Cooking this vegan broccoli cheddar soup is my way of reclaiming a childhood favorite without the dairy. It’s surprising how plant-based ingredients can mimic that gooey, cheesy charm we all remember, and honestly, it feels good to enjoy comfort food that’s kinder to the planet and my body.

I’ve always loved the way broccoli adds a fresh, slightly bitter crunch that balances the richness of the cheese. Making this soup vegan meant experimenting with nut-based sauces and a little nutritional yeast to get that umami punch. The first time I nailed the texture and flavor, I felt like I cracked some secret code in the kitchen.

This recipe is about more than just nostalgia. It’s about turning something familiar into something better—more thoughtful, more sustainable, more inclusive. And yes, it’s perfect for those chilly nights when all I want is a warm bowl that tastes like a hug, but without any animal products.

This recipe reclaims childhood comfort food with a plant-based twist, proving you don’t need dairy to achieve that rich, cheesy gooeyness we crave.

A Cozy Spin on Classic Comfort

Cooking this vegan broccoli cheddar soup feels like a small act of rebellion against the usual dairy-laden comfort foods I grew up loving.
The smell of bubbling broccoli and nutty nutritional yeast always takes me back to simpler, colder nights in my childhood home.
I love how a splash of smoked paprika adds a secret smoky depth, almost like a whispered reminder of traditional cheddar.
Getting the perfect velvety texture without dairy took some trial and error, but now it’s my go-to weeknight rescue.
Every time I serve this, I feel a flicker of pride knowing I’ve made something cozy and plant-friendly that everyone enjoys.

The story behind this recipe

This soup was born out of a rainy weekend craving comfort but with a need to keep things light and plant-focused. I wanted that cheesy, cozy bowl without dairy, so I started tinkering with nut cheeses and nutritional yeast. The first batch was a bit thick, but the smell of roasted broccoli and garlic kept me going, and eventually, I hit that perfect silky texture.
There’s something satisfying about turning a simple veggie like broccoli into the star of a warm, creamy soup. It reminds me of childhood afternoons in my kitchen, stirring a pot and waiting for that first spoonful of something familiar yet fresh. Making it vegan felt like reclaiming that comfort and making it a bit more inclusive—no less indulgent, just kinder.
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Trivia and Historical Notes

This vegan broccoli cheddar soup has roots in American comfort food, but with a plant-based twist that’s gained popularity in recent years.
Nutritional yeast, a key ingredient here, was once considered a waste product before becoming a beloved umami booster among vegans.
Broccoli became a staple in hearty soups in the early 20th century, appreciated for its affordability and nutritional punch.
Cheddar cheese substitutes have evolved significantly, with cultured nut cheeses now mimicking the sharp, creamy profile of traditional cheddar.

Key ingredients insights

Broccoli: I love how fresh broccoli adds a vibrant, slightly bitter crunch that cuts through the richness. If yours isn’t bright green, give it a quick steam to revive that lively color and flavor.
Nutritional Yeast: It’s my secret weapon for that cheesy umami punch that keeps things plant-based but satisfying. If you’re out, a sprinkle of vegan Parmesan can work, but it won’t have quite the same depth.
Cashews: Soaked and blended until silky, they create that creamy base without any dairy. If you’re in a rush, use cashew butter, but be mindful of added salt and oils.
Garlic & Onion: These aromatics build the soup’s foundation, filling the kitchen with a warm, savory aroma. Roast them slightly for a deeper, smoky flavor if you like a more robust profile.
Vegetable Broth: Use a good-quality, low-sodium broth to keep the flavors clean. If you want a smoky touch, toss in a chipotle or smoked paprika—just a pinch for that hint of warmth.
Vegan Cheddar: I opt for slices or shreds of plant-based cheddar, melted right into the soup. If unavailable, a blend of meltable vegan cheeses with a touch of turmeric for color works well.
Olive Oil: It’s my go-to for sautéing garlic and onion, bringing a nutty aroma. If you prefer a neutral fat, swap with vegan butter or a light drizzle of avocado oil for a subtler flavor.

Spotlight on key ingredients

Broccoli:

I love how fresh broccoli adds a vibrant, slightly bitter crunch that cuts through the richness. If yours isn’t bright green, give it a quick steam to revive that lively color and flavor.
Nutritional Yeast: It’s my secret weapon for that cheesy umami punch that keeps things plant-based but satisfying. If you’re out, a sprinkle of vegan Parmesan can work, but it won’t have quite the same depth.

Vegan Cheddar:

Cashews: Soaked and blended until silky, they create that creamy base without any dairy. If you’re in a rush, use cashew butter, but be mindful of added salt and oils.
I opt for slices or shreds of plant-based cheddar, melted right into the soup. If unavailable, a blend of meltable vegan cheeses with a touch of turmeric for color works well.

Notes for ingredient swaps

Dairy-Free: Swap traditional cheese with vegan cheddar or shredded plant-based cheeses. Expect a slightly different melt and a more toasted flavor.
Nut-Free: Use sunflower seed butter or tahini instead of cashews for creaminess. They add a different nutty note but still create a silky texture.
Gluten-Free: Ensure your vegetable broth is gluten-free and skip any thickening flours or use a gluten-free flour blend if needed for extra body.
Soy-Free: Replace soy-based ingredients like soy milk or tofu with coconut milk or cooked, mashed pumpkin for richness and smoothness.
Soy-Free & Nut-Free: Use a blend of cooked potatoes and carrots pureed with vegetable broth to mimic that creamy, cheesy consistency without nuts or soy.
Flavor Boost: Add a splash of smoked paprika or a pinch of nutritional yeast to intensify cheesy flavor if your swaps lack depth.
Additional Veggies: Incorporate cauliflower or roasted carrots to enhance sweetness and add more texture variation.

Equipment & Tools

Large heavy-bottomed pot: Even heat for sautéing and simmering
Blender: Pureeing the soup to a smooth, creamy consistency
Ladle: Serving and portioning the soup
Cutting board and knife: Prepping vegetables and aromatics

Step-by-step guide to vegan broccoli cheddar

Gather your equipment: a large heavy-bottomed pot (for even heat), a blender (for smoothness), and a ladle. Have everything at hand before you start.
Prep your broccoli: cut into small florets, about 2-3 cm pieces. Rinse well and set aside.
Heat 2 tablespoons of olive oil in the pot over medium heat (around 160°C/320°F). Add 1 diced onion and 3 minced garlic cloves. Cook until translucent and fragrant, about 5 minutes; stir occasionally to prevent sticking or burning.
Add the broccoli florets to the pot. Cook for another 5 minutes, stirring occasionally, until the broccoli starts to turn a brighter green and smells slightly nutty.
Pour in 4 cups (1 liter) of vegetable broth. Bring to a gentle boil, then reduce to a simmer. Cover partially and cook for 10-12 minutes, until the broccoli is tender but still vibrant.
While the soup simmers, soak 1 cup of cashews in hot water for 15 minutes. Drain and set aside.
Once the broccoli is tender, transfer the mixture in batches to a blender. Add the soaked cashews, 1/4 cup nutritional yeast, 1 teaspoon smoked paprika, and a pinch of salt. Blend until very smooth and creamy, about 2 minutes. Be careful with hot liquids—blend in batches if needed.
Pour the blended soup back into the pot. Warm over low heat, about 5 minutes, stirring constantly. Taste and adjust salt or add more nutritional yeast for extra cheesiness.
Finish with a drizzle of olive oil, a pinch of black pepper, and a splash of lemon juice for brightness. Serve hot, garnished with chopped chives or extra broccoli florets if desired.
Let the soup rest for 5 minutes to thicken slightly before serving. Ladle into bowls and enjoy the velvety, cheesy aroma.

Allow the soup to rest for 5 minutes off heat, which helps it thicken slightly. Serve in warm bowls, garnished with fresh herbs or extra broccoli florets for color.

How to Know It’s Done

Broccoli should be bright green and tender when pierced with a fork.
The soup should be velvety smooth with no graininess after blending.
A gentle simmer without boiling vigorously indicates proper temperature and prevents scorching.