Imagine coming home after a long day, the air thick with the scent of sautéed garlic and onions. You want something warm, filling, and honest—something that feels like a little hug in a bowl. That’s where this vegan broccoli cheddar soup steps in.
It’s not just about the taste, though. It’s about the process—the way the broccoli’s bright green color turns tender and the cheese-like flavor from nutritional yeast and cashews becomes irresistibly cheesy. It’s a small act of kindness you can give yourself, especially when you need it most.
A focus on making vegan broccoli cheddar soup that’s rich and comforting, but also quick to pull together after a hectic day, highlighting the gentle art of balancing flavors without relying on dairy or processed ingredients.
Why I keep coming back to this recipe
- I love how the smell of garlic and onions fills the kitchen and lifts my mood.
- There’s a quiet satisfaction in blending the soup to just the right creaminess.
- Making this soup reminds me of childhood comfort foods, but with a healthier twist.
A personal story behind the soup
- A chilly afternoon inspired me to create a warm, cheesy vegan soup that didn’t rely on dairy. I wanted something bright, hearty, and easy to make after a busy day.
- I experimented with different plant-based cheeses and found that cashews and nutritional yeast give the best cheesy flavor without overpowering the fresh broccoli.
- This recipe is a little love letter to those hectic days when I need comfort fast, but still want to nourish my body and soul.
Origin and fun facts about the ingredients and history
Cashew cream is a popular vegan substitute for dairy cream, known for its rich, neutral flavor.
Nutritional yeast has a cheesy, nutty flavor and is packed with B vitamins.
Broccoli was first cultivated in Italy before becoming a staple vegetable worldwide.
Cheddar cheese-like flavor in vegan recipes often comes from nutritional yeast and smoked paprika.
The idea of vegan cheese substitutes dates back to the 20th century as part of the plant-based movement.
Ingredient breakdown and tips
- Broccoli: Bright green and slightly crisp when sautéed, becomes tender and sweet as it cooks.
- Cashew cream: Oozes smooth and rich, blending seamlessly into the soup for a cheesy mouthfeel.
- Nutritional yeast: Nutty and cheesy, it melts into the soup, adding depth and umami.
- Lemon juice: Brightens and balances flavors, especially after blending.
- Smoked paprika: Adds a subtle smoky undertone that enhances the cheesy flavor.
Spotlight on broccoli and cashews
Broccoli
- Broccoli: Maintains a vibrant green color when cooked just right; overcooking turns it mushy and dull.
- Cashews: When blended, they become creamy, giving the soup a silky texture. Watch for a slightly gritty feel if under-processed.
Cashews
- Cashews: Soak for at least 20 minutes for easier blending; they should melt into a smooth cream.
- Look for raw, unsalted cashews for the best flavor and texture. Roasted ones can add an extra toasty note.
Ingredient substitutions
- Dairy-Free: Use coconut milk or blended silken tofu for creaminess, slightly changing the flavor.
- Gluten-Free: Ensure vegetable broth is gluten-free if needed.
- Nut-Free: Use cauliflower florets or cooked lentils instead of cashews.
- Vegan Cheese: Nutritional yeast is key, but try vegan cheese shreds for a different cheesy note.
- Spice it up: Add cayenne or chili powder instead of smoked paprika for heat.
Step-by-step guide to vegan broccoli cheddar soup
Equipment & Tools
- Large pot: To cook the vegetables and simmer the soup.
- Immersion blender or regular blender: To blend the soup until smooth.
- Measuring cups and spoons: To measure ingredients accurately.
- Ladle: For serving the soup.
Step 1: Heat a large pot over medium heat, add a splash of oil, and sauté diced onion and garlic until fragrant, about 3-5 minutes.
Step 2: Add chopped broccoli florets, cook for another 4-6 minutes until they turn bright green and slightly tender.
Step 3: Pour in vegetable broth and bring to a simmer. Cook until the broccoli is soft, about 10 minutes.
Step 4: While simmering, blend cashew cream with nutritional yeast, lemon juice, and a pinch of smoked paprika until smooth.
Step 5: Stir the blended mixture into the soup, cook on low for another 5 minutes, until everything melds and thickens slightly.
Step 6: Check the seasoning, add salt and pepper to taste. If too thick, thin with a splash more broth or water.
Step 7: Finish with a squeeze of lemon for brightness and a dash of hot sauce if you like heat.
Step 8: Serve hot, garnished with a sprinkle of nutritional yeast or chopped chives.
Let the soup sit for a couple of minutes after blending to allow flavors to settle before serving.
How to Know It’s Done
- Broccoli should be vibrant green and tender when pierced.
- Soup should be creamy and smooth after blending.
- The final taste should be cheesy, bright, and balanced—adjust salt and lemon as needed.
Cooking tips & tricks
ONION & GARLIC: Sauté until fragrant but not browned to keep the sweetness.
BROCCOLI: Keep some florets a little firmer for texture contrast.
BLENDING: Use an immersion blender for quick, smooth results—no transfer needed.
SEASONING: Taste and adjust lemon and salt last to brighten flavors.
THICKENING: If too thin, simmer uncovered for a few more minutes.
Common mistakes and how to fix them
- FORGOT to blend well? Re-blend the soup for a smoother texture.
- DUMPED too much salt? Add a splash of lemon juice or a bit of unsweetened plant milk.
- OVER-TORCHED the garlic? Start over with fresh garlic and sauté gently.
- SEASONING too bland? Stir in more nutritional yeast or a dash of smoked paprika.
Quick kitchen fixes
When soup is too thick, splash in hot broth and stir.
If bland, patch with more lemon or nutritional yeast.
Splash of plant milk can mellow overly salty soup.
Patch overcooked broccoli with fresh florets added at the end.
If it crackles or smells burnt, quickly stir in water or broth and lower heat.
Make-ahead and storage tips
Prep all vegetables and store in the fridge for up to 2 days.
You can make the soup base up to 3 days ahead and reheat gently, adding a splash of water or broth.
The soup thickens after refrigeration; reheat on low and stir well.
Freeze in airtight containers for up to 3 months, thaw overnight in the fridge.
Flavor intensifies over time, so taste and adjust seasonings after reheating.
Why this soup matters to me
Can I use frozen broccoli? Yes, just thaw and drain well before adding.
What if I don’t have cashew cream? Use blended silken tofu or coconut milk for creaminess.
Is this soup freezer-friendly? Absolutely, it freezes well for up to 3 months.
Can I make it thicker? Simmer it longer uncovered or add a touch more nutritional yeast.
How do I make it smoother? Blend part of the soup before serving for a velvety texture.
What if it’s too salty? Add a squeeze of lemon or a splash of water to mellow the flavor.
Can I add other veggies? Sure, carrots or cauliflower blend in well and add flavor.
How do I get a cheesy flavor without cheese? Nutritional yeast is your friend, along with a dash of smoked paprika.
What if I want it spicier? Add red pepper flakes or a dash of hot sauce.
Is this suitable for kids? Yes, it’s mild and cheesy, but watch for any added spice.
Vegan Broccoli Cheddar Soup
Ingredients
Equipment
Method
- Heat the large pot over medium heat, add a splash of oil, and sauté the diced onion for about 3-4 minutes until it becomes translucent and fragrant. The onions should be soft and slightly golden.
- Add the minced garlic to the pot and cook for another 30 seconds until you can smell its aroma, but avoid browning it. It should be fragrant and slightly softened.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Add the broccoli florets, cover the pot, and cook for about 10 minutes until the broccoli turns bright green and is tender when pierced with a fork.
- While the broccoli simmers, drain the soaked cashews and transfer them to a blender. Add the nutritional yeast, lemon juice, smoked paprika, and a pinch of salt and pepper. Blend until smooth and creamy, adding a little water if needed to loosen the mixture.
- Once the broccoli is tender, use an immersion blender directly in the pot or transfer the soup to a blender in batches. Blend until the soup is completely smooth and velvety, with no visible chunks.
- Stir in the cashew cream mixture into the blended soup. Warm everything over low heat for another 5 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.
- Taste the soup and adjust the seasoning with additional salt, pepper, or lemon juice as desired. If it’s too thick, add a splash more broth or water to reach your preferred consistency.
- Squeeze a little extra lemon juice over the soup for brightness and stir to combine. Serve the hot soup in bowls, garnished with a sprinkle of nutritional yeast or chopped chives if desired.
Notes
And honestly, once you get the hang of blending that creamy, cheesy base, it’s hard to go back to store-bought. You’ll find yourself reaching for broccoli and cashews more often, just to see how much comfort you can create.
Founded by Rachel Morgan, a proud home cook and foodie from Austin, Texas, this blog is all about transforming everyday meals into moments of joy.