This vegan broccoli cheddar soup is a staple in my kitchen because it’s both comforting and quick to make on busy nights. I love how the creamy texture and savory flavor come together with simple ingredients I usually have on hand. The aroma of sautéed onions and garlic fills the kitchen, making it hard to wait until dinner.

What makes this soup special is how it mimics the classic cheesy flavor using nutritional yeast and cashews, but keeps things dairy-free. I often serve it with crusty bread or a simple salad for a satisfying meal. The soup is thick and velvety, with tender pieces of broccoli in every bite.

It’s a dish I reach for when I want something hearty but not heavy. The leftovers reheat beautifully, making it great for meal prep. Whether I’m serving it to vegan friends or just need a cozy lunch, this soup never disappoints.

Quick Facts

Why You’ll Love It

This vegan broccoli cheddar soup delivers all the creamy, cheesy comfort of the original—without any dairy. It’s easy, satisfying, and family-friendly. You’ll love how quickly it comes together and how flexible the recipe is for weeknight dinners.

• Rich, creamy texture without dairy
• Ready in about 40 minutes
• Uses simple pantry ingredients
• Great for meal prep and leftovers
• Customizable for different diets
• Kid-friendly and freezer-friendly

Ingredients

The ingredient list is straightforward and relies on pantry staples and fresh broccoli. Nutritional yeast and cashews create the cheesy, creamy base, while carrots and onions add sweetness and depth. You can use fresh or frozen broccoli, making this soup easy to whip up any time.

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 4 cups broccoli florets (fresh or frozen)
• 1 medium Yukon gold potato, peeled and diced
• 1/2 cup raw cashews (soaked if not using high-speed blender)
• 1/4 cup nutritional yeast
• 4 cups vegetable broth
• 1 cup unsweetened non-dairy milk (such as almond or oat)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Step-by-Step Instructions

This soup comes together in a few simple steps. Start by sautéing the aromatics, then simmer everything until tender. A quick blend creates a creamy base, and the final simmer brings all the flavors together. You can adjust the texture to your liking—chunky or smooth.

1. Heat olive oil in a large pot over medium heat. Add onion and carrots; sauté for 4-5 minutes until softened.
2. Add garlic and cook for another 1 minute until fragrant.
3. Stir in broccoli, potato, and cashews. Cook for 2 minutes, stirring occasionally.
4. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes, until vegetables are very tender.
5. Turn off the heat. Transfer about half the soup (including some broccoli and cashews) to a blender. Add nutritional yeast, non-dairy milk, Dijon mustard, smoked paprika, salt, and pepper.
6. Blend until completely smooth and creamy. Return the blended mixture to the pot with the remaining chunky soup.
7. Stir well and bring back to a gentle simmer for 2-3 minutes. Add lemon juice and adjust seasoning to taste.
8. Serve hot, garnished with extra nutritional yeast or a sprinkle of black pepper if desired.

Chef Tips

A few simple tips can help you get the best results every time. This soup is forgiving, so don’t worry about perfect chopping or exact ingredient amounts. Here’s how to make it even easier and tastier:

• Soak cashews in hot water for 20 minutes if not using a high-speed blender.
• Use frozen broccoli if fresh isn’t available—no need to thaw.
• For extra richness, add a splash more non-dairy milk before serving.
• Taste and adjust salt at the end, as broths vary in saltiness.
• Blend more or less of the soup for your preferred texture.
• Garnish with chives or vegan cheese shreds for extra flavor.

Substitutions

This soup is easy to customize based on what you have. You can swap out a few ingredients without losing the creamy, savory result. Here are some common substitutions that work well:

• Use cauliflower instead of broccoli for a different flavor.
• Replace cashews with sunflower seeds for a nut-free version.
• Swap Yukon gold potato for russet or sweet potato.
• Use any unsweetened non-dairy milk (soy, oat, cashew).
• Add a pinch of turmeric for color if desired.
• Omit nutritional yeast if needed, but the soup will be less cheesy.

Storage & Reheating

This soup stores well and is perfect for making ahead. The flavors deepen after a day in the fridge, and it reheats smoothly. Here’s how to keep it fresh and tasty:

• Store cooled soup in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stove over medium-low heat, stirring often.
• Add a splash of non-dairy milk or water if the soup thickens in the fridge.
• Freeze in portions for up to 2 months; thaw overnight in the fridge before reheating.
• Stir well after reheating to restore creamy texture.

Perfect Pairings

This soup pairs well with a range of sides and drinks. I like to serve it as a main course with bread, but it also works as a starter. Here are a few ideas to round out your meal:

• Crusty sourdough or whole-grain bread
• Simple green salad with lemon vinaigrette
• Roasted chickpeas for crunch
• A glass of dry white wine, such as Sauvignon Blanc

FAQs

Home cooks often have questions about making vegan broccoli cheddar soup. Here are answers to the most common ones, based on my experience:

Nutritional Note

This soup is a good source of fiber and plant-based protein, with moderate calories per serving. Nutrition will vary based on your broth and milk choices.