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

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Vegan Broccoli Soup

rate this recipe:
4.97 from 303 votes
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
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, plus more for drizzling
  • 1 small yellow onion, diced
  • ½ cup chopped celery
  • cup chopped carrots
  • 1 pound broccoli, stems diced, florets chopped
  • ¾ teaspoon sea salt
  • Freshly ground black pepper
  • 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
  • ½ teaspoon Dijon mustard
  • ¼ cup fresh dill
  • 1 tablespoon fresh lemon juice


  • Preheat the oven to 350°F and line 2 small baking sheets with parchment paper.
  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and several grinds of pepper and sauté until softened, about 10 minutes. Add the potatoes and garlic and stir, then add the broth and simmer for 20 minutes, or 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 filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 5 minutes, or 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!

This post contains affiliate links.


4.97 from 303 votes (154 ratings without comment)

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Rate this recipe (after making it)

  1. Lynn

    5 stars
    This is the best broccoli soup recipe of all!! My husband and I loved it!!
    Thanks for another great recipe!!

    • Jeanine Donofrio

      I’m so glad you both loved it!

  2. Bella

    5 stars
    absolutely amazing and great for beginners! i made this oil free and used roasted chickpeas rather than croutons. this recipe exceeded my expectations. thank you for this great recipe 🙂

  3. Therese

    I’m looking forward to making this! Can you tell me if I can freeze this? I would like to make it ahead for an event.

    • Jeanine Donofrio

      Yep, it freezes well!

  4. Maya

    5 stars
    Because I was in a big rush I took a shortcut and boiled all the veggies together. I also only had frozen dill. All of this worked very well and the result was still delicious! I am looking forward to trying it next time with the extra steps!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Maya, I’m so glad the soup came out well!

  5. Becca

    5 stars
    Wow!!! This tastes like broccoli cheese soup-amazing. Thanks for the great recipe, and thanks for helping me get rid of a Costco size bag of broccoli that was going to go bad otherwise.

    • Phoebe Moore (L&L Recipe Developer)

      Haha, we’re always happy to help use up veggies! I’m so glad you enjoyed the soup.

  6. Josie

    5 stars
    Sorry, my phone was on was Swedish. I made this today and it was absolutely delicious! Thank you

  7. Josie

    5 stars
    Lade Thun rosat and it’s absolutely delicious! Thank you

    • Phoebe Moore (L&L Recipe Developer)

      Hi Josie, so glad you loved it!

  8. Cece

    5 stars
    Thank you for this delicious broccoli soup recipe. I followed the recipe only adding a jalapeño. The cheesy taste was amazing. My husband said it was the best soup he’d ever had. Thanks again.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Cece, thank you for this comment! I’m so glad you loved the soup.

  9. Mim

    5 stars
    My husband and I really enjoyed this recipe! I used more potatoes and broth than the recipe called for and only blended about half the cooked vegetables, and didn’t blend the brocolli at all, just added it to the soup last. The flavor was fantastic! My husband isn’t plant based but said the soup was delicious.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Mim, I’m so glad you both loved the soup!

  10. Amy

    5 stars
    DELICIOUS. Loved the chunky and smooth. I added a tablespoon of nutritional yeast but I don’t think it needed it because the vinegar, mustard, lemon was perfect!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Amy, I’m so glad you loved the soup!

  11. June

    5 stars
    I made the soup today and it is delicious. I think it is the best broccoli soup I have ever eaten, I have eaten many broccoli soups.

  12. dee

    5 stars
    so good! I love that this recipe is all whole foods but still tastes indulgent. I was surprised that it actually tastes a little like cheese in the perfect way. I added two roasted red peppers which made the color more orangey and gave it a nice smoky flavor. I’m definitely keeping this in my meal prep rotation 🙂 thank you!

  13. Susan

    5 stars
    This a great recipe that allows for flexible options. Delicious!

  14. TJ

    5 stars
    I made this soup with a few changes to fit my diet and what I had on hand. I sautéed the veggies using water instead of oil. I didn’t have any fresh dill or cashews on hand so I used a tablespoon of dry dill and omitted the cashews but added the nutritional yeast. It tasted pretty good!

  15. Laura

    5 stars
    This was excellent. I used 12 oz broccoli bc that is what I had on hand., using all in the soup and skipped broccoli on top. Instead I diced up potatoes and roasted them for the topping with some green onions. Fresh dill wasn’t available so I used 4 teaspoons of dried instead. So good, I plan to make again!

    • Jeanine Donofrio

      Yum! I’m so glad you enjoyed it.

  16. Carole

    Any recommendations for a substitute to the cashews? I can’t use them due to allergies.

    • Jeanine Donofrio

      Hi Carole, you could leave them out of this recipe.

  17. Michael

    5 stars
    What a tasty surprise this soup turned out to be. I made this last night. My husband and I love this delicious soup. He raved about it all night. It is creamy but without heavy dairy. It is very tasty and filling. The roasted broccoli on top is yummy. I did cheat and used store bought croutons but other than that I followed the recipe as is. This is a keeper for our household!! ❤️

    • Jeanine Donofrio

      I’m so glad it was such a hit!

  18. Melanie from

    5 stars
    Okay I didn’t know I could make something. this good. Thank you!! Brilliant mix of flavors. I came back in after walking the dog and the aroma was as if I made broccoli cheddar soup. So impressive.

    • Jeanine Donofrio

      Hi Melanie, I’m so glad you loved it!

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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.