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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.