This Easy 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 simmered to perfection over the stove and the perfect cozy and comforting soup on a cold Winter day. Freezer-friendly, gluten-free, dairy-free, paleo and Whole30 compliant.

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Ingredients

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

Instructions

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.

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.

3. Cook for 10 minutes, or until all the vegetables are soft and tender. Allow the soup to cool slightly.

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.

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.

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.

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