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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 minutes
Cook Time 20 minutes
Total Time 30 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.