Vegan Broccoli Soup

You'd never guess that this creamy vegan broccoli soup is totally dairy-free! It's made of a rich, savory blend of potatoes, veggies, and herbs.

vegan broccoli soup

Drumroll, please! This vegan broccoli soup recipe is super creamy, comforting, and brimming with cheesy flavor. I started working on it after I posted a photo of this gorgeous pile of broccoli on Instagram with a call out for broccoli recipe requests. Overwhelmingly, people asked for a healthy/vegan broccoli cheese soup. Jack loves cheesy broccoli soup (and most cheesy things, to be honest), so we were both excited to take on the challenge. I’m happy to report that the results do not disappoint!

This vegan broccoli soup recipe is not to be confused with cream of broccoli soup. I have a super delicious, very green, Creamy Broccoli Soup on page 55 of my first cookbook. It’s made with leeks, coconut milk, broccoli, lemon, and spinach. It’s light, healthy, and tastes similar to a soup my mom made for me while I was growing up.

This recipe – vegan broccoli cheddar soup – is thicker, richer, and more cheese-like. I think you’re going to love it.

Vegan Broccoli Soup Recipe Ingredients

Vegan Broccoli Soup Recipe Ingredients

Tasting this vegan broccoli soup, you’d never guess that it’s made without cheese or cream. Its creamy texture and rich taste come from these plant-based ingredients:

  • Broccoli, of course! I get tons of requests for recipes that use a whole bunch of broccoli, so here, I do – stalk and all! I blend the stalk into the soup’s creamy base and pulse in the florets for texture. If you’re looking for more whole-vegetable recipes, try making a broccoli salad or cauliflower rice next. Waste not, want not!
  • Cashews and potatoes – This combination is a great one for giving vegan recipes a gooey cheesy texture. Like in my vegan cheese recipe, it makes this soup rich and creamy.
  • Carrots – For cheesy color.
  • Celery, onion, and garlic – They add savory depth of flavor.
  • Apple cider vinegar, Dijon mustard, and lemon juice – For tang.
  • Fresh dill – It’s the secret ingredient that ties this soup together! It helps give it a delicious cheesy flavor without an ounce of cheese.

Find the complete recipe with measurements below.

Onions, carrots, celery, potatoes, broccoli, and garlic in a Dutch oven

To make this recipe, start by sautéing the onion, carrots, celery, and broccoli stems until they soften. Stir in the potatoes and garlic. Then, add the broth and simmer!

Meanwhile, steam all but 1 cup of the broccoli florets until they’re tender, but still bright green.

Vegan Broccoli soup in a blender

When the potatoes are soft, transfer the soup to a blender along with the cashews, vinegar, and mustard, and blend until smooth. Add the broccoli florets that you’ve steamed, as well as the lemon juice and dill. Pulse until the florets are incorporated, but still chunky. Enjoy!

Broccoli and bread on baking sheets

Vegan Broccoli Soup Recipe Tips

  • Top it with something crunchy. Whenever I’m making creamy soup, I love to top it with crunchy garnishes for textural contrast. While the soup simmers, roast the last of the broccoli florets and make a batch of quick homemade croutons. These crispy toppings will take your vegan broccoli soup to a whole new level!
  • Don’t blend the broccoli too much. You don’t want this soup to become a smooth puree; it should have some texture. Blend the potatoes, celery, onions, broccoli stalk, and carrots until they’re completely smooth, but just pulse in the steamed florets. They add lovely green flecks and texture to the soup.
  • Don’t skip the dill! Even if dill isn’t your thing, I urge you to try it in this recipe. It’s essential for mimicking the rich, complex flavor of sharp cheddar cheese. If you want to skip it, I recommend blending in a few tablespoons of nutritional yeast to make the soup taste more cheesy.

vegan broccoli soup in a pot

More Favorite Soup Recipes

If you love this vegan broccoli soup, try one of these delicious soup recipes next:

And for more tasty vegan recipes, check out this post!

broccoli soup

Vegan Broccoli Soup

rate this recipe:
4.96 from 164 votes
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Serves 4
This creamy vegan broccoli soup recipe is our favorite healthy comfort food! Don't skip the dill - it's essential for rounding out this soup's savory, cheesy flavor.


  • 2 tablespoons extra-virgin olive oil, more for drizzling
  • 1 small yellow onion, diced
  • ½ cup chopped celery
  • cup chopped carrots
  • 1 lb. broccoli, stems diced, florets chopped
  • 1 small yukon gold potato, diced (1 cup)
  • 4 garlic cloves, minced
  • 4 cups vegetable broth
  • 3 cups cubed bread, for croutons
  • ½ cup raw cashews
  • teaspoons apple cider vinegar
  • 1/2 teaspoon Dijon mustard
  • ¼ cup fresh dill
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon sea salt
  • freshly ground black pepper


  • Preheat the oven to 350°F and line 2 small baking sheets with parchment paper.
  • Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and pepper and sauté until softened, about 10 minutes. Add the potatoes and garlic and stir, then add the broth and simmer for 20 minutes until the potatoes are soft. Let cool slightly.
  • Set aside 1 cup of the broccoli florets to roast as a topping for the soup. Place the remaining florets in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam 5 minutes, until the broccoli is tender.
  • Meanwhile, place the reserved broccoli florets and the bread cubes on the baking sheets. Toss with a drizzle of olive oil and a pinch of salt and roast until the bread is crispy and the broccoli is tender and browned around the edges, 10 to 15 minutes.
  • Transfer the soup to the blender and add the cashews, apple cider vinegar, and mustard, and blend until creamy. Work in batches, if necessary. Add the steamed broccoli florets, dill, and lemon juice, and pulse until the broccoli is incorporated but still chunky. The soup should be thick; if it's too thick, add 1/2 cup water to thin to your desired consistency.
  • Season to taste and serve the soup in bowls with the roasted broccoli and croutons on top.


Note: many readers have had enjoyed blending a few tablespoons of nutritional yeast into the soup for an extra "cheese-like" flavor. You can find it at Whole Foods or other health food stores. If you can't find it, no worries, it's delicious without it too!

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Rate this recipe (after making it)

  1. Roby

    5 stars
    This soup is amazing. I got well into preparing this soup and realized I didn’t have vegetable broth. I subbed water instead and it tastes fantastic. I added some crushed walnuts for protein. This will definitely be added to the dinner rotation.

    • Jeanine Donofrio

      I’m so glad you loved it!

  2. Mary Pat

    How well does this freeze? Also, I love your recipes. I bought one of your books because I use so many of your recipes. Now my brother signed up for your emails too! Thanks for all you do

    • Jeanine Donofrio

      Hi Mary, it freezes pretty well. Aww, thank you so much for your support, I’m so happy to hear you’ve been loving the recipes!

  3. Helen

    5 stars
    I have made this loads of times, people can’t believe it’s vegan they’re blown away by how delicious this is. My favourite go to soup.

    • Jeanine Donofrio

      I’m so glad it’s been such a hit!

  4. Pam

    5 stars
    Lovely. Used emulsifier instead of blender and added red chilli flakes. Very tasty and would make this again. Oh, I also used beer bread for Croutons and it paired very well. Cheers!

    • Jeanine Donofrio

      I’m so glad you loved it!

  5. Jane

    4 stars
    This is a great recipe but I did not like the dill. It had perfect flavor prior to adding. If you do not like dill, and are on the fence wondering if it will enhance the flavor, do not try it or try with a small bowl before adding to the rest as it is overpowering. Will make again without it.

    • Nouran lkd

      5 stars
      Fantastic soup. Super creamy and delicious. Highly recommended. I used dry dill instead of fresh but I think it worked well.

      • Jeanine Donofrio

        I’m so glad you loved it!

  6. Sybille Stahl

    5 stars
    This soup is amazing! Even kids who normally don’t like vegetables love this soup. I make it for my grandkids, but I must admit I no longer bother with the garnishes…..

    • Jeanine Donofrio

      I’m so glad it’s been a hit!

  7. Fey

    5 stars
    OMG, this is the best broccoli soup I’ve ever had. The cashew was an absolute gamechanger and don’t think it needs additional nutritional yeast. I will be making it again!

    • Jeanine Donofrio

      Yay, I’m so glad you loved it!

  8. Mary

    5 stars
    OMG!! So good!! Added 2 tablespoons of nutritional yeast, amazing flavour. Definitely will make again.

    • Jeanine Donofrio

      I’m so glad you loved it!

  9. NJ

    Can you specify how much broccoli steam goes into the soup? I stopped, as there was no measurement I understood. It just says a pound for steam and florets, but broccoli is mentioned in several places in the instructions.

    • Jeanine Donofrio

      Hi Nora, use all of the stem pieces that are with your broccoli bunch – it goes in in step 2.

  10. Chiseche Rachel Kapapa

    5 stars
    the soup is absolutely delicious. i had everything but dill. used tarragon in its place.

    • Jeanine Donofrio

      Oh yum, I love tarragon. I’m so glad you enjoyed the soup!

  11. Holly Sackett

    5 stars
    So delicious! I had some leftover mashed potatoes so I used that instead (which was great becasue I was a bit pressed for time). Man, the flavors in this are great! The ACV and dijon really add a lot. I didn’t have dill to add but I am sure it really brightens it up. Thank you. I will certainly be making this again.

    • Jeanine Donofrio

      I’m so glad you loved it!

  12. Leah

    5 stars
    Super delicious. The mustard and vinegar add a ton of flavor. I had a small fennel bulb so I threw it in with the rest of the veggies. This recipe is a winner.

    • Jeanine Donofrio

      Oh yum, I love fennel. I’m so glad you enjoyed the soup!

  13. Kristin Carpenter

    Wonderful! I did add the nutritional yeast. I skipped the croutons as my husband is gluten free. Do you have the nutritional info?

    • Renee

      I put it into MyFitnessPal without the croutons and it was 253 cal, 27.5g carbs, 13.5g fat, and 8.7g protein

  14. Tammy

    I made this soup! It is very good. I added more onion & garlic than your recipe, and I think it could still use a little more for me. I am oil-free, so I did not use the EVOO. I added the optional Nutritional Yeast. Thank you for this recipe.

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  15. Sherrie Maebrae

    Any suggestion to substitute the cashews?

    • Elle

      I have read you can substitute cashews with sunflower seeds, this is what I’m going to try!

  16. Stephanie

    5 stars
    This soup is SOOO GOOD. I made it exactly as written, and added 2 Tablespoons of nutritional yeast as suggested. Will definitely be making again! Thanks for a great recipe!

    • Jeanine Donofrio

      I’m so glad you loved it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.