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Horizontal image of a pot filled with a pureed green mixture with a vegetable garnish next to a red and white towel and cashews on a black marble surface.

Vegan Roasted Broccoli Soup

  • Author: Fanny Slater
  • Total Time: 1 hour, 30 minutes
  • Yield: 4 servings (about 1 cup per person) 1x


Want to embrace vegan fare? Start with something familiar like this broccoli soup packed with sweet roasted garlic and fresh herbs.


  • 1/2 cup raw unsalted cashews, plus 2 tablespoons chopped for garnish
  • 6 cups chopped broccoli florets (about 2 medium heads)
  • 1 cup roughly chopped yellow onion (1 small onion)
  • 3 large cloves garlic
  • 1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried)
  • 1 teaspoon chopped fresh rosemary (or 1/4 teaspoon dried)
  • 1 teaspoon coarse salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 3 cups vegetable broth
  • 1/2 cup canned unsweetened coconut milk, plus 2 tablespoons for garnish


  1. Fill a small saucepot with water and bring it to a boil. Add 1/2 cup cashews. Cover the pot, turn off the heat, and allow the cashews to soak for 30 minutes. Drain and set aside.
  2. Preheat the oven to 425°F and line a rimmed half-size baking sheet (18 x 13 inches) with parchment paper.
  3. Leave the garlic skins on, but slice off the tips.
  4. Add the broccoli, onion, garlic, thyme, and rosemary to a large bowl. Drizzle with the olive oil, sprinkle with the salt and pepper, and toss until everything is thoroughly coated. Arrange the veggies in a single layer on the baking sheet.
  5. Bake, tossing once halfway through, until the veggies are golden-brown and caramelized, about 30-35 minutes. Allow the garlic to cool slightly and then squeeze the roasted cloves out of their skins. Reserve a few pieces of crispy broccoli for garnish.
  6. Add the roasted veggies, soaked cashews, vegetable broth, and coconut milk to a large soup pot. Using a handheld immersion blender, blend until smooth. Simmer the soup on medium heat until it’s heated through, about 8-10 minutes.
  7. Season to taste with additional salt if necessary. Ladle the soup into bowls. Garnish with several pieces of roasted broccoli, chopped cashews, and a swirl of coconut milk before serving.
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Oven/Stovetop
  • Cuisine: Vegan

Keywords: broccoli, roasted, vegan, soup