This vegan broccoli cheddar soup is creamy, cozy, and crazy simple to make.
It’s one of those recipes that feels like a warm hug on a chilly day.
No dairy, no fuss — just good food that makes you feel good too.
It’s great for lunch, meal prep, or when you just want a big bowl of comfort.
Why I Love This Recipe
This soup has become my go-to on days when I want something fast but satisfying. I used to make a classic broccoli cheddar soup all the time, but going dairy-free made me rethink everything. This version tastes just as comforting — and honestly, it’s even easier to make. Here’s why it’s a favorite in my kitchen:
- It’s all made in one pot
- Uses pantry staples and frozen broccoli if you’re in a pinch
- Has a cheesy flavor without any dairy
- Perfect for reheating all week
How Many Servings:
4 big bowls
Cook Time:
30 minutes
Macros (Per Serving – Approximate):
- Calories: 280
- Protein: 9g
- Carbs: 22g
- Fat: 18g
- Fiber: 5g
Why This Recipe Works (Quick Science)
The creaminess comes from blending soaked cashews or a roux made with flour and non-dairy milk. Nutritional yeast brings that cheesy flavor without needing cheese. Simmering the broccoli in the broth lets all the flavors meld together before blending, so you get that silky texture with little broccoli bits throughout.
Common Mistakes
- Boiling too hard: This can overcook the broccoli and make the soup dull green instead of vibrant.
- Skipping the soak for cashews: If you don’t soak your cashews (or boil them), they won’t blend smooth.
- Not seasoning enough: Plant-based soups need a bit more salt, so taste and adjust at the end.
What You’ll Need
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups unsweetened almond milk
- 2 cups vegetable broth
- 1/2 cup raw cashews (soaked in hot water for 20 minutes, then drained)
- 1/3 cup nutritional yeast
- 1 tsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 3 cups broccoli florets (fresh or frozen)
- 1/2 cup shredded vegan cheddar cheese (optional, for extra cheesiness)
Ingredient
Pro Tips
- Use frozen broccoli to save time — no need to thaw first.
- Don’t skip the nutritional yeast — it’s what makes it taste cheesy!
- Soak cashews in boiling water if you forgot to soak them ahead.
- Blend only half the soup for a creamy texture with a few broccoli bits.
- Add extra shredded vegan cheese at the end for more flavor.
Tools Needed
- Large soup pot
- Wooden spoon or spatula
- Blender (or immersion blender)
- Measuring cups and spoons
- Sharp knife
- Cutting board
Substitutions and Variations
- Sub cashews with 1/2 cup canned coconut milk for nut-free version
- Use soy milk or oat milk instead of almond
- Skip vegan cheese if you don’t have it — still tastes great
- Add carrots or potatoes for more bulk
- Stir in red pepper flakes for a little heat
Make Ahead Tips
- You can chop the onion and garlic and soak the cashews up to 2 days in advance.
- The whole soup can be made and stored in the fridge for up to 4 days — just reheat gently.
- Freezes well for up to 2 months.
How to Make Vegan Broccoli Cheddar Soup
Step 1: Sauté the onions and garlic
Heat 1 tbsp olive oil in a large soup pot over medium heat. Add 1 small diced yellow onion and 2 cloves minced garlic. Cook for 4–5 minutes until soft and fragrant.
Step 2: Make the roux
Sprinkle in 2 tbsp all-purpose flour and stir constantly for 1 minute until it forms a paste and lightly browns.
Step 3: Add liquids and cashews
Pour in 2 cups unsweetened almond milk and 2 cups vegetable broth. Add 1/2 cup soaked, drained cashews. Stir to combine and bring to a simmer.
Step 4: Add seasonings
Stir in 1/3 cup nutritional yeast, 1 tsp Dijon mustard, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Simmer for 5 minutes.
Step 5: Blend the base
Carefully transfer the soup base to a blender and blend until completely smooth. Return it to the pot.
Step 6: Add the broccoli
Stir in 3 cups broccoli florets. Simmer for 8–10 minutes until tender. If you like it chunky, leave as is. For a smoother soup, blend half of it again.
Step 7: Add cheese (optional) and serve
Stir in 1/2 cup shredded vegan cheddar (if using), then ladle into bowls.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat on the stove over low heat or in the microwave
- Freeze for up to 2 months; thaw overnight in fridge before reheating
- It may thicken in the fridge — just add a splash of broth when reheating
Conclusion
This vegan broccoli cheddar soup is proof that you don’t need dairy to have something rich, creamy, and totally satisfying. It’s comforting, full of flavor, and simple enough to make any day of the week. If you try it, let me know how it goes in the comments — or ask me anything if you get stuck!