Vegan Roasted Broccoli Soup


Adding vegan dishes to your seasonal menu doesn’t have to be difficult. You can prepare this creamy and delicious Roasted Broccoli Soup recipe in under 30 minutes using only a handful of simple ingredients. Plus, this easy-to-make soup recipe is packed with nutritional value and incredible flavor, guaranteed to satisfy your health-conscious customers all season.


  • 2 tbsp extra-virgin olive oil, divided
  • 2 large broccoli crowns, stems removed
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • Freshly cracked sea salt and pepper
  • Cashew sour cream and minced chives for garnish (optional)


  1. Preheat oven to 425 F.
  2. Chop broccoli into evenly sized florets. Toss with 1 tbsp olive oil and season liberally with salt and pepper.
  3. Lay out broccoli on a cookie sheet lined with parchment paper. Roast for 15-20 minutes, until florets just begin to brown.
  4. Heat remaining tbsp olive oil in a pot or large sauté pan over medium-high heat.
  5. Add garlic and onions and sauté until softened, approximately 5 minutes. Add the broccoli, salt and pepper, and vegetable broth.
  6. Bring ingredients to a simmer and cook until the broccoli is very soft, approximately 10 minutes.
  7. Working in batches, transfer soup to a blender and puree until smooth. Return puree to pan and season with salt and pepper to taste.
  8. Serve hot, garnished with sour cream and chives.