Vegan Broccoli Cheddar Soup
This rich, creamy vegan broccoli cheddar soup is made with cashews, nutritional yeast, and fresh veggies. Perfect for pairing with vegan croutons or garlic toast!
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A bowl of creamy broccoli soup feels so comforting on a chilly day. It adds a touch of “cheddar” flavor, and it becomes a cozy indulgence you’ll crave again and again. This vegan broccoli cheddar soup uses cashews and nutritional yeast to create that rich, cheesy creaminess without any dairy.
Tender broccoli, sweet carrots, and a hint of onion and garlic blend into a luscious, cozy soup that’s perfect for chilly evenings. Top it with crispy vegan croutons for a satisfying crunch, and you’ve got a hearty, wholesome meal that’s as comforting as it is nourishing.
Reader Reviews
★★★★★
Simona
This is absolutely amazing!!!!! I keep coming back to it! The problem with this soup is that I can’t stop eating it. I’m not kidding!
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Broccoli: You’ll need one head of fresh broccoli.
- Carrots: You can use baby carrots, or you’ll need one regular carrot (wash and slice it).
- Potato: We’ll be adding a small red potato. You can substitute a Yukon Gold potato.
- Olive oil: You can substitute vegan butter for an even creamier experience.
- Onion: I prefer yellow onions because their flavor is milder.
- Celery: One or maybe two celery ribs will do the trick here.
- Garlic: You’ll need four cloves, or you can use the tender bits and the oil from this garlic confit.
- Broth: I prefer to use Better than Bouillon No Chicken Base or the Vegetarian Base because it’s a high-quality broth that will make this soup sing!
- White wine: A bit of whine wine adds so much flavor to this soup. You can substitute lemon juice.
- Nutritional yeast flakes: We want a cheesy flavor, and that comes from nutritional yeast flakes.
- Cashews: Adding raw cashews makes this soup extra creamy!
How to Make Vegan Broccoli Cheddar Soup
Step 1: Sauté veggies
Heat olive oil in a large pot over medium heat. Add onion, celery, and garlic, sauté until softened and fragrant, about 5–7 minutes.
Step 2: Add main ingredients
Add broccoli, carrots, potatoes, water, and Better Than Bouillon. Bring to a boil, then reduce the heat and simmer 15–20 minutes until the vegetables are tender.
Step 3: Blend until creamy
Drain and rinse soaked cashews. Add them to the soup along with nutritional yeast and lemon juice. Blend using an immersion blender or in batches in a regular blender until smooth and creamy.
Step 4: Season & adjust
Add salt and pepper to taste. If you like it thinner, stir in a splash of water or plant milk. For a slightly tangy kick, add a bit more lemon juice.
Step 5: Serve & garnish
Ladle into bowls and top with crispy vegan croutons, a swirl of cashew cream, or freshly chopped herbs.
Quick Fix Tip
To make this recipe come together even faster, you can cook the chopped carrots in the microwave first. Add them to a microwave-safe dish, add just a splash of water, then cook 2–3 minutes, until the carrots are tender. Allow them to cool for several minutes – until cool enough to handle. Then transfer to the pot with the cooking onions.
Marly’s Tips
Blending hot liquid: First, allow the liquid to cool a bit before blending. Never fill a blender more than halfway with hot liquid. Remove the center cap from the blender lid. Finally, place a towel over the top of the blender lid. Then you’re ready to blend.
Serving Suggestions
I view it as a necessity to top each bowl with a few crunchy vegan croutons — you’ll love the contrast they deliver. However, there are options if you’re looking for a low-carb soup topper! I highly recommend adding roasted chickpeas as a topping. They’re tasty and crunchy!
Here are some more favorite toppings/sides:
- Vegan garlic toast
- Plant-Based Parmesan Cheese Sprinkles
- Vegan Caesar salad
- A Vegan Loaded Baked Potato is great on the side
- Vegan Breadsticks
Tips for the Best Vegan Broccoli Cheddar Soup
- Blend thoroughly for a silky texture.
- Taste as you go — cashews mellow out once blended, so seasoning may need adjustment.
- Use fresh broccoli for the best color and flavor.
- Optional creamy variations: Add a splash of unsweetened soy, oat, or coconut milk for extra richness.
Broccoli Nutrition Explained
Broccoli is a healthy vegetable to include in your diet. First and foremost, broccoli is low in calories but high in fiber and nutrients.
Dr. Joel Fuhrman refers to low-calorie, highly nutritious foods as nutrient-dense. In fact, he created a scoring mechanism called ANDI to rate the nutritional density of foods, and broccoli has a highly nutritious ANDI rating!
I hope you love this vegan broccoli soup as much as we do!
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Vegan Broccoli Cheese Soup
Ingredients
Broccoli Soup
- 1 head broccoli
- ½ cup chopped carrots
- 1 small small red potato , not peeled, washed and diced (1 cup)
- 2 tablespoons olive oil
- 1 small onion , peeled and diced
- ½ cup chopped celery
- 4 cloves garlic , peeled and minced
- 4 cups water
- 4 teaspoons Better than Bouillon No Chicken Base**
- ¼ cup white wine (sub lemon juice)
- 1 tablespoon nutritional yeast flakes
- ½ cup raw cashews
Croutons
- 2 cups cubed bread (see note)
- 2 tablespoons olive oil
- ¼ teaspoon garlic powder
- ½ teaspoon salt
Instructions
For the Broccoli Soup
- Prepare the Broccoli: Rinse the broccoli. Then cut the crown away from the stems. Cut the crown into bite-sized florets. Cut branch stems into small, bite-size pieces. Discard the main stem. You should have around 4 cups of florets and small stem pieces.
- Heat the oil in a large pot over medium heat. Add the onion, celery, carrots, and potato pieces. Sautee until the vegetables are tender, about 10 to 15 minutes. Add garlic and cook for about a minute longer.
- Then add water, bouillon, wine, nutritional yeast flakes, cashews, and broccoli florets/pieces. Bring to a boil, then reduce to a simmer.
- Simmer for 20 minutes until broccoli is tender. Remove from heat and let cool slightly. Use tongs to remove half of the broccoli florets from the pot.
- Blend the soup: Remove the center cap from your blender lid. Fill the blender only halfway. Secure the lid on the blender and top with a kitchen towel. Blend on low speed for a few seconds, then slowly increase speed to create a creamy soup. Transfer to a bowl. then repeat with remaining ingredients from the pan. Add about 3/4 of the reserved broccoli florets to the pureed soup, leaving some to place as a topping.
- Season with salt and pepper to taste. Serve with broccoli florets and croutons.
For The Croutons
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- To make croutons, place bread cubes in a large bowl. Drizzle with olive oil and sprinkle with garlic powder, salt, and freshly ground pepper. Toss to coat all the bread pieces.
- Spread coated bread cubes on a prepared baking sheet, spreading evenly across the pan. Try not to crowd them too closely together. Bake for 10 to 15 minutes, until golden brown. Note: Fresh bread could take a little longer to toast whereas older, stale bread will brown more quickly.
Recommended Equipment
(The products above contain sponsored links to products we use and recommend)
Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Easy Vegan Soup Recipes
Yes, you love this vegan broccoli soup, but now you’re ready for even more easy vegan soup recipes. I’ve got you covered:
Frequently-Asked Questions
Is broccoli soup healthy?
Broccoli is in the cruciferous vegetable family and is therefore super healthy. That makes broccoli soup a healthy option to add more fiber, essential vitamins, and minerals to your everyday diet!
Is vegan broccoli cheddar soup really vegan?
Yes! This recipe uses cashews and nutritional yeast for a creamy, cheesy flavor — no dairy needed.
Can you make it gluten-free?
Absolutely. Skip croutons or use a gluten-free version, such as roasted chickpeas.
Can you make this soup without cashews or potato?
Yes! For a lighter soup, omit cashews and/or the potato and blend vegetables with creamy plant milk, like coconut milk or oat milk.
Enjoy!
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
2 Responses to Vegan Broccoli Cheddar Soup
Rate / Comment
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This is absolutely amazing!!!!! I keep coming back to it! The problem with this soup is that I can’t stop eating it. I’m not kidding!
As the author of this recipe and taste tester extraordinaire, I’m pleased to report the ease of making this recipe along with the delicious flavor. This is now our favorite soup in our meal prepping routine!