Enjoy this easy vegan broccoli cheddar soup, ready in just 30 minutes! Made in one pot with simple ingredients for a creamy, rich, and cheesy comfort meal that’s perfect for any day of the week, all without the dairy.
Craving more comforting vegan soups? Try my vegan potato soup, vegan potato leek soup, or vegan chicken noodle soup recipes for more delicious, cozy options. These soups are packed with flavor and sure to hit the spot!
Perfect for a quick lunch or dinner, this plant-based version of the classic broccoli cheddar soup is full of flavor without any dairy. It’s a hearty, satisfying meal that’s sure to warm you up on chilly days. With its creamy texture and cheesy goodness, it’s a comforting classic everyone will love.
This one-pot soup is incredibly simple to make with just a few basic ingredients that come together quickly. Its smooth, velvety texture makes it absolutely delicious, and it’s sure to become a go-to favorite. Serve it with warm, crusty vegan bread for the ultimate cozy meal.
Ingredients for vegan broccoli cheddar soup
- Olive oil: It is my go-to because it's healthy and adds a nice flavor. But if you prefer, you can use vegan butter for a creamier texture. Other options include coconut oil or avocado oil depending on the flavor you want.
- Onion: Gives the soup a savory base. You can use yellow or white onion, whatever you have on hand.
- Garlic.
- Potatoes: For this recipe, Yukon Gold potatoes are ideal because they’re creamy and have a naturally smooth texture when cooked. They also hold their shape well. If you can’t find Yukon Gold, you can use Russet potatoes for a fluffier texture, or Red potatoes for a firmer bite.
- Carrots.
- Cashews: They are perfect for thickening the soup and giving it a creamy texture. If you don’t have cashews, you can substitute them with macadamia nuts, blanched almonds, or sunflower seeds. For a nut-free and seed-free option, a bit of coconut cream works great.
- Vegetable broth.
- Salt.
- Ground black pepper.
- Nutritional yeast: Adds a cheesy, savory flavor and helps thicken the soup. If you don’t have it, you can use vegan parmesan, miso paste, brewer's yeast, or vegan cheese for a similar taste.
- Broccoli florets: Fresh broccoli is best, but you can use frozen broccoli if that’s what you have. Just make sure to thaw it first.
- Vegan shredded cheddar cheese: Gives the soup that cheesy flavor. I prefer Violife, but you can use any vegan cheddar cheese you like. If you can’t find vegan cheddar, you can substitute it with another vegan cheese. Adding cheese is optional, but it makes the soup extra creamy and flavorful.
Find the full recipe with exact measurements in the recipe card below.
How to make vegan broccoli cheddar soup
Step 1: Heat olive oil or vegan butter in a large pot over medium heat. Add onion and garlic, and cook until soft, about 3-5 minutes.
Step 2: Stir in potatoes, carrots, cashews, broth, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until fork-tender.
Step 3: Blend the mixture with the nutritional yeast until completely smooth.
Step 4: Return the blended mixture to the pot. Add broccoli florets and vegan cheddar cheese (if using), then mix to combine.
Step 5: Bring the soup to a boil again, then lower the heat to simmer for about 7-10 minutes, or until the broccoli is tender and the cheese has melted.
Step 6: Ladle the soup into bowls, topping with extra vegan cheddar cheese shreds, if desired.
Storage instructions
Fridge: Store the soup in an airtight container in the fridge for up to 3-4 days.
Freezer: Let the soup cool completely, then transfer it to a freezer-safe container or bag. It can be frozen for up to 2-3 months.
Reheat from the fridge: Reheat the soup on the stovetop over low heat, adding a splash of water or non-dairy milk to adjust the consistency if needed. You can also reheat it in the microwave, stirring every 30 seconds.
Reheat from the freezer: Thaw the soup in the fridge overnight, then reheat on the stovetop or microwave as mentioned above. If you're in a hurry, you can reheat directly from frozen, but it will take longer.
Frequently asked questions
No, you don't have to soak the cashews ahead of time for this recipe. Since you'll be blending them, they will soften enough during cooking and blending to create a smooth texture.
Yes, you can skip the nutritional yeast! While it adds a cheesy flavor and some extra vitamins, the soup will still be delicious without it. If you want to add a cheesy taste back in, you can top the soup with vegan cheddar shreds or use vegan parmesan. The soup will have a more simple, savory flavor, similar to a potato chowder.
Yes, you can! Start by sautéing the onion and garlic in olive oil or vegan butter using the “Sauté” function for 3-5 minutes. Add the potatoes, carrots, cashews, broth, salt, and pepper, then cook on high pressure for 8-10 minutes. Once done, release the pressure and blend the soup with the nutritional yeast until smooth. Return the soup to the pot, stir in the broccoli florets and vegan cheddar cheese, and cook on “Sauté” mode for 5-7 minutes until the broccoli is tender and the cheese melts.
You can serve the soup in bowls, topped with extra vegan cheddar cheese shreds if desired. Pair it with crusty vegan bread, vegan garlic bread, or toasted baguette for dipping. It also makes a great side dish alongside a vegan sandwich or a light salad.
If your soup turns out grainy, here are a few tips to fix it:
Blend it longer: If the texture is grainy, blend the soup for a bit longer using a regular or high-speed blender until it's smooth and creamy.
Use a high-quality vegan cheese: Some vegan cheeses don’t melt well and can create a grainy texture. Choose a high-quality cheese that melts smoothly, like Violife or Follow Your Heart.
Add more liquid: If the soup is too thick or grainy, add a bit more vegetable broth or non-dairy milk to thin it out and improve the texture.
Avoid high heat: If the soup was cooked at too high a temperature, the cheese or cashews may have separated. Try cooking at a lower temperature next time to prevent this from happening.
Strain the soup: If the texture is still off, you can strain the soup to remove any bits that didn’t blend smoothly.
More vegan soup recipes
Vegan Broccoli Cheddar Soup
Ingredients
- 2 tablespoons olive oil, or vegan butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups potatoes, I used Yukon Gold potatoes, peeled and chopped
- 1 cup carrots, peeled and chopped
- ½ cup raw cashews
- 5 cups vegetable broth
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup nutritional yeast
- 4 cups broccoli florets, chopped
- 2 cups vegan shredded cheddar cheese, I used Violife, optional
Instructions
- Sauté onion and garlic: Heat the olive oil or vegan butter in a large pot over medium heat. Add the onion and garlic, and cook until soft, about 3-5 minutes.
- Cook the vegetables: Add the potatoes, carrots, cashews, broth, salt, and pepper. Bring to a boil, then reduce the heat and simmer until fork-tender, about 15-20 minutes.
- Blend the mixture: Transfer the mixture to a blender along with the nutritional yeast and blend until very smooth.
- Return to pot: Pour the blended mixture back into the pot. Stir in the broccoli florets and vegan cheddar cheese, if using, and mix well.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer for 7-10 minutes or until the broccoli is tender and fully cooked. The cheese should be completely melted into the soup as well.
- Serve: Serve the soup into bowls and top with additional vegan cheddar cheese shreds, if desired.
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days.
- In case you want to freeze it, cool completely and transfer to a freezer-safe container. It can be frozen for up to 2-3 months.
- Reheat the soup from the fridge by warming it on the stovetop over low heat, adding water or non-dairy milk to adjust consistency. You can also microwave, stirring every 30 seconds.
- To reheat from the freezer, thaw the soup in the fridge overnight, then reheat on the stovetop or microwave. If you need to reheat directly from frozen, it will take longer.
Chrissy says
My husband used to love the non-version of this soup. Can you tell me what kind of potatoes you recommend for this soup?
Iosune says
Hi Chrissy! I think any kind of potatoes will do 🙂