This vegan broccoli cheddar soup started as a way to reclaim a childhood favorite, but with a twist. I wanted the creamy comfort without the dairy, so I experimented with plant-based ingredients that could mimic that luscious, cheesy texture. Turns out, blending nutritional yeast, cashews, and a splash of smoky paprika hits just right, creating a surprisingly vibrant bowl.
What I love about this soup is how it balances nostalgia with freshness. The bright green broccoli adds a lively crunch, contrasting with the velvety base that’s rich but not heavy. It’s perfect for when you need a cozy meal that feels indulgent but doesn’t weigh you down—ideal for chilly evenings or a quick weeknight dinner.
Transforming a nostalgic comfort food into a vibrant, plant-based version that surprises with its creamy richness and unexpected freshness.
Redefining Comfort Food
- Making this soup felt like reclaiming a childhood memory, but with a fresh, plant-based twist that surprised everyone.
- The creamy, cheesy flavor from cashews and nutritional yeast is oddly addictive, even if you’re not vegan.
- Seeing the bright green broccoli soften and release its lively aroma during simmering always brings a little joy.
- I love how this soup comforts without heaviness, perfect for chilly nights or when I need something quick and nourishing.
- Nothing beats the moment when the cheesy aroma fills the kitchen—it’s like a warm hug in a bowl.
The story behind this recipe
- This soup came from a craving to turn a childhood classic into something that felt fresh and plant-friendly. I remember the smell of melted cheese and the comfort it brought, but I also wanted to play with flavors that didn’t rely on dairy. It felt like a puzzle—how to get that cheesy, velvety richness without the dairy baggage.
- One rainy afternoon, I tossed together a handful of ingredients, thinking about how broccoli’s bright crunch could wake up the usual creamy base. When I finally tasted it, that surprise of freshness mixed with cozy warmth hit me right in the chest. It’s become a go-to when I want nostalgia but also something unexpectedly lively on my spoon.
- heading: A Cozy, Bright Reinvention
Contextual origin and trivia
- This vegan broccoli cheddar soup draws inspiration from classic American comfort food, but its roots trace back to the mid-20th century cheese soups popular in New England diners.
- The use of nutritional yeast as a cheesy flavor substitute became widespread among vegans in the 1980s, offering a savory umami punch without dairy.
- Broccoli’s rise in popularity coincided with the health food movement of the 1960s and 70s, transforming it from a humble vegetable to a nutritional powerhouse in many recipes.
- Historically, cheesy vegetable soups have been a way to stretch ingredients during tough economic times, making them both practical and comforting.
- The idea of blending cashews for creaminess has been around for centuries in traditional nut-based sauces across various cuisines, now adapted into plant-based comfort foods.
Key ingredients and tips
- Broccoli: I love how the vibrant green transforms during cooking, releasing a slightly bitter aroma. If you prefer more bite, add it later to keep some crunch.
- Nutritional Yeast: This cheesy, umami powerhouse makes the soup pop. If you don’t have it, try a pinch of smoked paprika for depth, but it won’t be quite the same.
- Cashews: They create that luscious, velvety base I crave. Soak them at least 30 minutes, or use hot water for quicker blending—watch for that silky, rich texture.
- Vegetable Broth: I opt for a homemade or low-sodium broth to control salt. If you only have store-bought, taste and adjust seasoning at the end for balance.
- Onion & Garlic: Sauté until fragrant, about 5 minutes. The smell of caramelized onion and garlic is my favorite part—watch for burnt bits, which can turn bitter, so keep stirring.
- Smoked Paprika: Just a teaspoon adds a subtle smoky note. If you’re sensitive to heat, start with less and build slowly—your nose will thank you.
- Olive Oil: A splash during sautéing helps develop flavor and prevents sticking. Use good-quality oil for that extra hint of fruitiness, or skip for a lighter version.
Spotlight on key ingredients
Broccoli:
- Its vibrant green color and slightly bitter aroma deepen as it cooks, adding a fresh contrast to the creamy base.
- During simmering, it softens but still offers a slight crunch if added later, keeping the texture lively and bright.
Nutritional Yeast:
- This flaky, cheesy-tasting ingredient releases a savory aroma when heated, enriching the soup with umami depth.
- It melts into the broth, creating a velvety finish that’s both rich and slightly nutty, without overpowering.
Notes for ingredient swaps
- Dairy-Free: Nutritional yeast and cashews create that cheesy flavor. For a lighter option, try a splash of lemon juice or a pinch of smoked paprika for depth.
- Gluten-Free: Use cornstarch or arrowroot powder instead of flour to thicken. It keeps the soup smooth and free of gluten.
- Nut-Free: Substituting sunflower or pumpkin seeds for cashews works, but the soup may be slightly less creamy and a touch more earthy.
- Vegan Cheese: Store-bought vegan cheese melts well but can be oily. For a more subtle flavor, try a splash of miso paste stirred in at the end.
- Broccoli: Frozen florets work just fine—just add a couple of extra minutes to cook from frozen to tender and bright green.
- Smoked Paprika: If you don’t have it, use a pinch of cumin or chipotle powder to add smoky depth, but start small and taste as you go.
- Olive Oil: Any neutral oil, like avocado or canola, can replace olive oil. Use the same amount for sautéing without losing much flavor.
Equipment & Tools
- Large pot: Simmer vegetables and broth
- Blender: Puree the soup to silky smoothness
- Spatula: Stir ingredients and prevent sticking
- Measuring cups and spoons: Accurately measure ingredients
Step-by-step guide to vegan broccoli cheddar
- Gather your equipment: a large pot (4-6 quart), a blender, and a spatula. The pot is for simmering, the blender for smoothness, and the spatula for stirring.
- Chop 1 medium onion and 3 cloves garlic finely. Prepare 4 cups broccoli florets, roughly chopped for even cooking.
- Heat 2 tablespoons olive oil in the pot over medium heat (about 160°C/320°F). When shimmering, add onion and garlic. Sauté for 5-7 minutes until fragrant and translucent. Watch for caramelization but avoid burning the garlic.
- Add broccoli to the pot, stir for 2 minutes, then pour in 4 cups vegetable broth. Bring to a gentle simmer—about 85°C/185°F. Cover partially and cook for 10-12 minutes until broccoli is tender and bright green.
- While the broccoli simmers, soak 1 cup cashews in hot water for at least 30 minutes for creaminess. Drain before blending.
- Once broccoli is cooked, transfer the mixture in batches to the blender. Add 1/4 cup nutritional yeast, soaked cashews, and 1 teaspoon smoked paprika. Blend until silky smooth. If the mixture is too thick, add a splash of hot broth or water to loosen.
- Return the blended soup to the pot and heat gently over low (about 70°C/160°F). Taste and adjust seasoning—salt, pepper, or more smoked paprika if desired. Simmer for 5 minutes, stirring occasionally.
- Check the soup’s consistency and flavor. It should be velvety, vibrant green, and well-seasoned. If it’s too thick, add a bit more broth. If too thin, simmer a few more minutes uncovered to thicken slightly.
- Remove from heat. Let the soup sit for 2-3 minutes to settle and cool slightly. This also helps flavors meld.
- Serve hot, garnished with a sprinkle of nutritional yeast or a drizzle of good olive oil. Enjoy the bright, cheesy aroma and creamy texture.
Ladle the hot soup into bowls. Garnish with extra nutritional yeast or a drizzle of olive oil. Let sit for a minute to settle before serving, enhancing flavor and texture.
How to Know It’s Done
- Soup is velvety and smooth after blending, with a bright green hue.
- A gentle simmer releases a savory aroma, indicating flavors are melding.
- Broccoli should be tender but not mushy—test with a fork or skewer.
Vegan Broccoli Cheddar Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot over medium heat until shimmering, then add the finely chopped onion. Sauté for about 5-7 minutes until the onion becomes translucent and fragrant, with a slight golden hue.
- Add the minced garlic to the pot and cook for another minute, stirring constantly until fragrant, making the kitchen smell savory and inviting.
- Stir in the chopped broccoli and cook for 2 minutes, allowing it to soften slightly and release a fresh aroma as it begins to brighten in color.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover partially and cook for 10-12 minutes until the broccoli is tender and vibrant green, with the broth bubbling gently.
- Meanwhile, drain the soaked cashews and add them to a blender along with the nutritional yeast, smoked paprika, and a pinch of salt and pepper. Blend until smooth and creamy, adding a splash of hot broth or water if needed to loosen the mixture.
- Carefully transfer the cooked broccoli and broth mixture in batches into the blender, blending until completely smooth and velvety with a bright green hue.
- Pour the pureed soup back into the pot and gently reheat over low heat for about 5 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper as desired.
- Once heated through and flavorful, remove from heat and let sit for a couple of minutes to settle and meld the flavors.
- Serve the soup hot, garnished with a sprinkle of nutritional yeast or a drizzle of olive oil, and enjoy the vibrant, cheesy, plant-based comfort in every spoonful.
Tips for perfect soup texture and flavor
- Sauté with care: Keep garlic and onions over medium heat until fragrant, not browned, to avoid bitterness.
- Blend in batches: When pureeing, do it in small portions for a smoother, more even texture without strain.
- Adjust seasoning: Taste the soup after blending and simmering; add salt and spices gradually for balance.
- Use hot water for cashews: Soaking in hot water speeds up blending, creating a richer, creamier base faster.
- Control thickness: If too thick, add a splash of hot broth or water; if too thin, simmer uncovered for a few minutes.
- Garnish thoughtfully: A sprinkle of nutritional yeast or a drizzle of olive oil elevates flavor and presentation.
- Maintain vibrant color: Cook broccoli just until tender to preserve its bright green hue and fresh aroma.
Common mistakes and how to fix them
- FORGOT to adjust seasoning? Taste and add salt or spices gradually.
- DUMPED ingredients too early? Cook broccoli longer until tender and vibrant green.
- OVER-TORCHED the garlic? Reduce heat and stir constantly to prevent bitterness.
- MISTOOK thickening for readiness? Ensure soup is velvety and hot, not gloopy or cold.
Quick fixes and pantry swaps
- If soup is too thick, splash in hot broth and stir until smooth.
- When the broccoli isn’t tender, extend simmering by a few minutes, then check again.
- Splash a little lemon juice if the flavor feels dull or flat.
- Patch blandness with more nutritional yeast or a pinch of smoked paprika.
- Shield burnt garlic by quickly removing the pan from heat and stirring in more broth.
Prep, store, and reheat tips
- Chop broccoli and prepare cashews a day in advance; store in airtight containers in the fridge. It makes for quick assembly later and preserves freshness with a slight crunch.
- The soup can be made up to 2 days ahead. Reheat gently on the stove, stirring often, until steaming and velvety. Expect flavors to deepen slightly overnight.
- Store leftovers in an airtight container in the fridge for up to 3 days. The soup may thicken, so stir in a splash of hot broth or water when reheating to regain a silky texture.
- Reheat gently over low heat, about 70°C/160°F, until hot. Keep an eye on it—avoid boiling to prevent separation or over-thickening. The aroma of cheesy goodness will intensify as it warms.
Top questions about vegan broccoli cheddar soup
1. Can I make this soup nut-free?
Yes, using firm tofu blended with nutritional yeast can mimic a cheesy flavor, but it won’t be as rich as cashews. Adjust seasoning for best results.
2. Can I use frozen broccoli?
Absolutely. Frozen broccoli works just as well as fresh, just add an extra minute or two to cook until tender and bright green.
3. What’s a good substitute for nutritional yeast?
You can substitute nutritional yeast with smoked paprika or miso for umami, but the cheesy, nutty flavor will be less pronounced.
4. Can I swap the broccoli?
Yes, you can swap in cauliflower or potatoes for creaminess. They will change the flavor slightly but keep the soup smooth.
5. How should I reheat leftovers?
Reheat gently over low heat, stirring often, until steaming hot. Add a splash of water or broth if it thickens too much overnight.
6. How can I brighten the flavor?
Adding a dash of lemon juice or apple cider vinegar at the end brightens the flavor and cuts through any heaviness.
7. What if my soup is too thick or thin?
If the soup is too thick, blend in a little hot broth or water until it reaches your preferred consistency. If too thin, simmer uncovered to thicken.
8. Can I skip soaking the cashews?
Using soaked cashews creates a luxuriously creamy texture. For quicker prep, soak in hot water for at least 30 minutes.
9. Can I add extra spices?
Yes, for a smoky flavor, add a pinch of cumin or smoked paprika during cooking. Taste as you go to avoid overpowering.
10. How do I know when the soup is ready?
The key is to blend until completely smooth and to simmer gently, allowing flavors to meld and the soup to thicken slightly.
This soup isn’t just a comforting bowl; it’s a reminder that plant-based cooking can surprise and satisfy in unexpected ways. The cheesy, velvety texture with that lively broccoli bite feels like a small victory in the kitchen, especially when you’re craving something nourishing and familiar.
In these chilly months, a warm bowl like this feels like a little act of kindness—bright, satisfying, and easy to throw together. Sharing it with someone or enjoying it solo, it’s a simple way to make a regular day feel a bit more special.