Name: Vegan Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 cups broccoli florets (fresh or frozen, chopped into small pieces); 1 cup soaked cashews (soak for at least 2 hours or overnight); 1/4 cup nutritional yeast (adds cheesy flavor); 1 tbsp lemon juice (freshly squeezed); 1 cup vegetable broth (low-sodium preferred); 1 small onion (diced); 2 cloves garlic (minced); 1 cup vegan cheddar cheese shreds (choose a meltable variety); 2 tbsp olive oil or water (for sautéing); to taste Salt and pepper (for seasoning)

This vegan broccoli cheddar soup is my go-to when I need a warm hug in a bowl. It’s like childhood nostalgia blended with a plant-based twist that doesn’t skimp on flavor. The smell of melting vegan cheese and simmering broccoli fills the kitchen, making even the gloomiest days feel cozy.

I love how this soup takes a simple ingredient list and transforms it into something rich and comforting. It’s perfect for chilly nights or when I crave that familiar creamy texture but want to keep it clean and vegan. Plus, it’s surprisingly quick to make, so I can whip it up even during busy weeknights without sacrificing comfort.

Focusing on the nostalgic comfort of childhood favorites, this vegan broccoli cheddar soup aims to evoke warm memories while embracing plant-based ingredients, making it perfect for cozy evenings and nostalgic cravings.

Nostalgic Comfort in a Bowl

Making this soup always reminds me of my grandma’s kitchen, where the smell of sharp cheddar and fresh broccoli would fill the air.
There’s a weird joy in blending up those vibrant green florets into a silky, cheesy dream that feels indulgent but totally plant-based.
I get a little proud when friends who aren’t vegan ask for seconds, thinking it’s made with dairy—until I tell them the secret ingredients.
During winter, this soup is my saving grace—warm, hearty, and satisfying enough to chase away the coldest days.
Every time I make it, I feel a tiny bit nostalgic for simpler times, but also grateful for how far plant-based cooking has come.

The inspiration behind this soup

This soup came together one cold afternoon when I needed something warm and straightforward but with a twist. I was craving that familiar cheesy comfort, but wanted to keep it vegan and fresh. The idea of blending broccoli into a creamy, cheesy bowl struck me while I was cleaning out my fridge, and it just clicked.
I remember the first time I used a nut-based cheese sauce—I was skeptical, but the way it melted and clung to the broccoli was magical. It’s become my go-to for those nights when I need a quick, honest meal that feels like a hug. Plus, I love how adaptable it is—adding more spice, swapping out broccoli for kale, you name it.
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Trivia and Historical Notes

This soup harks back to classic American comfort foods, with roots in hearty midwestern and southern cooking traditions.
Vegan cheese alternatives, once considered a novelty, now have a long history dating back to the 1980s, shaping recipes like this one.
Broccoli’s rise to prominence in American cuisine in the 20th century influenced countless creamy soups, making it a natural star here.

Ingredient breakdown

Broccoli: I love how fresh, vibrant green it looks before cooking, and how it becomes tender yet still a bit crisp. If yours turns mushy, dial down the simmer time a minute.
Vegan Cheddar: The shreds melt into a gooey, cheesy texture that’s rich and slightly smoky. Swap with nutritional yeast for a nuttier flavor, but expect a less gooey finish.
Cashews: Soaked and blended, they give the soup a silky, creamy body. If you’re in a rush, use cashew butter—just reduce the liquid slightly for creaminess.
Vegetable Broth: The savory backbone that keeps everything bright. Use low-sodium to control salt, or mushroom broth for a deeper umami punch.
Onion & Garlic: Key flavor layers that bring warmth and depth. Sauté until fragrant and golden to avoid a bitter edge; skip if you’re in a hurry, but flavor will be milder.
Nutritional Yeast: Adds that cheesy, umami hit, and a slightly nutty aroma. For a more mellow flavor, reduce the amount; for a stronger cheesy punch, add an extra teaspoon.
Lemon Juice: Brightens the whole bowl with a pop of citrus. Don’t skip it—your soup will taste dull without that zing, especially after blending.

Spotlight on key ingredients

Broccoli:

I love how fresh, vibrant green it looks before cooking, and how it becomes tender yet still a bit crisp. If yours turns mushy, dial down the simmer time a minute.
Vegan Cheddar: The shreds melt into a gooey, cheesy texture that’s rich and slightly smoky. Swap with nutritional yeast for a nuttier flavor, but expect a less gooey finish.

Vegan Cheddar:

Cashews: Soaked and blended, they give the soup a silky, creamy body. If you’re in a rush, use cashew butter—just reduce the liquid slightly for creaminess.
Nutritional Yeast: Adds that cheesy, umami hit, and a slightly nutty aroma. For a more mellow flavor, reduce the amount; for a stronger cheesy punch, add an extra teaspoon.

Notes for ingredient swaps

Dairy-Free: Swap vegan cheddar with shredded coconut-based cheese for a milder, slightly sweet flavor.
Nut-Free: Use sunflower seed butter instead of cashews for creaminess; it’s a bit earthier and less rich.
Gluten-Free: Ensure your vegan cheese is gluten-free; many store-bought options contain wheat-based thickeners.
Soy-Free: Replace vegan cheese with blended cooked carrots and nutritional yeast for cheesy flavor without soy.
Low-Sodium: Use homemade vegetable broth with minimal salt; store-bought often has high sodium levels.
Flavor Boost: Add a dash of smoked paprika or chipotle for a smoky kick that complements the cheesy notes.
Extra Creamy: Incorporate a splash of coconut milk or thickened plant-based milk for an even silkier texture.

Equipment & Tools

4-quart pot: For simmering vegetables and making the soup
Blender: To purée the soup and cheese sauce until smooth
Knife and cutting board: Prepping broccoli, onion, and garlic
Spoon or spatula: Stirring and mixing ingredients
Measuring cups and spoons: Ensuring accurate ingredient quantities

Step-by-step guide to vegan broccoli cheddar

Gather all your equipment and ingredients. Use a large 4-quart pot for simmering; a blender for pureeing; a spoon for stirring, and a knife and cutting board for prepping the broccoli and aromatics.
Heat the pot over medium heat (~160°C / 320°F). Add a splash of oil or water for a sauté; cook chopped onion and minced garlic until fragrant, about 3-4 minutes, until translucent and golden.
Add chopped broccoli florets (about 4 cups). Stir to coat with aromatics, cook for 2 minutes until slightly tender and fragrant. Pour in 4 cups vegetable broth; bring to a gentle simmer (~90°C / 194°F). Cook for 8-10 minutes until broccoli is very tender.
Meanwhile, in a blender, combine 1 cup soaked cashews, 1/4 cup nutritional yeast, 1 tablespoon lemon juice, and 1 cup hot water or broth. Blend until completely smooth and creamy, about 1-2 minutes. Season with salt and pepper to taste.
Once broccoli is tender, carefully transfer the mixture in batches to the blender. Puree until smooth, checking for a creamy, velvety texture. Return the blended soup to the pot. If the soup is too thick, whisk in a splash more broth or water.
Stir in your prepared vegan cheese sauce. Heat gently, stirring constantly, until the cheese melts and the soup is hot (~70°C / 158°F). Taste and adjust seasoning with salt, pepper, or more lemon juice if needed.
Check for doneness: the soup should be steaming, silky in texture, and vibrant green with a cheesy aroma. If it looks separated or too thick, stir in a bit more hot broth until smooth.
Remove from heat. Let sit for 2-3 minutes to allow flavors to meld. Ladle into bowls and garnish with extra nutritional yeast or freshly cracked pepper if desired. Serve hot.

Let the soup rest for 2-3 minutes off the heat before serving. Ladle into bowls, garnish if desired, and enjoy while hot and creamy.

How to Know It’s Done

Soup is steaming and velvety, with a rich cheesy aroma.
Broccoli is fully tender and easily blended into a smooth consistency.
Cheese sauce melts smoothly, coating the soup evenly without separation.

Vegan Broccoli Cheddar Soup

This vegan broccoli cheddar soup combines tender broccoli and a creamy, cheesy base made from blended cashews and vegan cheese shreds. It’s cooked by simmering the vegetables and then pureeing everything into a silky, vibrant green soup with a comforting, cheesy aroma and smooth texture. Perfect for cozy nights, it offers nostalgic flavor with a plant-based twist that’s both hearty and satisfying.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

4 cups broccoli florets fresh or frozen, chopped into small pieces
1 cup soaked cashews soak for at least 2 hours or overnight
1/4 cup nutritional yeast adds cheesy flavor
1 tbsp lemon juice freshly squeezed
1 cup vegetable broth low-sodium preferred
1 small onion diced
2 cloves garlic minced
1 cup vegan cheddar cheese shreds choose a meltable variety
2 tbsp olive oil or water for sautéing
to taste Salt and pepper for seasoning

Equipment

4-quart pot
Blender
Knife and cutting board
Spoon or spatula
Measuring cups and spoons

Method

Heat the large pot over medium heat. Add olive oil or a splash of water, then sauté the diced onion and minced garlic until fragrant and translucent, about 3-4 minutes. The kitchen will fill with a warm, savory aroma.
Add the chopped broccoli florets to the pot, stirring to coat with the aromatics. Cook for 2 minutes until the broccoli begins to turn bright green and become slightly tender, releasing a fresh aroma.
Pour in the vegetable broth, then bring the mixture to a gentle simmer. Cover the pot and cook for 8-10 minutes, until the broccoli is very tender and easily pierced with a fork, filling the kitchen with a comforting steam.
While the vegetables cook, drain and rinse the soaked cashews. In your blender, combine the cashews, nutritional yeast, lemon juice, and hot water or broth. Blend until completely smooth and creamy, about 1-2 minutes, creating a velvety cheese sauce.
Once the broccoli is tender, carefully transfer the hot mixture in batches to the blender. Puree until smooth, checking for a silky, vibrant green consistency. Return the pureed soup to the pot and stir well.
Stir in the vegan cheddar shreds, then gently heat the soup over low heat, stirring constantly until the cheese melts into a gooey, cheesy layer, about 3-5 minutes. The soup will turn a rich, vibrant green with a cheesy aroma wafting through the kitchen.
Taste the soup and season with salt and pepper as needed. For a bright finish, stir in the lemon juice. The soup should be steaming, silky, and flavorful, ready to serve.
Ladle the hot soup into bowls, garnish with extra nutritional yeast or freshly cracked pepper if desired, and enjoy this cozy, plant-based comfort food while it's warm and velvety.

Notes

For an extra creamy texture, add a splash of coconut milk before serving. To make the soup thicker, simmer uncovered for a few more minutes. Feel free to customize with additional spices like smoked paprika or a pinch of nutmeg.

Tips for perfect vegan broccoli cheddar

Use freshly grated vegan cheese for better melt and flavor.
Sauté aromatics until fragrant—this deepens the soup’s savory notes.
Puree in small batches to avoid splatters and ensure smoothness.
Add lemon juice at the end to brighten the flavors and cut through richness.
Keep the heat moderate during cheese addition to prevent separation or curdling.
Use a wide, shallow pan for quicker, even cooking and easy stirring.
Taste and adjust seasoning after resting—flavors develop as the soup cools slightly.

Common mistakes and how to fix them

FORGOT to check for over-simmering; broccoli turns mushy quickly—reduce heat if needed.
DUMPED in all cheese at once; add gradually for better melting and smoother texture.
OVER-TORCHED the soup; lower heat and stir constantly to prevent burning or separation.
SKIPPED tasting during cooking; adjust salt and acidity before serving for balanced flavor.

Quick fixes and pantry swaps

When soup is too thick, splash in hot broth and stir until silky.
If cheese isn’t melting, lower heat and stir continuously for a smooth finish.
Splash a bit of lemon juice if the flavor feels dull or flat.
Patch a broken sauce by whisking in a splash of hot water or plant milk.
Shield over-simmered broccoli with a quick blitz in the blender for a fresh puree.

Prep, store, and reheat tips

Chop broccoli and aromatics the day before; store in airtight containers in the fridge for up to 24 hours, keeping them crisp and fresh.
Prepare the cheese sauce ahead—blend cashews, nutritional yeast, lemon juice, and water. Keep in a jar, refrigerated for up to 2 days, with a layer of plastic wrap directly on the surface to prevent skin formation.
The soup can be made entirely in advance. Reheat gently on the stove over low heat, stirring frequently. The flavors deepen overnight, becoming richer and more integrated.
Stored in an airtight container, the soup keeps for 3-4 days in the fridge. The texture may thicken slightly, so stir in a splash of hot broth when reheating to restore creaminess.
For freezing, portion into freezer-safe containers, leaving room for expansion. It’s best enjoyed within 2 months. Thaw overnight in the fridge, then reheat slowly, watching for separation—whisk if needed.

Vegan Broccoli Cheddar Soup Recipe