a weeknight dinner or impressing friends at a casual gathering, it’s sure to be a favorite you’ll return to again and again. So grab your veggies, fires up the stove, and let this vibrant soup warm your heart and tummy!