This vegan broccoli cheddar soup is a little love letter to my childhood. It’s got that warm, cheesy aroma that makes you want to scoop up the last spoonful before anyone else. I love how it’s simple enough for a weeknight but feels like a cozy, special treat.
The secret? Cashew cream and a good dose of nutritional yeast. It’s all about that rich, silky texture and deep cheesy flavor, without any dairy. Plus, it’s packed with broccoli, so it’s wholesome, too.
Cooking with a nostalgic twist—reviving childhood memories of creamy, cheesy comfort foods but 100% plant-based.
Why This Vegan Broccoli Cheddar Soup Means a Lot to Me
- I love how this soup fills my kitchen with that cheesy, green aroma.
- There’s something so satisfying about making a fully plant-based version of a classic comfort food.
- I’ve been tweaking the recipe for years, trying to make it just right—creamy, cheesy, and bright.
- It’s quick enough for a weeknight but tastes like it took hours to perfect.
My Inspiration for This Cozy, Vegan Classic
- Growing up, I obsessed over creamy, cheesy soups. When I went vegan, I thought I’d have to give that up.
- Turns out, cashews and nutritional yeast can mimic that richness surprisingly well.
- This recipe is my way of reclaiming that comfort, making it nourishing and kind to the planet.
A Little History and Trivia About Vegan Broccoli Cheddar Soup
- This soup is inspired by classic American comfort food, but reimagined vegan with plant-based ingredients.
- Cashews have been used as a cheese substitute since the 1960s, gaining popularity among vegans.
- Nutritional yeast is a deactivated yeast that adds cheese-like flavor and is rich in B vitamins.
- Broccoli was first cultivated in Italy and became popular worldwide in the 20th century.
- The term ‘cheddar’ originally referred to a method of cheese-making in England, not the cheese itself.
Ingredient Insights and Tips
- Broccoli: Fresh broccoli gives a vibrant color and a slight sweetness. Frozen works but less crisp.
- Cashews: Soaked cashews blend into a silky cream. Skip soaking if in a hurry, but expect a slightly grainier texture.
- Nutritional Yeast: Adds that cheesy umami flavor. No need to overdo—start with 2 tablespoons.
- Vegetable broth: Use a good quality broth for depth. Homemade or store-bought both work.
- Lemon juice: Brightens the flavor. Skip if you prefer a milder taste or want to keep it neutral.
Spotlight on Broccoli and Cashews
Broccoli:
- The bright green color signals freshness and it keeps a little crunch if not overcooked.
- It softens beautifully but should retain some vibrancy and slight bite.
Cashews:
- They become creamy and slightly sweet when blended, creating that cheese-like texture.
- They need proper soaking for a smooth blend, or they might leave grainy bits.
Substitutions for Dietary Needs and Flavor Tweaks
- Dairy-Free: Use blended white beans or cauliflower for creaminess, with a milder flavor.
- Gluten-Free: Ensure broth is gluten-free; avoid thickening with flour—use a bit of pureed potato instead.
- Nut-Free: Use sunflower seeds or shelled pumpkin seeds for cream.
- Soy-Free: Skip soy-based ingredients; opt for nutritional yeast without soy components.
- Extra flavor: Add a dash of smoked salt or a splash of soy sauce for umami without soy.
Equipment & Tools
- Large pot: For sautéing and simmering
- Immersion blender: Pureeing the soup directly in the pot
- Measuring cups and spoons: Ensuring accurate ingredient amounts
- Cutting board and knife: Chopping vegetables
- Blender or food processor: Making cashew cream
Step-by-Step Guide to Making Vegan Broccoli Cheddar Soup
- Heat a large pot over medium heat. Add a tablespoon of olive oil and sauté chopped onion until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in chopped broccoli, cook for 2-3 minutes, then pour in vegetable broth. Bring to a simmer.
- Simmer until broccoli is tender and bright green, about 15 minutes.
- Meanwhile, soak 1 cup cashews in hot water for at least 4 hours or overnight.
- Drain cashews and blend with 1/2 cup water until smooth, creating a creamy cashew base.
- Once broccoli is cooked, remove from heat. Use an immersion blender to puree part of the soup, leaving some chunks.
- Stir in nutritional yeast, salt, pepper, and a squeeze of lemon. Adjust seasoning as needed.
- Heat through for another 5 minutes, then taste and tweak seasonings. If too thick, add a splash of hot water or broth.
Let the soup rest for 5 minutes after cooking. Serve hot, garnished with extra nutritional yeast or fresh herbs if desired. Ladle into bowls and enjoy that warm, cheesy aroma.
How to Know It’s Done
- Broccoli should be tender but still vibrant green.
- Cashew mixture should be smooth and creamy.
- Soup should smell savory with a hint of cheese and garlic.
Vegan Broccoli Cheddar Soup
Ingredients
Equipment
Method
- Heat a large pot over medium heat and add a tablespoon of olive oil. Once shimmering, add the chopped onion and sauté until translucent and fragrant, about 5 minutes, stirring occasionally.
- Add the minced garlic and cook for another minute, until it releases a savory aroma and becomes slightly fragrant.
- Stir in the broccoli florets and cook for 2-3 minutes, allowing them to become vibrant green and slightly tender.
- Pour in the vegetable broth, then bring the mixture to a gentle simmer. Cover and cook until the broccoli is tender, about 15 minutes, filling your kitchen with a fresh, green aroma.
- While the soup simmers, drain the soaked cashews and transfer them to a blender. Add 1/2 cup of water and blend until completely smooth and creamy, creating a silky cashew base.
- Once the broccoli is tender, remove the pot from heat. Use an immersion blender to puree part of the soup, blending until smooth but leaving some chunks for texture.
- Stir in the cashew cream, nutritional yeast, lemon juice, salt, and pepper. Mix well and taste, adjusting seasonings as needed. The soup will thicken and develop a rich, cheesy aroma.
- Return the pot to low heat and cook for another 5 minutes, stirring occasionally, until thoroughly heated and flavors meld.
- Taste again and adjust salt, pepper, or lemon juice if needed. Once satisfied, remove from heat and let sit for a few minutes to allow flavors to deepen.
- Serve hot, garnished with extra nutritional yeast or fresh herbs if desired. Enjoy the creamy, cheesy aroma and vibrant green color of this comforting vegan soup!
Tips & Tricks for Perfect Vegan Broccoli Cheddar Soup
- MINIMAL: Sauté onions until translucent for a sweeter, richer base.
- MINIMAL: Use immersion blender directly in the pot for convenience and fewer dishes.
- MINIMAL: Adjust seasoning gradually—cheese flavor can be intense.
- MINIMAL: Let the soup sit for 5 minutes after cooking to allow flavors to meld.
- MINIMAL: For a smoky twist, add a dash of smoked paprika during seasoning.
Common Mistakes and How to Fix Them
- FORGOT to soak cashews? Soak in hot water for 20 minutes for a quick fix.
- DUMPED too much water in the cashew blend? Add more soaked cashews or a splash of plant milk.
- OVER-TORCHED the garlic? Reduce heat and add a splash of water to stop burning.
- SOUPE too thick? Thin with hot water or broth, then stir well.
Quick Fixes for Common Kitchen Snags
- When too thick, splash in hot broth and stir until smooth.
- If flavor is flat, add a squeeze of lemon or a pinch of smoked paprika.
- Splash a little soy sauce or miso to boost umami.
- Patch blandness with more nutritional yeast or a pinch of garlic powder.
- Shield with a lid and cook on low if soup starts to crackle or stick.
Make-Ahead and Storage Tips
- Prepare the cashew cream and chop broccoli a day ahead. Store in airtight containers in the fridge.
- The soup keeps well for 3-4 days in the fridge. Reheat gently over low heat.
- Flavor deepens after resting; it’s even better the next day.
- To reheat, warm slowly, stirring often, until steaming hot. Check seasoning and adjust if needed.
10 Practical Q&As About Vegan Broccoli Cheddar Soup
1. Can I use frozen broccoli?
Use fresh broccoli for a bright, slightly sweet flavor and a tender bite. Frozen works in a pinch, but may be softer.
2. What can I use instead of cashew cream?
Cashew cream makes the soup creamy without dairy. Soak 1 cup of cashews in water for 4 hours, then blend with water until smooth.
3. How do I get that cheesy flavor?
Use nutritional yeast for that cheesy flavor. If you don’t have it, a pinch of smoked paprika adds depth.
4. How can I tell when the broccoli is cooked?
Simmer the soup until the broccoli is tender but still vibrant green, about 15 minutes.
5. Should I add lemon?
Taste and adjust salt and pepper before serving. A squeeze of lemon brightens the flavor.
6. Can I blend all or part of the soup?
Blend part of the soup for a creamier texture, leaving some chunks for bite.
7. What kind of pot should I use?
Use a non-stick or heavy-bottomed pot to prevent sticking and burning.
8. How do I fix a too-thick soup?
If the soup is too thick, thin with a little vegetable broth or water.
9. Should I add nutmeg?
Add a pinch of nutmeg for warmth and a subtle spice note.
10. Why rest the soup before serving?
Let the soup rest for 5 minutes after cooking; flavors meld and it cools slightly for better serving.
This soup isn’t just a meal; it’s a little reminder that comfort food can be kind to the planet and your body. It’s perfect for those chilly evenings or whenever you need a warm hug in a bowl.
And honestly, making it from scratch feels good—knowing exactly what’s in it, adjusting flavors to your liking, and savoring every spoonful. It’s a little moment of calm, a small act of kindness for yourself and the planet.
Hi there! I’m Isabella, the founder and curious foodie behind Crumb Detective. I’ve always believed that every dish has a story to tell — from the secret family recipes passed down through generations to the bold experiments happening in kitchens around the world.
