Name: Vegan Broccoli Cheddar Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 cups broccoli florets (firm and bright green); 1/2 cup raw cashews (soaked in hot water for 20 minutes); 2 cloves garlic (minced); 1 medium onion (diced); 4 cups vegetable broth (preferably homemade); 2 tablespoons nutritional yeast (to add cheesy flavor); 1 tablespoon lemon juice (brightens the flavor); 1 tablespoon olive oil (for sautéing); to taste salt and pepper (for seasoning)

This vegan broccoli cheddar soup is my attempt to bottle up that childhood nostalgia—creamy, cheesy, and comforting, but all plant-based. I remember the first time I tried broccoli in a soup and how the vibrant green made the whole bowl feel like a little bit of spring in winter. Swapping out dairy for rich cashew cream and nutritional yeast is my small rebellion against the usual, making it feel indulgent without the guilt.

What really keeps me coming back to this recipe is its honest simplicity. It’s one of those dishes I turn to when I need a cozy hug after a long day, especially when the weather turns chilly. Plus, it’s surprisingly quick to throw together, which is a blessing when I want something warm and nourishing but don’t want to fuss in the kitchen for hours.

Focusing on the nostalgic comfort of childhood while reimagining a classic with vibrant green broccoli and creamy, cheesy flavor, this soup bridges past and present, making it a cozy, plant-based hug in a bowl.

Nostalgic Comfort in a Bowl

This soup takes me back to Sunday afternoons at my grandma’s—those lingering smells of melted cheese and boiling broccoli.
Honestly, I love how a simple bowl can turn a rough day into a cozy, green-tinted moment of peace.
There’s a quiet pride in making a dish that’s both satisfying and kind to the planet—feels like a small act of kindness.
Every time I make this, I get a little rush of joy seeing the vibrant green and creamy texture come together.
It’s more than just soup; it’s a reminder that comfort food can be nourishing and plant-powered at the same time.

Inspiration Behind This Soup

This recipe was born out of a chilly weekend craving something warm and familiar, but with a fresh twist. I wanted that cheesy, comforting bowl that takes me back to childhood, but without any dairy—something I could feel good about eating any day of the week. The idea of blending broccoli into a creamy, cheesy soup seemed like a perfect challenge to reimagine an old favorite with vibrant greens and plant-based richness.
One afternoon, I was experimenting in the kitchen, trying to get that perfect cheesy flavor from nutritional yeast and cashew cream. When I finally hit the right balance, I realized I had created a soup that’s simple to make and deeply satisfying. It’s become a go-to for those days I need a little extra comfort, a little extra green, and a lot of honest, unpretentious flavor.
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Fun Facts About Vegan Broccoli Cheddar

This soup echoes the classic American comfort food but with a plant-based twist that gained popularity in vegan circles in the early 2000s.
Broccoli was first cultivated in Europe in the Roman times, but its use in creamy soups like this is a modern innovation influenced by American comfort cuisine.
Nutritional yeast, a key flavor booster in this dish, was originally used by brewers and has become a staple for vegan cheese flavors since the 1960s.
Creamy vegan soups like this one are part of a broader movement toward plant-based comfort foods that challenge the dairy-heavy tradition.

Ingredient breakdown: key components

Broccoli: I love how fresh broccoli adds a vibrant, slightly bitter contrast—try to pick firm, bright florets; for a milder flavor, blanch briefly before adding to the soup.
Cashew Cream: Smooth, rich, and subtly nutty—soaking the cashews makes for the silkiest blend; if you’re in a rush, use store-bought cashew butter, but expect a slightly thicker texture.
Nutritional Yeast: It’s my secret to that cheesy depth—don’t skimp on it, and toast it lightly in the pan for a toasty, umami boost without burning.
Vegetable Broth: I prefer homemade, but a good quality store-bought works—look for one with a balanced salt level; dilute if it’s too salty to keep the soup mellow.
Onion & Garlic: Saute until they’re fragrant and translucent—this builds the flavor base. If they brown too quickly, turn down the heat to avoid bitterness.
Vegan Cheese (optional): For extra gooeyness, sprinkle some shredded vegan cheese on top before serving—watch for melting and bubbling, just like traditional cheese.
Lemon Juice: Brightens everything. A splash right before serving lifts the flavors and cuts through the richness—don’t skip it!

Spotlight on key ingredients

Broccoli & Cashews:

Broccoli: I love how fresh broccoli adds a vibrant, slightly bitter contrast—try to pick firm, bright florets; for a milder flavor, blanch briefly before adding to the soup.
Cashew Cream: Smooth, rich, and subtly nutty—soaking the cashews makes for the silkiest blend; if you’re in a rush, use store-bought cashew butter, but expect a slightly thicker texture.
Nutritional Yeast: It’s my secret to that cheesy depth—don’t skimp on it, and toast it lightly in the pan for a toasty, umami boost without burning.

Notes for ingredient swaps

Dairy-Free: Use coconut milk or soy-based cheese instead of traditional vegan cheese for a richer, slightly sweeter flavor.
Nut-Free: Substitute cashew cream with cooked, pureed cauliflower or silken tofu for creaminess without nuts.
Gluten-Free: Ensure broth and any added thickeners are certified gluten-free; arrowroot starch can thicken instead of flour.
Low-Sodium: Opt for low-salt broth and skip added salt, relying on herbs and lemon to boost flavor.
Extra Green: Swap broccoli for kale or spinach for a different leafy twist that cooks faster and adds a milder taste.
Umami Boost: Add a splash of soy sauce or miso paste to deepen the cheesy flavor without dairy or nuts.
Vegan Cheese: Skip altogether or try nutritional yeast alone for a subtle cheesy note, though it won’t melt like traditional cheese.

Equipment & Tools

Large soup pot: Cook and simmer the vegetables and broth
Blender: Puree the soup to a smooth, creamy texture
Wooden spoon: Stir ingredients and prevent sticking
Ladle: Serve the hot soup into bowls

Step-by-step guide to vegan broccoli cheddar

Gather all your equipment: a large soup pot (4-6 quart), a blender, a wooden spoon, and a ladle. The pot will hold everything, the blender purees the soup, and the spoon and ladle are for stirring and serving.
Prep your ingredients: chop 4 cups of broccoli into small florets, peel and dice 1 medium onion, and mince 2 garlic cloves. Measure out 1/2 cup raw cashews, rinse and soak them in hot water for 20 minutes to soften.
Heat the pot over medium heat (around 160°C/320°F). Add a tablespoon of oil or a splash of water for oil-free cooking. Sauté the onion and garlic until fragrant and translucent, about 5 minutes. Stir frequently to avoid burning.
Add the broccoli to the pot along with 4 cups of vegetable broth. Bring to a gentle simmer (about 90°C/194°F) and cook until the broccoli is tender, roughly 8-10 minutes. The broccoli should turn a bright, vibrant green, and you’ll smell a fresh, earthy aroma.
While the broccoli cooks, drain the soaked cashews and transfer them to a blender. Add 1/2 cup water, a tablespoon of lemon juice, 2 tablespoons nutritional yeast, and a pinch of salt. Blend until completely smooth and creamy—this is your cheesy base.
Once the broccoli is tender, carefully transfer the mixture to the blender with the cashew cream. Blend on high until the soup is silky and uniform, about 30 seconds. If the mixture is too thick, add a splash more broth or water to loosen.
Pour the blended soup back into the pot. Warm over low heat for 5 minutes, stirring gently. Taste and adjust seasoning—more salt, a squeeze of lemon, or a pinch of pepper. Don’t let it boil too vigorously to keep the creamy texture intact.
Check the consistency and flavor. If you want it thicker, simmer gently until it reaches your preferred thickness. For a thinner soup, stir in a little hot water or broth. Once satisfied, turn off the heat.
Let the soup rest for a couple of minutes to settle. Ladle into bowls, garnish with extra nutritional yeast or chopped chives if you like, and serve hot. The vibrant green, silky texture, and cheesy aroma should greet you instantly.

Allow the soup to sit for 2 minutes off heat. Taste again, adjust seasoning if needed. Serve in warm bowls, garnished with extra nutritional yeast or herbs for color and flavor.

How to Know It’s Done

Broccoli is tender and bright green, indicating proper cooking.
The soup is silky and smooth after blending, with no grainy cashew bits.
Flavor is well-balanced—cheesy, bright, and savory, with no overly salty notes.