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 recipe

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!

5.0 from 31 reviews

Vegan Broccoli Soup

Prep time
Cook time
Total time
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.
Recipe type: Soup
Serves: 4
  • 2 tablespoons extra-virgin olive oil, more for drizzling
  • 1 small yellow onion, diced
  • ½ cup chopped celery
  • ⅓ 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
  • 1½ teaspoons apple cider vinegar
  • ½ teaspoon Dijon mustard
  • ¼ cup fresh dill
  • 1 tablespoon fresh lemon juice
  • ¾ teaspoon sea salt
  • freshly ground black pepper
  1. Preheat the oven to 350°F and line 2 small baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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 ½ cup water to thin to your desired consistency.
  6. 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. Nina

    Looks fabulous, I am not very keen on dill, does the 1/4 cup added to the recipe taste strongly of dill? What could you sub it out with? Or if I reduce the amount of dill would the soup be balanced in flavour? Thanks.

    • Jeanine Donofrio

      Hi Nina, I don’t think it’s a strong flavor here, but I think it adds such a nice savory depth of flavor. I’m not sure it could be substituted with anything specifically, I would just season to taste with maybe a little extra salt and pepper.

      • Nina

        Hi, thanks for taking the time out to reply, very much appreciated and also Greetings from the UK. I will give the recipe a try!

        • Carrie

          Just thought I would jump in here! I make a soup very similar to this but without dill, instead I add a bit of mustard powder and thyme. So good!

          • Nina

            Carrie, thanks for the tip. Is the recipe you make on a web site or your own? Thanks again.

          • Laurie L

            Mustard powder—what a great idea!

          • Tam

            The mustard powder and thyme sound amazing in a soup like this.

    • Angela

      I didn’t have fresh dill so added about 1 tsp of dry dill. It seemed to do the trick, although I hope I got the proportions right. I’m sure it’s better with fresh dill but it still tasted nice. Nutritional yeast gave it that extra kick.

    • Edie Mahan

      I made the soup without the dill and it was fabulous. Best vegan cream soup I’ve ever made😋

      • Nina Barker

        Thanks for the comment, very much appreciated will try it without dill

  2. Wow, this soup looks stunning. Anything with a generous amount of broccoli and dill, and I’m in! Thanks Jeannine!

  3. Shelby

    Do you think you could sub out the cashews or another type of nut?

    • Jeanine Donofrio

      cashews become the creamiest, so I would just stick to those for texture.

  4. Kristen

    This looks amazing! Do you have to pre-soak the cashews? Thank you!

    • Jeanine Donofrio

      Hi Kristen, I didn’t because I find they get creamy enough when blended with the hot liquid. If you feel like your blender won’t cream them well, you can definitely soak them at least a few hours in advance (or overnight).

  5. Sue

    Am making the soup now and it’s looking and tasting great. One thing – the ground florets are taking longer to cook than I thought and next time think I’ll try stir frying before adding to the puréed stock. Did make it a bit more cheesy by adding some nutritional yeast 🙂

    • Sally

      Making it today for a cozy Saturday lunch and plan on adding nutritional yeast for extra cheesy too!

    • Tam

      How much nutritional yeast would be good to add for a soup like this?

      • Jeanine Donofrio

        Hi Tam, it’s not necessary, it’s delicious on it’s own. You could stir in a few tablespoons to taste while blending if you wanted to.

  6. Jennifer

    Made this for three generations last night and received rave reviews! It was so so good! The lemon and dill finish off the soup so nicely and the roasted broccoli and bread on top really make it a meal. Per the comment above, I did not presoak the cashews. Thank you for another yummy recipe!

    • Jeanine Donofrio

      Hi Jennifer – I’m so happy to hear that everyone loved it! Yay!

  7. Beth Ann

    Made it! Loved it!
    Only bad thing, no leftovers! 🙂

    • Jeanine Donofrio

      Ha Ha, I’m so glad you loved it!

  8. Heidi

    I made this last night and my spouse and I both loved it. I decided to add 3 T of nutritional yeast to make it extra cheesy – it adds a nice dose of B12 too! Definitely a great soup for when you are in the mood for comfort food but don’t want to eat badly.

    • Jeanine Donofrio

      Love the nootch! So glad it was a yummy addition to the soup!

  9. Claire

    Delicious! I love this soup! Easy to make too!

  10. Victoria

    Thank you L&L for yet another amazing recipe. Made it last night. It’s getting chilly out, and this was the perfect Sunday night cozy supper. I also added nutritional yeast for more of the “cheese” factor. The roasted broccoli on top is so delicious that next time (and there will be a next time) I will make extra. Yum!

    • Jeanine Donofrio

      Hi Victoria – I’m so so happy to hear that! Thanks for letting me know how much you enjoyed it 🙂

  11. My spouse is allergic to cashews. Is there anything I could substitute for them? I know it won’t be as creamy, but it’s better than having his throat close up.

    • Jeanine Donofrio

      Hi Samantha, you could try blanched, peeled almonds. (I find them in the bulk section already blanched and peeled – or you could use slivered almonds). They should be close to the cashew texture! I hope that helps!

  12. Cynthia

    Made this soup tonight and it was so delicious! Yum! The lemon and dill shine through in this soup. It was light yet substantial with the addition of the cashews. A comfy winter soup.
    Thank you for this awesome recipe!

    • Jeanine Donofrio

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

  13. Jeanine Gugel

    Hi! Making this soup tonight and wondering if the broccoli florets needs to be cooked before they go into the blender?

    Thank you!

    • Jeanine Donofrio

      I blend them raw and then simmer in the soup (once it goes back into the pot) until they’re tender and cooked through. Hope that helps!

  14. Fi

    Sunshine in a Bowl! The dill and lemon together is such a beautiful combination. Perfect for chilly afternoons and evenings. Even considered having for breakfast! Will def be making again.

    • Jeanine Donofrio

      Ha, I’m so glad you loved it!

  15. Lacy

    I made this soup last week and it was so good! It truly has a cheesy taste, look, and texture. My whole family, kids included loved it. I did reduce the amount of dill I used because my husband doesn’t like it and he didn’t even know it was in there. The leftovers were great as well for lunch the next day.

    • Jeanine Donofrio

      I’m so glad you loved it – thanks for sharing!!

  16. Helena

    This looks delicious. I like the idea of it being thicker and cheesier. I’m going to make this on the weekend. I’m hoping my kids will also like it.

  17. Vera

    Which blender do you have ? Because my blender doesn’t mix this soup so creamy. So my next purchase has to be a good blender. Thanks for your advice.

    • Jeanine Donofrio

      I have a Vitamix, love it!

  18. Jonna

    Can I use frozen brocolli florets instead?

    • Angela

      I use frozen florets for my own similar style soup. They don’t roast as well depending on how dry they are but are fine. Be careful about overcooking them. It’s very easy to end up with mush.

  19. Christine

    Wow, I made this tonight. It’s fantastic! I subbed 1/4 cup of cashew butter instead of the cashews. I tried two other broccoli cheddar soups and this one is the best by far. I like how it doesn’t need store bought cheese or a cup of nutritional yeast. Love the dill. This will be my go-to from now on.

    • Jeanine Donofrio

      Hi Christine, I’m so happy to hear that this one was your favorite!

  20. Victoria from

    Oh, my gosh that looks so yummy!! Now I just have to get my soup-hating daughter to give it a try 🙂
    It looks like it takes some time to make though. Do you have any suggestions for a quick, healthy, and vegan soup?

  21. I am in love with this recipe, Jeanine! One, because I am a fan of anything that has cheese in it; and two, I love soups and vegetables. Thank you so much for sharing this; I cannot wait to try it on those cold times when I just need the warmth in my stomach. I am sure this will be amazing! Quick question, do you think it is OK to substitute cashew with almonds or hazelnuts or walnuts?

  22. Gina

    I used my vita mix on pulse and it basically broke the broccoli down?? How can I get it back to the color?

    • Jeanine Donofrio

      Hi Gina, you could try pulsing it a bit less next time so that it’s chunky put not pureed. I don’t use a pulse function, I just hit the button a few times until it’s lightly blended. Hopefully, regardless of the color, it still tastes good! If it’s too thick, you could add a little broth or water. Hope that helps!

  23. Clarissa

    Love this soup! I first used my immersion blender to blend the soup, and then I decided I wanted it creamier so I used my Vitamix and it came out much better! I added some nutritional yeast and a little unflavored soymilk for more creaminess. Great recipe overall!

  24. Dana

    I’m searching for the creamy green broccoli soup recipe you say is on page 55 of your cookbook. My version of the cookbook has breakfast biscuits on that page! Help!

    • Jeanine Donofrio

      Hi Dana, the other broccoli soup is in our first cookbook, The Love & Lemons Cookbook. But the soup recipe pictured in this post is up there right on this page.

    • Jeanine Donofrio

      I see I have that link above linking to the wrong page – sorry for the confusion! I made this post before the 2nd cookbook came out.

  25. Carolyn

    My seven-year-old and I make this soup once a month since about a year ago. We add nutritional yeast to ours as suggested by some others. It is our favorite! Sometimes for an extra treat, we eat it over baked potatoes! Thank you!

  26. Jenny

    Can you freeze this soup?

  27. Stacey

    This was delicious!! Even my 5 & 8 year old boys gobbled it up. Truth be told, I didn’t say the word, “broccoli,” I just said, soup. But my 8 year old even THANKED me for making this soup. We will definitely be making this again.

    • Jeanine Donofrio

      Aww, I’m so glad they loved it so much, that’s so cute!

  28. MandyJep

    This was wonderful!
    I subbed a quarter up of raw pinenuts for the cashews (my son is allergic), and it turned out delicious.

    • Jeanine Donofrio

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

  29. Kim

    This was delicious. I didn’t have any raw cashews on hand but I had some cashew milk so I used 1 cup of cashew milk and 3 cups of vegetable stock. I’m also not a crouton fan so I topped it with roasted lentils. I liked this far more than I have ever liked a regular cheese soup!

    • Jeanine Donofrio

      Hi Kim, I’m so glad you loved it! Thanks for the lentil tip!

  30. Ashley

    this soup is SO GOOD. i don’t have a great blender so i soaked the cashews in hot water for an hour or so before blending. i also roughly chopped some roasted broccoli and added it in at the end. this soup is so cheesy and rich and i couldn’t stop eating it.

    • Jeanine Donofrio

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

  31. DV

    Tried this recipe and it was delicious!!!

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

    • Jeanine Donofrio

      SO glad you loved it!

  32. debbie

    just made this – it is delicious! made it exactly as is but also added the nutritional yeast. really good!

  33. Andrea

    Just found this recipe which sounds absolutely delicous and spontaneously decided to try it today. Bet this one will get my better half to finally love broccoli!

    • Jeanine Donofrio

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

  34. Lindsey from

    This soup was. So. Good. Beyond Good.
    Mine turned out quite green, think I may of blended the broccoli too long but it was still amazing. The crutons and roasted broccoli on top make it PERFECT!

  35. Stephanie

    Hi there,
    Is there another option for the cashews? I’ve read all of the comments and the only substitutes that have been given are different nuts/tree nuts. I’m allergic to all nuts/peanuts/tree nuts. I’m trying to start my vegan journey but finding it incredibly difficult because of my allergies.

    Thank you!

    • Jeanine Donofrio

      Hi Stephanie, they make the soup rich and creamy… to replace them, raw, hulled sunflower seeds could work, they just have a slightly grittier texture. I have a broccoli soup in my first cookbook where I use coconut milk. You could sub coconut milk for part of the broth and skip the nuts – it will have a slight coconut flavor though.

      Another option, (since the potatoes provide creaminess) is to just use more olive oil at the end (another 2 tablespoons or so), to replace the richness of the nuts.

      I hope that helps!

  36. Elle

    Love this soup! I didn’t have fresh dill so I used 1 tsp dried dill and added a TBSP of nutritional yeast and a handful of cashew cheese shreds. I will definitely be making this soup again. Thank you!

    • Jeanine Donofrio

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

  37. Liz

    Fantastic! The dill is a great addition.

    • Jeanine Donofrio

      I’m so glad you loved it!

  38. Jessica

    This was so delicious!!!! I loved it was even good without the cashews I had totally forgotten to add them by accident but once I tasted it and saw the consistency didn’t need them.

    • Jeanine Donofrio

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

  39. Laurie L

    Hi! Can this soup be frozen?

    • Jeanine Donofrio

      Hi Laurie, yep, the soup freezes well.

  40. Sandy

    THIS. THIS IS THE REAL DEAL. I don’t even like dill that much, but the dill in this recipe really pulls the flavors together. I can’t believe how delicious this is!! I made it last week and I’m making it for this week AGAIN. I can’t stop eating it. Forever grateful to you for sharing this recipe ❤️

    • Jeanine Donofrio

      Hi Sandy, I’m so glad you loved the soup so much! Thank you for coming back to let me know!

  41. Ruth

    Hi! I made this soup yesterday, and it was absolutely delicious! I’m from South Africa, where cheesy broccoli soup is not really part of our food culture. I’d never heard of it, and I’ve never tried the non-vegan version. With this recipe, I never need to! All eaters loved it, and my dad – usually a meat-eater – had about five helpings. Thanks a lot!

    • Jeanine Donofrio

      Hi Ruth, I’m so glad you all loved it!

  42. Hannah

    Best soup I’ve ever had! I think this is more delicious than the non-vegan version. Full of amazing flavors!

    • Jeanine Donofrio

      I’m so glad you loved it!

  43. Rachel B

    Wow! Well, I used Daiya cheddar style shreds Instead of raw cashews (because thats what I had) and I added nutritional yeast (because people recommended it). I also skipped the croutons and just steamed the broccoli in the microwave (because I’m a cheater). Amazing! I’m not a vegan, but I like to try alternative recipes. This was a win! Honestly, the consistency did not suffer from using shreds instead of cashews. The veggies and potatoes made it plenty creamy. I thought I might have to add a thickener, but I didn’t. My husband exclaimed “pretty good!” (He’s not big on veggie soups.) Then I asked him “if I hadn’t told you there wasn’t cheese in it, would you have even noticed?” He replied “there’s no cheese in here?!” Apparently I left that fact out before serving. He said it was really good and tasted just like cheese. Definitely making again. Though, I kind of want to put beer in it for some reason! Beer Cheese and Broccoli Soup?

    • Jeanine Donofrio

      Ha, I’m so glad you both loved the soup 🙂

  44. Simone

    We are currently cooking freezable meals for when baby comes in 2 weeks and hoooooly smokes. This is the best vegan broccoli cheese soup I’ve ever had in my life, even from before when I wasn’t vegan. I’m sending the recipe to all my friends because it’s absurdly good. I’m so surprised and impressed. ITS SO CHEESEY, what is this sorcery?! And the lemon makes it so bright ugh the best!!!!

  45. Jenn B

    Oh. Wow. This was my first Vegan recipe in a long while…and I cannot tell you how amazing this soup is. I am definitely making this again! Thank you Love & Lemons!

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.