Vegan Broccoli Cheddar Soup | Easy & Creamy Recipe
If you’ve ever craved a warm, comforting bowl of soup but needed something that was both vegan and creamy, then you’ve come to the right place. Today, I’m sharing my recipe for Vegan Broccoli Cheddar Soup—a creamy, cheesy, and oh-so-delicious plant-based version of the traditional favorite. Imagine that rich, cheesy flavor combined with the fresh crunch of broccoli, all blended into a velvety texture that’ll have you coming back for more. Let’s dive in!
Why I Love Vegan Broccoli Cheddar Soup
Let me take you back to one of those rainy days, when you just want to cozy up with a bowl of comfort food. That was when I first decided to make my own vegan version of broccoli cheddar soup. I had been experimenting with simple ingredients and wanted a soup that could be both creamy and satisfying, without using dairy. After a few trials and tweaks, I ended up with the perfect blend of flavors and textures, and it quickly became one of my favorite things to make. The best part? It’s easy, hearty, and gluten-free if you need that option!
So, if you’re looking for a bowl of warm goodness on a rainy day or want a healthy soup that’s packed with nutrients and flavor, this creamy vegan broccoli cheddar soup is the answer!
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What Makes This Vegan Broccoli Cheddar Soup So Special?
The beauty of this easy vegan broccoli cheddar soup lies in how it’s made. I use a combination of fresh broccoli florets, creamy coconut milk, and nutritional yeast to create that rich, cheesy flavor you’re craving. The vegan cheddar shreds bring in that familiar sharpness, while almond milk and cashews contribute to the silky, creamy texture. You won’t miss the dairy one bit.
And here’s the kicker: This soup is both healthy and comforting! It’s packed with vitamins from the broccoli and full of healthy fats from the cashews. Plus, it’s perfect for those who are looking for a plant-based meal that still delivers a deliciously creamy, cheesy experience.
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What You’ll Need to Make Vegan Broccoli Cheddar Soup
Before we get started, let’s take a look at the equipment list and the ingredients you’ll need for this delightful soup. No fancy kitchen tools required—just the basics!
Equipment List
- Large pot
- Immersion blender (or a high-powered blender)
- Food processor (for chopping veggies)
- Cup measures
- Ladle
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 cups fresh broccoli florets
- 1 medium russet potato, peeled and diced
- 1 cup white beans (canned or cooked)
- 4 cups veggie broth (or veggie stock)
- 1 cup almond milk (or non-dairy milk of your choice)
- 1 cup coconut milk
- ½ cup raw cashews, soaked for at least 4 hours or overnight
- ¼ cup nutritional yeast (this adds that amazing cheesy flavor)
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tbsp lemon juice
- Salt and black pepper, to taste
- Optional: 1 cup vegan cheddar shreds or vegan cheese shreds
- Optional: vegan cheddar cheese for garnish
- Optional: Crusty bread or homemade croutons for serving
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How to Make Creamy Vegan Broccoli Cheddar Soup
Now, let’s get to the fun part—making the soup! It’s super easy, and I promise you’ll have a hearty, creamy bowl of soup in no time.
Step 1: Sauté the Veggies
Start by heating the olive oil in your large pot over medium heat. Add the chopped onion and cook for about 5 minutes until it becomes soft and translucent. This brings out the natural sweetness of the onion and adds a depth of flavor to the soup.
Add the minced garlic and sauté for another minute. The smell is heavenly, isn’t it?
Step 2: Add the Potatoes and Broccoli
Next, add the diced russet potatoes and broccoli florets to the pot. Stir everything together so the veggies are well-coated in the olive oil. You can also chop up some of the broccoli stems into smaller pieces to add extra texture and nutrients to the soup. Let everything cook for 5 minutes or so, just to get the flavors melding together.
Step 3: Pour in the Broth and Milk
Now, it’s time to pour in the veggie broth (or veggie stock) and both the almond milk and coconut milk. These liquids will form the base of your creamy soup. Stir everything to combine.
Step 4: Let the Soup Simmer
Bring the soup to a simmer over medium-low heat. Let it cook for about 15-20 minutes until the potatoes and broccoli are tender. The goal here is to let the vegetables soften and infuse the liquid with all those fresh flavors.
Step 5: Make the Cashew Cream
While your soup is simmering, you can prepare the cashew cream to make the soup extra creamy. To do this, drain and rinse the soaked raw cashews and blend them with ½ cup of water in your high-powered blender until smooth. This will create a rich, velvety base that’s perfect for adding a creamy texture to the soup.
Step 6: Blend the Soup
Once the veggies are tender, it’s time to blend the soup to achieve that creamy consistency. You can use an immersion blender directly in the pot or transfer the soup in batches to your high-powered blender (be careful not to burn yourself with hot soup!).
Blend until the soup is smooth and creamy, with a few chunks of broccoli left for texture—unless you prefer a completely smooth soup, in which case, blend away!
Step 7: Add Flavor Boosters
Now, it’s time to bring the soup to life with some flavor. Add the nutritional yeast, Dijon mustard, garlic powder, lemon juice, and salt and pepper to taste. The nutritional yeast is a game-changer here—it adds that cheesy flavor that’s the hallmark of a classic broccoli cheddar soup. Stir well, taste, and adjust the seasonings as needed.
Step 8: Add the Vegan Cheese (Optional)
If you want to make the soup even cheesier, now’s the time to add the vegan cheddar shreds. Stir them in and let the cheese melt into the soup, giving it that ultra-creamy, cheesy broccoli soup vibe.
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Tips for the Best Vegan Broccoli Cheddar Soup
- Soaking cashews: Soaking the raw cashews beforehand ensures they blend smoothly into the soup. If you’re short on time, you can always use a high-speed blender to help break them down.
- Use a high-powered blender: If you don’t have an immersion blender, a good blender is key to getting that smooth, creamy texture.
- Adjust the liquid: If you want a thicker soup, use less broth. If you prefer it thinner, just add more broth or a bit of water.
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Nutritional Content (Per Serving)
Here’s a quick look at the nutritional breakdown for one serving of this delicious soup. Keep in mind that the numbers can vary based on specific brands of ingredients used.
| Nutrient | Amount |
| Calories | 200 |
| Protein | 6g |
| Fat | 12g |
| Carbs | 22g |
| Fiber | 6g |
| Sugar | 3g |
| Sodium | 500mg |
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Serving Suggestions
This creamy vegan broccoli cheddar soup is already a full meal in itself, but it pairs wonderfully with crusty bread, homemade croutons, or even a bread bowl of course. For a little extra, I like to sprinkle some sunflower seeds on top for a nutty flavor and crunch. The combination of textures is just perfect!
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Why You’ll Love This Vegan Broccoli Cheddar Soup
This creamy vegan broccoli cheddar soup is more than just a meal—it’s an experience. It’s the kind of soup that hugs you from the inside and fills your home with delicious aromas. Plus, it’s so easy to make and completely customizable to suit your dietary preferences. Whether you’re vegan, gluten-free, or just someone who loves a good bowl of soup, this recipe checks all the boxes. I hope you enjoy making and eating it as much as I do.
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Explore other savoury recipes below:
- Vegan recipes
- Mouth-Watering Vegan Soup Dumplings Recipe
- Easy Chinese Claypot Tofu With Mushrooms (Vegan)
- Easy Hunan Tofu Recipe | Vegan & Hot Chinese Food
- Crockpot Cheesy Potatoes Recipe – Easy Comfort Food
- Crock Pot Gluten Free Mac and Cheese (Vegan Option)
- Vegan Gluten-Free Chili Con Carne Recipe
- Easy Vegan Minestrone Soup Recipe
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FAQs
1. Can I make this vegan broccoli cheddar soup ahead of time?
Yes! This soup stores well in the fridge for 3-4 days. Just make sure to store it in an airtight container to keep it fresh.
2. Can I freeze this vegan broccoli cheddar soup?
Absolutely! You can freeze this soup for up to 3 months. Just let it cool completely before transferring it to a freezer-safe container. When ready to eat, reheat on the stovetop over low heat.
3. Can I make this soup without cashews?
Yes! You can swap the cashews for coconut cream or silken tofu to achieve a creamy texture. Alternatively, you can skip the creamy element altogether and just enjoy a chunky soup.
4. What can I use instead of nutritional yeast?
If you don’t have nutritional yeast, you can use vegan cheese shreds for a similar cheesy flavor. Adding a pinch of mustard powder can also give the soup that tangy flavor.
5. Can I add other veggies to this soup?
Absolutely! You can add butternut squash for a touch of sweetness or even carrots for extra color. Just make sure to chop everything into smaller pieces for an even cook.
Enjoy your creamy, comforting bowl of vegan broccoli cheddar soup!
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Printable Recipe Card
Vegan Broccoli Cheddar Soup | Easy & Creamy Recipe
Equipment
- Large pot
- Immersion blender (or a high-powered blender)
- Food processor (for chopping veggies)
- Cup measures
- Ladle
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 4 cloves garlic minced
- 3 cups fresh broccoli florets
- 1 medium russet potato peeled and diced
- 1 cup white beans canned or cooked
- 4 cups veggie broth or veggie stock
- 1 cup almond milk or non-dairy milk of your choice
- 1 cup coconut milk
- ½ cup raw cashews soaked for at least 4 hours or overnight
- ¼ cup nutritional yeast this adds that amazing cheesy flavor
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tbsp lemon juice
- Salt and black pepper to taste
- Optional: 1 cup vegan cheddar shreds or vegan cheese shreds
- Optional: vegan cheddar cheese for garnish
- Optional: Crusty bread or homemade croutons for serving
Instructions
Step 1: Sauté the Veggies
- Start by heating the olive oil in your large pot over medium heat. Add the chopped onion and cook for about 5 minutes until it becomes soft and translucent. This brings out the natural sweetness of the onion and adds a depth of flavor to the soup.
- Add the minced garlic and sauté for another minute. The smell is heavenly, isn’t it?
Step 2: Add the Potatoes and Broccoli
- Next, add the diced russet potatoes and broccoli florets to the pot. Stir everything together so the veggies are well-coated in the olive oil. You can also chop up some of the broccoli stems into smaller pieces to add extra texture and nutrients to the soup. Let everything cook for 5 minutes or so, just to get the flavors melding together.
Step 3: Pour in the Broth and Milk
- Now, it’s time to pour in the veggie broth (or veggie stock) and both the almond milk and coconut milk. These liquids will form the base of your creamy soup. Stir everything to combine.
Step 4: Let the Soup Simmer
- Bring the soup to a simmer over medium-low heat. Let it cook for about 15-20 minutes until the potatoes and broccoli are tender. The goal here is to let the vegetables soften and infuse the liquid with all those fresh flavors.
Step 5: Make the Cashew Cream
- While your soup is simmering, you can prepare the cashew cream to make the soup extra creamy. To do this, drain and rinse the soaked raw cashews and blend them with ½ cup of water in your high-powered blender until smooth. This will create a rich, velvety base that’s perfect for adding a creamy texture to the soup.
Step 6: Blend the Soup
- Once the veggies are tender, it’s time to blend the soup to achieve that creamy consistency. You can use an immersion blender directly in the pot or transfer the soup in batches to your high-powered blender (be careful not to burn yourself with hot soup!).
- Blend until the soup is smooth and creamy, with a few chunks of broccoli left for texture—unless you prefer a completely smooth soup, in which case, blend away!
Step 7: Add Flavor Boosters
- Now, it’s time to bring the soup to life with some flavor. Add the nutritional yeast, Dijon mustard, garlic powder, lemon juice, and salt and pepper to taste. The nutritional yeast is a game-changer here—it adds that cheesy flavor that’s the hallmark of a classic broccoli cheddar soup. Stir well, taste, and adjust the seasonings as needed.
Step 8: Add the Vegan Cheese (Optional)
- If you want to make the soup even cheesier, now’s the time to add the vegan cheddar shreds. Stir them in and let the cheese melt into the soup, giving it that ultra-creamy, cheesy broccoli soup vibe.
