Let me tell you, I used to love a good bowl of broccoli cheddar soup. The creamy texture and the cheesy fla were pure comfort in a bowl. But when I switched to a vegan diet, I thought I had to say goodbye to it forever. Turns out, I was wrong! After experimenting in my kitchen, I finally nailed the perfect vegan broccoli cheddar soup that is just as creamy, cheesy, and satisfying as the classic version—but without any dairy!
This recipe is my go-to when I want something warm, comforting, and nourishing on chilly days. It’s packed with wholesome ingredients, easy to make, and perfect for meal prep. So grab your ingredients and make some delicious, creamy goodness together!
Why You’ll Love This Vegan Broccoli Cheddar Soup
- Crazy Creamy Without Dairy – You won’t believe how rich and smooth this soup is thanks to cashews, nutritional yeast, and plant-based milk.
- Loaded with Nutrients – With broccoli, carrots, and potatoes, you get a powerhouse of vitamins and fibre in every spoonful.
- Super Easy & Quick – You only need one pot and about 30 minutes to whip up this comforting meal.
- Great for Leftovers – It tastes even better the next day and freezes like a dream!
- Customizable – Want extra cheesiness? Add more vegan cheddar. Is it chunky? Skip the blending step. This soup is all about customizing it to your taste! Feel free to mix and match ingredients to make it as you like.
- Kid-Friendly – Even picky eaters love this creamy, cheesy soup.
- Budget-Friendly – Made with simple, affordable ingredients that won’t break the bank.
The Secret to the Best Vegan Broccoli Cheddar Soup
After making this soup a dozen times (and tweaking it every time), I’ve learned a few tricks to make it extra delicious. Here’s what makes all the difference:
- Blending Cashews for Creaminess – This is the game-changer. Soaking and blending cashews gives the soup that rich, dairy-like texture.
- Using Nutritional Yeast for Cheesiness – If you’re new to nutritional yeast, trust me, it’s a must for a deep, cheesy flavour.
- Roasting the Broccoli First (Optional) – Want extra depth of flavour? Try roasting your broccoli before adding it to the soup.
- Adding a Touch of Lemon Juice enhances the flavour and makes the “cheesy” taste pop.
Ingredients You’ll Need For Vegan Broccoli Cheddar Soup
The Main Stars:
- Broccoli – Fresh or frozen, whatever you have on hand!
- Carrot & Potato – Adds sweetness and makes the soup thick and creamy.
- Onion & Garlic – Because everything tastes better with these two.
- Vegetable Broth – The base of our soup.
- Unsweetened Plant-Based Milk – I love using almond or oat milk for that creamy texture.
The Secret to That Cheesy Flavor:
- Nutritional Yeast – Gives it that deep, cheesy taste without any dairy.
- Raw Cashews – Blend these up for a silky-smooth soup.
- Dijon Mustard & Lemon Juice – Adds that little tang to mimic real cheddar.
- Turmeric & Smoked Paprika – Not just for colour, but also for that extra depth of flavour.
Optional Add-ins:
- Vegan Cheddar Cheese – If you want that extra gooey, cheesy goodness.
- Black Pepper & Red Pepper Flakes – If you like a little heat!
- Croutons or Toasted Bread – For a satisfying crunch on top.
Step-by-Step Guide to Making Vegan Broccoli Cheddar Soup
1. Sauté the Good Stuff
I always start by heating olive oil or vegan butter in my favourite soup pot. Toss onion and garlic and let them cook until fragrant and slightly golden. This is where the flavour magic begins!
2. Simmer the Veggies
Once the onion and garlic smell smell excellent, I add carrots, potatoes, and vegetable broth. Let that simmer for about 15 minutes or until the veggies are soft and easy to mash with a fork. Then, I throw in the broccoli and cook it for another 5 minutes—just enough to keep it vibrant and slightly crisp.
3. Blend the Cheesy Magic
While the soup is simmering, I grab my blender and toss in soaked cashews, nutritional yeast, Dijon mustard, lemon juice, turmeric, and plant milk. Blend until it’s silky smooth—it should look like a creamy cheese sauce!
4. Mix It All
Now, I pour the blended mixture into the soup and stir well. The moment it combines with the veggies, it turns into this rich, thick, cheesy goodness that makes me do a little happy dance in my kitchen.
5. Final Touches & Serve
I use an immersion blender to blend everything for a super creamy soup. But sometimes, I like to leave a few broccoli chunks for texture—it’s totally up to you!
To finish, I stir in vegan cheddar (if using) and let it melt. A final taste test, a pinch of black pepper or red pepper flakes, and we are ready to serve!
Creative Ways to Enjoy This Soup
This soup is fantastic on its own, but if you want to level it up, try these fun serving ideas:
- Bread Bowl Style – Hollow out a round loaf of bread and pour your soup inside for the ultimate comfort meal.
- Topped with Roasted Chickpeas – Adds protein and a satisfying crunch.
- With a Grilled Cheese Sandwich – Go all out with a vegan grilled cheese for dunking.
- As a Pasta Sauce – Sounds weird, but trust me—this soup thickens up beautifully and works great over pasta.
Storing & Reheating Leftovers
Storing:
- Store it in an airtight container in the fridge, and it’ll stay fresh for up to 5 days.
- Pop it in the freezer in individual portions, and it’ll stay good for up to 3 months!
Reheating:
- Heat it on the stovetop over medium heat, stirring it now and then until it’s nice and warm.
- Warm it up in the microwave in 30-second bursts, stirring after each one, until it’s nice and hot.
FAQs: Answering Your Broccoli Soup Questions
Q1: What makes this soup taste cheesy without real cheese?
The secret is nutritional yeast, cashews, and plant-based milk! Add a touch of Dijon mustard and turmeric, and boom—cheesy heaven.
Q2: Can I make this nut-free?
Absolutely! Swap the cashews for coconut cream, sunflower seeds, or silken tofu.
Q3: How do I make my soup thicker?
Try blending in extra potatoes or carrots. You can also add a cornstarch slurry if needed.
Q4: Is this soup gluten-free?
Yep! Juke sure your vegetable broth is gluten-free.
Q5: Can I use frozen broccoli?
Of course! Just cook it for a little less time since it softens faster.
Final Thoughts: Cozy Up with a Bowl!
I can’t tell you how much I love this vegan broccoli cheddar soup. It’s comforting, creamy, and flavour—all without a drop of dairy. Plus, it’s ridiculously easy to make! Whether you need a quick weeknight dinner or a meal-prep favourite, this soup will not disappoint.
So, what do you think? Are you ready to dive into a big, cozy bowl of dairy-free deliciousness?
Vegan Broccoli Cheddar Soup
Ingredients
Main Ingredients:
- 2 cups broccoli florets fresh or frozen
- 1 large carrot diced
- 1 medium potato peeled and diced
- 1 small onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk almond, oat, or coconut milk
For the Cheesy Flavor:
- ½ cup raw cashews soaked in hot water for 10 minutes
- ¼ cup nutritional yeast
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- ½ tsp turmeric for color
- ½ tsp smoked paprika
- Salt & black pepper to taste
Optional Add-ins:
- ½ cup shredded vegan cheddar cheese
- 1 tbsp vegan butter for richness
- Red pepper flakes for a spicy kick
Instructions
- Heat olive oil or vegan butter in a large pot over medium heat.
- Stir in the onion and garlic, and cook for about 3 minutes until they smell delicious.
- Add carrots, potatoes, and vegetable broth to the pot.
- Let it simmer for 15 minutes, or until the vegetables are soft and tender.
- Stir in broccoli florets and cook for another 5 minutes.
- In a blender, combine soaked cashews, nutritional yeast, Dijon mustard, lemon juice, turmeric, smoked paprika, and plant milk.
- Blend until completely smooth and creamy.
- Pour the blended mixture into the pot and stir well.
- Use an immersion blender for a creamy texture, or leave some chunks for a hearty soup.
- Stir in vegan cheddar cheese (if using) and let it melt.
- Season to taste with salt, black pepper, and a pinch of red pepper flakes.
- Serve warm with crusty bread or croutons.
Notes
- For a nut-free version: Use coconut cream or silken tofu instead of cashews.
- For a thicker soup: Blend more potatoes or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Store leftovers in an airtight container in the fridge for up to 5 days, or freeze them for up to 3 months.
- To reheat, warm it up on the stove over medium heat, stirring now and then.