Oh, vegan broccoli cheddar soup! Just saying the words might bring back memories of cozy winter days spent curled up with a steaming bowl of creamy, cheesy goodness. But here’s the kicker-this version is completely plant-based, which means it’s kinder to your body, the planet, and, of course, the animals. Unlike traditional soups that rely on heavy cream or dairy cheese, this vegan take uses clever swaps that deliver the same rich, comforting flavor and velvety texture.
Whether you’re a full-time vegan, exploring plant-based meals, or just curious to try something new, this soup is a game-changer. Think creamy, cheesy, and packed with nutrients, with broccoli as the shining star of the show. Plus, it’s easier to make than you might imagine, and the results are spectacular enough to impress even the most die-hard cheese lovers.
Vegan Broccoli Cheddar Soup Recipe
Before we dive into the nitty-gritty, here’s a snapshot of what we’re aiming for: a soup that’s luxuriously creamy, slightly tangy, and full of comforting cheddar flavor-all without dairy. Imagine tender broccoli florets swimming in a rich, golden broth, subtly spiced, and topped off with optional vegan cheese for extra decadence.
This is not just a recipe-it’s a hug in a bowl, a meal that warms both the stomach and the soul.
Ingredients Needed
Here’s what you’ll need to make this magic happen. I’ll break it down by type for clarity:
Vegetables
- 4 cups broccoli florets (fresh or frozen, but fresh is ideal)
- 1 medium carrot, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Liquids
- 3 cups unsweetened plant-based milk (almond, oat, or soy)
- 2 cups vegetable broth (preferably low-sodium)
Cheesy Base
- 3/4 cup raw cashews (soaked for at least 2 hours or overnight for creaminess)
- 1/4 cup nutritional yeast (the secret ingredient for cheesy flavor)
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
Seasonings
- 1/2 tsp smoked paprika
- 1/4 tsp turmeric (optional, for color and mild flavor)
- Salt and black pepper, to taste
Optional Garnishes
- Extra nutritional yeast
- Toasted breadcrumbs
- Chopped fresh parsley
Cooking Instructions
Alright, let’s roll up our sleeves and get cooking. I’ll walk you through it step by step:
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Prep Your Veggies
- Wash and chop broccoli into small florets. Dice the carrot, chop the onion, and mince the garlic. Prepping everything first makes cooking a breeze.
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Sauté The Aromatics
- In a large pot, heat 1-2 tbsp olive oil over medium heat.
- Add onions and cook until translucent (about 4-5 minutes).
- Stir in garlic and cook for another minute until fragrant.
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Cook The Vegetables
- Add the diced carrot and broccoli florets.
- Pour in the vegetable broth and bring to a gentle simmer.
- Let it cook until the broccoli is tender, about 10-12 minutes.
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Blend The Cashew Cheesy Sauce
- Drain your soaked cashews and blend them with plant-based milk, nutritional yeast, lemon juice, Dijon mustard, smoked paprika, and turmeric.
- Blend until completely smooth. Taste and adjust salt and pepper.
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Combine And Simmer
- Pour the cashew sauce into the pot with the cooked vegetables.
- Stir well and simmer for another 5-7 minutes until everything is creamy and combined.
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Optional Texture Adjustment
- For a smoother soup, use an immersion blender to puree completely.
- For a chunkier texture, just mash a few broccoli florets with a spoon and leave the rest whole.
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Serve Hot
- Ladle into bowls, sprinkle with extra nutritional yeast or parsley, and enjoy immediately!
Ingredient Insights
Let’s break down why each ingredient is included and what it contributes:
- Broccoli: Rich in fiber, vitamin C, and antioxidants, it’s the soup’s star player. It also provides a slightly bitter note that balances the richness of the sauce.
- Cashews: When soaked and blended, they create an ultra-creamy base that mimics cheese and cream beautifully.
- Nutritional Yeast: This is your “cheese in a jar”. It has a natural umami flavor that makes this soup feel indulgent without any dairy.
- Dijon Mustard & Lemon Juice: Both add a tangy depth that makes the cheesy flavor pop.
- Turmeric: Mainly for color, but it adds a subtle earthy undertone that enhances the soup’s warmth.
Expert Tips
Here are some insider secrets to elevate your soup:
- Soak Cashews Thoroughly: The longer they soak, the creamier the sauce. Overnight soaking is best.
- Don’t Overcook Broccoli: Overcooked broccoli can turn mushy and dull the flavor. Aim for tender but still vibrant green.
- Use High-Quality Nutritional Yeast: The flavor varies between brands, so pick one with a strong, cheesy profile.
- Adjust Thickness: If the soup is too thick, add more plant-based milk or broth gradually.
- Flavor Boost: A splash of soy sauce or tamari can add a subtle savory punch.
Recipe Variations
You can get creative with this soup! Here are some ideas:
- Spicy Kick: Add a pinch of cayenne pepper or smoked chili flakes.
- Cheesy Upgrade: Stir in vegan shredded cheddar right before serving.
- Veggie Medley: Swap or add cauliflower, zucchini, or peas.
- Low-Fat Version: Use more broth and skip some cashews-nutritional yeast keeps the cheesy flavor intact.
- Herb Infusion: Thyme, rosemary, or sage can add a gourmet touch.
Final Words
Making vegan broccoli cheddar soup is not just about following a recipe-it’s about creating comfort, flavor, and nutrition in a single pot. This recipe proves that plant-based eating doesn’t mean sacrificing taste or creaminess. Each spoonful brings warmth, richness, and a little joy to your day.
It’s perfect for cozy nights, as a lunch treat, or even to impress friends with your culinary prowess. Plus, it stores well in the fridge and reheats beautifully, making it practical as well as indulgent.
FAQs
What Ingredients Are Needed For A Vegan Broccoli Cheddar Soup?
A basic vegan broccoli cheddar soup typically requires broccoli florets, carrots, onion, garlic, vegetable broth, plant-based milk (such as almond or soy), nutritional yeast for the cheesy flavor, flour or cornstarch as a thickener, olive oil or vegan butter, salt, pepper, and optional spices like smoked paprika or mustard powder.
How Do You Make The Soup Creamy Without Using Dairy?
The creaminess comes from blending part or all of the cooked vegetables with plant-based milk and using thickeners such as flour, cornstarch, or cashews. Nutritional yeast also adds a rich, cheesy texture that enhances the creaminess.
Can I Use Frozen Broccoli Instead Of Fresh?
Yes, frozen broccoli works well. Just adjust the cooking time slightly since frozen broccoli is often already partially cooked. Avoid overcooking to retain texture and nutrients.
Is Nutritional Yeast Necessary For This Recipe?
While not strictly necessary, nutritional yeast provides the characteristic cheesy flavor in vegan broccoli cheddar soup. Without it, the soup will still be flavorful but less cheesy.
Can This Soup Be Made Gluten-free?
Yes, you can use a gluten-free flour or cornstarch as a thickener instead of regular wheat flour. Ensure that all other ingredients, including broth and nutritional yeast, are also certified gluten-free.
How Long Does The Soup Keep In The Refrigerator?
Vegan broccoli cheddar soup can be stored in an airtight container in the refrigerator for 3 to 5 days. Reheat gently on the stove or in the microwave, adding a splash of plant-based milk if needed to restore creaminess.
Can I Freeze Vegan Broccoli Cheddar Soup?
Yes, the soup freezes well. Store it in airtight freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator and reheat slowly, stirring frequently to maintain texture.
What Are Some Variations To Make The Soup Spicier Or More Flavorful?
You can add spices such as smoked paprika, cayenne pepper, garlic powder, or mustard powder. For extra depth, sauté the onions and garlic with a splash of soy sauce or miso paste before adding the vegetables.
Can I Use Other Vegetables Besides Broccoli?
Yes, cauliflower, zucchini, or spinach can be added or substituted. However, the flavor and texture will differ slightly from traditional broccoli cheddar soup.
What Is The Best Way To Serve Vegan Broccoli Cheddar Soup?
Serve hot with crusty bread, croutons, or a sprinkle of fresh herbs like parsley or chives. It can also be paired with a side salad or used as a filling for a hearty bread bowl.