Vegan Broccoli Cheddar Soup

If you’re craving a bowl of rich, creamy, and impossibly cheesy soup—without a drop of dairy—this Vegan Broccoli Cheddar Soup is the answer to your dreams. Think velvety texture, punchy cheddar tang, and tender bites of fresh broccoli, all made with wholesome plant-based ingredients!

What makes this soup a total must-try is how decadent and satisfying it tastes, yet it comes together in one pot and under an hour. No need for store-bought vegan cheeses—this easy recipe delivers all the nostalgia and flavor of the classic, with a nourishing twist.

It's the ultimate weeknight dinner, cozy lunch, or crowd-pleasing appetizer. Inspired by my favorite bistro soup, this one has quickly become a family favorite—guaranteed to please vegans and non-vegans alike!

Why You'll Love This Recipe

• Delivers crave-worthy cheesy flavor—no dairy required
• Quick and easy one-pot meal for busy weeknights
• Made with wholesome, everyday ingredients
• Perfect comfort food, great for the whole family

Key Ingredients for Vegan Broccoli Cheddar Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Broccoli

Broccoli is the superstar here, providing that iconic green color and plenty of flavor. Chop the florets into small, bite-sized pieces so they cook quickly and distribute evenly through the soup. Fresh broccoli gives the best texture, but frozen works in a pinch—just add a couple of extra minutes to the cooking time. If you love extra greens, toss in some stems (peeled and diced) or try broccolini as a fun twist.

Raw Cashews

Soaked raw cashews are the secret behind the soup's ultra-creamy base. Blended smooth with other ingredients, they mimic heavy cream without any dairy or added oils. Make sure to soak your cashews in hot water for at least 15 minutes to soften them for blending. If you need a nut-free option, cooked white beans or silken tofu can be used, though the texture will be slightly different.

Nutritional Yeast

This is what brings the unmistakable "cheesy" flavor to the soup! Nutritional yeast is key for achieving that classic cheddar taste. Look for yellow flakes or powder in the natural foods aisle. If you're not a fan, you can scale back the amount, but it's essential for that signature cheddar vibe.

Carrots

Carrots add a subtle sweetness and their vibrant color helps give the soup a golden, cheesy hue. Peel and dice them finely so they cook fast and blend smoothly. For a shortcut, pre-shredded carrots work well. If you’re out of carrots, a bit of sweet potato can also do the trick.

Unsweetened Plant Milk

This creates a silky, luscious texture and balances out the cashew cream. Make sure to use plain, unsweetened varieties—such as almond, cashew, or soy milk—to keep the flavors savory. Oat milk is another great option for added creaminess. Avoid anything vanilla-flavored or sweetened, which could throw off the taste.

Instructions for Vegan Broccoli Cheddar Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Aromatics

In a large soup pot, heat the olive oil over medium heat. Add the diced onion and cook for 3 to 4 minutes, until soft and fragrant. Stir in the minced garlic and carrots, sautéing for another 2 minutes. This builds a savory, flavorful foundation for your soup!

Add Broccoli and Simmer

Add the chopped broccoli florets and pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for about 10 minutes, until the broccoli is fork-tender. Don’t overcook—the broccoli should stay vibrant green!

Blend the Creamy Base

While the broccoli simmers, combine the soaked and drained cashews, plant milk, nutritional yeast, lemon juice, Dijon mustard, smoked paprika, turmeric, salt, pepper, and cayenne (if using) in a high-speed blender. Blend on high for 1-2 minutes, until ultra-smooth and creamy with no lumps.

Add the Creamy Mixture

Carefully pour the blended "cheese" base into the pot with the broccoli mixture. Stir well to combine, making sure everything is evenly incorporated. If you prefer a thicker soup, whisk in tapioca or cornstarch dissolved in a little cold water at this stage.

Simmer and Adjust

Continue to simmer the soup over low heat for 8 to 10 more minutes, stirring occasionally, until it thickens and the flavors marry beautifully. For a partially smooth texture, use an immersion blender to blend about half the soup directly in the pot, leaving plenty of broccoli bits for texture.

Taste and Serve

Taste your soup and adjust salt, pepper, and lemon juice as needed. Ladle hot into bowls and garnish with fresh black pepper, extra nutritional yeast, or chopped parsley—or even vegan cheese shreds if desired!

Recipe Variations

Gluten-Free Option

This soup is naturally gluten-free as written, but always double-check your vegetable broth to ensure no wheat-derived additives are hiding in the ingredients.

Nut-Free Version

For a nut-free twist, swap the cashews for cooked white beans (like cannellini) or silken tofu. The texture will be creamy, and the flavor slightly different, but it still works beautifully!

Add Extra Veggies

Toss in some cauliflower, baby spinach, or kale along with the broccoli for an extra dose of veggie power. Cauliflower blends in seamlessly, making the soup even thicker and creamier.

Make It Spicy

Amp up the heat by adding a diced jalapeño or a dash of hot sauce with the garlic and carrots. Or sprinkle a little more cayenne before serving for those who love a little zing.

Cheddar Flavor Boost

For even bolder cheese vibes, use extra nutritional yeast or add a handful of your favorite vegan cheddar shreds in the final simmer. This ups the cheddar punch and makes the soup extra gooey!

Serving Suggestions

Serve your Vegan Broccoli Cheddar Soup piping hot with a crusty hunk of sourdough bread, classic garlic toast, or a crisp green salad for contrast. It’s also wonderful topped with fresh cracked pepper, a sprinkle of chives, or a swirl of coconut cream for a gourmet touch. For a heartier meal, pair with oven-roasted potatoes or your favorite sandwich (vegan grilled cheese, anyone?).

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat individual portions gently on the stovetop over medium-low heat, stirring often, or microwave in short bursts, stirring between each interval. The soup thickens as it chills, so add a splash of plant milk or water to loosen it as needed. For longer storage, freeze cooled soup in freezer-safe containers for up to 2 months—thaw overnight in the fridge before reheating.

Frequently Asked Questions About Vegan Broccoli Cheddar Soup (FAQ)

Q: Can I use frozen broccoli instead of fresh?
A: Absolutely! Frozen broccoli works great; just simmer an extra 2-3 minutes to make sure it’s fully tender.

Q: Is nutritional yeast necessary for the cheesy flavor?
A: Yes, nutritional yeast is what gives the soup its authentic cheddar taste. If you skip it, the soup will be creamy but not as cheesy.

Q: Can I make this nut-free?
A: Definitely! Substitute the cashews with white beans or silken tofu for a delicious, creamy nut-free soup.

This Vegan Broccoli Cheddar Soup is proof you don’t need dairy to enjoy classic comfort! It’s creamy, cheesy, nourishing, and always a hit at my table. Give it a try, and be sure to leave a comment or rating letting me know how it turned out for you—I love hearing from you!