Creamy Vegan Broccoli Cheddar Soup | Cozy Plant-Based Comfort Food

Introduction of Recipe

Warm up with a comforting bowl of creamy vegan broccoli cheddar soup that’s packed with cheesy flavor but completely dairy-free. This soup blends tender, fresh broccoli, savory onions, and carrots with a rich, irresistible vegan cheese sauce made from simple, wholesome ingredients. Perfect for chilly evenings, weeknight dinners, or meal prep, this vegan delight is satisfying and family-friendly, bringing classic comfort food to the plant-based table.

History / Background

Broccoli cheddar soup is a classic American comfort dish known for its rich, creamy base and hearty broccoli chunks. Its distinct cheesy flavor typically comes from dairy, but as plant-based eating has grown, vegan versions have emerged that cleverly use nutritional yeast, cashews, or vegan cheese shreds to mimic that familiar taste. Vegan broccoli cheddar soup lets everyone enjoy this nostalgic favorite with better nutrition, lower saturated fat, and no dairy allergens, making it a star on vegan menus and home kitchens alike.

Why You’ll Love This Recipe

This soup delivers all the creamy, cheesy goodness of the original with the benefits of plant-based ingredients.

• Rich, cheesy vegan cheddar flavor

• Made with whole-food plant ingredients and vegan cheese

• Quick and simple to prepare in one pot

• Dairy-free, nut-free options available

• Perfectly creamy without heavy cream or butter

• Family-friendly and crowd-pleasing comfort food

Ingredient Notes

• Broccoli: Fresh or frozen florets both work well; chop finely for smooth cooking.

• Vegan cheddar cheese: Brands like Violife or Follow Your Heart melt beautifully and add authentic flavor.

• Cashews or nutritional yeast: Used for creamy texture and cheesy flavor; soaked cashews blend smoothly.

• Potatoes and carrots: Add body and natural sweetness to the soup base.

• Vegetable broth: Provides savory depth.

• Onion and garlic: Build an aromatic foundation.

• Olive oil or vegan butter: For sautéing and richness.

• Spices: Smoked paprika, salt, and pepper balance and enhance taste.

Equipment Needed

• Large soup pot or Dutch oven

• Blender or immersion blender

• Cutting board and knife

• Measuring spoons and cups

• Wooden spoon or whisk

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 6
Category: Soup, Main
Method: Stovetop, Blending
Cuisine: American, Vegan
Diet: Vegan, Dairy-Free, Gluten-Free

Ingredients:

• 2 tablespoons olive oil or vegan butter

• 1 small onion, chopped

• 3 cloves garlic, minced

• 3 medium carrots, peeled and chopped

• 1 medium russet potato, peeled and chopped

• 4 cups vegetable broth

• 4 cups broccoli florets, finely chopped

• ½ cup raw cashews, soaked or boiled (optional for extra creaminess)

• 1 cup shredded vegan cheddar cheese (such as Violife)

• ½ cup nutritional yeast

• 1 teaspoon smoked paprika

• 1 teaspoon salt, or to taste

• ½ teaspoon black pepper

• 1-2 cups water (as needed for desired consistency)

Instructions:

1. In a large pot, heat olive oil or vegan butter over medium heat. Sauté onion and garlic until translucent and fragrant, about 5 minutes.

2. Add carrots, potatoes, vegetable broth, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15 minutes.

3. Transfer 3 cups of the cooked vegetables and broth to a blender (or use an immersion blender in the pot). Add soaked cashews if using and nutritional yeast. Blend until smooth and creamy, adding water to thin if necessary.

4. Return the blended mixture to the pot. Stir in chopped broccoli and vegan cheddar cheese. Heat over medium until cheese melts and broccoli is tender, about 5-7 more minutes.

5. Adjust seasoning with additional salt or pepper if needed, adding more water to reach desired soup thickness.

6. Serve hot, garnished with extra vegan cheddar or fresh herbs if desired.

Notes:

• Cashews add richness but can be omitted for nut-free diets; increase nutritional yeast for cheesier flavor if omitting.

• Use frozen broccoli if fresh is unavailable, just increase simmer time slightly.

• For thicker soup, reduce additional water; for thinner, add more broth or water.

• Leftovers keep well refrigerated for 3-4 days and freeze beautifully.

Nutrition Facts

Tips & Variations

• Add a pinch of nutmeg or cayenne for added warmth and spice.

• Swap carrots with sweet potatoes for a subtle sweetness.

• Stir in kale or spinach for extra greens.

• Use coconut milk for creamier texture and slight sweetness.

• Garnish with toasted pumpkin seeds or croutons for texture contrast.

Pro Chef Tips

• Soak cashews well or boil them for at least 10 minutes to ensure smooth blending.

• Blend part of the soup to create creaminess while leaving some vegetables chunky for texture.

• Use a high-powered blender for the silkiest soup.

• Add vegan cheddar at the end to prevent curdling.

• Season gradually and taste before serving for balance.

Common Mistakes to Avoid

• Under-cooking vegetables leading to gritty texture.

• Over-blending the entire soup for a flat flavor—blend in parts for depth.

• Adding cheese too early causing clumping.

• Skipping seasoning layers; add salt, pepper, and spices carefully.

• Not reheating gently—avoid boiling once cheese is added.

Storage & Meal Prep

Store leftover soup in an airtight container in the fridge for 3-4 days. Reheat gently on the stove or in the microwave. This soup freezes well for up to 3 months—thaw overnight in the fridge before warming.

Make-Ahead & Freezer Notes

The soup base can be made up to 2 days ahead and refrigerated before adding broccoli and cheese. Assemble and reheat when ready. Freeze in portions without broccoli and cheese for best texture preservation; add fresh before serving.

Serving Suggestions

Serve this vegan broccoli cheddar soup with crusty bread, garlic toast, or a crisp Caesar salad. A sprinkle of fresh chives or vegan bacon bits makes a delightful garnish. Pair with a light white wine or sparkling water with lemon for a complete meal.

FAQs Section

1. Can I make this soup nut-free?
Yes, omit cashews and increase nutritional yeast or use vegan cheese for creaminess.

2. Can I use frozen broccoli?
Absolutely. Add frozen broccoli at the same time, simmer a bit longer.

3. What vegan cheese is best?
Brands like Violife and Follow Your Heart melt well and provide great flavor.

4. How thick should the soup be?
It should be creamy but pourable—adjust with broth or water as needed.

5. Can I make this in a slow cooker?
Yes, sauté onions and garlic first, then add all ingredients except cheese; cook on low 4-6 hours.

6. Is this soup gluten-free?
Yes, naturally gluten-free if using gluten-free broth and cheese.

7. Can I freeze this soup?
Yes, it freezes well. Reheat gently and stir before serving.

Conclusion

This vegan broccoli cheddar soup is a cozy classic reinvented for plant-based kitchens. Creamy, cheesy, and packed with veggies, it’s sure to become a staple for family dinners or meal prep. Try it today, share your creations on Pinterest, and spread the joy of delicious vegan comfort!