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Vegan Broccoli Cheddar Soup in a white bowl with toasted sour dough slice with a spoon in the bowl

Vegan Broccoli Soup

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.

Course Side Dish
Cuisine American
Keyword vegan soup, vegan vegetable soup, vegetarian soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 197 kcal
Author Kelly


For the soup base

  • 2 tbsp avocado oil or olive oil
  • 1 small yellow onion diced
  • 2 small carrots peeled and chopped
  • 2 celery ribs chopped
  • 4 cloves garlic minced
  • 1 medium Yukon gold potato peeled and cubed into 1/2 inch pieces
  • 6 cups broccoli florets , or 1 lb broccoli head, chopped into florets, divided
  • 4-5 cups vegetable broth

For the cashew cream base

  • 1/2 cup raw cashews soaked in hot water for at least 30 minutes and drained
  • 1 tbsp apple cider vinegar
  • 2 tbsp nutritional yeast
  • 2 tbsp fresh dill
  • 2 tbsp coconut aminos

For the optional croutons

  • 1 cup cubed gluten-free crusty bread, buns or soft pretzels
  • 2/3 tbsp avocado oil or olive oil
  • 1/2 tsp garlic powder


  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.

For the Soup Base

  1. 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.

    Sautéed onions in a blue dutch oven / pot with a wooden spoon
  2. 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.

    Chopped carrots, celery, diced potatoes, broccoli, garlic and onions in a blue dutch oven / pot with a wooden spoon

For the optional Roasted Broccoli and Homemade Croutons

  1. 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.

    Toasted broccoli florets and sour dough chunks on a parchment lined baking sheet

For the Cashew Cream Base

  1. 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.

  2. 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.

    Broccoli cheddar soup in a blue dutch oven / pot
  3. 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. 

    One creamy Vegan Broccoli Soup in a white bowl with toasted sour dough slice with a spoon in the bowl

Recipe Video

Recipe Notes

  • To Store: Refrigerate soup in an airtight container for up to 4 days.
  • To Reheat: Reheat individual servings in the microwave. Warm up larger portions over a low-heat stove.
  • To Freeze: Pour soup into a freezer-safe container, leaving 1-2 inches of space to allow the liquid to expand while it freezes. Thaw frozen soup in the fridge before reheating.
Nutrition Facts
Vegan Broccoli Soup
Amount Per Serving (1 serving)
Calories 197 Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 23g8%
Fiber 5g20%
Sugar 5g6%
Protein 7g14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.