Nothing says comfort food quite like a warm, creamy bowl of broccoli cheddar soup. However, traditional versions are packed with dairy, making them a no-go for those following a vegan lifestyle. Enter this incredible Vegan Broccoli Cheddar Soup – a plant-based take on the classic, featuring a velvety texture, cheesy umami flavor, and wholesome ingredients.
Why You’ll Love This Vegan Broccoli Cheddar Soup
- Rich & Creamy Without Dairy – Thanks to blended cashews and nutritional yeast, you’ll get that signature cheesy taste and smooth texture without any actual cheese.
- Nutritious & Satisfying – This soup is packed with vegetables, plant-based protein, and healthy fats, making it a nutritious meal on its own.
- Easy to Make – With simple ingredients and minimal prep, this recipe is straightforward and beginner-friendly.
- Perfect for Meal Prep – Make a big batch and enjoy leftovers throughout the week!
Soup Base:
- 2 tablespoons olive oil or vegan butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 4 cups (950 ml) vegetable broth
- 1 cup raw cashews (soaked in hot water for 15 minutes and drained)
- 1/3 cup nutritional yeast
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/4 teaspoon turmeric (optional, for color)
- Salt and black pepper, to taste
Broccoli & Liquid:
- 4 cups broccoli florets, chopped
- 1 cup unsweetened almond milk or oat milk
Optional Garnishes:
- Fresh parsley or chives
- Vegan shredded cheese
- Croutons
- Large pot
- Blender or immersion blender
- Cutting board & knife
- Measuring cups & spoons
- Ladle
1. Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.
2. Blend the Base
Transfer the sautéed vegetables to a blender. Add the soaked cashews, vegetable broth, nutritional yeast, Dijon mustard, smoked paprika, and turmeric. Blend until smooth and creamy.
3. Simmer the Soup
Pour the blended mixture back into the pot. Bring it to a gentle simmer over medium heat. Stir in the chopped broccoli florets and almond milk.
4. Cook the Broccoli
Let the soup simmer for about 10-12 minutes, or until the broccoli is tender but still vibrant green.
5. Adjust Texture and Seasoning
For a chunkier soup, leave it as is. For a smoother texture, use an immersion blender to blend some or all of the soup. Taste and season with salt and black pepper.
6. Serve & Garnish
Ladle the soup into bowls and garnish with fresh parsley, vegan shredded cheese, or croutons for added texture.
- Nut-Free Version: Replace cashews with sunflower seeds or silken tofu for a similar creamy texture.
- Spice it Up: Add a pinch of cayenne pepper or red pepper flakes for a little heat.
- Extra Protein: Stir in a can of white beans or chickpeas before blending.
- Alternative Milks: Use coconut milk for an even richer, creamier soup.
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat, adding a splash of broth or plant-based milk if needed.
- Crusty Bread – A thick slice of sourdough or whole-grain bread is perfect for dipping.
- Side Salad – A light kale or spinach salad with lemon vinaigrette balances out the richness.
- Grilled Vegan Cheese Sandwich – A childhood favorite made dairy-free pairs wonderfully with this soup.
- Roasted Chickpeas – Sprinkle on top for an extra protein boost and crunch.
Can I Make This Soup Without a Blender?
Yes! If you don’t have a blender, use an immersion blender directly in the pot. If neither is an option, mash some of the cashews before adding them and use a potato masher for a chunkier consistency.
Is This Soup Gluten-Free?
Yes! This soup is naturally gluten-free as long as all ingredients, including broth and seasonings, are certified gluten-free.
Can I Use Frozen Broccoli?
Absolutely! Frozen broccoli works just as well. Add it straight to the pot and simmer a few extra minutes until tender.
How Can I Make This Soup Thicker?
If you prefer a thicker soup, reduce the amount of vegetable broth slightly or let it simmer uncovered for a few extra minutes.
What Can I Use Instead of Nutritional Yeast?
Nutritional yeast adds a cheesy flavor, but if you don’t have it, try a splash of coconut aminos or a tablespoon of miso paste for extra umami.
This Vegan Broccoli Cheddar Soup is everything you love about the classic—without any dairy. It’s creamy, comforting, and packed with wholesome ingredients. Whether you enjoy it for a cozy weeknight dinner or meal prep for the week, it’s a recipe worth adding to your rotation.
If you loved this recipe, don’t forget to share it with your friends and subscribe to our blog for more delicious plant-based recipes!