Vegan Creamy Broccoli Cheddar Soup – Cozy, Comforting, and Dairy-Free

This is the kind of soup that makes a weeknight feel special. It’s warm, velvety, and full of familiar flavors, with a cheesy richness that’s completely plant-based. The texture is thick and creamy without any heavy cream, and the ingredients are simple and easy to find.

If you love the classic broccoli cheddar soup, this vegan version hits the same notes—just lighter and kinder to your body. It’s quick enough for busy evenings yet satisfying enough to serve to guests.

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Vegan Creamy Broccoli Cheddar Soup - Cozy, Comforting, and Dairy-Free

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Ingredients

• 2 tablespoons olive oil or vegan butter
• 1 medium yellow onion, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced (optional but recommended)
• 4 cloves garlic, minced
• 4 cups broccoli florets and stems, chopped (about 2 medium heads)
• 1 medium Yukon gold potato, peeled and diced (for creaminess)
• 1/2 cup raw cashews (soaked in hot water for 15 minutes, then drained)
• 4 cups low-sodium vegetable broth
• 1 cup unsweetened plain oat milk or almond milk
• 1/3 cup nutritional yeast
• 1 tablespoon white or yellow miso paste (for umami)
• 1 teaspoon Dijon mustard
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (or regular paprika)
• 1/4 teaspoon ground turmeric (for color, optional)
• 1–2 tablespoons lemon juice (to taste)
• Salt and black pepper, to taste
• Pinch of red pepper flakes (optional, for heat)

Instructions

• Warm a large pot over medium heat and add the olive oil or vegan butter.Sauté the onion, carrots, and celery with a pinch of salt for 5–7 minutes, until softened and fragrant.
• Stir in the garlic and cook for 30 seconds. Add the potato and chopped broccoli stems (save most of the florets for later), then pour in the vegetable broth. Bring to a simmer.
• Cover and cook for 10–12 minutes, until the potatoes and stems are tender.This forms the base that will blend into a creamy soup.
• While that cooks, soak the cashews in hot water if you haven’t already. Drain before blending.
• Transfer about two-thirds of the pot (broth and veggies) to a blender. Add the soaked cashews, oat milk, nutritional yeast, miso, Dijon, onion powder, paprika, and turmeric.Blend until completely smooth and velvety.
• Pour the blended mixture back into the pot. Stir in the reserved broccoli florets. Simmer for 5–8 minutes, until the florets are tender but still bright green.
• Finish with lemon juice, then taste and adjust.Add more salt, pepper, or nutritional yeast for a cheesier flavor. If you want more heat, sprinkle in red pepper flakes.
• For a thinner soup, add a splash of broth or milk. For a thicker soup, simmer a few extra minutes to reduce slightly.
• Serve hot with crusty bread, vegan croutons, or a sprinkle of chives.

What Makes This Special

This soup stands out because it balances wholesome ingredients with rich, cozy flavor. Instead of dairy, it relies on a blend of cashews, potatoes, and nutritional yeast to create a creamy, “cheesy” base.

The broccoli is added in two ways—some blended for body and some left in florets—so you get a smooth texture with a little bite. It’s also flexible: switch up the veggies, adjust the thickness, or swap in pantry staples as needed. Most importantly, it tastes like comfort food, but it’s filled with nourishing ingredients.

Ingredients

• 2 tablespoons olive oil or vegan butter
• 1 medium yellow onion, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced (optional but recommended)
• 4 cloves garlic, minced
• 4 cups broccoli florets and stems, chopped (about 2 medium heads)
• 1 medium Yukon gold potato, peeled and diced (for creaminess)
• 1/2 cup raw cashews (soaked in hot water for 15 minutes, then drained)
• 4 cups low-sodium vegetable broth
• 1 cup unsweetened plain oat milk or almond milk
• 1/3 cup nutritional yeast
• 1 tablespoon white or yellow miso paste (for umami)
• 1 teaspoon Dijon mustard
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (or regular paprika)
• 1/4 teaspoon ground turmeric (for color, optional)
• 1–2 tablespoons lemon juice (to taste)
• Salt and black pepper, to taste
• Pinch of red pepper flakes (optional, for heat)

Instructions

1. Warm a large pot over medium heat and add the olive oil or vegan butter.

   Sauté the onion, carrots, and celery with a pinch of salt for 5–7 minutes, until softened and fragrant.

2. Stir in the garlic and cook for 30 seconds. Add the potato and chopped broccoli stems (save most of the florets for later), then pour in the vegetable broth. Bring to a simmer.
3. Cover and cook for 10–12 minutes, until the potatoes and stems are tender.

   This forms the base that will blend into a creamy soup.

4. While that cooks, soak the cashews in hot water if you haven’t already. Drain before blending.
5. Transfer about two-thirds of the pot (broth and veggies) to a blender. Add the soaked cashews, oat milk, nutritional yeast, miso, Dijon, onion powder, paprika, and turmeric.

   Blend until completely smooth and velvety.

6. Pour the blended mixture back into the pot. Stir in the reserved broccoli florets. Simmer for 5–8 minutes, until the florets are tender but still bright green.
7. Finish with lemon juice, then taste and adjust.

   Add more salt, pepper, or nutritional yeast for a cheesier flavor. If you want more heat, sprinkle in red pepper flakes.

8. For a thinner soup, add a splash of broth or milk. For a thicker soup, simmer a few extra minutes to reduce slightly.
9. Serve hot with crusty bread, vegan croutons, or a sprinkle of chives.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days.

The flavors deepen by day two, so it’s great for meal prep. Reheat gently on the stove over low heat with a splash of water or milk to loosen the texture. For freezing, let the soup cool completely, then freeze in individual portions for up to 2 months.

Thaw in the fridge overnight and reheat slowly to maintain creaminess.

Health Benefits

• Broccoli is nutrient-dense. It’s packed with vitamin C, vitamin K, fiber, and plant compounds like sulforaphane that support overall health.
• Cashews and potatoes create creaminess without dairy. You get healthy fats and complex carbs that make the soup satisfying without heaviness.
• Nutritional yeast adds B vitamins and savory flavor. It brings the “cheddar” vibe and can contribute B12 if fortified.
• Lower in saturated fat than traditional versions. Using plant milk and nuts keeps it rich while being easier on the heart.
• High in fiber from veggies. Fiber supports digestion and helps you stay full longer.

Common Mistakes to Avoid

• Boiling too hard. A gentle simmer keeps the broccoli bright and prevents the soup from separating.
• Skipping the soak for cashews. Even a short hot soak helps them blend smooth. If you don’t have a high-speed blender, soak longer.
• Using sweetened plant milk. Choose unsweetened and unflavored to keep the taste savory and cheesy.
• Over-blending all the broccoli. Leaving some florets whole gives the soup texture and makes it feel hearty.
• Under-seasoning. Taste at the end. Salt, pepper, lemon juice, and a touch more nutritional yeast can make the flavors pop.

Recipe Variations

• Extra protein: Stir in a cup of cooked white beans or chickpeas before the final simmer.
• Gluten-free croutons: Toast cubes of gluten-free bread in olive oil, garlic powder, and a pinch of salt.
• Allergy-friendly swap: If you can’t use cashews, replace them with 1/2 cup silken tofu or 1/3 cup tahini.

  The flavor will change slightly but still be creamy.

• Roasted broccoli twist: Roast half the broccoli at 425°F (220°C) with olive oil and salt until caramelized, then stir it in at the end for deeper flavor.
• Cheddar-style boost: Add 1–2 teaspoons white wine vinegar or a splash of apple cider vinegar for a sharper, cheddar-like tang.
• Smoky comfort: Use smoked paprika and a few drops of liquid smoke, or add smoky vegan bacon bits on top.
• Green goodness: Blend in a handful of spinach or kale with the cashews for added color and nutrients.

FAQ

Can I make this without nuts?

Yes. Use 1/2 cup silken tofu or 1/3 cup tahini instead of cashews. You can also add an extra potato and a bit more plant milk for body if needed.

What plant milk works best?

Unsweetened oat milk creates a plush, creamy texture that’s close to dairy.

Almond milk also works well. Avoid coconut milk here, as the flavor can overpower the “cheddar” profile.

Do I need nutritional yeast?

It’s the key to the cheesy flavor, so it’s highly recommended. If you must skip it, add extra miso and Dijon, and finish with more lemon for tang.

A store-bought vegan cheddar shreds can also be melted in at the end.

How can I make the soup thicker?

Simmer uncovered a few extra minutes to reduce. You can also blend in another small boiled potato or a tablespoon of cornstarch slurry, then cook until it thickens.

Can I use frozen broccoli?

Absolutely. Add it straight from the freezer.

Use about 4–5 cups and simmer a couple extra minutes. The flavor and color will still be great.

What can I serve with it?

Crusty bread, a simple green salad, baked potatoes, or grilled vegan cheese sandwiches all pair well. For crunch, top with toasted breadcrumbs or roasted chickpeas.

Wrapping Up

This Vegan Creamy Broccoli Cheddar Soup brings the best of both worlds: cozy, nostalgic flavor and a wholesome ingredient list.

It’s easy to make, adaptable to your pantry, and great for leftovers. Whether you’re feeding a family or prepping lunches for the week, this soup delivers comfort without compromise. Keep the lemon, salt, and nutritional yeast handy at the end, and you’ll have a bowl that tastes every bit as satisfying as the classic—just plant-based and lighter.