This vegan broccoli cheddar soup is a little rebellion against the usual creamy bowls. I love how it captures that rich, cheesy smell without any dairy—just good honest plant-based ingredients simmered until they meld into something cozy and familiar.
Growing up, I always looked forward to those chilly nights when my mom would pull out her big pot of homemade soup. Now, I get to recreate that warmth with a modern twist, making it vegan and just as satisfying. It’s a simple dish that feels like a warm hug, no matter the season.
There’s something about the way the broccoli turns tender and the cheese flavor blossoms—smoky, tangy, and oozy all at once—that makes this soup addictive. It’s honest comfort food, perfect for when you need a little extra warmth from the inside out.
Focusing on the nostalgic comfort of childhood dining, this vegan broccoli cheddar soup reimagines the classic with plant-based ingredients, capturing that warm, cheesy aroma and creamy texture without dairy. It’s about blending simplicity with a touch of culinary memory, making it perfect for cozy nights or unexpected guests.
A Cozy Spin on Classic Comfort
- I remember the first time I tasted a cheesy broccoli soup that actually felt like a hug in a bowl.
- Making this soup feels like reclaiming childhood comfort, but with a healthier, plant-based twist I can be proud of.
- There’s a quiet pride in transforming simple ingredients into something so rich and satisfying—without dairy.
- This recipe has become my go-to when I need a quick, nourishing meal that still feels special.
- Honestly, the smell of melting vegan cheese and sautéed broccoli fills my kitchen with a nostalgic warmth.
The story behind this recipe
- This soup was born out of a craving for comfort that’s both nostalgic and modern. I wanted something that felt like a warm blanket—cheesy, tender, but completely plant-based. The idea came after a particularly chilly evening, when I rummaged through my fridge and realized I had everything I needed to mimic that gooey, cheesy goodness without dairy.
- Recreating that childhood favorite was a bit of a challenge, but it turned into a fun puzzle—finding the right vegan cheese that melts just right, balancing the broccoli’s brightness with the richness of the sauce. It’s become a dish I turn to when I need reassurance, or when I want to impress someone with how simple ingredients can feel like a special treat.
- heading: ‘The story behind this recipe’
Historical and Cultural Notes
- This soup has roots in traditional New England comfort food, adapted to vegan ingredients to suit modern dietary needs.
- The cheesy flavor originally came from aged cheddar, but now plant-based cheeses mimic that sharp, oozy quality.
- Many home cooks have reinvented this classic to suit dairy-free lifestyles, turning it into a symbol of cozy, inclusive cooking.
- The combination of broccoli and cheese soup became popular in the mid-20th century, evolving over time with new vegan innovations.
- This dish is a testament to how nostalgic recipes can be reimagined without sacrificing warmth or flavor.
Key Ingredients Breakdown
- Broccoli: I like mine slightly al dente, with a bright, fresh aroma—makes the soup feel lively. If you prefer softer, cook a minute longer.
- Vegan Cheddar: I use a sharp, meltable variety that oozes just right—look for one with a smoky edge. For milder flavor, swap in a milder vegan cheese.
- Vegetable Broth: I opt for a rich, homemade-style broth—adds depth. Use store-bought if pressed for time; just watch for added salt.
- Onion & Garlic: I sauté until golden and fragrant—nothing beats that sweet, caramelized aroma. For a quicker start, add pre-minced if you like.
- Cashew Cream: I blend soaked cashews until silky—gives the soup creaminess without dairy. For a nut-free version, try blended cauliflower or coconut milk.
- Nutritional Yeast: I sprinkle in for that cheesy, umami hit—adds a nutty depth. For a milder taste, reduce or skip, but it won’t be as rich.
- Seasonings: I keep it simple with salt, pepper, and a pinch of smoked paprika—adds warmth and complexity. Adjust to taste, especially if your broth is salty.
Spotlight on key ingredients
Broccoli:
- I prefer mine with a slight crunch, bright green and tender, releasing a fresh, vegetal aroma as it cooks. Overcooking dulls that vibrant color and makes it mushy—so watch it closely.
- Vegan Cheddar: I love a sharp, gooey melt that oozes when stirred—adds a smoky, tangy punch. Cheeses vary wildly—if yours isn’t melting well, warm it gently or try a different brand with better meltability.
Cashew Cream:
- Vegan Cheddar: I seek out one with a firm texture that melts smoothly—think oozy, cheesy bliss. Some brands can be rubbery or greasy, so taste-test a small piece first if possible.
- I blend soaked cashews until silky and smooth—creates that rich, dairy-like consistency. During blending, it should feel velvety, not gritty, and take on a subtle nutty aroma that deepens in the soup.
Notes for ingredient swaps
- Dairy-Free: Use cashew or almond cheese slices for a similar melty texture, but expect a nuttier flavor.
- Broccoli: Frozen florets work well and save prep time—just add a minute or two to the cooking time.
- Vegan Cheddar: Nutritional yeast mixed with plant-based milk can mimic that cheesy sharpness if you’re out of cheese.
- Vegetable Broth: Use mushroom or miso broth for an umami boost—adds depth with a slightly different flavor profile.
- Cashew Cream: Coconut milk is a quick substitute, bringing creaminess with a subtle coconut aroma—adjust salt accordingly.
- Onion & Garlic: Shallots can lend a milder, sweeter note, perfect if you want less pungency in your soup.
- Seasonings: Smoked paprika can be replaced with chipotle powder for a smoky kick or omitted for a milder taste.
Equipment & Tools
- Large heavy-bottomed pot: For sautéing vegetables and simmering the soup evenly.
- Blender: To blend cashews into a smooth, creamy base.
- Ladle: For serving the hot soup without splashing.
- Cutting board and knife: To prep broccoli, onion, and garlic.
Step-by-step guide to vegan broccoli cheddar soup
- Gather all your equipment: a large heavy-bottomed pot for sautéing, a blender for smooth cashew cream, and a ladle for serving.
- Prep your ingredients: chop broccoli into small florets, dice onion finely, and mince garlic.
- Heat the pot over medium and add a splash of oil. Sauté onion and garlic for 5-7 minutes until fragrant and golden.
- Add broccoli florets and cook for another 5 minutes, stirring often, until they start to soften and turn bright green.
- Pour in vegetable broth, bring to a gentle simmer (around 85°C/185°F), and cook for 10 minutes until broccoli is tender but not mushy.
- Meanwhile, soak a cup of cashews in hot water for 15 minutes or quick-soak in boiling water for 10 minutes. Drain well.
- Transfer soaked cashews to a blender, add ½ cup water or more for desired creaminess, and blend until very smooth and silky. Season with a pinch of salt if needed.
- Stir the cashew cream into the soup, then add shredded vegan cheddar. Stir constantly over low heat until cheese melts and the soup is creamy, about 3-5 minutes.
- Taste and adjust salt, pepper, or smoked paprika. If the soup feels too thick, thin with a splash more broth or water.
- Simmer for another 2 minutes, then turn off heat. Let it rest for 2-3 minutes to allow flavors to meld.
- Serve hot, garnished with a little extra cheese or fresh herbs if desired. Enjoy the rich, cheesy aroma and tender broccoli slices.
Let the soup sit for a few minutes off the heat to thicken slightly. Ladle into bowls, garnish if desired, and serve steaming hot with crusty bread.
How to Know It’s Done
- Broccoli should be bright green and easily pierced with a fork.
- Cashew cream should be silky and smooth without grit.
- Cheese should be fully melted, creating a creamy, oozy texture throughout the soup.
Vegan Broccoli Cheddar Soup
Ingredients
Equipment
Method
- Chop the onion into small, uniform pieces and mince the garlic. Set aside.
- Heat the large heavy-bottomed pot over medium heat and add a splash of oil. Sauté the onion and garlic for about 5-7 minutes until fragrant and golden, filling your kitchen with a sweet, caramelized aroma.
- Add the broccoli florets to the pot and cook for another 5 minutes, stirring occasionally until they turn bright green and start to slightly soften.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for about 10 minutes until the broccoli is tender but still vibrant, and your kitchen smells fresh and savory.
- While the soup simmers, drain your soaked cashews and transfer them to a blender. Add water and blend until completely silky and smooth, about 1-2 minutes. This creates your creamy base.
- Stir the cashew cream into the simmering soup, then add the shredded vegan cheddar cheese. Keep the heat low and stir constantly until the cheese melts into the soup, creating a luscious, cheesy texture that coats the vegetables beautifully, about 3-5 minutes.
- Sprinkle in the nutritional yeast and smoked paprika, then season with salt and pepper. Taste and adjust seasoning as needed to achieve a balanced, cheesy flavor with a smoky warmth.
- Once everything is well combined and heated through, turn off the heat. Your soup should be thick, creamy, and vibrant green with a cheesy aroma wafting up.
- Use a ladle to serve the hot soup into bowls. Garnish with extra shredded vegan cheese or fresh herbs if desired, and enjoy immediately while steaming and cheesy.
Tips & Tricks for Perfect Soup
- Use fresh broccoli for a brighter flavor and better texture, avoiding that dull, limp look.
- Melt vegan cheese slowly over low heat to prevent clumping and achieve a smooth, oozy consistency.
- Sauté onions and garlic until golden and fragrant—this deepens their sweetness and adds warmth to the soup.
- When blending cashews, start with less liquid and add gradually—aim for a silky, velvety texture without grit.
- Taste and adjust seasonings early—adding salt and smoky paprika at the right moment amplifies flavor.
- Keep an eye on the broccoli—remove from heat once it’s bright green and just tender to avoid mushiness.
- If the soup thickens too much upon sitting, stir in a splash of hot broth to loosen it up before serving.
Common mistakes and how to fix them
- FORGOT to check soup consistency → Add more broth if too thick.
- DUMPED in cheese too early → Wait until soup cools slightly before adding cheese.
- OVER-TORCHED broccoli → Remove from heat immediately to prevent bitterness.
- MISSED stirring cashew cream → Stir continuously after adding for even melting.
Quick Fixes for Smooth Soup
- When soup feels too thick, splash in hot broth and stir vigorously.
- If cheese isn’t melting, lower heat and stir constantly for a smooth melt.
- Splash a bit of lemon juice if vegan cheese flavor feels dull or flat.
- Patch overcooked broccoli with a quick immersion in ice water to stop cooking and preserve color.
- Shield delicate cheese from direct heat to prevent burning and clumping.
Prep, store, and reheat tips
- Chop broccoli, onion, and garlic the day before; store in airtight containers in the fridge—bright aromas and crisp textures stay fresh.
- Prepare cashew cream ahead by blending soaked cashews; keep refrigerated for up to 24 hours—silky texture and nutty scent remain intact.
- Assemble seasoning and cheese shreds in a small jar; ready to stir in to save time during cooking—keeps flavors vibrant and ready to melt.
- Soup can be made up to 2 days in advance; store in an airtight container in the fridge—notice a slight mellowing of flavors, which is normal.
- Reheat gently on the stovetop over low heat, stirring often—look for steaming and a bubbling sound, with aroma of cheesy broccoli rising.
Top questions about vegan broccoli cheddar soup
1. How do I get the cheese to melt smoothly?
Use a good melting vegan cheese, like cashew-based or shop-bought vegan cheddar, for the best ooze. If it’s not melting well, gently warm it first.
2. How do I keep the broccoli bright and crisp-tender?
Blanch the broccoli until just tender and vibrant green, about 3-4 minutes. Overcooking makes it mushy and dulls the color.
3. Can I use a different nut or dairy substitute for the cashew cream?
Soak cashews in hot water for 15 minutes or boil for 10. Drain well and blend until silky—this creates a rich, dairy-like cream.
4. When should I add the vegan cheese?
Add the vegan cheese at the end, over low heat, stirring constantly until melted. This prevents clumping and ensures a smooth texture.
5. How long can I keep the soup in the fridge?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, stirring often until steaming hot.
6. Can I substitute the vegetable broth with something else?
Use a sharp vegetable broth for depth, or substitute with mushroom broth for an earthy twist. Both add a savory backbone.
7. How do I adjust the soup’s thickness?
To make it thicker, simmer longer or add a splash of plant-based milk. For a thinner soup, stir in more broth during reheating.
8. What spices can I add to enhance flavor?
Use smoked paprika for warmth and smoky flavor. For a milder taste, omit or replace with sweet paprika.
9. What if my soup gets grainy?
If your soup turns grainy, ensure cashews are well blended and don’t overheat after adding cheese. Stir continuously to smooth out texture.
10. How do I know when the soup is properly seasoned?
When in doubt, taste early and often. Adjust seasoning with salt and pepper as needed to balance the cheesy, vegetal flavors.
This soup isn’t just about nostalgia; it’s about reclaiming comfort with a modern, plant-based twist that’s still deeply satisfying. The smell of melty vegan cheese and tender broccoli filling my kitchen reminds me why I love cooking from scratch, especially when it’s as simple and honest as this.
In a world that often feels chaotic, returning to a bowl of something familiar and warm feels like a quiet act of self-care. Sharing this with someone special, or just enjoying it on a quiet night, makes the effort worthwhile.