This vegan broccoli cheddar soup is a little like hugging yourself in a bowl—warm, creamy, with a punch of bright green. What I love about it is how it turns humble ingredients into something surprisingly indulgent, even without cheese or cream.
I started making this recipe one chilly evening, craving comfort but also wanting something fresh and bright. The key was coaxing out the broccoli’s sweet, earthy flavor and balancing it with a rich, nutty base. It’s become a go-to when I need a cozy meal that feels nourishing and feels good.
Turning a classic comfort food into a vibrant, plant-based dish that captures the essence of cheesy warmth without any dairy.
Why this soup is a kitchen essential for me
- Making this soup feels like reclaiming comfort food without compromise.
- I love how the smell of sautéed garlic and onions fills my kitchen.
- Each time I make it, I tweak the seasoning—sometimes a pinch of smoked paprika, sometimes lemon zest.
- It’s become a dish I turn to when I need a quick, nourishing meal that feels indulgent.
The story behind my vegan broccoli cheddar soup
- This recipe was born out of a desire to enjoy the creamy, cheesy flavor I love, but in a vegan way. I experimented with different nuts and seasonings until I found the perfect balance. It’s a dish that feels cozy but feels good to eat.
- • Inspired by childhood memories of creamy, cheesy soups.
- • Adjusted to be quick and straightforward, perfect for weeknights.
- • Uses pantry staples like cashews and nutritional yeast, making it easy to whip up anytime.
A little history and fun facts about your soup
- This soup is inspired by traditional cheese and broccoli soups but completely plant-based.
- Nutritional yeast is a staple in vegan cooking, offering cheesy notes without dairy.
- Cashew cream mimics the richness of dairy cream and became popular in vegan recipes in the 2000s.
- Broccoli was first cultivated in the Mediterranean region and became popular worldwide in the 20th century.
Ingredient insights: what makes this soup sing
- Broccoli: Fresh broccoli is crisp and bright, but frozen works if you thaw and drain thoroughly.
- Cashews: They give the soup richness and creaminess, but silken tofu can be a quick, soy-based alternative.
- Nutritional yeast: Adds cheesy depth and umami—try miso for a different savory boost.
- Garlic: The aroma of garlic frying is a hallmark—don’t rush this step.
- Vegetable broth: Use homemade or a good quality store-bought for best flavor.
- Olive oil: Light and neutral oils keep the base smooth—avoid overpowering flavors.
- Lemon juice: Brightens the whole bowl—add just before serving for a fresh zing.
Spotlight on broccoli and cashews
Broccoli:
- Bright green, fresh broccoli has a firm texture that softens just right in the simmer.
- Broccoli’s earthy aroma deepens when sautéed, adding layers of flavor.
Cashews:
- Cashews are creamy and rich, turning silky when blended—watch out for over-blending, which can heat the nuts.
- They absorb flavors well, taking on hints of garlic or herbs if added during soaking.
Ingredient substitutions you can try
- Dairy-Free: Use coconut milk or oat cream for a different richness, but expect a slight coconut or oat flavor.
- Gluten-Free: This recipe is naturally gluten-free, no swaps needed.
- Nut-Free: Use cooked cauliflower or sunflower seeds instead of cashews for nut allergies.
- Flavor Boost: Add a pinch of smoked paprika or a splash of soy sauce to intensify umami.
- Thickening: If too thin, stir in a spoonful of cooked potato or sweet potato for extra body.
Equipment & Tools
- Large pot: To cook vegetables and simmer soup.
- Blender: To blend the cashew mixture into a smooth base.
- Knife: To chop vegetables.
- Wooden spoon: To stir and sauté ingredients.
Step-by-step guide to your vegan broccoli cheddar soup
- Gather your equipment: a large pot, a blender, a wooden spoon, and a sharp knife.
- Heat 2 tbsp of neutral oil in the pot over medium heat until shimmering (~160°C/320°F).
- Add chopped onions and sauté for 5 minutes until translucent and fragrant.
- Toss in minced garlic, cook for another 30 seconds until it smells nutty.
- Add chopped broccoli, cook for 5 minutes, stirring often, until it turns bright green and just starts to soften.
- Pour in 4 cups vegetable broth, bring to a gentle simmer, cook for 10 minutes.
- Meanwhile, soak 1 cup raw cashews in hot water for 20 minutes, then drain.
- Transfer cooked broccoli and broth to a blender, add soaked cashews, blend until smooth and creamy, about 1-2 minutes.
- Return the blended soup to the pot, stir in 3 tbsp nutritional yeast, season with salt and pepper to taste.
- Warm gently on low for 5 more minutes, stirring occasionally, until heated through.
- Check for doneness: broccoli tender, soup velvety, and flavors balanced.
- Serve hot, garnished with a sprinkle of nutritional yeast or fresh herbs.
- Rest for 2 minutes before serving to let flavors meld.
Allow the soup to rest for 2 minutes off heat, then serve immediately.
How to Know It’s Done
- Broccoli is tender but not mushy.
- Soup has a velvety, smooth texture.
- Flavor is well-balanced with savory and bright notes.
Vegan Broccoli Cheddar Soup
Ingredients
Equipment
Method
- Heat the oil in a large pot over medium heat until shimmering and fragrant.
- Add the chopped onion and sauté for about 5 minutes, stirring often, until it turns translucent and releases a sweet aroma.
- Stir in the minced garlic and cook for another 30 seconds until it becomes fragrant and slightly golden.
- Add the broccoli florets to the pot and cook, stirring occasionally, for about 5 minutes until they turn bright green and start to soften.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover and cook for 10 minutes, until the broccoli is tender but not mushy.
- Meanwhile, drain the soaked cashews and transfer them to a blender along with a cup of the cooked broccoli and some of the broth. Blend until silky smooth, about 1-2 minutes.
- Return the blended creamy mixture to the pot and stir in the nutritional yeast. Season with salt and pepper to taste.
- Warm the soup over low heat for about 5 minutes, stirring gently, until heated through and flavors meld. Add lemon juice just before serving for brightness.
- Taste and adjust seasoning if needed. The soup should be velvety, vibrant green, and fragrant with a cheesy aroma from the nutritional yeast.
- Serve hot, garnished with additional nutritional yeast or fresh herbs if desired. Enjoy this comforting, dairy-free bowl of goodness!
Cooking tips & tricks for perfect vegan broccoli cheddar soup
- HEAT: Sauté onions on medium until translucent—don’t rush, or they’ll burn.
- TEXTURE: For extra creaminess, blend the cashews until silky—don’t skimp.
- FLAVOR: Roast broccoli for 5 minutes before adding to deepen flavor.
- SEASONING: Taste and adjust salt at the end—remember, nutritional yeast is salty.
- TECHNIQUE: Use a high-speed blender for smooth, velvety soup.
Common mistakes and how to fix them
- FORGOT to soak cashews? Quick soak in hot water for 15 minutes, then blend.
- DUMPED too much broth? Add a splash of plant milk or water to loosen.
- OVER-TORCHED the onions? Lower heat, add a splash of water, and scrape up any burnt bits.
- SALT is off? Remember, nutritional yeast adds saltiness—adjust accordingly.
Quick fixes for common soup hiccups
- When too thick, splash in hot broth or water, then blend briefly.
- When bland, add a squeeze of lemon or a dash of smoked paprika.
- Splash extra olive oil if the soup feels heavy or dull.
- Patch overly thick soup with plant milk, stirring until smooth.
- When the soup cracks or separates, reheat gently, stirring constantly.
Make-ahead and storage tips
- Prep the broccoli and onion mixture a day ahead. Keep in an airtight container in the fridge.
- The blended cashew base can be made 1-2 days in advance; reheat gently on the stove.
- Soup keeps well in the fridge for 3-4 days, with flavors deepening over time.
- Freeze in portions for up to 2 months, thaw overnight in the fridge, then reheat, stirring often.
10 Practical Q&As About Vegan Broccoli Cheddar Soup
1. Can I use frozen broccoli?
Use fresh broccoli for a crisp, bright flavor and better texture. Frozen works in a pinch, just thaw and drain.
2. What does nutritional yeast do?
Nutritional yeast adds that cheesy depth without dairy. It’s flaky, nutty, and a little savory.
3. Can I skip cashew cream?
Cashew cream makes the soup rich and velvety. Soak cashews in hot water for 20 minutes before blending.
4. How do I know when the broccoli is done?
Simmer the broccoli until tender but not mushy, about 5-7 minutes. Check with a fork for softness.
5. What oil should I use?
Use a neutral oil like canola or light olive oil to sauté onions and garlic without overpowering.
6. How do I season this soup?
Salt and pepper balance the flavors. Taste and adjust before serving.
7. How can I spice it up?
For a smoky kick, add a pinch of smoked paprika. For extra heat, a dash of cayenne.
8. Should I add lemon?
A squeeze of lemon brightens the flavors just before serving. Use fresh lemon juice.
9. Can I use a food processor?
Use a blender for the cashew base, but be careful not to over-blend to avoid heat buildup.
10. How do I reheat without losing creaminess?
Leftovers keep well in the fridge for 3-4 days. Reheat gently on the stove, stirring often.
Every spoonful of this soup is a reminder that vegan doesn’t mean missing out on the good stuff. It’s quick to make and versatile enough to tweak to your taste, whether you prefer it thicker or with a little more spice.
When the winter winds blow, this bowl offers a little moment of warmth and brightness. It’s simple, honest food that feeds both body and soul, especially when you want something straightforward but satisfying.
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.