Name: Vegan Broccoli Cheddar Soup Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 small sweet onion, chopped; 3 cloves garlic, minced; 1 medium russet potato, peeled and chopped; 3 medium carrots, peeled and chopped; 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; 4 cups broccoli, finely chopped; 2 cups shredded vegan cheddar cheese (optional, I used Violife)

If you’re craving that comforting, cheesy goodness without any dairy, you’re going to absolutely adore this Vegan Broccoli Cheddar Soup Recipe. It’s creamy, flavorful, and surprisingly simple to whip up in just about 30 minutes—perfect for cozy nights or easy meal prep. I discovered this recipe while searching for a way to enjoy my favorite childhood soup in a vegan-friendly way, and honestly, it exceeded every expectation. Stick with me, and I’ll walk you through every step to make sure your soup turns out just right!

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Why You’ll Love This Recipe

Creamy & Cheesy Without Dairy: Thanks to cashews and nutritional yeast, this soup hits that perfect savory note without any cheese from animals.
Simple Ingredients: You probably already have most of these in your pantry, making it easy to make anytime.
Quick and Easy: From chopping to soup in about 30 minutes—great for weeknight dinners or last-minute guests.
Flexible & Customizable: You can add vegan cheese, swap veggies, or adjust thickness to your liking.

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 cheese soup, vegan creamy vegetable soup, plant-based broccoli cheddar, easy vegan soup recipes

Ingredients You’ll Need

The magic of this Vegan Broccoli Cheddar Soup Recipe really comes from the balance of creamy cashews and hearty veggies like potatoes and carrots. These ingredients blend together to create that perfect texture and flavor. A tip for making the best soup? Make sure to chop your broccoli finely so it cooks evenly and blends into the soup beautifully.

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 cheese soup, vegan creamy vegetable soup, plant-based broccoli cheddar, easy vegan soup recipes

Olive oil: Use a good quality extra virgin olive oil for sautéing to add subtle richness.
Sweet onion: Sweet onions soften and add a gentle sweetness that complements the broccoli.
Garlic: Fresh garlic is a must here — it gives the soup a warm depth of flavor.
Russet potato: This gives the soup its thick, creamy body without any dairy.
Carrots: They bring a natural sweetness and lovely color to the soup.
Raw cashews: Soaked or raw, they blend into a silky creaminess that replaces cheese.
Vegetable broth: Use a flavorful broth since it forms the soup’s base.
Nutritional yeast: This gives the soup that cheesy, savory punch that everyone loves.
Smoked paprika: Adds a hint of warmth and smokiness, elevating the flavor.
Salt: Adjust to your taste, it really pulls all the flavors together.
Water: Use as needed to adjust the soup’s consistency—it’s all about what feels right to you.
Broccoli: Finely chopped so it cooks through perfectly within the soup.
Vegan cheddar cheese (optional): I love adding Violife shredded cheddar for an extra cheesy finish, but it’s totally delicious without.

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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 that this Vegan Broccoli Cheddar Soup Recipe is a fantastic base that you can tweak depending on what you have or what you’re craving. Feel free to add or swap ingredients to make it yours—it always comes out delicious!

Add Some Heat: Once, I tossed in a pinch of cayenne and some chopped jalapeño for a spicy kick that my family couldn’t get enough of.
Nut-Free Version: If you’re allergic to nuts, simply omit the cashews and use extra potatoes plus a splash more broth for creaminess.
Extra Greens: I like stirring in some baby spinach or kale near the end of cooking for a nutrient boost and extra color.
Use Different Vegan Cheeses: Experiment with brands or styles like mozzarella-style shredded cheese for a milder flavor.

How to Make Vegan Broccoli Cheddar Soup Recipe

Step 1: Sauté the Aromatics

Start by heating your olive oil in a large soup pot over medium heat. Once warm, add the chopped onion and garlic, stirring frequently to prevent burning. You’ll smell that beautiful onion-garlic aroma in just 2 to 3 minutes. This step builds the flavor base, so don’t rush it—medium heat works best to soften without browning.

Step 2: Add Veggies, Cashews, and Seasonings

Next, toss in the peeled and chopped potato and carrots, raw cashews, vegetable broth, nutritional yeast, smoked paprika, and salt. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 15 minutes. You want those potatoes and carrots fork-tender because that’s what creates the creamy texture when blended.

Step 3: Blend Until Silky Smooth

Carefully transfer the soup in batches to a blender—this part is where the magic really happens. Blend it until totally smooth and creamy. When I first made this soup, I was surprised how creamy and rich the cashews made it without any dairy! Return the blended soup to your pot.

Step 4: Adjust Consistency & Add Broccoli + Cheese

If the soup seems too thick, add water little by little until you hit your preferred consistency—I usually add about 1 cup. Then stir in the finely chopped broccoli and vegan cheddar cheese, if you’re using it. Bring the soup back to a boil, reduce to a simmer, and cook for 10 more minutes, stirring occasionally. The broccoli softens nicely, and the cheese melts into the silky soup.

Step 5: Serve and Enjoy!

Ladle your warm, comforting soup into bowls. If you want, sprinkle on a bit more vegan cheddar shreds or a pinch of smoked paprika for a pop of color and flavor. I love sitting down with a big bowl of this and some crusty bread—it’s pure comfort in a bowl.

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Pro Tips for Making Vegan Broccoli Cheddar Soup Recipe

Soak Your Cashews: If you have time, soak cashews for 2-4 hours or overnight for an ultra-smooth blend—no gritty bits!
Blend in Batches: Don’t overload your blender; hot soup blends easier and more evenly in smaller batches.
Adjust Thickness as You Go: Add water a little at a time after blending until you find your perfect soup texture.
Don’t Overcook Broccoli: Keep an eye on the final simmer—it only needs about 10 minutes to soften without turning mushy.

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 cheese soup, vegan creamy vegetable soup, plant-based broccoli cheddar, easy vegan soup recipes

Garnishes

I like topping my bowl with a few extra shreds of vegan cheddar because it melts right on top, adding that melty cheese vibe. A sprinkle of freshly ground black pepper or a dash of smoked paprika also amps up the flavor. Fresh chopped chives or parsley brighten the soup with a little fresh green burst.

Side Dishes

This soup pairs wonderfully with crunchy bread like a garlic baguette or crusty sourdough for dipping. I’ve also served it alongside a crisp green salad when I want a lighter meal. And don’t underestimate how much a simple side of roasted chickpeas adds texture and protein!

Creative Ways to Present

For a dinner party or special occasion, try serving this Vegan Broccoli Cheddar Soup Recipe in mini pumpkin bowls or hollowed-out bread bowls—your guests will be wowed. I even once swirled a bit of vegan pesto on top for a beautiful contrast and fresh flavor. It’s the kind of soup that’s cozy and elegant all at once.

Make Ahead and Storage

Storing Leftovers

When I make this soup, I always keep leftovers in an airtight container in the fridge. It usually lasts 3-4 days, and honestly, the flavors deepen overnight. Just give it a good stir before reheating because it can thicken up in the fridge.

Freezing

This Vegan Broccoli Cheddar Soup recipe freezes beautifully. I portion mine out into freezer-safe containers or bags, and it keeps well for up to 3 months. When you’re ready, thaw it overnight in the fridge for best results.

Reheating

Reheat gently on the stove over medium-low heat, stirring often to prevent sticking and to help it warm evenly. If the soup thickens too much, add a splash of water or broth to loosen it up. Microwave works too, but stirring halfway through is key to avoid hot spots.

FAQs

Can I make this soup nut-free?

Absolutely! If nuts are a concern, simply skip the cashews and increase the quantity of potatoes or blend in a cooked cauliflower head to maintain creaminess. Using a bit more vegetable broth can help achieve the right texture too.
What vegan cheese do you recommend for the cheddar flavor?

I usually go with Violife’s shredded vegan cheddar because it melts smoothly and has a nice sharp flavor. However, any vegan cheddar or mozzarella-style cheese will work depending on your taste preferences.
Can I use frozen broccoli instead of fresh?

Yes! Frozen broccoli works fine; just add it a little earlier during the simmering stage since it takes longer to cook through from frozen.
How thick is this soup supposed to be?

The soup should be creamy and thick enough to coat a spoon but still pourable. You can adjust by adding water or broth after blending to reach the consistency you prefer.
Is this soup kid-friendly?

Definitely! My kids love this version because it’s creamy and cheesy without any heavy dairy, and the mild smokiness from paprika adds flavor without heat. Finely chopping the broccoli helps it blend in well so it doesn’t feel chunky.

Final Thoughts

Honestly, this Vegan Broccoli Cheddar Soup Recipe has become a staple in my kitchen because it’s so satisfying and comforting yet entirely plant-based. It reminds me of cozy family meals growing up, but with a fresh, healthier twist. I know you’ll love how easy it is to make and how every spoonful feels like a warm hug. So go ahead—grab those simple ingredients and make this soup your new favorite. Trust me, you won’t regret it!