There’s something about a warm bowl of broccoli cheddar soup that feels like a hug in a mug, especially when it’s veganized. I grew up loving the creamy, cheesy version, and I’ve been tinkering with plant-based swaps to keep that nostalgic flavor intact. It’s honestly a little magic how a few simple ingredients can turn into something so comforting and familiar.
Making this soup isn’t about perfection—it’s about finding that cozy balance between wholesome, veggie-forward goodness and the rich, cheesy bite we all crave. I like to think of it as a bridge, connecting the old tastes I love with new, mindful ways to enjoy them. It’s quick enough for a weekday dinner, but hearty enough to warm you through on a chilly evening, no dairy required.
Focusing on how this vegan broccoli cheddar soup can be a comforting, nostalgic dish that bridges the gap between traditional flavors and plant-based eating, making it accessible and satisfying for anyone craving familiar creamy warmth without dairy.
Nostalgia in a bowl
- This soup takes me back to chilly Sunday afternoons spent with my grandma, who swore by her secret cheese blend.
- The first time I perfected the vegan cheesy flavor, I felt a weird mix of pride and relief—like I’d cracked a secret code.
- There’s a strange joy in blending simple ingredients and watching them transform into something so familiar, yet entirely plant-based.
- Whenever I make this, I feel a wave of nostalgia mixed with pride, knowing I’ve created a comforting dish that everyone can enjoy.
- It’s a small act of rebellion—enjoying cheesy, creamy soup without any dairy sneaking in behind the scenes.
The inspiration behind this dish
- This soup is inspired by a memory of cozy weekends in my childhood, where my mom would make a version of broccoli cheddar that was both rich and comforting. I’ve always loved that cheesy, velvety texture, but I wanted to create a vegan version that hits the same notes without relying on dairy. Turns out, it’s surprisingly straightforward to mimic that gooey, cheesy goodness with a few plant-based ingredients and a little patience.
- The real spark came when I realized how forgiving this recipe is—once you get the base right, you can tweak the flavors endlessly. It’s become my go-to for chilly nights, a way to bring everyone around the table and share a bowl that feels like a warm hug. Honestly, it’s kind of a small act of rebellion to enjoy this creamy comfort without any dairy sneaking in.
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Trivia and historical notes
- Vegan broccoli cheddar soup has roots in classic American comfort food, adapted to suit plant-based diets without losing its creamy, cheesy essence.
- The use of nutritional yeast as a cheese flavor enhancer became popular among vegans in the 1970s, transforming many traditional dishes into plant-based versions.
- This soup is a modern twist on the traditional ‘cheddar broccoli soup’ served in New England, reimagined for contemporary, dairy-free palates.
Ingredient breakdown: key components
- Broccoli: I love how fresh, bright-green broccoli adds a slightly bitter crunch when raw, but turns tender and sweet when cooked. For a more intense flavor, try roasting it first, which gives a smoky undertone.
- Vegan Cheddar: I use a blend of cashews and nutritional yeast to mimic that cheesy, umami punch. If you want a sharper flavor, add a dash of smoked paprika or a squeeze of lemon for brightness.
- Onion & Garlic: The aroma of onions softening in oil is pure comfort. Make sure to cook until translucent—if they start to brown, turn down the heat to avoid bitterness.
- Plant-Based Milk: I prefer unsweetened cashew or almond milk for creaminess without overpowering flavor. For a richer, more velvety texture, try blending in a bit of coconut cream or coconut milk.
- Thickener (Potato or Cauliflower): These add body and smoothness. If you’re avoiding potatoes, cauliflower purees beautifully and keeps the soup light yet satisfying.
- Nutritional Yeast: It’s my secret weapon for that cheesy depth. If you skip it, the soup will be less umami-rich but still tasty with a bit of miso paste.
- Seasonings (Salt, Pepper, Nutmeg): Nutmeg might seem odd, but it adds a warm, subtle depth. Taste as you go—overdoing it can overpower the other flavors.
Spotlight on key ingredients
Broccoli:
- I love how the bright green turns tender and slightly caramelized when roasted first, adding a smoky depth.
- When cooked, broccoli releases a nutty aroma that fills the kitchen, signaling it’s ready for blending or simmering.
Nutritional Yeast:
- This flaky, golden powder adds a cheesy, umami richness that’s almost gooey on the tongue.
- It melts into the hot soup, intensifying the cheesy flavor and giving the dish its signature depth without dairy.
Notes for ingredient swaps
- Dairy-Free: Use coconut milk or cashew cream instead of traditional cheese for a rich, velvety texture. Expect a slightly sweeter, tropical note.
- Vegan Cheese: Nutritional yeast + plant-based cheese blends work well, but if unavailable, miso paste adds umami depth with a salty punch.
- Broccoli: Cauliflower florets can substitute for a milder, creamier result. Roasting cauliflower adds a nutty, smoky flavor.
- Onion & Garlic: Leeks or shallots can be used for a sweeter, subtler onion flavor. Use fresh garlic for a sharper bite, or roasted garlic for mellow sweetness.
- Plant-Based Milk: Almond or oat milk are gentle swaps; for creaminess, blend in silken tofu or coconut cream for extra richness.
- Thickener: Potato purees create body with a neutral flavor, but cauliflower offers a lighter, slightly nutty alternative that still thickens beautifully.
- Seasonings: Nutmeg adds warmth—if you don’t have it, a pinch of smoked paprika or a splash of lemon juice can brighten the dish.
Equipment & Tools
- Large pot: For sautéing and simmering the soup
- Immersion blender or regular blender: To puree the soup to desired consistency
- Chef’s knife: Chopping broccoli, onion, and garlic
- Cutting board: Prepping ingredients safely
- Measuring cups and spoons: Accurate ingredient measurement
Step-by-step guide to vegan broccoli cheddar soup
- Gather all equipment and ingredients before starting. Use a large, heavy-bottomed pot for even heat distribution.
- Chop broccoli into small florets, about 1–2 cm, and set aside. Dice onion and mince garlic finely.
- Heat 2 tablespoons of oil over medium heat (about 160°C / 320°F). Add onion and cook until translucent, around 5 minutes, stirring occasionally.
- Add garlic and cook for another minute until fragrant. Be careful not to burn it—smell should turn sweet and nutty.
- Stir in chopped broccoli, cook for 3–4 minutes, just to start softening, then pour in 4 cups of vegetable broth. Bring to a gentle simmer.
- Simmer for 10–12 minutes, until broccoli is tender and easily pierced with a fork. The broth should be slightly reduced and fragrant.
- While simmering, blend 1 cup cashews with 1 cup water until very smooth, set aside. This will add creaminess later.
- Once broccoli is tender, use an immersion blender directly in the pot to puree part of the soup, leaving some texture. Or transfer to a blender carefully and blend until smooth.
- Stir in the cashew cream, 1/4 cup nutritional yeast, 1 teaspoon Dijon mustard, and a pinch of nutmeg. Whisk until well combined and heated through, about 2 minutes.
- Taste and adjust salt and pepper. If the soup needs more cheesiness, add a bit more nutritional yeast or a squeeze of lemon for brightness.
- Remove from heat. Let sit for 2 minutes to settle flavors. The soup should be thick, velvety, and vibrant green.
- Ladle into bowls, garnish with fresh herbs if desired. Serve hot, with crusty bread on the side.
Let the soup rest for 2 minutes after heating to allow flavors to meld. Serve immediately, garnished with herbs or a drizzle of olive oil if desired.
How to Know It’s Done
- Broccoli is tender and easily pierced with a fork.
- Soup has a creamy, velvety texture without being gloopy.
- A rich cheesy aroma with hints of garlic and nutmeg.
Vegan Broccoli Cheddar Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat until it shimmers and begins to smell fragrant.
- Add diced onion to the pot and cook, stirring occasionally, until translucent and soft, about 5 minutes. The onions should be fragrant and slightly golden.
- Stir in the minced garlic and cook for another minute until it becomes fragrant and slightly golden, filling the kitchen with a warm aroma.
- Add the chopped broccoli florets to the pot, stirring for 2–3 minutes until they start to soften and turn bright green.
- Pour in the vegetable broth, bringing the mixture to a gentle simmer, then cover and cook for 10–12 minutes until the broccoli is tender and easily pierced with a fork.
- While the soup simmers, drain and blend the soaked cashews with 1 cup of water until completely smooth and creamy, which will add richness later.
- Use an immersion blender directly in the pot or carefully transfer the soup to a blender, then blend until you reach your desired smoothness, leaving some texture if preferred.
- Stir in the cashew cream, nutritional yeast, Dijon mustard, and ground nutmeg, whisking until well combined and heated through, about 2 minutes.
- Taste the soup and adjust seasoning with salt and pepper, adding more nutritional yeast if you want a cheesier flavor.
- Remove the soup from heat and let it sit for a couple of minutes to settle and deepen the flavors.
- Ladle the hot soup into bowls, garnish with fresh herbs if desired, and serve immediately for a velvety, comforting meal.
Pro tips for perfect vegan soup
- Use a gentle simmer for broccoli—too high and it turns mushy, too low and it won’t soften evenly.
- When blending, start on low speed to prevent splashes, then increase to achieve a silky texture.
- Sauté onions until translucent and fragrant—this builds sweetness and depth, not browning which can add bitterness.
- Add nutritional yeast at the end of cooking to preserve its cheesy flavor—heat too long and it can lose its punch.
- For extra creaminess, blend in a spoonful of coconut or cashew cream after pureeing the soup.
- Adjust seasoning gradually—taste often, especially after adding lemon or miso, to balance the flavors.
- If the soup thickens too much after cooling, gently reheat and stir in a splash of plant milk for looseness.
Common mistakes and how to fix them
- FORGOT to check seasoning? Taste and adjust salt and nutritional yeast for cheesy depth.
- DUMPED the broccoli too early? Cook until tender, not mushy, for best texture.
- OVER-TORCHED the garlic? Sauté on medium, not high, to prevent bitterness.
- SKIPPED blending part? Puree enough for velvety smoothness, leaving some texture for contrast.
Quick fixes and pantry swaps
- When soup is too thick, splash in hot plant milk and stir until silky.
- If broccoli turns mushy, quickly add a squeeze of lemon for brightness.
- Splash a bit of smoked paprika if the cheesy flavor feels flat.
- Patch bland soup by blending in a teaspoon of miso paste for umami boost.
- Shield the soup from burning by stirring constantly during simmering.
Prep, store, and reheat tips
- Chop broccoli and prep garlic and onion ahead—store in airtight containers in the fridge for up to 24 hours to keep them fresh and ready to go.
- Blanch and cool broccoli slightly before refrigerating—this helps retain vibrant color and crunch if you want a slightly firmer texture in the soup.
- Prepare cashew cream and keep refrigerated for up to 2 days—give it a good stir before adding to reheat the soup.
- Store leftover soup in airtight containers in the fridge for up to 3 days—reheat gently over low heat, stirring often to prevent sticking or scorching.
- For longer storage, freeze portions in freezer-safe containers for up to 2 months—thaw overnight in the fridge, then reheat, watching for separation and stirring well.
Top questions about vegan broccoli cheddar soup
1. How do I get that cheesy flavor without dairy?
Use nutritional yeast combined with plant-based cheese or miso for that cheesy, savory flavor. It mimics the meltiness and depth of dairy cheese.
2. Should I cook the broccoli beforehand or add it raw?
Blanch the broccoli briefly in boiling water, then shock in ice water to keep it vibrant and slightly crisp in the soup.
3. What’s the best way to make the soup creamy without milk or cheese?
Use soaked and blended cashews or cashew cream to create a smooth, rich base that mimics dairy creaminess.
4. How long should I cook the soup to get the right texture?
Simmer the soup gently for about 10-12 minutes until the broccoli is tender and the flavors meld without losing brightness.
5. How do I know when the soup is seasoned perfectly?
Adjust seasonings at the end—taste for salt, pepper, and a pinch of nutmeg to round out the flavors and add warmth.
6. How do I reheat the soup without losing its texture?
Reheat leftovers gently over low heat, stirring often, and add a splash of plant milk if it thickens too much in the fridge.
7. Should I blend the soup until completely smooth?
Use a high-speed blender or immersion blender for a smooth, velvety texture. Be cautious when blending hot liquids—start slow.
8. Can I roast the broccoli beforehand?
Roasting the broccoli first adds a smoky, caramelized flavor that enhances the depth of the soup, but it’s not necessary.
9. How can I make the soup taste more lively?
Add a squeeze of lemon or a splash of vinegar at the end to brighten the flavors and add a fresh contrast.
10. What’s the best way to fix a too-thick soup?
If the soup is too thick, thin it out with a little hot plant milk or vegetable broth until it reaches your preferred consistency.
This soup isn’t just a cozy bowl; it’s a reminder that comforting flavors can be simple and plant-based. It’s perfect for chilly evenings or whenever you need a quick, satisfying meal that feels like a warm hug.
Sharing a bowl of this creamy, cheesy goodness feels like reconnecting with an old favorite, but in a way that’s kinder to the planet and your body. Sometimes, all it takes is a little patience and a handful of good ingredients to make something truly nourishing.
I grew up in a small town in Oregon, United States. After years of experimenting (and failing) with recipes, I realized food wasn’t just about cooking—it was about connection.
