This vegan broccoli cheddar soup isn’t just about replacing dairy — it’s a cozy, velvety bowl that celebrates the bright crunch of fresh broccoli.
I love how it feels like a warm hug on a chilly day, but I also appreciate how quick it is to throw together after a busy morning.
It’s one of those dishes that makes you feel good without fuss, just honest ingredients and a little patience to let the flavors develop.
The unpolished but honest notes of a home cook balancing health, comfort, and flavor.
Why this soup matters to me
- I love how the smell of garlic and broccoli filling my kitchen makes everything feel cozy.
- Sometimes I add a splash of hot sauce for a little kick — it wakes up the whole bowl.
- Getting the texture right is my favorite part — creamy but not gluey, with bits of tender broccoli.
- I’ve made this recipe dozens of times, tweaking the seasonings until it’s just right.
My inspiration for vegan broccoli cheddar soup
- A few years ago, I was craving comfort food that aligned with my vegan lifestyle. Broccoli and cheese are such a classic combo, I wanted to recreate that warmth without the dairy. It’s become a go-to for busy nights and sick days.
- The process of blending part of the soup gives it a luscious, velvety feel that’s surprisingly satisfying. It’s a reminder that simple ingredients, treated well, can deliver big comfort.
- It also feels good to make something nourishing, knowing it’s packed with greens and wholesome flavors.
A little history and fun facts about the ingredients and origins
- This recipe is inspired by classic American cheddar broccoli soup, adapted for vegans and modern palates.
- Nutritional yeast, a key ingredient, was once called ‘nooch’ among foodies for its cheesy aroma.
- Broccoli became popular in the US during the 1920s, thanks to health campaigns promoting its cancer-fighting properties.
- Vegan cheese options have exploded in recent years, making recipes like this more accessible and flavorful.
Ingredient quirks and tips
- Broccoli: First-person, I love the fresh, slightly grassy aroma it releases when cooked. If too limp, cook for less time or add at the end.
- Nutritional yeast: It’s a treasure trove of umami, with a cheesy scent. Swap with vegan cheese shreds if you prefer a melty texture.
- Plant-based milk: I favor cashew or oat for creaminess, but almond works too — just watch for thinning.
- Onion: It’s the base of flavor, sweet and mellow after sautéing. Skip if you’re sensitive but compensates with more garlic.
- Garlic: Adds pungent warmth; crush it fresh for the strongest flavor. Dried granules won’t give the same punch.
Spotlight on Broccoli and Nutritional Yeast
Broccoli:
- Bright green, slightly crisp when cooked properly, releasing a fresh aroma that invigorates the soup.
- It shrinks quite a bit when boiling, so use generous amounts for a hearty texture.
Nutritional Yeast:
- Nutty, cheesy scent that intensifies as it melts, adding depth and umami.
- It can clump if not stirred well, so add in small batches and stir vigorously.
- Gives the soup a slightly grainy texture if used excessively.
Swaps and tweaks for your pantry and preferences
- Dairy-Free: Use cashew cream or coconut milk for richness, but expect a sweeter note.
- Vegan Cheese: Try store-bought shreds or homemade cashew-based cheese for melty consistency.
- Gluten-Free: Ensure the flour is gluten-free or use a cornstarch slurry instead.
- Low-Sodium: Use homemade broth or reduced-sodium stock to control salt.
- Flavor Boost: Add a splash of smoked paprika or a dash of hot sauce for extra kick.
Equipment & Tools
- Large heavy-bottomed pot: Even heat and prevent scorching
- Immersion blender: Puree part of the soup directly in the pot
- Whisk: Mix slurry smoothly
- Measuring cups and spoons: Accurate ingredient measuring
- Ladle: Serving
Step-by-step guide to making vegan broccoli cheddar soup
- Heat a large pot over medium heat, add a tablespoon of oil, and sauté chopped onion and garlic until translucent, about 5 minutes.
- Add chopped broccoli and cook for another 5 minutes, stirring occasionally, until slightly tender and fragrant.
- Pour in vegetable broth, bring to a simmer, and cook until broccoli is very tender, about 10 minutes.
- In a separate bowl, whisk together a slurry of flour and plant-based milk, then pour into the soup pot, stirring constantly.
- Simmer for 10 minutes, allowing the soup to thicken and flavors to meld. Taste and adjust seasoning.
- Use an immersion blender to puree about half of the soup for a creamy texture, leaving some bits for bite.
- Stir in nutritional yeast or vegan cheese shreds, and cook until melted and well combined, about 2 minutes.
- Check seasoning and add salt, pepper, or a squeeze of lemon if needed.
- Remove from heat and let sit for a few minutes to thicken further. Serve hot, garnished with fresh herbs if desired.
Let the soup rest for 5 minutes after cooking. Garnish with fresh herbs or a drizzle of good olive oil before serving.
How to Know It’s Done
- Broccoli should be bright green and tender.
- Soup should be thick but pourable, not gloopy.
- Cheese or nutritional yeast should be fully melted and integrated.
Vegan Broccoli Cheddar Soup
This vegan broccoli cheddar soup features a velvety, comforting texture with tender chunks of broccoli and a cheesy flavor from nutritional yeast or vegan cheese shreds. It’s made by sautéing aromatics, simmering broccoli in broth, then blending part of the soup to achieve a creamy consistency, finished with seasonings for a cozy, bright flavor.
Equipment
- Large heavy-bottomed pot
- Immersion blender
- Whisk
- Measuring cups and spoons
- Ladle
Ingredients
- 1 tablespoon olive oil or any neutral cooking oil
- 1 medium onion finely chopped
- 3 cloves garlic crushed or minced
- 4 cups broccoli florets fresh or frozen
- 4 cups vegetable broth preferably homemade or low-sodium
- 1/4 cup all-purpose flour or gluten-free substitute
- 1 cup plant-based milk cashew or oat preferred
- 1/4 cup nutritional yeast for cheesy flavor
- to taste salt and pepper adjust to preference
- optional dash hot sauce for a little kick
Instructions
- Heat a large heavy-bottomed pot over medium heat and add a tablespoon of olive oil. Once shimmering, add the chopped onion and sauté until translucent and fragrant, about 5 minutes.
- Add the crushed garlic to the pot and cook for another minute, stirring until fragrant.
- Stir in the broccoli florets and cook for 5 minutes, allowing their edges to soften slightly and release a fresh aroma.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook until the broccoli is tender and bright green, about 10 minutes.
- In a small bowl, whisk together the flour and plant-based milk until smooth, then slowly pour into the soup, stirring constantly with a whisk to prevent lumps.
- Continue simmering for another 10 minutes, stirring occasionally, until the soup begins to thicken and the flavors meld.
- Use an immersion blender to blend about half of the soup directly in the pot, creating a velvety, creamy texture while leaving some broccoli chunks intact for texture.
- Stir in the nutritional yeast or vegan cheese shreds until melted and well incorporated, about 2 minutes.
- Season with salt and pepper to taste, and add a dash of hot sauce if you like a little extra kick.
- Remove from heat and let sit for a few minutes to allow the soup to thicken further. Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired.
Expert tips for a perfect soup
- ONION & GARLIC: Sauté until translucent and fragrant, about 5 min, for sweet depth.
- BROCCOLI: Add toward the end for crunch and bright color.
- BLENDING: Use an immersion blender for convenience and control over texture.
- SEASONING: Taste and adjust with lemon or nutmeg at the end for brightness.
- CHEESE: Stir in nutritional yeast or vegan cheese just before serving to melt perfectly.
Common pitfalls and how to fix them
- FORGOT to blend enough? Blend a little more for creamier texture.
- DUMPED too much liquid? Simmer uncovered to reduce, or add a cornstarch slurry.
- OVER-TORCHED the soup? Lower the heat and add a splash of cold water to cool.
- SALT too much? Dilute with a bit more vegetable broth or unsalted plant milk.
Fast fixes for common issues
- When too thin, simmer longer to reduce and thicken.
- Splash in more plant milk if too thick or gloopy.
- Patch bland flavor with a squeeze of lemon or a dash of soy sauce.
- Shield from scorching by stirring constantly when simmering.
- Rescue over-salted soup by adding a potato or apple slice, then remove after cooking.
Prep and store tips for this soup
- Chop broccoli, onion, and garlic ahead of time; store in airtight containers for up to 24 hours.
- Soup keeps well in the fridge for 2-3 days. Reheat gently on the stove, stirring often.
- For longer storage, freeze in portions for up to 3 months; thaw overnight in fridge.
- The flavor deepens after a day, so it’s often better re-heated the next day.
10 Practical Q&As About Vegan Broccoli Cheddar Soup
1. Can I use frozen broccoli?
Use fresh broccoli for a crisp texture and vibrant color. Frozen works in a pinch but can be softer.
2. Why do I sauté the onions and garlic?
Soften the onion and garlic first; it unlocks their sweetness and deepens the flavor.
3. What can I use instead of traditional cheese?
Opt for nutritional yeast or vegan cheese shreds to mimic that cheesy, umami punch.
4. How do I know when the broccoli is done?
Cook the soup until the broccoli is tender but still bright green, about 10 minutes.
5. Should I blend the soup completely?
Puree part of the soup for a creamier texture, leaving some chunks for contrast.
6. When should I add seasonings?
Adjust seasoning at the end; a pinch of nutmeg or a squeeze of lemon brightens the flavor.
7. What kind of pot is best?
Use a non-stick or heavy-bottomed pot to prevent sticking and scorching.
8. What should I serve with this soup?
Serve hot, with crusty bread or a sprinkle of chopped fresh herbs.
9. How long does it keep?
Store leftovers in airtight containers for up to 3 days in the fridge.
10. How do I reheat without losing texture?
Reheat gently on the stove, stirring often, until steaming hot and flavors meld.
This soup is a reminder that simple, plant-based comfort food can come together fast and still be satisfying.
No matter the season, it’s a bowl I keep reaching for, especially when I want that rich, cheesy feel without the dairy.