Name: Vegan Broccoli Cheddar Soup Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 1 small sweet onion, chopped; 3 cloves garlic, minced; 1 medium russet potato, peeled and chopped; 3 medium carrots, peeled and chopped; 4 cups broccoli, finely chopped; 2 tablespoons olive oil; 1/2 cup raw cashews; 4 cups vegetable broth; 1/2 cup nutritional yeast; 1 teaspoon smoked paprika; 1 teaspoon salt, or to taste; 1-2 cups water, as needed; 2 cups shredded vegan cheddar cheese (optional, I used Violife)

If you’re craving that rich, comforting flavor of classic broccoli cheddar soup but want to keep it totally plant-based, you’re in for a treat with this Vegan Broccoli Cheddar Soup Recipe. I absolutely love how creamy and cheesy it tastes, even though it’s dairy-free, and it’s packed with wholesome ingredients that make it just as nourishing as it is delicious. Stick with me—I’ll walk you through every step so you can enjoy this cozy soup in about 30 minutes flat.

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Why You’ll Love This Recipe

Creamy without dairy: Cashews and nutritional yeast create that velvety, cheesy texture you’d expect in broccoli cheddar soup.
Simple, easy ingredients: You probably have most of these in your pantry already, making it a stress-free recipe.
Ready in 30 minutes: Perfect for a weeknight dinner when time is tight but you want something satisfying.
Family friendly and adaptable: My family goes crazy for this soup and you can tweak it to make it your own.

The image shows a white bowl filled with creamy, thick broccoli cheddar soup. The soup has a smooth, yellow-orange base with visible small green broccoli florets and chunks of melted cheddar cheese scattered throughout. A spoon lifting some soup reveals its rich, velvety texture along with bits of broccoli and cheese, with a small sprinkle of black pepper on top. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Vegan Broccoli Cheddar Soup, dairy-free broccoli cheddar soup, plant-based broccoli cheese soup, healthy vegan soup recipes, quick vegan broccoli soup

Ingredients You’ll Need

The magic of this Vegan Broccoli Cheddar Soup Recipe is in the balance of fresh veggies and pantry staples that come together for a creamy, cheesy vibe without any dairy. Here’s a quick rundown of why each ingredient matters and how to pick the best ones.

Flat lay of two tablespoons of olive oil in a small glass container, one small chopped sweet onion, three peeled garlic cloves, one medium peeled russet potato cut into chunks, three medium peeled chopped carrots, a small bowl of raw cashews, a clear cup of vegetable broth, a small heap of nutritional yeast, a teaspoon of smoked paprika in a spoon, four cups of finely chopped broccoli florets in a bowl, and a generous handful of shredded vegan cheddar cheese scattered loosely placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Vegan Broccoli Cheddar Soup, dairy-free broccoli cheddar soup, plant-based broccoli cheese soup, healthy vegan soup recipes, quick vegan broccoli soup

Olive oil: For sautéing the onions and garlic—it adds subtle flavor and helps bring everything together.
Sweet onion: I prefer sweet onions here because they mellow out nicely and add a gentle base flavor.
Garlic: Minced fresh garlic is a must for that depth and warmth.
Russet potato: This guy works as the perfect natural thickener to get your soup luxuriously creamy.
Carrots: Adds a slight sweetness and vibrant color to the mix.
Raw cashews: Soaked or not, they blend into a rich, smooth base that replaces cream.
Vegetable broth: The heart of the soup’s savory liquid—homemade or store-bought both work.
Nutritional yeast: The secret to that unmistakable cheesy flavor without dairy.
Smoked paprika: Adds a subtle smoky note that makes the soup more interesting.
Salt: Adjust to your taste to uplift all the flavors.
Water: To adjust the soup’s thickness just right.
Broccoli: Fresh and finely chopped for even cooking and great texture.
Vegan cheddar cheese (optional): My go-to is Violife shredded cheddar—it melts beautifully and takes it to the next level.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Vegan Broccoli Cheddar Soup Recipe is. Whether you’re feeding picky eaters or want to switch things up seasonally, there’s plenty of fun variations you can try to make this soup truly yours.

Add spice: I once tossed in a pinch of cayenne and my friends loved the gentle kick it gave the soup.
Use cauliflower: Swap half of the broccoli for cauliflower to change up the flavor and texture.
Make it nut-free: Replace cashews with soaked white beans if you’re avoiding nuts—it still gets creamy!
Boost the protein: Stir in cooked lentils or chickpeas for a heartier meal.

How to Make Vegan Broccoli Cheddar Soup Recipe

Step 1: Sauté the aromatics

Heat your olive oil in a large soup pot over medium heat. Once shimmering, toss in the chopped sweet onion and minced garlic. Stir often for 2-3 minutes until the onions become soft and translucent—this builds the flavorful foundation of the soup, so don’t rush it!

Step 2: Add the veggies and simmer

Next, add the chopped potato, carrots, raw cashews, vegetable broth, nutritional yeast, smoked paprika, and salt. Bring everything up to a boil, then reduce to a simmer. Give it about 15 minutes for the potato and carrots to get fork tender—that’s the key to a creamy puree later.

Step 3: Blend until silky smooth

Carefully transfer the soup in batches to a blender and puree until completely smooth. This step is when things really start to come together with that luscious texture. If you like to avoid the mess, an immersion blender right in the pot works wonders too.

Step 4: Finish with broccoli and cheese

Return the blended soup to your pot. If it’s too thick—like it sometimes is for me—stir in water a little at a time until you hit the perfect creamy consistency. Then, fold in the bite-sized broccoli pieces and vegan cheddar cheese, if you’re using it. Bring the soup back to a boil and then let it simmer for about 10 minutes, until the broccoli is tender and the cheese has melted into the soup.

Step 5: Serve and enjoy!

Ladle into bowls and if you want, sprinkle extra vegan cheddar cheese shreds on top. I swear this soup tastes even better the next day, so don’t be afraid to make a big batch.

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Pro Tips for Making Vegan Broccoli Cheddar Soup Recipe

Use raw cashews for creaminess: I discovered soaking cashews for 30 minutes softens them even more, but if you’re short on time, blending raw works fine too.
Blend in batches for smoothness: Overfilling your blender can lead to uneven texture—smaller batches yield silkier soup.
Adjust thickness gradually: Add water bit by bit after blending so you don’t accidentally thin the soup too much.
Don’t forget the cheese: The vegan cheddar really brings that ‘cheddar’ flavor, but if you skip it, just boost the nutritional yeast a little.

How to Serve Vegan Broccoli Cheddar Soup Recipe

A white bowl filled with creamy yellow broccoli cheese soup sits on a white plate over a white marbled surface. The soup has small green broccoli florets and shredded orange cheese mixed in, with a smooth but thick texture. There is a silver spoon with an ornate handle resting inside the bowl on the right side, partially submerged in the soup. Light black pepper sprinkles are scattered on top, adding small dark spots. The image has soft natural lighting, highlighting the warm and comforting feel of the dish. Photo taken with an iphone --ar 2:3 --v 7 - Vegan Broccoli Cheddar Soup, dairy-free broccoli cheddar soup, plant-based broccoli cheese soup, healthy vegan soup recipes, quick vegan broccoli soup

Garnishes

I like topping my soup with a sprinkle of extra vegan cheddar cheese and sometimes a pinch of smoked paprika or freshly cracked black pepper for a little contrast. Some fresh chopped chives or parsley also adds a lovely pop of color and freshness that brightens the bowl.

Side Dishes

My favorite pairing is a crusty slice of sourdough or garlic bread to scoop up every last bit. Roasted chickpeas or a simple mixed green salad work great if you want something lighter on the side.

Creative Ways to Present

For dinner parties, I like to serve this soup in mini bread bowls—it’s such a fun, cozy presentation that always gets compliments. A drizzle of truffle oil or a swirl of cashew cream on top can also fancy it up without much effort.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge and it keeps beautifully for up to 4 days. The flavors even deepen overnight, which is a nice bonus. Just give it a good stir before reheating.

Freezing

This soup freezes like a dream. I portion it into freezer-safe containers and it lasts up to 3 months. When you’re ready, just thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over low-medium heat, stirring occasionally. If it feels a bit too thick, just add a splash of water or vegetable broth to loosen it back up—easy fixes for keeping the perfect creamy texture.

FAQs

Can I make this Vegan Broccoli Cheddar Soup Recipe nut-free?

Absolutely! If you need to avoid nuts, you can swap the raw cashews for canned white beans (like cannellini) to maintain that creamy texture without compromising flavor.
Do I have to use vegan cheese?

Not at all! The soup is delicious and cheesy thanks to the nutritional yeast and cashews alone, but adding vegan cheddar cheese enhances the flavor and creates a melty, decadent finish.
Can I prepare this soup in advance?

Yes! You can make the soup a day or two ahead—just reheat gently before serving. It actually tastes better after the flavors have mingled overnight in the fridge.
What if I don’t have a blender?

An immersion blender is a great alternative to get a smooth texture without transferring hot soup back and forth. Just blend directly in the pot until creamy.

Final Thoughts

I used to struggle finding a broccoli cheddar soup that tasted truly comforting while staying vegan, but this recipe changed everything for me. It has that perfect creamy, cheesy warmth that feels like a hug in a bowl, and it’s simple enough to whip up on any busy night. You’ll enjoy every spoonful, plus it’s a great way to sneak more veggies onto the table. Give this Vegan Broccoli Cheddar Soup Recipe a try—you won’t regret it, and I bet it’ll become a weekly staple in your kitchen like it is in mine!