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Vegan Broccoli Soup with Roasted Broccoli and Crispy Croutons Recipe

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4 from 5 reviews

This comforting Vegan Broccoli Soup combines fresh vegetables, creamy cashews, and a blend of herbs and spices to create a hearty, nutritious, and flavorful meal. Roasted broccoli and crispy bread croutons add a delightful texture contrast to the silky blended soup, making it perfect for a wholesome lunch or dinner.

Ingredients

Main Soup 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

For Roasting and Garnish

  • 1 cup broccoli florets (reserved from above)
  • 3 cups cubed bread (for croutons)
  • Extra-virgin olive oil for drizzling
  • Pinch of salt

Blending and Seasoning

  • ½ cup raw cashews
  • 1½ teaspoons apple cider vinegar
  • ½ teaspoon Dijon mustard
  • ¼ cup fresh dill
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two small baking sheets with parchment paper to prepare for roasting the broccoli florets and bread cubes.
  2. 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, salt, and freshly ground black pepper. Sauté for about 10 minutes until the vegetables are soft and fragrant.
  3. Add Potatoes, Garlic, and Broth: Stir in diced Yukon Gold potato and minced garlic, then pour in 4 cups of vegetable broth. Bring to a simmer and cook for 20 minutes, or until the potatoes are tender. Remove the pot from heat and let the soup cool slightly.
  4. Steam Broccoli Florets: Set aside 1 cup of the broccoli florets to roast later. Place the remaining florets in a steamer basket over a pot with 1 inch of simmering water. Cover and steam for 5 minutes until tender.
  5. Roast Broccoli and Bread: While steaming, toss the reserved broccoli florets and bread cubes on the prepared baking sheets with a drizzle of olive oil and a pinch of salt. Roast them in the preheated oven for 10 to 15 minutes until the bread is crispy and the broccoli is tender with browned edges.
  6. Blend Soup Base: Transfer the sautéed vegetable and broth mixture to a blender. Add raw cashews, apple cider vinegar, and Dijon mustard. Blend until completely smooth and creamy. Work in batches if necessary for safety and even blending.
  7. Add Steamed Broccoli and Herbs: Add the steamed broccoli florets, fresh dill, and lemon juice to the blender. Pulse just enough to incorporate the broccoli while keeping some chunks for texture. If the soup is too thick, add up to ½ cup of water to achieve your desired consistency.
  8. Season and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with the roasted broccoli florets and crispy bread croutons on top for an added crunch and flavor contrast.

Notes

  • Raw cashews provide creaminess without dairy—soaking them for a few hours beforehand can yield an even smoother texture.
  • Use gluten-free bread if you require a gluten-free version of this soup.
  • You can substitute fresh dill with parsley or basil if preferred.
  • The soup thickens as it cools; adjust consistency with warm water before serving if needed.
  • For a more intense roasted flavor, you can roast the broccoli and bread a bit longer but watch to prevent burning.

Find it online: http://bitezly.com/vegan-broccoli-soup-with-roasted-broccoli-and-crispy-croutons-recipe/