This Vegan Broccoli Soup is a soul-warming side dish that everyone will slurp up before they even touch the main course! It's easy to make with fresh garlic, potatoes, celery, carrots and more. Gluten-free, dairy-free, paleo and Whole30 compliant.
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Heat the oil in a large pot or dutch oven over medium heat. When simmering, add in the onion and cook until fragrant and translucent, about 5 minutes.
Add in the carrots, celery, garlic, potatoes and 3 cups of the broccoli florets. Sauté for another 5 minutes before pouring in 3 cups of vegetable stock. Bring to a boil, then cover the pot and reduce to a gentle simmer.
Cook for 10 minutes, or until all the vegetables are soft and tender. Allow the soup to cool slightly.
Meanwhile, place 1/2 cup of the broccoli florets and the gluten-free bread cubes (if using) on the baking sheet. Drizzle with olive oil and season with salt and garlic powder salt then toss until coated. Roast until the bread is crispy and the broccoli is tender and browned around the edges, 10 to 15 minutes. Remove from the oven and set aside for topping.
Once the soup is cool, add the drained cashews to a high speed blender along with the nutritional yeast, dill and coconut aminos. Working in batches as necessary, add the slightly cooled soup. Blend on high speed until smooth and creamy.
Transfer the blended soup back to the same pot and add the remaining 2 1/2 cups of broccoli. Bring to a boil, then reduce heat to a simmer. Cook for 8-10 minutes, or until the broccoli has softened or cooked to your liking. If the soup seems too thick, add more vegetable stock, 1/2 cup at a time. Remove from the heat.
Stir in the apple cider vinegar. Taste and season with more salt and black pepper as needed. Garnish with fresh chopped parsley. Transfer to bowls and serve warm with toasted bread croutons (if using) and roasted broccoli along with some chopped fresh parsley.