Thick, velvety, and loaded with tender broccoli and sharp cheesy flavor, this Vegan Broccoli Cheddar Soup tastes just like the café classic, without any dairy. A silky base of potatoes, cashews, and nutritional yeast delivers the rich cheddar flavor, while grated carrot and chopped broccoli keep every spoonful hearty and colorful.
The secret to a truly cheesy vegan soup is layering flavor. Sautéed onion and garlic build a savory foundation, a little Dijon mustard and apple cider vinegar add the tang of aged cheddar, and a spoonful of white miso brings deep umami. Blended cashews and potato make the broth creamy without any heavy cream, and a handful of vegan cheddar shreds stirred in at the end takes it over the top.
Part of the soup is blended smooth and the rest is left chunky, which gives it that perfect restaurant-style texture. It is ready in about 40 minutes in a single pot, making it ideal for busy weeknights, cozy lunches, or serving in a bread bowl.
It reheats beautifully and freezes well, so it is a great choice for meal prep. Serve it with crusty bread, crackers, or a simple green salad.
This recipe is 100% vegan, dairy-free, and easily made gluten-free.
Recipe Information
| Prep Time | Cook Time | Total Time | Servings | Calories |
|---|---|---|---|---|
| 15 mins | 25 mins | 40 mins | 6 | ~270 kcal |
Ingredients
For the Soup
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, grated
- 1 large Yukon gold potato (about 250g), peeled and diced
- 5 cups (about 450g) broccoli florets, finely chopped, plus extra for serving
- 4 cups (950ml) vegetable broth
- 1 cup (240ml) unsweetened plant milk
- ½ cup (70g) raw cashews, soaked in hot water for 15 minutes and drained
- ⅓ cup (25g) nutritional yeast
- 1 tbsp white miso paste
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground nutmeg
- ¾ tsp salt, to taste
- ¼ tsp black pepper
- 1 cup (100g) vegan cheddar shreds (optional)
To Serve
- Crusty bread or bread bowls
- Extra vegan cheddar
- Crackers
- Chili flakes
- Fresh chives
Optional Additions
- Cooked white beans for protein
- Roasted broccoli florets on top
- Smoked paprika oil
- Crispy shallots
Instructions
- Sauté the base. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft. Add the garlic and carrots and cook for 2 minutes.
- Add the potato and broth. Stir in the diced potato and vegetable broth. Bring to a boil, then reduce to a simmer and cook for 8 minutes.
- Add the broccoli. Stir in the chopped broccoli and simmer for 8–10 minutes until everything is very tender.
- Make the cheese base. In a blender, combine the soaked cashews, plant milk, nutritional yeast, miso, mustard, vinegar, paprika, garlic powder, onion powder, nutmeg, salt, and pepper. Blend until completely smooth.
- Blend part of the soup. Ladle about half of the cooked soup into the blender with the cheese base and blend until creamy. Take care with the hot liquid and vent the lid.
- Combine. Pour the blended mixture back into the pot with the remaining chunky soup. Stir well and warm over low heat for 3–4 minutes.
- Add the cheese. Stir in the vegan cheddar shreds until melted. Taste and adjust the salt, mustard, or vinegar for a sharper flavor.
- Serve. Ladle into bowls and top with extra broccoli, vegan cheddar, chili flakes, and chives. Serve with crusty bread.
Pro Tips for the Creamiest Cheddar Soup
- Blend only part of the soup. This keeps the creamy base and the chunky texture.
- Use Yukon gold potatoes. Their buttery texture makes the soup silky.
- Do not skip the mustard and vinegar. They give the sharp, tangy cheddar flavor.
- Grate the carrots finely. They melt into the soup and add color.
- Do not boil after adding the cheese. High heat can make it gritty.
- Taste and adjust. Add salt or a little more nutritional yeast until it tastes rich and cheesy.
- Chop the broccoli small. Smaller pieces cook evenly and make each spoonful balanced.
Why This Soup Is a Smart Comfort Meal
Broccoli provides vitamin C, vitamin K, folate, and fiber, and is known for its antioxidant compounds. Carrots add beta-carotene, and potatoes contribute potassium and satisfying, slow-releasing carbohydrates.
Cashews supply creamy texture along with healthy fats, magnesium, and plant protein, and nutritional yeast adds B vitamins and a cheesy savory flavor. Compared to a cream-and-cheese version, this soup has no cholesterol and much less saturated fat, while a serving still provides around 9 grams of protein and 6 grams of fiber.
Flavor Variations
- Loaded Baked Potato Style: Add diced potato, vegan bacon bits, and chives on top.
- Spicy Cheddar Soup: Add cayenne and a spoonful of hot sauce to the base.
- Cauliflower Cheddar Soup: Replace half the broccoli with cauliflower for a milder flavor.
- Nut-Free Version: Replace the cashews with white beans and a spoonful of sunflower butter.
Nutritional Highlights (Per Serving)
| Calories | Protein | Carbs | Fiber | Fat |
|---|---|---|---|---|
| ~270 kcal | 9g | 30g | 6g | 13g |
Storage
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight and reheat gently, stirring well.
- Reheating: Warm on the stove over low heat, adding a splash of plant milk or broth if it has thickened.
- Make ahead: Make the soup a day ahead, since the flavor improves overnight.
Frequently Asked Questions
How do I make it thicker?
Blend more of the soup or simmer it uncovered for a few extra minutes.
Can I make it without cashews?
Yes. Use white beans or silken tofu blended with the plant milk for a creamy base.
Can I use frozen broccoli?
Yes. Add it straight from frozen and cook until tender, adding a couple of extra minutes.
Why does my soup taste bland?
Add more salt, nutritional yeast, mustard, or vinegar. Cheesy flavor needs bold seasoning.
Can I make it gluten-free?
Yes. The soup is naturally gluten-free as long as your broth and miso are certified gluten-free.
Can I make it in a slow cooker?
Cook the vegetables and broth on low for 6 hours, then blend with the cheese base and finish as directed.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more cozy vegan soups? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!