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:
5 from 84 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. Katie

    Ever tried in the instant pot or crock pot?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Katie, we haven’t tried this one in the Instant Pot.

  2. Nicki

    5 stars
    Wow, I can’t believe how good this is. I didn’t tell my son it was vegan until he started eating. He is a cheese lover and had no idea. Thanks for a great recipe.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Nicki, Amazing! So glad the recipe was a hit!

  3. Stef

    5 stars
    I love how packed full of veggies this soup is. No guilt with this broccoli “cheese”! I added the nutritional yeast and it is something I’m already planning on making again!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Stef, so glad you loved it!

  4. Simone

    I’m excited to make this soup. Do you have any thoughts on canning it?

    • Phoebe Moore

      We haven’t tried that, so I can’t say for sure. However, I probably wouldn’t recommend it with the cashew/potato combo. I hope you enjoy the soup!

  5. Rachel

    I was curious if the cashews need to be soaked to soften them?

    • Jeanine Donofrio

      Hi Rachel, I don’t soak mine – with a high speed blender it’s not entirely necessary but you could if you want to.

  6. Karen Stump

    5 stars
    Not sure if my comment posted. This soup is amazing. My soup looked just like your picture. I felt so proud!! This is definitely a soup to serve company. I added the nutritional yeast. Thank you so much for all these incredible recipes. I am a huge fan!!

    • Jeanine Donofrio

      I’m so glad you loved the soup so much!

  7. Karen Stump

    5 stars
    This absolutely is delicious. I love that my soup looks just like your picture. Thank you so much. It is impressive and I will definitely serve it to company

  8. Jamie Dane

    5 stars
    Absolutely delicious! So easy and fulfilling. My fave comfort food

    • Jeanine Donofrio

      I’m so glad you loved it!

  9. Hilary

    This is outstanding! Seriously, go make this soup right now! Easy and so flavorful!

    • Phoebe Moore

      We’re so glad you love the soup!

  10. Karen

    5 stars
    This is soooo good! It has that cheesy richness of broccoli-cheese soup, and it’s really pretty easy to make. Definitely a keeper!

    • Phoebe Moore

      We’re so glad you love it!

  11. Nurp

    This soup was the best ever soup recipe! My picky eater toddler even liked it. But i served her before blending in the florets so it’s smooth. Taste at that point was amazing, so in balance, one wonders what’s in it;)

    • Jeanine Donofrio

      I’m so glad you both enjoyed it!

  12. Megan Keating

    5 stars
    Any way to use frozen broccoli ?

    • Jeanine Donofrio

      Hi Megan, I think frozen broccoli would work fine here. It doesn’t roast as well (for the topping) but should be just fine in the soup.

  13. Mary

    I just made the soup and it is absolutely delicious! But I do have a question. Somehow mine end it up a dark murky color rather than the nice bright yellow you have. Do you have any idea why?

    • Shannon

      5 stars
      This recipe is fabulous! I was in a hurry and neglected to set aside broccoli for steaming. I had set aside the roasting broccoli so at least I had that. Regardless of my mistake, the flavor was absolutely delicious. This will be a go-to recipe for me! Thanks!

  14. Sarah

    5 stars
    This soup is absolutely wonderful. I made it exactly as the recipe dictates with the exception of fresh dill- I substituted about a tsp. of dried dill weed instead. Super thick and “cheezy” and seems to have that same texture/style as the Panera broccoli cheese soup I remember liking so much. Super tasty and going in the rotation.

    • 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.