This vegan broccoli cheddar soup is my way of reclaiming childhood comfort without the dairy. I remember the smell of melted cheese bubbling in the pot, the way it made my belly and heart feel warm, even on the coldest days. Now, I get to enjoy that same coziness, but with a plant-based twist that’s just as satisfying.
Making this soup was a bit of a kitchen experiment—trying to mimic that gooey, cheesy goodness with nuts and nutritional yeast, while keeping it honest and simple. It’s become a staple on my stove, especially when I need something hearty but wholesome. No shortcuts, just real ingredients that come together in a slow, fragrant simmer.
This recipe is inspired by my childhood memories of sneaking cheesy bites at family dinners, but I’ve reimagined it completely vegan. It’s about that nostalgic comfort, without the dairy, proving you don’t need cheese to feel cozy and satisfied.
Reclaiming Childhood Comfort
- Cooking this soup reminds me of my grandma’s kitchen, where cheesy smells filled the air and everyone gathered around the table with full bellies and happy hearts.
- There’s a quiet joy in blending simple ingredients into something that feels like a warm hug — especially on rainy days when comfort is what I crave most.
- Honestly, I’ve never been a fan of overly processed vegan cheese, so I love figuring out how to make that gooey, cheesy texture using just nuts and nutritional yeast.
- Making this soup from scratch is chaos—blending, simmering, tasting—but it’s always worth the messy kitchen and lingering smell of garlic and melting cheese flavors.
- Sharing this bowl with friends feels like passing on a secret: you don’t need dairy to create richness and comfort in a bowl.
Reclaiming Childhood Comfort
This soup was born out of a craving for childhood comfort but with a grown-up, plant-based twist. I wanted that cheesy, gooey texture without the dairy, so I started experimenting with cashews, nutritional yeast, and a splash of smoky paprika. The process reminded me how simple ingredients can transform into something unexpectedly cozy and satisfying, even on the busiest weeknights. It’s a little messy, a little chaotic, but always worth the effort when that first spoonful hits just right.
Trivia and Historical Notes
- This vegan broccoli cheddar soup is inspired by classic American comfort food, which originated in mid-20th-century diners and home kitchens across the US.
- The use of nutritional yeast as a cheesy flavor enhancer became popular among vegans in the 1980s, offering a dairy-free alternative that mimics cheese’s umami richness.
- Broccoli’s inclusion in creamy soups gained popularity in the early 1900s, symbolizing health and vitality, especially during wartime nutrition efforts.
- Cheddar cheese’s roots trace back to medieval England, where it was originally a farmhouse cheese before becoming a supermarket staple.
- Vegan cheese alternatives, made from nuts and plant-based ingredients, started gaining mainstream recognition in the late 20th century, reflecting shifting dietary trends.
Ingredient Breakdown
- Broccoli: I love the bright green color and crisp texture; when cooked properly, it adds a fresh, slightly grassy note that balances the richness. If you prefer it softer, let it simmer a bit longer but watch not to overcook so it doesn’t turn to mush.
- Cashews: They’re my secret to that velvety, cheesy mouthfeel—soaking them overnight ensures they blend smooth and oozy. If you’re short on time, a quick boil can work, but the texture might be a touch grainier.
- Nutritional Yeast: Adds that nutty, cheesy depth I crave—don’t skip it, even if it’s a bit unfamiliar. To boost flavor, toast it lightly in a dry pan until fragrant before stirring into the soup.
- Onion & Garlic: I rely on a generous sauté until they’re golden and fragrant; the sweet aroma of caramelized onion makes all the difference. If they start to burn, reduce heat immediately to avoid bitterness.
- Plant-Based Milk: I prefer a neutral, unsweetened variety—almond or oat milk work well. For a richer taste, add a splash of coconut milk, but keep an eye on the coconut flavor if you’re sensitive to it.
- Smoked Paprika: Just a pinch gives the soup a subtle smoky undertone that surprises the palate—be cautious, as too much can overpower the delicate balance of flavors. Start small and taste as you go.
- Vegan Cheese (Optional): I sometimes stir in a bit of melted vegan cheese for extra gooeyness—if you skip it, the soup is still creamy and satisfying, just a touch less cheesy.
Spotlight on Key Ingredients
Broccoli:
- I love its bright green color and crisp bite; when cooked just right, it adds a fresh, grassy note that cuts through the richness. Overcooking makes it dull and mushy, so keep an eye on that tender stage.
- Cashews: They’re my secret to that velvety, cheesy mouthfeel—soaking them overnight makes blending smoother and creamier. If you’re in a rush, boiling them for 10 minutes can help, but expect a slightly grainier texture.
Cashews & Nutritional Yeast:
- Cashews: They create that luscious, cheesy base—soaking is key for smoothness. Toast lightly in a dry pan to add a nutty aroma before blending for extra depth.
- Nutritional Yeast: Adds a nutty, cheesy flavor that’s essential—toast it briefly to boost its aroma, then stir in for that umami hit that makes the soup feel indulgent.
Notes for ingredient swaps
- Dairy-Free: Use coconut milk or cashew cream instead of plant-based milk for a richer, creamier texture, but expect a subtle coconut or nutty flavor.
- Cheese Alternatives: Nutritional yeast can be swapped with a splash of miso paste for umami depth, though it will lack some cheesiness and saltiness.
- Broccoli: Cauliflower florets can replace broccoli for a milder, more neutral flavor; keep in mind it will be softer and less vibrant green.
- Onion & Garlic: Shallots or leeks work well for a milder, sweeter taste. Use garlic powder if fresh isn’t available, but it’s less pungent.
- Thickening Agents: Instead of cashews, cooked and blended potatoes or a splash of tapioca starch can thicken the soup, but may change the flavor slightly.
- Smoked Paprika: Use regular paprika or a pinch of chipotle powder for a different smoky or spicy note; adjust quantity to taste.
- Vegan Cheese (Optional): Skip or add a store-bought vegan cheese shreds for extra gooeyness, but the soup will be less creamy without it.
Equipment & Tools
- Large soup pot: For simmering the vegetables and broth
- Blender: For blending the soup until smooth
- Wooden spoon: For stirring ingredients
- Measuring cups and spoons: To measure ingredients accurately
- Immersion blender (optional): For blending directly in the pot
Step-by-step guide to vegan broccoli cheddar soup
- Gather your equipment: a large soup pot, a blender, a wooden spoon, and a measuring cup. The pot is for simmering, the blender for smooth blending, the spoon for stirring, and the cup for measuring ingredients.
- Prepare the vegetables: chop the broccoli into small florets, roughly chop the onion and garlic. Set aside.
- In the soup pot, heat 2 tbsp of olive oil over medium heat (about 160°C/320°F). Add the chopped onion and cook until translucent, about 5 minutes, stirring occasionally. Add garlic and cook for another 30 seconds until fragrant.
- Add the chopped broccoli to the pot, stir to coat with oil, and cook for 2-3 minutes. Pour in 4 cups of vegetable broth, bring to a gentle simmer, and cook until the broccoli is tender, about 10 minutes. The broccoli should be bright green and easily pierced with a fork.
- While the soup simmers, soak 1 cup of cashews in hot water for at least 15 minutes, then drain. In a blender, combine the soaked cashews, 1/4 cup nutritional yeast, 1 tsp smoked paprika, 1/2 tsp salt, and 1 cup of plant-based milk. Blend until smooth and creamy; set aside.
- Once the broccoli is tender, carefully transfer the soup to a blender in batches or use an immersion blender directly in the pot. Blend until velvety smooth, about 30 seconds. If the mixture is too thick, add more plant milk until desired consistency is reached.
- Return the blended soup to the pot, stir in the cashew cheese mixture, and cook over low heat (about 80°C/175°F) for 5 minutes, stirring constantly. The soup should be hot and slightly thickened, with a rich, cheesy aroma.
- Taste and adjust seasoning with more salt or pepper as needed. For a final touch, sprinkle with fresh chopped chives or a pinch of smoked paprika. Serve hot in bowls, garnished if desired.
Serve the soup hot in bowls, garnished with chopped herbs or a dash of smoked paprika. Let it rest for a minute off the heat to settle before serving for the best texture and flavor.
How to Know It’s Done
- The broccoli is tender and bright green after simmering.
- The soup is velvety smooth with a cheesy aroma after blending.
- The soup is hot and slightly thickened, with a glossy appearance.
Vegan Broccoli Cheddar Soup
Ingredients
Equipment
Method
- Begin by heating your large soup pot over medium heat and adding a splash of oil. Once warm, add the chopped onion and cook until translucent and fragrant, about 5 minutes, stirring occasionally. Add the minced garlic and cook for another 30 seconds until aromatic.
- Add the broccoli florets to the pot, stirring to coat them with the aromatic mixture. Cook for 2-3 minutes until they begin to brighten and soften slightly.
- Pour in the vegetable broth, bringing it to a gentle simmer. Cover the pot and cook until the broccoli is tender and vibrant green, about 10 minutes.
- While the soup simmers, drain your soaked cashews and add them to a blender along with the toasted nutritional yeast, plant-based milk, smoked paprika, and a pinch of salt and pepper. Blend until smooth and creamy, about 30 seconds.
- Transfer the cooked broccoli and broth to a blender in batches, or use an immersion blender directly in the pot. Blend until the soup is silky and velvety, with a bright green hue and smooth texture.
- Return the blended soup to the pot if needed, then stir in the cashew cheese mixture. Warm over low heat, stirring constantly, until the soup thickens slightly and releases a cheesy aroma, about 5 minutes.
- Taste the soup and adjust seasoning with additional salt, pepper, or smoked paprika as desired. Serve hot, garnished with fresh herbs or a sprinkle of extra nutritional yeast if you like.
Notes
Top Tips for a Perfect Soup
- Bold the garlic: Sauté garlic until fragrant and golden—this releases its full aroma and flavor, making the soup richer. If it starts to burn, lower the heat immediately.
- Use soaked cashews: Soak cashews overnight or in hot water for at least 15 minutes—this ensures a silky, smooth blend without grit, creating that cheesy, velvety texture.
- Toast nutritional yeast: Briefly toast the yeast in a dry skillet until fragrant—this enhances its nutty, cheesy aroma, adding depth to your soup flavor.
- Simmer broccoli thoroughly: Cook broccoli until tender and bright green—overcooking dulls color and flavor, but undercooking leaves a raw edge. Aim for easily pierced florets.
- Blend in batches: When blending hot soup, do so in small portions—this prevents splattering and ensures a smooth, even consistency without clumps.
- Adjust seasoning at the end: Taste and add salt or pepper after blending—this helps fine-tune flavor, ensuring the cheesy notes stand out without overpowering.
- Finish with freshness: Garnish with chopped herbs or a squeeze of lemon—this brightens the soup and adds a fresh contrast to the creamy base.
Common mistakes and how to fix them
- FORGOT to add salt early? Sprinkle a pinch during sauté for depth.
- DUMPED the broth? Use warm water and a pinch of salt to salvage flavor.
- OVER-TORCHED the cashews? Soak them longer or rinse to remove burnt taste.
- MIXED up the dairy-free options? Test small batches to find your preferred creamy swap.
Quick fixes and pantry swaps
- When soup is too thick, splash in warm plant milk and stir gently.
- If cheese flavor is muted, add a pinch more nutritional yeast or a dash of miso.
- Splash a little lemon juice when broccoli appears dull to brighten color and flavor.
- Patch over blandness with a pinch of smoked paprika or garlic powder for extra punch.
- Shield from burning by reducing heat immediately and stirring if cashews start to stick or smell burnt.
Prep, store, and reheat tips
- Prepare the vegetable chopping and soak cashews the night before to save time and ensure smooth blending.
- Store leftover soup in an airtight container in the fridge for up to 3 days; reheat gently on the stove, stirring until steaming and fragrant.
- For longer storage, freeze in portions for up to 1 month; thaw overnight in the fridge and reheat, checking for consistency and adjusting with a splash of plant milk if needed.
- Reheated soup may thicken slightly; stir in a little extra plant-based milk during reheating to restore creaminess and bright flavor, paying attention to aroma and texture.
Top questions about vegan broccoli cheddar soup
1. Can I skip the nutritional yeast?
Yes, using nutritional yeast gives it that cheesy flavor without dairy. Tastes nutty and umami-rich, almost like melted cheese.
2. What’s a good substitute for nutritional yeast?
Absolutely. You can substitute with a splash of miso paste or a vegan cheese shreds, but it may change the flavor slightly.
3. Can I use cauliflower instead of broccoli?
Yes, cauliflower can replace broccoli for a milder taste, but it will be less vibrant green and slightly softer.
4. Can I use different plant-based milks?
You can use almond, oat, or soy milk. Just choose unsweetened versions to prevent added sweetness or flavors.
5. Do I need to soak the cashews?
Soaking cashews overnight is best, but boiling them for 10-15 minutes works in a pinch for smooth blending.
6. Should I add lemon or vinegar?
Yes, a splash of lemon juice brightens the flavors and adds a fresh note to balance the richness.
7. How long does the soup last in the fridge?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring often.
8. How should I reheat the soup?
To reheat, warm slowly over low heat, stirring until steaming hot. Add a splash of plant milk if it thickens too much.
9. Any tips for blending hot soup?
When blending, always do so in small batches to prevent splattering and ensure a smooth, velvety texture.
10. What if my soup is too thick or thin?
If the soup is too thick, add a little extra plant-based milk or broth. If too thin, simmer a few minutes longer.
This soup is more than just a comforting bowl; it’s a reminder that plant-based dishes can be rich, indulgent, and full of flavor. Making it from scratch connects me back to simple, honest ingredients that nourish both body and soul.
In a season where cozy, wholesome meals feel especially necessary, this vegan broccoli cheddar soup offers a satisfying escape from the usual, with every spoonful carrying a bit of nostalgia and a lot of flavor. It’s one of those recipes I keep coming back to, especially when I need something warm and real.