Roasted Broccoli Soup (Vegan, Creamy, Healthy, High-Flavor)
Creamy roasted broccoli soup made with simple vegetables. This healthy vegan broccoli soup is dairy-free, flavorful, and easy to make.
Ingredients
🥦 Roasted Broccoli Soup – Ingredients
- 4 cups broccoli florets plus extra for topping
- 1 medium yellow onion chopped
- 2 medium carrots peeled and sliced
- 1 red bell pepper chopped
- 3 cups vegetable broth plus more as needed
- 2 packed cups fresh spinach
- 1 packed cup chopped kale
- 1½ tablespoons olive oil divided
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme or Italian seasoning
- ¼ teaspoon black pepper plus more to taste
- Salt to taste
Optional Toppings
- ¼ cup panko breadcrumbs toasted
- Reserved roasted broccoli florets
- Fresh herbs parsley or thyme
- Cracked black pepper
Instructions
1️⃣ Roast the Vegetables
- Preheat the oven to 425°F (220°C). Place broccoli florets, onion, carrots, and bell pepper on a large baking sheet. Drizzle with 1 tablespoon olive oil, season with salt, pepper, garlic powder, and dried herbs. Toss well and roast for 25–30 minutes, until tender and caramelized. 👉 Reserve a few broccoli florets for topping.
2️⃣ Blend Until Creamy
- Transfer the roasted vegetables to a high-speed blender. Add vegetable broth, soy sauce, spinach, and kale. Blend until smooth and creamy, adding more broth as needed to reach your desired consistency.
3️⃣ Simmer & Adjust
- Pour the blended soup into a pot over medium heat. Simmer for 5–10 minutes, stirring occasionally. Taste and adjust seasoning with more salt, pepper, or soy sauce.
4️⃣ Prepare the Toppings
- Heat the remaining ½ tablespoon olive oil in a small skillet. Toast panko breadcrumbs until golden. Add the reserved roasted broccoli florets and sear briefly until crispy.
5️⃣ Serve
- Ladle the roasted broccoli soup into bowls. Top with toasted panko, crispy broccoli florets, fresh herbs, and cracked black pepper. Serve warm.