If you’re craving comfort food without any dairy, you have to try this Vegan Broccoli Cheddar Soup Recipe. It’s creamy, cheesy, and packed with wholesome ingredients that come together so beautifully. I absolutely love how this soup manages to be rich and indulgent while keeping it completely plant-based — you’re going to want to make it again and again!
Why You’ll Love This Recipe
- Rich and Creamy Texture: Thanks to cashews and potatoes, it hits that velvety note without a drop of dairy.
- Simple Ingredients: Everything is easy to find in your local grocery store, making it perfect for weeknights.
- Quick to Prepare: You’ll have this soup on your table in just about 30 minutes.
- Kid and Family Approved: My family goes crazy for this one, even the kids who usually turn their noses up at broccoli!
Ingredients You’ll Need
These ingredients blend so well together to create that classic cheddar soup flavor, but veganized. I always recommend fresh veggies, and if you can get raw cashews that haven’t been roasted or salted, your soup will taste even better!
- Olive oil: Adds a smooth base for sautéing and a hint of richness.
- Sweet onion: Brings natural sweetness that balances the savory flavors.
- Garlic: The key to that cozy, welcoming aroma and depth of flavor.
- Russet potato: Essential for creating that hearty, creamy soup texture.
- Carrots: Provide subtle sweetness and earthy undertones.
- Raw cashews: These blend into a velvety, cheesy base — don’t skip them!
- Vegetable broth: Use a good-quality one for the best flavor.
- Nutritional yeast: The magical ingredient that replicates that cheesy taste.
- Smoked paprika: Adds warmth and a hint of smokiness that elevates the soup.
- Salt: Essential for bringing all the flavors together — season to your taste.
- Water: You’ll add this as needed to adjust the soup’s consistency.
- Broccoli: Fresh or frozen works fine, but finely chopped for even cooking.
- Shredded vegan cheddar cheese (optional): I love using Violife for that authentic cheesy melt.
Variations
One of the best things about this Vegan Broccoli Cheddar Soup Recipe is how easy it is to tweak based on what you have or what you love. I often switch things up to keep it fresh and suit my mood or season.
- Adding Nutritional Boosters: Sometimes I toss in a handful of kale or spinach with the broccoli for extra greens and fiber.
- Dairy-Free Cheese Swaps: If you can’t find vegan cheddar, try vegan mozzarella or even a sprinkle of smoked tofu cubes for texture.
- Spice Level: For a little heat, I add a pinch of cayenne or chili flakes — it gives the soup a nice kick.
- Make it Gluten-Free: This recipe is naturally gluten-free as long as your vegetable broth is labeled so.
How to Make Vegan Broccoli Cheddar Soup Recipe
Step 1: Sauté the Flavor Base
Start by heating olive oil in a large soup pot over medium heat. Toss in your chopped onion and minced garlic, stirring frequently so they soften without browning too much. This usually takes about 2-3 minutes and brings out a wonderful aroma that will fill your kitchen — a sign that you’re off to a great start!
Step 2: Add Veggies, Cashews & Broth
Next up, add the peeled and chopped russet potato and carrots, along with the raw cashews. Pour in your vegetable broth, then sprinkle in the nutritional yeast, smoked paprika, and salt. Bring everything to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, or until those potatoes and carrots are fork-tender. This simmer is when the magic happens — it softens the ingredients perfectly for blending.
Step 3: Blend Until Smooth
Carefully ladle the soup into a blender in batches if needed. Blend until super smooth and creamy — don’t rush this step, as that silky texture is what makes the soup so dreamy. You’ll notice the cashews create that satisfying cheesiness that’s so crave-worthy in this Vegan Broccoli Cheddar Soup Recipe.
Step 4: Add Broccoli & Cheese, Simmer Again
Pour the blended soup back into the pot. If the texture feels too thick, add 1-2 cups of water gradually until you reach the consistency you like. Stir in the finely chopped broccoli and vegan cheddar cheese, if you’re using it. Bring the soup back to a gentle boil, then reduce to a simmer for about 10 minutes — this cooks the broccoli just right and melts the cheese, making the soup perfectly cheesy and comforting.
Step 5: Serve & Enjoy!
Ladle your soup into bowls and top with extra vegan cheddar shreds if you’re feeling fancy. It’s fantastic with crusty bread or a little sprinkle of fresh herbs. Enjoy the warmth and creaminess with every spoonful!
Pro Tips for Making Vegan Broccoli Cheddar Soup Recipe
- Soak The Cashews: If you have time, soak the cashews for 2 hours or overnight to get an even creamier texture when blended.
- Blending Caution: When blending hot soup, vent the lid slightly and cover with a kitchen towel to avoid splatters — safety first!
- Texture Balance: Use the water slowly when thinning the soup — you want creamy but not watery.
- Don’t Overcook Broccoli: Adding broccoli at the end keeps its fresh green color and prevents it from getting mushy.
How to Serve Vegan Broccoli Cheddar Soup Recipe
Garnishes
I love topping this soup with extra vegan cheddar cheese or a sprinkle of chopped fresh parsley to brighten up the bowl. For a little crunch, toasted pumpkin seeds or crispy chickpeas bring in a nice texture contrast. And if you like zest, a dash of smoked paprika right on top looks great and adds aroma.
Side Dishes
Pair it with some crusty artisan bread or garlic toast for dipping — it’s a match made in heaven. A fresh side salad with lemon vinaigrette adds a refreshing balance, especially if you’re having this for lunch or dinner. Sometimes I throw together a quick quinoa or brown rice salad to make it a heartier meal.
Creative Ways to Present
For special occasions, serve this soup in rustic bread bowls — it’s not only adorable but adds flavor as you tear the bread and dunk it in. You can also drizzle a swirl of cashew cream or vegan sour cream on top for a pretty, professional touch. I once even made individual servings in small mason jars for a party — they looked darling and were easy for guests to carry around.
Make Ahead and Storage
Storing Leftovers
I store leftover Vegan Broccoli Cheddar Soup in airtight containers in the fridge, and it keeps wonderfully for 3 to 4 days. Before reheating, I usually stir it gently to recombine any settled ingredients.
Freezing
This soup freezes beautifully. I like to portion it out into freezer-safe containers or heavy-duty freezer bags. Just make sure to leave some space for expansion. When you’re ready to eat, thaw overnight in the fridge and reheat on the stove or microwave.
Reheating
To keep the soup’s smoothness, reheat it gently over low to medium heat in a pot, stirring frequently. If it’s thickened too much, add a splash of water or plant-based milk to loosen things up without diluting the flavor.
FAQs
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Can I make this Vegan Broccoli Cheddar Soup Recipe nut-free?
Yes! If you have a nut allergy, you can substitute the cashews with cooked white beans or sunflower seed butter to maintain creaminess. The texture and flavor will be slightly different but still delicious.
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Do I have to use nutritional yeast?
Nutritional yeast is key for that cheesy, umami flavor in this vegan soup, but if you don’t have it, you can try miso paste or vegan cheese as substitutes. The taste won’t be exactly the same, but these will still boost the savory notes.
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Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works just fine, and sometimes it’s even more convenient. Just thaw it slightly and chop if needed before adding it in step 4 to avoid overcooking.
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How thick should the soup be?
This soup should be creamy and pourable but not watery. Adjust the water until it feels smooth and satisfying — usually around 1 cup added after blending is perfect, but you can tweak it to your preference.
Final Thoughts
This Vegan Broccoli Cheddar Soup Recipe has become my go-to comfort food when I want something warm and satisfying without the dairy. I used to struggle with getting that cheesy depth using only plant-based ingredients, but this recipe nailed it perfectly. It’s quick, easy, and universally loved at my house. I can’t wait for you to try it and find yourself coming back to this bowl of goodness anytime you need a hug in a soup!
Print
Vegan Broccoli Cheddar Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
Description
This Vegan Broccoli Cheddar Soup is a creamy, cheesy, and comforting plant-based soup made with simple ingredients like broccoli, cashews, nutritional yeast, and vegan cheddar cheese. Ready in just 30 minutes, it’s a delicious and healthy option for a cozy meal that’s dairy-free and packed with flavor.
Ingredients
Vegetables
- 1 small sweet onion, chopped
- 3 cloves garlic, minced
- 1 medium russet potato, peeled and chopped
- 3 medium carrots, peeled and chopped
- 4 cups broccoli, finely chopped
Liquids and Fats
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1-2 cups water, as needed
Nuts and Cheese
- 1/2 cup raw cashews
- 2 cups shredded vegan cheddar cheese (optional, e.g. Violife)
Seasonings
- 1/2 cup nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
Instructions
- Sauté onion and garlic: In a large soup pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes while stirring frequently until fragrant and translucent.
- Add vegetables and simmer: To the pot, add the peeled and chopped potato, carrots, raw cashews, vegetable broth, nutritional yeast, smoked paprika, and salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the vegetables are fork-tender.
- Blend the soup: Carefully transfer the soup in batches to a blender and blend until very smooth. Be cautious with the hot liquid to avoid spills and burns.
- Adjust consistency and add broccoli: Return the blended soup to the pot. If the soup is too thick, add water gradually until your desired consistency is achieved (about 1 cup as used). Stir in the finely chopped broccoli and shredded vegan cheddar cheese, if using.
- Simmer with broccoli and cheese: Bring the soup back to a boil, then reduce the heat to low and simmer for 10 minutes, until the broccoli softens and the vegan cheese melts and integrates into the soup.
- Serve and garnish: Ladle the soup into bowls and optionally top with extra vegan cheddar cheese shreds. Serve hot and enjoy. Leftovers can be refrigerated for 3-4 days or frozen for longer storage.
Notes
- This soup is naturally creamy and cheesy without any dairy ingredients, making it perfect for vegans.
- Use raw cashews to achieve a rich and smooth texture when blended.
- Adjust the salt and smoked paprika to your taste preference for extra flavor depth.
- Leftovers keep well in the fridge for up to 4 days in an airtight container or can be frozen for months.
- For a thicker soup, use less water; for a thinner consistency, add more water as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 324 kcal
- Sugar: 7 g
- Sodium: 1439 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
