Vegan Broccoli Cheddar Soup Recipe

This vegan broccoli cheddar soup is something I make when I want comfort without feeling weighed down afterward.

It’s warm, creamy, and familiar in the way classic broccoli soup is, but it relies entirely on plant-based ingredients I usually already have.

I tend to make this on quieter evenings when I want a bowl of something soothing that still feels nourishing and homemade.

Behind the Recipe

I started experimenting with vegan broccoli soup after realizing how heavy traditional versions can feel. Cashews quickly became my favorite base because they blend into something rich without needing added thickeners. Once nutritional yeast entered the mix, the soup finally hit that savory, cheesy note I was missing, and this version stuck.

Recipe Origin or Trivia

Broccoli cheddar soup is traditionally associated with American comfort cooking, often relying on dairy-based cheese and cream. Vegan versions replace those elements with blended nuts and nutritional yeast, a staple ingredient in plant-based kitchens for its naturally savory flavor.

Why You’ll Love This Recipe

• Creamy without dairy: Cashews create a smooth, rich texture
• Plant-based comfort food: Cozy and satisfying without heaviness
• Simple ingredients: Easy-to-find, everyday pantry staples
• Naturally cheesy flavor: Nutritional yeast adds depth without cheese
• Flexible texture: Easy to adjust thickness to your liking
• Meal-prep friendly: Stores and reheats well
• Wholesome and filling: A balanced bowl that feels complete

Chef’s Pro Tips for Perfect Results

• Soak cashews fully: This ensures a silky, not gritty, texture
• Use low-sodium broth: Gives you better control over seasoning
• Blend while hot carefully: Vent the blender lid slightly for safety
• Simmer gently: Avoid boiling after blending to keep texture smooth
• Season at the end: Flavors deepen as the soup cooks

Ingredients in This Recipe

1. Yellow onion (1 large, diced): Builds a savory flavor base
2. Garlic (3 cloves, minced): Adds warmth and depth
3. Broccoli florets (4 cups): Fresh and vibrant for best flavor
4. Vegetable broth (4 cups): Forms the liquid base of the soup
5. Raw cashews (1 cup, soaked): Creates creaminess without dairy
6. Nutritional yeast (3 tbsp): Adds cheesy, umami richness
7. Unsweetened plant milk (1 cup): Softens and smooths the soup
8. Lemon juice (1 tbsp): Brightens and balances richness
9. Salt and pepper (to taste): Enhances overall flavor

Kitchen Tools You’ll Need

1. Large pot: For cooking and simmering the soup
2. Immersion or regular blender: To create a creamy base
3. Measuring cups and spoons: Keeps ratios consistent
4. Wooden spoon: Ideal for stirring without scratching cookware

Instructions for Making This Recipe

1. Sauté the base: Heat a splash of oil in a large pot over medium heat, add onion, and cook until soft and translucent, about 5 minutes
2. Add garlic: Stir in minced garlic and cook for 1 minute until fragrant
3. Cook broccoli: Add broccoli florets and cook for 3–4 minutes until bright green
4. Simmer: Pour in vegetable broth, bring to a gentle simmer, and cook until broccoli is very tender, about 10 minutes
5. Blend: Transfer vegetables and soaked cashews to a blender, add 1–2 cups broth, and blend until smooth
6. Return to pot: Pour blended soup back into the pot and stir in nutritional yeast, plant milk, and lemon juice
7. Final simmer: Cook on low for 10 minutes, stirring occasionally
8. Adjust and season: Thin with more broth or milk if needed, then season with salt and pepper
9. Serve: Ladle into bowls and serve hot

Ingredient Substitutions

• Cashews: Use sunflower seeds for a nut-free option
• Plant milk: Oat or almond milk work best, unsweetened only
• Broccoli: Cauliflower can replace part of the broccoli
• Nutritional yeast: White miso can add umami if needed

Ingredient Spotlight

• Raw Cashews: When soaked and blended, they create a creamy texture that mimics dairy without overpowering flavor
• Nutritional Yeast: Naturally savory and slightly cheesy, it’s essential for depth in vegan soups

Vegan Broccoli Cheddar Soup

This creamy, cheesy vegan broccoli cheddar soup combines tender broccoli florets blended with soaked cashews and nutritional yeast for a rich, comforting flavor. It’s cooked until vibrant green and velvety smooth, with a luxurious texture that feels like a warm hug in a bowl. Perfect for chilly days or cozy moments, it’s both nourishing and satisfying.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 large yellow onion diced
• 3 cloves garlic minced
• 4 cups broccoli florets fresh and bright green
• 4 cups vegetable broth preferably low-sodium
• 1 cup raw cashews soaked for at least 4 hours or overnight
• 3 tablespoons nutritional yeast adds cheesy umami flavor
• 1 cup unsweetened plant milk such as almond or oat milk
• 1 tablespoon lemon juice brightens and balances richness
• to taste salt and pepper

Equipment

• Large Pot
• Immersion or regular blender
• Measuring cups and spoons
• Wooden spoon

Method

 

1. Start by gathering your tools: a large pot, a blender, measuring cups, and a wooden spoon.
2. Heat a splash of oil in the large pot over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
3. Add the minced garlic to the pot and cook for another minute until it becomes fragrant, filling your kitchen with a warm aroma.
4. Stir in the broccoli florets and cook for 3-4 minutes, letting them turn a vibrant green and soften slightly.
5. Pour in the vegetable broth, bring the mixture to a gentle simmer, and cook until the broccoli is very tender, about 10 minutes.
6. While the soup simmers, drain your soaked cashews and prepare for blending.
7. Transfer the cooked broccoli, onion, garlic, and soaked cashews to your blender. Add 1-2 cups of the hot broth to help blend everything until smooth and silky.
8. Pour the blended mixture back into the pot. Stir in the nutritional yeast, plant milk, and a squeeze of lemon juice for brightness.
9. Let the soup simmer gently on low heat for another 10 minutes, stirring occasionally. Taste and season with salt and pepper as needed.
10. If the soup is too thick, stir in a bit more broth or plant milk until you reach your desired velvety consistency.
11. Once everything is heated through and flavors melded, ladle the soup into bowls. Garnish with fresh herbs or a sprinkle of vegan cheese if desired, and serve hot.

Notes

For an extra smoky flavor, toast the cashews lightly before blending. Keep an eye on the broccoli to ensure it stays vibrant and tender but not mushy. Adjust seasoning to taste at the end for the perfect balance.

Texture & Flavor Secrets

• Velvety body: Comes from fully soaked and blended cashews
• Balanced richness: Lemon juice prevents heaviness
• Savory depth: Nutritional yeast replaces cheese flavor

What to Avoid

• Skipping cashew soaking: Leads to grainy texture
• Boiling after blending: Can dull flavor and texture
• Using sweetened milk: Alters the savory balance

Nutrition Facts (Approximate, per serving)

• Calories: 310
• Protein: 11 g
• Fat: 18 g
• Carbohydrates: 24 g
• Fiber: 5 g
• Sodium: 480 mg

Make-Ahead and Storage Tips

• Make ahead: Flavors improve after resting
• Storage: Refrigerate up to 4 days in an airtight container
• Reheating: Warm gently on the stovetop, stirring often

How to Serve This Dish

• With bread: Crusty bread or garlic toast
• As a light meal: Pair with a side salad
• In a mug: Perfect for cozy lunches

Creative Leftover Transformations

• Pasta sauce: Toss with cooked pasta
• Grain bowl base: Spoon over rice or quinoa
• Baked potato topping: Use as a creamy sauce

Variations to Try

• Spicy broccoli soup: Add red pepper flakes or chili oil
• Extra green: Blend in spinach or kale
• Smoky version: Add smoked paprika
• Roasted broccoli: Roast florets first for deeper flavor
• Protein boost: Stir in white beans before blending

FAQs

1. Is this soup fully vegan? Yes, all ingredients are plant-based
2. Can I make it nut-free? Yes, substitute cashews with sunflower seeds
3. Does it freeze well? It can, but texture is best fresh
4. Can I use frozen broccoli? Yes, thaw slightly before cooking
5. How thick should it be? Smooth and pourable, like classic soup
6. Can I use an immersion blender only? Yes, blend directly in the pot
7. Is nutritional yeast required? It’s key for flavor but can be reduced
8. Can I add potatoes? Yes, for extra thickness
9. How long does it last in the fridge? Up to 4 days
10. Can kids eat this soup? Yes, it’s mild and creamy

Anjali Arora

Hi, I’m Anjali Arora, the quietly curious mind behind Landscape Insight. I’ve always been most comfortable in my own space. I’m not great at small talk (it still makes me a little uneasy), and I’ve never been the loudest person in the room. What I have always carried with me, though, are two steady loves that shape how I move through the world: animals and food.