Vegan Broccoli Cheddar Soup

Try this vegan broccoli cheddar soup for a dairy-free twist on the classic! It’s super easy to prep and comes together in under 30 minutes, making it the perfect dinner on chilly weeknights. Pair it with a melty vegan grilled cheese to create the coziest match made in heaven ever!

You can whip up this mouthwatering vegan cheddar broccoli soup with just a handful of ingredients, but it’s absolutely loaded with creamy, cheesy deliciousness! For another easy vegan dinner, try my hazelnut soup.

Why I Love This Recipe

Whether you're vegan, vegetarian, dairy-free, or just in the mood for something comforting, this vegan broccoli cheddar soup ticks all the boxes! It’s my go-to on busy weeknights when I feel like an indulgent yet nourishing dinner.

The creamy cashew base gives the soup a velvety texture, while nutritional yeast adds that essential cheesy flavor (without the need for dairy!). Carrots and broccoli add a pop of color and freshness that rounds out the flavor profile, delivering you the soup recipe of your dreams.

Ingredient Notes

The good news is this vegan broccoli cheddar soup is made with easy-to-find and budget-friendly ingredients! Here’s a full breakdown:

• Cashews: Give the soup its smooth, creamy consistency. Use raw, unsalted cashews for the best flavor!
• Vegan Butter: I use butter to sauté the vegetables and add richness. You can opt for store-bought or homemade vegan butter, depending on your preferences.
• Vegetable Broth: You'll need vegetable broth or stock to give the soup a savory foundation. Use low-sodium broth for the best flavor.
• Vegetable Base: Sautéed onions and carrots impart savoriness with subtle sweet undertones. Russet potatoes make the soup feel heartier and add to the creamy texture.
• Broccoli: The star of the dish! Broccoli pairs perfectly with the cheesy flavors.
• Garlic: Minced garlic enhances the savory profile, giving the soup a rich, aromatic base.
• White Miso Paste: Adds umami depth, making the soup more savory and complex. Look for miso paste at your local Asian food market.
• Nutritional Yeast: This vegan cheese substitute provides the perfect nutty, cheesy taste. I suggest buying nutritional yeast at your local bulk food store for the best price.
• Seasonings: Garlic powder adds a toasty, ultra-savory punch, red pepper flakes provide a hint of heat without overpowering the soup, and salt enhances all the other flavors.

Substitutions

• Cashews: For a nut-free option, you can replace raw cashews with the same amount of raw, unsalted sunflower seeds.
• Vegan Butter: Try olive oil instead of vegan butter for a lighter flavor.
• Potatoes: Yukon Golds are another great option if you don't have Russet potatoes. You can even add sweet potatoes for a subtle sweetness and creamier texture.
• Miso Paste: If you don’t have miso paste, try tamari or soy sauce. It will still add umami but with a slightly saltier taste.
• Seasonings: If you’re sensitive to spice, try smoked paprika instead of red pepper flakes. You can also replace garlic powder with onion powder for a similar savoriness.

How to Make

You’ll love how simple this vegan cheddar broccoli soup is to make! Just remember my tips and tricks for the best results.

Preparation

Soak the cashews in a pot of boiling water for about 5 minutes to soften them (you can also soak them in room-temperature water overnight). Wash and chop the broccoli into florets, and peel and dice the carrots and potatoes into small cubes.

Cooking

Step 1
Melt vegan butter in a Dutch oven or large pot over medium heat. Add chopped onions and sauté until they’re translucent, then add minced garlic and cook for another 30 seconds until fragrant. Stir the mixture continuously to prevent the garlic from burning!

Step 2
Add the potatoes and a cup of broth to the pot. Cover the pot partially and cook until the potatoes are fork-tender. Keep the lid slightly skewed to let some steam escape.

Step 3
Remove the pot from the heat and let the contents cool for about 5 minutes. Transfer everything to a high-speed blender with the soaked cashews, miso paste, nutritional yeast, garlic powder, and another cup of broth, blending until smooth. Work in batches, if needed, to prevent overfilling the blender and making a mess.

Step 4
Pour the blended mixture back into the pot and add the remaining broth, stirring to combine. Add the carrots, broccoli florets, and salt, then cook on medium heat until the carrots are tender.

Step 5
When it’s done simmering, serve your vegan broccoli cheddar soup with a sprinkle of red pepper flakes and a side of toasted baguette slices. For an ultra-cozy bowl, you can also top it with some shredded vegan cheddar cheese.

Expert Tip

Soaked cashews give the soup a rich creaminess, but if you overheat the mixture while blending, it can lose its silky texture and become grainy. Let the mixture cool slightly before blending to help maintain a smooth, velvety vegan broccoli cheddar soup.

Also, be sure to blend the cashews until they’re completely smooth to prevent bits of nuts in the soup. (Using a high-speed blender makes this process much easier.)

Cooking Tips

• Cool Before Blending: Let the cooked vegetables cool for a few minutes before blending to prevent splatters and overheating your blender.
• Season Gradually: Start with half the salt and adjust after blending. Nutritional yeast and miso add a savory, salty taste, so you may not need the full amount.
• Adjust the Thickness: If your vegan cheddar broccoli soup is too thick, add extra vegetable broth to thin it out until it reaches your preferred consistency.

Frequently asked questions

Storing & Reheating

If you have leftover vegan broccoli cheddar soup or are meal-prepping a batch, let it cool completely before transferring it to a container for storage.

Fridge
This soup keeps well in the fridge for up to 4 days. To preserve the flavors, I recommend storing it in a glass container or mason jar.

Freezer
Great news! Vegan broccoli cheddar soup freezes well for up to 3 months. You can store it in a freezer-safe container or jar, leaving a little room for expansion.

Reheating
Reheat the soup gently on the stove over low heat, stirring occasionally to maintain its creamy texture. You can also reheat it in the microwave in short intervals, stirring in between.

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